Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Who would argue that fish is extremely beneficial to our health? But not every housewife knows how to cook this valuable product correctly and tasty. Fried, steam, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on the tables. How to cook it deliciously and preserve the nutrients at the same time?

How to cook perch in the oven

Many housewives constantly ask themselves the question: how to properly cook fish - bake or steamed, in pieces or whole, use sea fish or river fish? In cookbooks, you can often find photos showing the cooking of perch in the oven. To make the dish tasty and delicious, you need to master some chef's tricks.

How much to bake

The baking time of fish depends on the variety, size and weight. How much perch to bake in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes, larger specimens are baked from 30 minutes to an hour. It is more expedient to use foil or a sleeve in this case - this way the product will retain more useful substances and will be richer and tastier. Plus, you will save time when cleaning the baking sheet.

Oven perch recipe

In order for any fish to turn out so that you lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:

• preference should be given to chilled fish, not frozen;
• a high-quality perch has whole, intact scales, there are no spots and bruises;
• the gills are pink, the eyes are clear, not cloudy;
• perch, unlike hake (which is often sold instead of the more expensive red sea bass), has snow-white meat, while hake is yellowish.

Baked sea bass

Many housewives are used to frying red perch. At the same time, such a valuable seafood not only loses valuable substances, but also gains additional calories. You need to cook the carcass or fillet correctly - baking in the oven with vegetables or other side dish. How to cook sea bass in the oven? You should choose a high-quality carcass, prepare it correctly and bake it in accordance with the step-by-step photos of the recipe.

Ingredients:

• carrots - 200 g;
• fish - 1 kg;
• tomatoes - 500 g;
• onions - 300 g;
• potatoes - 400 g;
• butter - 50 g;
• salt, herbs - taste.

Cooking method:

1. Peel, cut the onion into rings and cut the carrots into strips.
2. Chop the tomatoes into slices.
3. Saute vegetables in butter for 7-8 minutes.
4. Peel the potatoes, cut into slices.
5. Process the fish: remove scales, cut off fins, remove gills, entrails, rinse.
6. Put potato slices on the bottom of the mold, with the next layer half a serving of browned vegetables, finely chopped greens, a fish carcass.
7. Stuff the fish with vegetables, season with spices and salt.
8. Bake for 30 minutes at 180 degrees.

Fillet

How to cook perch fillets in the oven? The fish can be baked not only whole, in foil, but also milled, and then stewed in a sauce or cooked with vegetables. Milling a carcass does not require special knowledge or skills, just a little patience and a sharp knife. Place the carcass on a board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the surface of the table and, starting from the head, separate the fillet from the ridge to the tail, and then remove the skeleton itself. A step-by-step photo of the process can be found in cookbooks.

Ingredients:

• fillet of red perch - 700 g;
• sour cream - 200 g;
• garlic - 2 cloves;
• egg - 1 pc.;
• lemon juice - 30 ml;
• carrots - 150 g;
• cheese - 120 g;
• salt, spices - the taste.

Cooking method:

1. Cut the fish pulp into 4-5 centimeter pieces.
2. Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let sit for 5-7 minutes
3. Line a baking sheet with parchment, lay out the pieces.
4. Grate the carrots with medium holes, fry with oil.
5. Chop the garlic, put in a plate with sour cream. Enter the egg, grated cheese, spices, salt. Stir the dressing thoroughly.
6. Put the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill and 200 degrees).

With vegetables

It is not in vain that this sea inhabitant is very much appreciated by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red perch with vegetables in the oven is more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be an addition to the dish, but in this case we will stuff with onions and tomatoes.

Ingredients:

• carrots - 150 g;
• tomatoes - 200 g;
• carcass of fish - 700 g;
• lemon - half;
• onions - 150 g;
• olive oil - 70 ml;
• garlic, salt, fish spices - to taste.

