Perch is a fish high in valuable protein, vitamins, and microelements. Its meat has a delicate texture. There are many options for cutting and preparing it. Baking is the most popular. This type of heat treatment is appreciated even by people who try to eat healthy or adhere to a certain diet.

Before starting cooking, the fish must be cut. Perch scales are quite dense, so they must be removed using a special fish scaler. This need not be done if the skin is to be removed from the fillet.

After cleaning the scales, you need to cut off the head of the fish and remove the entrails. Deep cuts should be made along the ridge on both sides of the dorsal fin, and then the fillet should be removed from the rib bones using a sharp and flexible knife.

After cutting the fillet, rinse and dry its surface with a paper towel. The fish should be sprinkled with a mixture of salt and pepper and kept at room temperature for 5-10 minutes.

Next, place the fillet skin side down on a baking sheet lined with foil. You can put onion rings and lemon slices on it. You can sprinkle grated cheese on top of the fillet. Next, the semi-finished product must be covered with foil and baked in the oven for 15-30 minutes at 180 degrees. 5-10 minutes before the end of cooking, open the foil and continue baking. This contributes to the formation of a golden brown crust on the surface of the fish.

When baking perch “Sicilian style,” you need to salt and pepper the fillet, place it on a baking sheet and cover all sides with zucchini and tomatoes, cut into slices. The dish must be baked for 15-30 minutes at a temperature of 180 degrees.

Perch fillet can be cooked in sour cream sauce. To do this, place it in a small baking dish, place onion rings, tomato slices, and grated cheese on it. To prepare the sauce, you need to dilute the sour cream a little with water and lemon juice, add salt and pepper to taste. Pour the resulting mixture over the fillet and bake it at 180 degrees for 15-20 minutes.

Some housewives prefer to grease the perch with mayonnaise before baking it. In this case, the dish turns out to be more juicy, but at the same time quite high in calories.

To make the fillet especially tender, you can sprinkle it with lemon juice before starting cooking and leave it at room temperature for 10-15 minutes. Lemon juice not only softens muscle fibers, but also eliminates muddy odors and off-flavors.

When serving perch fillet, place it on portioned plates and garnish with slices of fresh lemon, olives, and chopped herbs. Sauces for fish should be served separately. To prepare them, you can use various ingredients, mixing them in certain proportions. Sauces further emphasize the delicate taste of fish dishes.

Irina Kamshilina

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

Content

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

How to cook perch in the oven

Many housewives constantly ask the question: how to properly cook fish - bake or steam, in pieces or whole, should I use sea fish or river fish? In cookbooks you can often find photos showing perch being cooked in the oven. To make the dish tasty and refined, you need to master some cooking tricks.

How long to bake

The baking time for fish depends on the variety, size and weight. How long to bake perch 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 advisable to use foil or a sleeve - this way the product will retain more nutrients and will be richer and tastier. In addition, you will save time when washing the baking sheet.

Recipe for perch in the oven

In order for any fish to turn out so that you will 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 rather than frozen;
• A high-quality perch has intact, intact scales, no spots or bruises;
• the gills are pink, the eyes are clear and not cloudy;
• perch, unlike hake (which they often try to sell instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.

Baked sea bass

Many housewives are accustomed to frying red snapper. At the same time, such a valuable seafood product not only loses valuable substances, but also gains additional calorie content. You need to cook a carcass or fillet correctly - by baking it in the oven with vegetables or other side dishes. 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 recipe photos.

Ingredients:

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

Cooking method:

1. Peel and cut the onion into rings and the carrots into strips.
2. Chop the tomatoes into slices.
3. Sauté vegetables in butter for 7-8 minutes.
4. Peel the potatoes and cut into slices.
5. Process the fish: remove the scales, cut off the fins, remove the gills, entrails, and rinse.
6. Place potato slices on the bottom of the pan, followed by a next layer of half a portion of sautéed vegetables, finely chopped herbs, and 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 fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. To fillet a carcass, you don’t need any special knowledge or skills, just a little patience and a sharp knife. Place the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the table surface and, starting from the head, separate the fillet from the ridge to the tail, and then remove the body itself. Step-by-step photos of the process can be found in cookbooks.

Ingredients:

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

Cooking method:

1. Cut the fish flesh into pieces of 4-5 centimeters.
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 and lay out the pieces.
4. Grate the carrots on a grater with medium holes and fry with oil.
5. Chop the garlic and place in a plate with sour cream. Add egg, grated cheese, spices, salt. Mix the dressing thoroughly.
6. Place the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill 200 degrees).

With vegetables

It’s not for nothing that this sea creature is highly valued by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red snapper with vegetables in the oven turns out more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be added to the dish, but in this case we will stuff it with onions and tomatoes.

Ingredients:

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

Cooking method:

1. Cut off the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
2. In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon and mix everything.
3. Place 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. Fry the vegetables until golden brown.
5. Place the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavoring substances inside the product.
6. Place the fish on a sheet of foil, stuff it with vegetables, and place them on top of the carcass.
7. Cut the tomatoes into thin rings and place them 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 perch has very sharp and poisonous fins, the sting of which can cause a lot of trouble. Therefore, before work, the first thing you need to do is remove them.

