How to cook perch in the oven: recipes with photos. Oven sea bass is a fish delicacy

Sea bass used to be a frequent guest in any home kitchen, but over time it was unnecessarily forgotten in favor of more delicious dishes. Nevertheless, from this he did not lose his taste, so you can always return to this wonderful delicacy and please all his relatives with them. In addition, this is not difficult to do - just buy a fish and get an oven, and many recipes will tell you how to cook sea bass with various ingredients.

Sea bass is prized not only for its amazing taste, but also for its beautiful reddish hue and the many beneficial substances it contains. Omega-3 acids are especially important, which have a beneficial effect on digestion. They are also found in other types of fish, but sea bass can rightfully be considered the record holder for this indicator.

Red perch in the oven is baked whole or in pieces, sometimes only fillets are used at all. Often, foil or a sleeve is used for cooking, which allow you to preserve maximum juice and vitamins in the fish.

Together with the fish, a variety of vegetables, lemon, cheese, mushrooms, herbs and spices fall on the baking sheet. The result is a complete dish that can be served even without an additional side dish.

Sea bass with potatoes is a complete meal for lunch or dinner, cooked right away with a side dish. Approximately the same baking time allows you to easily combine all these ingredients and get the perfect taste and consistency of each of them. It is better to take spices ready for red fish, but if they are not at hand, season the dish with dried herbs.

Ingredients:

• 1 perch;
• 300 g potatoes;
• 1 lemon;
• 2 onions;
• 1 carrot;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. balsamic vinegar;
• 1 tsp salt;
• 2 tsp spices for fish.

Cooking method:

1. Boil potatoes and carrots in salted water until tender.
2. Peel the fish and cut off the fins.
3. Make shallow long cuts on the carcass, then sprinkle the perch with spices.
4. Mix olive oil and vinegar, pour the resulting sauce over the fish.
5. Squeeze lemon juice on top of the carcass, leave the fish to marinate for 1 hour.
6. Cut the onion, boiled potatoes and carrots into rings.
7. Grease a baking dish, place potatoes, then carrots and onions.
8. Put the perch on the onion, bake at 200 degrees for 45 minutes.

Interesting from the net

Foil is the best way to keep your fish soft and juicy. In this case, all the vegetable juice will not spread over the baking sheet, but will remain inside the foil, and it can be used as a delicious gravy. Bell peppers and tomatoes are very refreshing, while potatoes add satiety to it. Parmesan can be substituted with another hard cheese if needed.

Ingredients:

• 2 perches;
• 1 bell pepper;
• 4 potatoes;
• 150 g parmesan cheese;
• 1 tomato;
• 7 tbsp. l. sour cream;
• 2 cloves of garlic;
• 1 bunch of dill;
• 4 bay leaves;
• Salt pepper.

Cooking method:

1. Cut potatoes, tomatoes and bell peppers into slices.
2. Grate the cheese and chop the herbs finely.
3. Rub the peeled fish with salt and pepper, put on foil.
4. Put tomatoes on the perch, sprinkle everything with cheese and herbs.
5. Place potatoes and bell peppers on top.
6. Add chopped garlic and bay leaves.
7. Pour sour cream over each fish, wrap the foil.
8. Bake the perch for 1 hour at 200 degrees.

Whole baked perch looks great on any table. At the same time, it certainly will not fall apart and will bake perfectly. With this recipe, the hostess will have a minimum of hassle and maximum positive feedback from guests. Ready-made seasoning for fish is sure to be found in any supermarket.

Ingredients:

• 2 perches;
• 1 bunch of greens;
• ½ lemon;
• 4 cloves of garlic;
• Seasoning for fish;
• Salt pepper.

Cooking method:

1. Rinse and clean the fish, cut off the fins.
2. Finely chop the greens, chop the garlic into thin slices.
3. Grate the carcasses well with seasoning, make cuts from the outside and stuff the fish with garlic.
4. Put lemon wedges and herbs inside the perches.
5. Wrap each perch in a separate piece of foil and place in a deep baking dish.
6. Bake the perch for 20 minutes at 180 degrees in foil and another 10 minutes, unrolling the foil.

Now you know how to cook sea bass baked in the oven according to the recipe with the photo. Bon Appetit!