Cooking method:

1. Cut off the fins from the fish, remove the entrails and peel. Dry the carcass on a towel.
2. Combine crushed garlic, spices, salt, oil in a bowl. Squeeze out the juice of half a lemon, mix everything.
3. Put the fish carcass on a board, thoroughly grease the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
4. Peel the onion, cut into rings, cut the carrots into circles. Toast vegetables until golden brown.
5. Put the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavors inside the product.
6. Put the fish on a sheet of foil, stuff with vegetables, lay them on top of the carcass.
7. Cut the tomatoes into thin rings, also place on top.
8. Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

In foil

Another recipe for baking fish. Perch baked in foil will look great on any table. For baking, it is preferable to use large carcasses - they are juicier, and there is more meat in them. It is very important to clean the fish correctly: the process is complicated by the fact that the perch has very sharp and poisonous fins, a prick of which can cause a lot of trouble. Therefore, before work, you must first remove them.

Ingredients:

• potatoes - 300 g;
• fish - 1 kg;
• tomato - 300 g;
• onions - 300 g;
• basil and parsley - 50 g;
• olive oil - 100 ml;
• herbs, spices, salt - taste.

Cooking method:

1. Scrub the fish, remove entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut through small bones.
2. Rub the fish with spices or herbs, leave for half an hour.
3. Peel the onion, chop into wedges. Fry until golden brown.
4. Bake the potatoes until tender using the microwave (10 minutes). Cut the vegetable into 6 pieces.
5. Cut the tomatoes into 8-10 slices.
6. Put herbs (basil and parsley), potatoes, fish carcass on a sheet of foil. Top with onions, tomatoes, herbs. Season everything with salt.
7. Wrap the foil and bake everything for 45-60 minutes until cooked at around 190.

Up my sleeve

Sleeve baking is one of the healthiest ways to cook any food. The perch in the roasting sleeve will not only quickly be stewed, but will also preserve all the necessary substances and, most importantly, its unique taste. The fish must be well cleaned of scales, removed fins and entrails, film and gills, and at the final stage cut off the head. It does not need to be thrown away, because a beautiful ear is obtained from the head.

Ingredients:

• potatoes - 400 g;
• sour cream - 100 g;
• garlic - 3 cloves;
• fish carcass - 1 kg;
• lemon - 4-5 slices;
• onions - 100 g;
• dill, parsley, salt - taste.

Cooking method:

1. Peel the fish, salt thoroughly.
2. Peel the onion, fry in oil until golden brown.
3. Put half of the onion, the fish carcass, the remaining onion into the sleeve.
4. Top with lemon wedges, sprigs of herbs.
5. Boil the potatoes until half cooked in salted water. Cut the garlic into slices, add to the potatoes.
6. At this stage, add sour cream, chopped basil to the potatoes.
7. Place the sleeve with the fish on a baking sheet, and put the potatoes with sour cream next to it.
8. Bake everything for 30 minutes at 190, then cut open the sleeve and leave to brown for another 10 minutes.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? The perch baked with cheese comes out tender, aromatic and unusually delicious. Even the most capricious child who hates seafood will like such a dish. According to this recipe, you can cook any type of fish - it will certainly turn out tasty, healthy, satisfying.

Ingredients:

• fish carcasses - 6 pcs.;
• onions - 150 g;
• tomatoes - 500 g;
• cheese - 100 g;
• lemon juice - 70 ml;
• spices, salt - taste;
• egg - 1 pc.

Cooking method:

1. Peel the onion, cut into strips, pour with lemon juice. Send to marinate for 15 minutes.
2. Put the fish carcass on the bottom of the mold, sprinkle with spices, salt and herbs.
3. Place pickled onions and tomato slices on top.
4. Bake for 30 minutes at 180 degrees.
5. In a bowl, mix the egg, grated cheese, a little salt. Whisk.
6. In the last step of cooking, fill everything with cheese dressing. Brown for 5-7 minutes.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The dish turns out to be tasty, satisfying, and it is easy to prepare it. In this way, small carcasses are baked, which there is no time to clean, but a large specimen can also be baked like this using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - it simply leaves along with the fish skin.

Ingredients:

• onions - 150 g;
• lemon - 1 pc.
• river perches - 1200 g;
• carrots - 200 g;
• butter - 30 g;
• celery (root) - 150 g;
• white wine - 100 ml;
• spices for fish, salt to taste.

Cooking method:

1. Remove entrails and gills. Salt, season with spices.
2. Grate the lemon to get the zest, squeeze out the juice.
3. Rub the outside and inside of the carcass with lemon juice.
4. Pour wine over the carcasses, let stand for an hour and a half.
5. Cut vegetables (carrots, celery, onions) into rings, fry in butter until soft, season with chopped herbs.
6. Place the carcasses on the foil, fill them with vegetables, bake (30 minutes / 180 degrees).

With potato

When cooked, a fragrant, exquisite dish will exude such a smell that all the neighbors can come running to you for dinner. Sea bass in the oven with potatoes is baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is saturated with the aromas of mushrooms, and then gently enveloped and saturated with the creamy taste of sour cream.

Ingredients:

• potatoes - 1 kg;
• perch - 5-6 pcs.;
• onions - 150 g;
• champignons - 250g;
• seasonings - 25 g;
• sour cream - 100 ml;
• olive oil - 50 ml;
• soy sauce - 30 ml;

Cooking method:

1. Peel the potatoes, cut into slices.
2. Cut the onion into rings, combine with potatoes.
3. Add sour cream, soy sauce, salt, seasonings, stir.
4. Put vegetables on foil, cut mushrooms into slices, place on top of vegetables.
5. Clean fish carcasses: remove heads, entrails, black film. Then remove the skin, cut into portions, put on vegetables, salt, season. Sprinkle the contents of the pan with olive oil.
6. Cover the dish with foil and bake the fish for 40 minutes at 180 degrees.

With sour cream

Excellent, unique taste of baked fish combined with a delicate aftertaste of sour cream and spices. Perch in sour cream in the oven is easy to cook and bakes quickly. First you need to clean the carcass from the scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, dried on a paper towel from excess moisture.

Ingredients:

• red perch - 700 g;
• garlic - 3-4 cloves;
• onions - 200 g;
• parsley and dill greens - 50 g;
• lemon - half;
• butter - 70 g;
• sour cream (or mayonnaise, cream) - 100 ml;
• mustard - 40 g;
• spices, salt - the taste.

Cooking method:

1. For the sauce, combine sour cream, juice of half a lemon, mustard, and spices in a small bowl.
2. Spread the sauce on the inside and outside of the perch. Let marinate for 40-45 minutes.
3. Chop the herbs, chop the garlic, mix. Fill the carcasses with this mixture.
4. Before cooking the perch in the oven, place it on the bottom of the mold, put rings of onion, lemon, pieces of butter around it.
5. Bake until golden brown for 40 minutes (temp. 190 degrees).

Wholly

Experienced fishermen and connoisseurs of fish dishes claim that there is nothing tastier than fish baked whole without an abundance of marinades and spices, but simply fish with salt and pepper. Oven-baked river perch is only cleaned of entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The most delicious fish is ready!

Ingredients:

• large carcass of perch - 1 pc. (more than 1 kg);
• lemon - 1 pc.;
• salt, spices, vegetable oil - to taste.

Cooking method:

1. Before baking the perch in the oven, peel the already processed carcass from the scales, dry on a paper towel.
2. Make 3-4 cuts along the entire length - deep, the thickness of the cut is 5-6 mm.
3. Sprinkle lemon juice over the entire carcass.
4. Season with salt and pepper inside and out, not forgetting the cuts.
5. Grease a baking sheet with oil, put the carcass. Drizzle with oil.
6. Bake the fish at 180 degrees for 30 minutes.

To cook fish appetizing, you need to do more than find a delicious recipe for perch in the oven. You need to know a number of culinary subtleties, and photos of proper cleaning, preparation of fish products, baking recipes can be found on the net. This will help novice housewives master all the complexities of cooking fish and seafood:

• give preference to large specimens - they are almost always excellent when baked, roasted;
• clean the fish correctly: in tight gloves, observing the necessary sequence - first the head, then the gills, entrails, film, scales;
• always defrost frozen seafood only gently - in the refrigerator, and then at room temperature, because any preliminary heat treatment during freezing will negatively affect the taste of the dish;
• before cooking the perch in the oven, season it with spices and salt.

Video

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For any "continental" fisherman who catches fish in rivers like the Dnieper, perch is a thorny, striped and malefic monster, and 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 peeling 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, because 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.

Put sea salt (or any), a few black peppercorns, allspice, coriander hay, nutmeg and ginger in a mortar. Grind the spices with a pestle to make a powder. The amount of the mixture is approximately 1 tsp. Proportions to taste.