Oven sea bass is the dream of any fish lover. Delicate fillet and fragrant gravy, which can easily be made by adding a few vegetables to a baking sheet, will not leave indifferent any gourmet. Experienced chefs will gladly tell you how to cook sea bass in the oven:

• Sea fish usually does not have a pronounced aroma, however, it is better to add a little lemon juice to the perch in order to certainly get rid of the fishy smell;
• If you are cooking fish in foil, then at the end of baking, unfold the foil and bake the perch for another 5-10 minutes. This will make it more ruddy;
• If you stuff the perch with vegetables, boil them until tender, otherwise they won't have time to bake.

Perch are a large genus of predatory fish that live in freshwater and some brackish water bodies of northern Eurasia. They were first described by ichthyologists of the 18th century, and by the beginning of the 20th they were bred in southern European regions, in China, in the Far East, in many African countries and even in Australia. The reason for such popularity of fish was its extraordinary taste, saturation of meat with many minerals and rare amino acids. Today, perches are harvested on an industrial scale, as well as by amateur fishing, in which they play the role of a valuable and coveted trophy. There are many methods of cooking this fish, but the simplest and most effective of them is perch in foil in the oven. We will reveal all the secrets of cooking this dish and share the best recipes that will allow you to create a real culinary masterpiece.

The taste of perch meat has a rich rich palette, so this fish can be baked without a lot of additional ingredients, using only a few spices to accentuate the spicy notes. If there is only half an hour left before the arrival of guests, or you just do not want to spend a lot of time and energy on cooking, use perch fillet in foil, for which you will need only a few components:

Before cooking, the fillets are thoroughly washed and patted dry with paper towels. All spices are mixed in any small container (you can use a ready-made spice mixture for fish, but it is better to mix the ingredients yourself), add salt and garlic gruel. The fillet is rubbed thoroughly with the resulting composition.

Butter cut into wide strips is spread on the foil, and the fish is placed on it, after which the foil is wrapped. For the convenience of baking, you can use two pieces of foil - one will be the base, and the second will cover the fish on top.

The perch should be in an oven preheated to 200 degrees for 8-10 minutes, after which the foil is carefully unrolled, the temperature is slightly reduced and cooking is continued the same amount. A brownish-golden crust will indicate readiness. The finished dish is served, rice or pasta.

In sour cream sauce

An unusual recipe, which will allow you to cook delicious fillets of both common river bass and sea bass in the oven, involves the use of fresh herbs. Like the previous recipe, it requires very little time and skill. Ingredients that cannot be dispensed with include:

It should be noted that this method can be used to cook not only fillets, but also gutted and peeled carcasses of red perch in the oven. In any case, the process begins with the preparation, thorough washing and drying of the meat. Then it is rubbed with a mixture of salt, pepper and spices and left for 20-30 minutes, which is enough to make the sauce.

This step involves peeling the zest from the lemon, which should be grated or finely chopped, and then placed in a small deep plate. Lemon juice is squeezed there, sour cream, garlic gruel, mustard, spices are added. All ingredients are thoroughly mixed until smooth, in which the fillets are spread. Try to completely cover the meat with the sauce and leave for 20 minutes, while preheating the oven.

The initial temperature of the oven, into which the fillet marinated in sour cream sauce is placed, is 200-210 degrees, the cooking time is 25-30 minutes. 5-10 minutes before cooking, the foil can be slightly opened, but if you do this too early or too much, you can dry the sauce.

Sea bass baked according to the described method will become a real delicacy and decoration of any festive table.

Stuffing with vegetables

No matter how delicious the fish fillet tastes, no matter how exquisite side dishes it is served, it is hardly comparable to a stuffed carcass.

It is best to stuff the perch with a mixture of fresh vegetables, then it will not only acquire special taste, but also become a complex dish that does not require special additions before serving and has many useful properties.

To bake such perch in foil in the oven, you need:

• medium-sized perch carcasses - 4-6 pcs;
• carrots - 2-3 pieces;
• bell pepper - 1-2 pcs;
• garlic - 5-6 cloves;
• sour cream - 20 ml;
• mayonnaise - 20 ml;
• vegetable oil - 20 ml;
• fresh dill - 2-3 branches;
• Italian herbs - 1 tsp;
• white pepper - ½ tsp;
• other spices, salt - to taste.

Perch carcasses are cleaned and gutted, gills are removed, thoroughly washed and dried. Peeled, washed carrots are rubbed on a coarse grater or cut into cubes. Pepper is removed from seeds and crushed in any convenient way - cut into strips, cubes, twisted in a meat grinder.