Gently sprinkle the carcasses with a mixture of spices, especially carefully the inner cavity. Place the fish in a bowl. Add 2-3 bay leaves, pour 1-2 tbsp. l. lemon juice. Pour a glass of dry white wine. And leave for an hour to marinate. After an hour, turn the marinated fish and leave it for an hour.

Prepare vegetables.

Peel the onion and cut into thin rings. Fry the onion for 2 tbsp. l. olive oil until soft. When the onions are browned, transfer them to a separate bowl.

Scald the tomatoes with boiling water and peel them off. Cut the pulp into very thin slices.

Tear off all the leaves from the dill and parsley and finely chop the herbs.

Remove the fish from the marinade, lightly dry the carcasses with a paper towel. Do not pour out the marinade.

Dip the fish in flour and place in a well-heated frying pan, onto which pour about a third of a glass of olive oil. Fry the fish over high heat on both sides until golden brown.

Then reduce the heat and fry for 5 minutes on each side, you can simmer under the lid on the lowest heat.

All prepared vegetables: tomato, fried onion, greens - halved.

Grease a baking dish with olive oil. Lay out half of the prepared tomatoes, spreading them evenly over the bottom of the dish.

Sprinkle with parsley and dill.

Sprinkle the tomatoes with grated garlic.

Then add half of the fried onion. Salt one with a pinch of coarse salt, you can sea. If desired, you can additionally pepper. Add the bay leaves from the marinade.

Put the fried sea bass carcasses in a mold.

Place all the fried onions that remain on top of the fish.

Sprinkle with leftover greens.

Sea bass is a healthy fish rich in Omega-3 acids. Its meat contains taurine, essential for the body - an amino acid that can normalize blood cholesterol levels. Dishes based on this fish are recommended for people suffering from cardiovascular diseases, atherosclerosis and hypertension.

Outwardly, sea bass resembles a river, but these two fish taste completely different... Sea bass is much fatter and juicier, and, importantly, there are no small bones in it. It can rightfully be called one of the most delicious fish. Many different dishes are prepared from it. They are baked in the oven with vegetables, fried in a pan, cooked in batter, smoked, made aspic, casseroles. The meat of the sea bass is very tender, without a specific fishy aftertaste. This fish is great for making fish soup and various soups. Cutlets made from sea bass meat are very nutritious and tender.

Many housewives prefer sea bass to just fry... This is very easy to do. To do this, the carcass of the fish is thawed at room temperature, cleaned of scales, the head, fins, and entrails are removed. Fish, small in size, are fried whole. Larger perch should be cut into portions. The fish is salted, pepper, poured with lemon juice, rolled in breading or flour and fried in oil for 5-7 minutes on each side. The ready-made perch is served hot with various side dishes, fresh vegetables and herbs.

Those who prefer tender fish can cook sea bass in sour cream, tomato or cream sauces. Perch baked with various vegetables turns out to be very tasty, for example, with potatoes, carrots, onions, bell peppers, cauliflower, broccoli.

The Secrets to Making the Perfect Sea Bass

Sea bass is a delicious and very healthy fish, many housewives know about this and try to make dishes based on it as often as possible. But during the cooking process, questions often arise. About how to cook sea bass deliciously, what are the secrets and nuances of experienced chefs will tell:

Secret number 1. Before cooking sea bass should be thoroughly cleaned of scales, remove the head, fins, entrails, and rinse the fish well. Apply diagonal cuts to the carcass and brush well with salt and spices. The fish prepared in this way should be left for at least half an hour. Then you can start heat treatment.

Secret number 2. In the process of cooking, sea bass fish soup should be spread in boiling and salted water. In general, boiling fish will take no more than 10-15 minutes.

Secret number 3. The delicate taste of fish is combined with almost all popular side dishes. Sea bass is good to serve with boiled or fried potatoes, vegetable salad, crumbly rice.

Secret number 4. The fish should be thawed at room temperature or on the bottom shelf of the refrigerator. If you put sea bass in a container with water for faster defrosting, then it will quickly lose its nutritional and taste properties, and the dish will turn out to be dry.

Perch with vegetables prepared according to this recipe will become a real decoration of the festive table. Before baking, you can sprinkle the fish with lemon juice - this will make the dish even more delicious and tender. Use fish spices if desired.

Ingredients:

• Sea bass - 1 pc.;
• Potatoes - 3 pcs.;
• Bulgarian pepper - 1 pc.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Tomato - 3 pcs.;
• Olives - 10 pcs.;
• Olive oil - 50 g;
• Dry ginger, pepper;
• Salt, herbs.

Cooking method:

1. We defrost the fish, clean it of scales, remove the insides, head, fins, rinse.
2. Rub the pure perch with salt, pepper, herbs, leave to marinate for half an hour.
3. We wash the vegetables. Cut pepper, carrots into cubes, tomatoes - half rings, potatoes into thin plates.
4. Cut the onions into rings and marinate in a little vinegar, add salt.
5. Put the potatoes in a greased baking dish, salt, put fish, carrots, peppers on top. Sprinkle everything with herbs, spices.
6. Lay the tomato slices on top, closing the space around the perch.
7. Sprinkle the dish generously with olive oil.
8. Pour 100 ml of water into the mold, cover with a sheet of foil, place in the oven (190 0 С). We will bake for about an hour until the vegetables are fully cooked.
9. Decorate the finished fish with olives, parsley sprigs. Serve the perch with vegetables in the same dish in which it was baked.

Interesting from the network

Recipe for fried sea bass in sour cream

The sea bass has a pleasant, delicate smell, and if the fish is properly cooked, it will turn out to be a real culinary masterpiece. A minimum of ingredients and a minimum of cooking time - as a result, you will get a luxurious dish that will pleasantly surprise your guests. Choose spices according to your taste. Instead of sour cream, you can use cream - the fish will turn out to be even more tender.

Ingredients:

• Fillet of sea bass - 700 g;
• Bread crumbs - 100 g;
• Onions - 2 pcs.;
• Spices for fish;
• Sour cream - 250 ml;
• Lemon juice 3 tablespoons;
• Olive oil - 3 tablespoons;
• Pepper, salt - to taste;
• Olives to taste;
• Frying oil.

Cooking method:

1. Defrost the sea bass fillet on the bottom shelf of the refrigerator, cut into small pieces.
2. Rub the fish with pepper, salt, sprinkle with lemon juice and olive oil, leave to marinate for half an hour.
3. Roll the perch in breadcrumbs mixed with spices, fry in oil until golden brown.
4. Peel the onion, cut into half rings, fry in a separate pan.
5. Add fried onions to the fish, fill with sour cream. Close the pan with a lid, simmer the dish for about 10 minutes. In this case, the fire should be minimal.
6. Serve sea bass with boiled potatoes, crumbly rice. Decorate with olives and herbs.

If you are tired of soups that have already become familiar, then it's time to diversify the menu. Prepare a flavorful, tasty and healthy sea bass fish soup. This fish does not have a specific smell, so the fish soup can be offered to children and everyone with allergies. In addition, the fatty acids contained in sea bass have a beneficial effect on the body, and proteins, which are large in meat, are very beneficial for the brain. If desired, use any other fish, such as pike perch, carp, catfish.

Ingredients:

• Sea bass - 2 pcs.;
• Water - 3 liters;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onions - 1 pc.;
• Spices, salt, pepper - to taste;
• Sour cream, herbs - for serving.

Cooking method:

1. We defrost the fish, remove scales, fins, entrails, head, rinse well. Place in a pot of boiling water and cook for 15 minutes.
2. Peeled carrots, cut onion into cubes, fry in oil until tender.
3. Peel the potatoes, also cut them into small cubes.
4. We take the fish out of the broth, separate it from the ridge and bones.
5. Strain the broth, bring to a boil.
6. Dip potatoes into boiling liquid, cook for 10 minutes.
7. Then we send vegetable frying, spices to the soup, salt and pepper. We lay the fish. We cook the soup for 10 minutes.
8. Turn off the fire, insist on the ear for 30 minutes.
9. Serve the dish hot with chopped herbs and sour cream.

How to cook sea bass fillet in a slow cooker

Thanks to the introduction of the multicooker, the cooking process has been greatly simplified. Now you just need to choose the right recipe, purchase the necessary ingredients and start creating your culinary masterpiece. Let's cook marinated sea bass in a slow cooker. Add gelatin if desired, then after the dish has solidified, you will get a luxurious aspic.