Finely chop the dill, grind or squeeze the garlic. mix, add half of the spices and salt. The resulting mixture is filled with carcasses, the edges are fastened with toothpicks or sewn together. A sauce is prepared in a separate container - mayonnaise, sour cream and the remaining spices are mixed, a little water is added if desired, and salted.

A large baking sheet is lined with foil greased with vegetable oil. Stuffed perches are placed on it. Each carcass is covered with a small amount of sauce with a silicone brush. The remaining sauce is distributed between the carcasses. From above, the fish is covered with another large sheet of foil.

The baking sheet is sent to the oven, preheated to 200-220 degrees, for 35-40 minutes. After the first 15-20 minutes, the top sheet will need to be removed. Ready-made, that is, having a characteristic golden crust, the dish is served with light and light vegetable salads or just fresh vegetables - cucumbers, tomato slices.

Perch is an excellent fish, affordable, easy to prepare and not inferior to the exquisite gourmet types.

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For any "continental" fisherman who catches fish in rivers like the Dnieper, perch is a thorny, striped and maleficent monster, moreover, clad in real armor of small scales, which can only be cleaned by a court verdict. Swearing “so that you catch perches” sounds, if you know what it’s about, worse than “that you haven’t seen a bite”.

Sea bass - sea bass (Sebastes), although they are also fish, are called perches rather out of habit, because they are similar in body shape to minke whales. But in terms of anatomy and external features, sea bass differ so much from river bass that they even belong to different orders and families of fish. Sea bass are often quite dangerous marine inhabitants, because of their sharp, and sometimes poisonous, fin spines. But to peel the scales of sea bass is very easy.

About a hundred species of sea bass live all over the world - from cold waters to the equator. The size and weight of perches is varied, a lot of them are caught, and you can buy them almost anywhere, frozen.

The most popular for us is sea bass - Sebastes pinniger, the so-called orange (canary) bass. Also called - Canary (Orange) Rockfish. It is the carcasses of such a perch that are most often sold in the store.

The meat of such a perch is very tasty, suitable for almost any type of culinary processing: cooking, frying, stewing, smoking, etc. Oven sea bass goes well with almost any side dish. The most important thing is to carefully clean the carcasses, as perch fins are very spiny.

and gut. If perch with head - cut off the head and discard it. Carefully remove the black film that covers the inner cavity of the sea bass.

Bake the perch - at a temperature of 180 degrees.

Baked Bass Ingredients
Sea bass - 1 fish
Potatoes - 2 pieces
Carrots - 1 piece
Onion - 1 piece
Bulgarian pepper - 1 piece
Tomatoes - 2 pieces
Greens - 2 tablespoons
Black olives - 10 pieces
Olive oil - 2 tablespoons
Grape vinegar - 2 tablespoons
Seasoning for fish - half a teaspoon
Dill and parsley - 3 tablespoons
Salt and pepper to taste

Oven baked sea bass recipe
Defrost sea bass, if frozen. Peel the perch from the scales in the direction from the tail to the head. Cut off the head, tail and fins, gut the fish and remove the dark films with a knife.
Mix salt and spices, grate the perch, put in a bowl, cover and leave to marinate for 30 minutes.
Peel the onion, cut into thin half rings, pepper, salt and sprinkle with vinegar.
Peel and chop the potatoes, carrots and peppers.
Grease a baking sheet with oil, put vegetables. Send a baking sheet with vegetables to an oven preheated to 180 degrees for 15 minutes.
Heat a skillet, add oil and sauté the onion (10 minutes over medium heat).
Chop the tomato, finely chop the parsley and basil.
Pull out the baking sheet and place in the center of the perch.
Arrange the tomatoes around the perch, sprinkle with herbs.
Pour oil and 100 ml of water over the perch and vegetables.
Return the baking sheet to the oven and bake for 1 hour. When serving, garnish the baked perch with vegetables with olives.

How to bake sea bass in the oven

Products for roasting sea bass in the oven
Sea bass - 1 fish
Olive oil - 3 tablespoons
Onions - 1 head
Canned Tomatoes - 400 grams
Garlic - 3 prongs
Thyme - half a teaspoon
Ground black pepper - 1 teaspoon
Bulgarian pepper - 1 piece
Fish broth - 1 cup
Lemon - 1 piece
Paprika - half a teaspoon