Ingredients:

• Fillet of sea bass - 1 kg;
• Onion - 1 pc.;
• Tomato juice - 1.5 tbsp.;
• Carrots - 2 pcs.;
• Vegetable oil - 4 tablespoons;
• Lemon zest - 3 tsp;
• Salt, pepper, fish spices - to taste;
• Greens.

Cooking method:

1. Defrost the fillet, cut into pieces.
2. Rub the fish with salt, spices, zest, pepper. We marinate for about half an hour.
3. We turn on the "Baking" mode, pour oil into the multicooker bowl, fry the fish on both sides. We take out the finished perch from the multicooker.
4. Grate the carrots, cut the onion into half rings. Fry vegetables in a slow cooker.
5. We shift the fish to vegetables, pour in tomato juice, add bay leaves, salt and pepper. Cooking for 10 minutes.
6. We change the mode to "Extinguishing". We will cook for about an hour.
7. Serve the finished fish with boiled potatoes and rice. Such fish perfectly retains its taste in a cold state.

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

Previously, perch was a frequent guest on our tables, but over time it was supplanted by more delicious varieties of fish.

However, this is not only tasty, but also very healthy fish.

Perch is sea and river.

Sea bass is less bony and larger than river bass.

In addition, sea bass holds the record for essential omega-3 acids.

Perch in the oven in foil - the basic principles of cooking

Cooking starts with cutting the fish. Sharp fins are cut off first, as they can seriously injure the hand. Then the fish is cleaned of scales and the head and tail are removed.

Perch in the oven in foil can be baked either whole or in pieces. Sometimes only fish fillets are used.

The prepared perch is rubbed with spices and left for a while so that it is saturated with their aromas.

When baked in foil, the fish is tender and juicy. The foil allows you to preserve all the nutrients and juice that is released during the cooking process. In addition, fish is prepared in this way in sauce, sour cream or cream.

The foil is made into a boat-like shape the size of a fish, and a little olive oil is poured into it.

Cross cuts are made on the perch and put into each lemon slice. Top with sauce, cream or sour cream. The dish is covered with foil and sent to the oven for half an hour.

If you bake vegetables or mushrooms with fish, you get a full-fledged dish that is quite suitable even for a festive table.

Recipe 1. River perch in the oven in foil

Ingredients

two kg of perch;

sunflower oil;

carrot;

salt, ground ginger, pepper, oregano;

bulb;

butter - 100 g;

a large bunch of dill.

Cooking method

1. Peel and wash the onion and carrot well. Cut vegetables into rings. Sort out dill greens, rinse, dry and finely chop.

2. Now let's start preparing the fish. Rinse and gut the perch well. Cut off fins, head and tail. Cut out gills and remove scales. So clean each fish and rinse it again. Now we need to make sure that we get a skinned fillet. To do this, incise the rib bones on both sides and completely remove the ridge. Select small bones. Salt, pepper and season the resulting fillet well. Transfer the fish to a deep dish, cover with plastic foil and refrigerate for half an hour.

3. Heat sunflower oil in a frying pan, put onions and carrots in it and fry until soft. Cut the foil into fillet-sized pieces. Lay the fillet on the foil, put the vegetable fry and a piece of butter on it. Sprinkle with finely chopped dill. Then fold the fillet in half so that the frying, dill and oil are inside. Wrap tightly in foil and place on a baking sheet. Do this with each fillet. Then send the baking sheet with fish for forty minutes to the oven, preheated to 180 C.

4. Place ready-made perch directly in foil on a plate, garnish with herbs and serve with fresh vegetables or potato garnish.

Recipe 2. Perch in the oven in foil with a surprise

Ingredients

700 g perch;

green onions;

two onions;

50 ml of sunflower oil;

small young zucchini;

sea ​​salt.

Cooking method

1. Gut fresh perches, cut off sharp fins and gills. Rinse well. If you wish, you can peel the scales, but, in principle, in the finished form, the skin, along with the scales, is perfectly separated from the fillet. Sprinkle the perch with salt and fry in hot oil on both sides for four minutes each.

2. Peel the onions, rinse and cut into half rings. Fry the onions until golden brown. Wash the young zucchini, wipe with napkins and cut into thin rings.

3. Cut off a piece of foil and place lightly fried perch in it. Put a little fried onion and zucchini slices in the belly, pre-salting them.

4. Wrap the stuffed perch in foil and place on a baking sheet. Send it to the oven for 25 minutes, preheating it to 200 C. Remove the baked fish from the oven and transfer directly to a serving dish in foil. Unroll gently and garnish with green onion feathers.

Recipe 3. Sea bass in the oven in foil

Ingredients

400 gram carcass of sea bass;

olive oil;

lemon - half;

kitchen salt;

carrots - 1 pc.;

dried herbs - a pinch;

greens of rosemary, parsley and dill;

bow - head;

garlic - head.

Cooking method

1. Cut off the sharp fins from the perch carcass with scissors, peel off the scales and gut them. Remove the black film with a sharp knife. Rinse the fish well and dry it with a paper towel.

2. Disassemble the head of garlic into cloves, clean them, rinse and squeeze through a garlic press. Put the crushed garlic on a plate. Add a mixture of dried herbs and two tablespoons of olive oil to it. Squeeze the juice from half a lemon into a plate, salt and mix thoroughly.

3. Put the perch carcass on a plate, rub it well with salt, pour over the prepared marinade and leave to marinate for half an hour.

4. Peel the onion and chop it into rings. We clean the carrots, wash and grind them into thin half rings.

5. Pour olive oil into a hot frying pan and fry the onion rings in it until light blush. Put the onion on a plate.

6. After washing the pan, pour in fresh oil and put on fire. Fry the carrots lightly.

7. Put the perch in a frying pan and lightly fry on both sides, a couple of minutes each. This is done to make the perch juicy.

8. Rinse the sprigs of greens and put them on a sheet of foil. Put the perch carcass on the greens. Lay out the fried onion rings and carrots over the entire surface of the fish.

9. My tomato, wipe with a napkin and cut into rings. We put them on the fish on top of the vegetables. We connect the edges of the foil tightly, put the perch on a baking sheet and send it to the preheated oven for half an hour.

Recipe 4. Perch in the oven in foil in sour cream sauce

Ingredients

fresh perch - 900 g;

salt, spices and pepper;

fat sour cream - a glass;

fresh herbs;

garlic - five cloves;

lemon zest - two tsp;

French mustard - 10 g.

Cooking method

1. Carefully peel off the scales from the perches, cut out the gills, dorsal and lower fins. Gut the fish and rinse it under running cold water. Dry each fish with paper towels and rub with a mixture of salt, pepper and spices.

2. With a sharp knife or using a fine grater, remove the zest from the lemon and put it in a deep plate. Squeeze lemon juice here. Add sour cream, pepper and mustard to the plate. Mix everything well. Put the fish in the prepared sauce, mix and leave to marinate for 20 minutes.

3. Cover the baking sheet with food foil. We spread the pickled perches in it. Cover the top with another sheet of foil. We send the baking sheet with fish for half an hour to the oven, preheated to 200 C.

Recipe 5. Perch in the oven in foil with walnuts

Ingredients

700 g of sea bass;

table salt;

250 g of walnuts;

bunch of green onions.

Cooking method

1. Cut the lower and dorsal fins from the perch. Cut off the head and tail. Cut the ridge on both sides and remove it. Remove the skin from the fillet, carefully remove the small bones with tweezers. Rinse the fillet, place on a paper towel and pat dry.

2. In a separate bowl, beat the egg with salt. Pour the walnuts into a blender container and grind. Wash green onions, dry and finely chop. Put nuts, flour and green onions in separate bowls.

3. Dip the perch fillet in flour, then dip it in the egg mixture. After that, roll the fish in nuts and finely chopped greens.

4. Cover a baking sheet with foil, put prepared fish on it and wrap it tightly in foil. Send the perch to an oven preheated to 160 C for half an hour.

Recipe 6. Perch in the oven in foil with potatoes

Ingredients

large carcass of perch;

spices for fish - 10 g;

potatoes - 300 g;

salt - 5 g;

balsamic vinegar - 25 ml;

two onions;

olive oil - 80 ml;

carrot.