How to bake sea bass in the oven
Peel and cut the onion into half rings. Heat oil in a saucepan, put onion and fry for 10 minutes, chop pickled tomatoes and add there. Peel and chop the garlic, add 1 prong to the vegetables; add thyme, a pinch of black pepper. Peel the bell peppers from seeds and stalks, add to the saucepan. Pour over fish broth, bring to a boil and cook for 10 minutes over low heat, stirring occasionally. Remove from heat and grind the resulting sauce with a blender.
Wash and gut the fish, cut each side of the perch crosswise with a knife. Squeeze the lemon, pour the lemon juice over the perch. Mix together the paprika, 2 minced garlic cloves, thyme and black pepper. Grate the fish with a mixture of spices.
Cover a baking sheet with foil, grease the foil with oil, put sea bass in spices and cover with foil. Preheat oven to 200 degrees and bake sea bass for 40 minutes. Serve oven-baked sea bass with sauce. Rice and lemon, or spicy noodles are ideal for a side dish.

Sea bass attracts housewives not only by its taste, but also by its pink tint, which makes any dish more pleasant to look at. When frying, the shade disappears almost completely, so it is better to bake the perch in the oven. When baking, useful properties and vitamins are not lost.

The baked perch contains amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3. The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut, then the scales are cleaned, the tail is cut off and the eyes are removed.

For cooking in foil, you can use either a whole perch or cut into pieces, less often fillets are taken. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. After that, it is left for several hours so that the spices are absorbed.

Ingredients:

• Large perch - 1 piece.
• Potatoes - 350-400 grams.
• Lemon juice.
• Bulbs - 2 pieces.
• Balsamic vinegar.
• Carrots - 1 piece.

How to cook:

1. Cut the fish, insist in spices. After a few hours, remove, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.
2. Wash potatoes and carrots, peel and wash again. Boil vegetables, salt to taste before boiling water.
3. Mix balsamic vinegar and lemon juice, add olive oil. Pour the perch with the resulting mixture, add dill or parsley, put in a plate, close for an hour.
4. Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
5. Lay out the baking dish with foil, brush the inside with butter.
6. Put potatoes in a mold, then onion rings, then carrots. Put the fish carcass on top, cover with foil.
7. Preheat the oven to 160 degrees, put the perch. Bake for 45 minutes, and 5-10 minutes until ready, remove the top layer of foil to get a golden brown crust.

Video recipe

How to bake red seabass fillets

Ingredients:

• Fillet of red sea bass - 700 grams.
• Sour cream - 200 milliliters.
• Cheese - 100 grams.
• Tomatoes - 200 grams.
• Dill, green onions, salt, pepper - to taste.

Preparation:

1. Place frozen perch fillets on a plate and thaw for an hour. Cut the carcass and remove the bones, turning into fillets. Cut into large pieces, fry in olive oil, season with salt.
2. Pour sour cream over the perch, add pepper and salt to taste. Set aside pieces for 30 minutes, then place in a baking dish.
3. Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Put tomatoes in sour cream, salt, add finely chopped onion and dill. Grate the cheese on a fine grater.
4. Place the fillet in a baking dish and pour over the resulting sauce. Preheat the oven to 200 degrees, put the fish on, bake for 40 minutes.

Video preparation

For such a perch, you can make an addition from fried potatoes with onions or rice.

The most delicious baking recipe

Ingredients:

• Fillet of red sea bass - 800 grams.
• Flour - 100 grams.
• Egg - 1 piece.
• Walnuts - 300 grams.
• Salt, dill, pepper - to taste.

Step by step cooking:

1. Defrost fillets, drain water, dry with a napkin or cotton wool.
2. Beat the egg with a blender, add salt. Roll the fish in flour, pour over the egg and salt.
3. Using a blender or pusher, chop the walnuts, finely chop the onion and dill, mix everything. Dip the fillets in the resulting mixture.
4. Wrap the fish in foil, put in a mold or on a baking sheet, place in an oven preheated to 150 degrees, remove after 30 minutes.

The benefits and harms of baked perch

Sea bass contains large amounts of amino acids, calcium, manganese, phosphorus, calcium, fluorine, nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish is not high in calories, it can be used with a diet, it has a good effect on the general health of a person.

Omega-3 fat in perch accelerates metabolism, which helps to lose weight, stabilizes cholesterol levels, and is a good preventive agent against diseases of the nervous system. Eating perch helps with stunted growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish also carries some danger. The person may have a personal intolerance or allergy. Do not use it for people suffering from kidney and pancreatic diseases.

Sea bass is one of the most commonly used fish in the home, it is very tasty and good for human health. Baking allows you to save vitamins and amino acids, leave useful qualities, and improve the taste.