Cooking method

1. Thoroughly remove the scales from the fish, cut off the sharp dorsal fins with scissors. Delete the lower ones as well. Gut the perch, cut out the gills and rinse the carcass well. Make long, shallow cuts on it, dip the fish with napkins and sprinkle it with spices.

2. Peel the potatoes, wash the potatoes and carrots. Boil vegetables in lightly salted water until tender.

3. Mix olive oil with vinegar. Pour the marinade and lemon juice over the fish and leave to marinate for an hour.

4. Cut the boiled vegetables and onions into rings.

5. Line a baking dish with foil and grease it with oil, put potatoes in an even layer, then carrots and onion rings. Place the carcass of the perch on top of the vegetables and cover with foil. Send for 45 minutes in an oven preheated to 200 C. Remove the top foil shortly before cooking to brown the fish.

Recipe 7. Perch in the oven in foil with vegetables

Ingredients

one and a half kg of perch;

pepper and salt;

ten cherry tomatoes;

fresh herbs;

half a glass of dry white wine;

butter - 70 g;

carrot;

dried basil - 15 g;

carrot;

olive oil;

bulb;

Bulgarian pepper;

five potatoes.

Cooking method

1. Clean the perch, remove the head, tail and fins. Rinse well under the tap and pat dry with disposable towels. Sprinkle generously with salt and pepper.

2. Peel the potatoes and carrots, wash and chop into half rings. Rinse the bell pepper, wipe with a napkin, cut the tail with seeds, cut in half and chop into thin strips. Fry the pepper and onion in hot olive oil until golden brown.

3. Cool the fried vegetables and put them in a foil-covered form, put slices of boiled potatoes on them in an even layer. Remove the cherry tomatoes from the sprig, rinse and spread them whole over the vegetables. Put the lemon cut into slices here. Place the perches on top.

4. In a separate bowl, mix wine with melted butter, add basil to the mixture and mix well. Pour the sauce over the fish. Cover with foil on top and put the dish in the oven for half an hour. Cook at 180 C. After this time, remove the mold, remove the top foil and put in the oven for another five minutes.

If the perch is stuffed with onion half rings, the fish will turn out to be much softer.

At the end of cooking, you can sprinkle the fish with lemon juice.

For a delicious crust on the fish, open the foil and place the perch in the oven for another five minutes.

Be sure to cut the fins off the perch, otherwise you may get injured.

The perch will turn out to be much tastier if you marinate it beforehand.

Not uncommon on store shelves. This fish can be steamed, baked, fried, boiled. You can cook red sea perch in different ways, there are many recipes.

Regardless of the recipe chosen and the cooking method, the fish will turn out to be very tasty. Dishes from red sea bass can be safely served to any festive table.

In our today's article, we will consider the most successful recipes with the help of which it is possible to quickly prepare a delicious dish for the festive table.

Perch sea red recipes in the oven

You can buy red sea bass frozen. The carcass, as a rule, has already been peeled, it remains only to defrost it and you can proceed to the main part, namely, the preparation of the dish. Note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in different ways, we will consider two recipes that are not difficult to prepare, but at the same time allow you to get a delicious dish.

The first recipe. Required Ingredients:

• lemon;
• salt and pepper;
• two onions;
• parsley;
• vegetable oil (olive oil is perfect);
• sea ​​bass (0.6 kg.).

Preparation:

1. The carcass is thawed, after which the fins are cut off with scissors. Be careful with fins as they are very sharp and can cause injury. The abdomen is thoroughly cleaned of the remnants of the viscera, and the black film must also be removed. The carcass is washed under cold running water and dried with a paper towel.
2. The vegetable oil is mixed with a few tablespoons of lemon juice. After that, pepper, spices and salt are added to taste. The carcass is thoroughly greased from all sides with the resulting marinade.
3. While the carcass is soaking, peel the onions and cut them into rings. Now we take half a lemon and cut it into semicircles. Next, chop the parsley.
4. A baking sheet is lubricated with vegetable oil, after which a "pillow" of onions is placed on it, on which we spread the carcass of red sea bass. A lemon is laid on top of the carcass, the abdomen is filled with chopped parsley.
5. Perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and can be served.