Ingredients:

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

Cooking method:

1. Clean the fish, remove the 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 and leave for half an hour.
3. Peel the onion and chop into slices. Fry until golden brown.
4. Bake the potatoes until tender in the microwave (10 minutes). Cut the vegetable into 6 pieces.
5. Cut the tomatoes into slices into 8-10 pieces.
6. Place herbs (basil and parsley), potatoes, and fish carcass on a sheet of foil. Place onions, tomatoes, and herbs on top. Season everything with salt.
7. Wrap the foil and bake everything for 45-60 minutes until done at 190 degrees.

Up your sleeve

Baking in a sleeve is one of the healthiest ways to prepare any food. Perch in a baking sleeve will not only be stewed quickly, but will also retain all the necessary substances and, most importantly, its unique taste. The fish must be thoroughly cleaned of scales, the fins and entrails, film and gills removed, and at the final stage the head must be cut off. There is no need to throw it away, because the head makes a wonderful ear.

Ingredients:

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

Cooking method:

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

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese turns out tender, aromatic and incredibly delicious. Even the most capricious child who hates seafood will like this dish. You can cook any type of fish using this recipe – it will certainly turn out tasty, healthy, and satisfying.

Ingredients:

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

Cooking method:

1. Peel the onion, cut into strips, pour in lemon juice. Let marinate for 15 minutes.
2. Place the fish carcass at 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, and a little salt. Whisk.
6. At the last stage of cooking, pour the cheese dressing over everything. Brown for 5-7 minutes.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The resulting dish is tasty, satisfying, and easy to prepare. Small carcasses that don’t have time to clean are baked this way, but a large specimen can also be baked this way, using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - they simply come off along with the fish skin.

Ingredients:

• onion – 150 g;
• lemon – 1 pc.
• river perch – 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 the entrails and gills. Salt and season with spices.
2. Grate the lemon to get the zest, squeeze out the juice.
3. Rub the carcass inside and out with lemon juice.
4. Pour wine over the carcasses and 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 foil, stuff them with vegetables, bake (30 min./180 degrees).

With potato

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running to you for dinner. Sea bass in the oven with potatoes, baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is soaked in 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.;
• onion – 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 and cut into slices.
2. Cut the onion into rings and combine with potatoes.
3. Add sour cream, soy sauce, salt, seasonings, mix.
4. Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
5. Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
6. Cover the pan 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 taste of sour cream and spices. Perch in sour cream in the oven is easy to prepare and bakes quickly. First you need to clean the carcasses of scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, and dried on a paper towel to remove excess moisture.

Ingredients:

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

Cooking method:

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

Entirely

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

Ingredients:

• large perch carcass – 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, remove the scales from the already processed carcass and dry it 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. Salt and pepper inside and out, not forgetting the cuts.
5. Grease a baking tray with oil and place the carcass. Drizzle with oil.
6. Bake the fish at 180 degrees for 30 minutes.

To cook fish appetizingly, you need not only to 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, and baking recipes can be found on the Internet. This will help novice housewives master all the complexities of cooking fish and seafood:

• give preference to large specimens - they almost always turn out great when baked or fried;
• clean the fish correctly: wearing thick gloves, observing the necessary sequence - first the head, then the gills, entrails, film, scales;
• Always defrost frozen seafood only gradually - 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 perch in the oven, season it with spices and salt.

Video

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Not uncommon on store shelves. This fish can be steamed, baked, fried, boiled. You can prepare red sea bass in various ways; there are many recipes.

Regardless of the chosen recipe and cooking method, the fish will turn out very tasty. Red sea bass dishes can be safely served at any holiday table.

In our article today we will look at the most successful recipes with which you can quickly prepare a delicious dish for the holiday table.

Red sea bass recipes in the oven

You can buy red sea bass frozen. The carcass, as a rule, has already been cleaned; all that remains is to defrost it and you can proceed to the main part, namely preparing the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

The first recipe. Required ingredients:

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

Preparation:

1. The carcass is defrosted, then the fins are cut off with scissors. You need to be careful with the fins, as they are very sharp and can hurt you. The abdomen is thoroughly cleaned of any remaining entrails, and the black film must also be removed. The carcass is washed under cold running water and dried with a paper towel.
2. Vegetable oil is mixed with a few tablespoons of lemon juice. After this, pepper, spices and salt are added to taste. The carcass is thoroughly lubricated on all sides with the resulting marinade.
3. While the carcass is soaking, peel the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
4. A baking sheet is greased with vegetable oil, after which a “pillow” of onions is placed on it, on which we place the red sea bass carcass. Lemon is placed on top of the carcass, and the belly is filled with chopped parsley.
5. The perch is baked at a temperature of 180 degrees, 25-30 minutes.

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

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

The composition of baked perch includes 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 off, then the scales are cleaned, the tail is cut off and the eyes are removed.

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

Ingredients

Servings: – + 2

• sea ​​bass 2 pcs
• potato 400 g
• carrot 1 PC
• lemon juice 2 tbsp. l.
• bulb onions 2 pcs
• balsamic vinegar 1 tbsp. l.
• olive oil 2 tbsp. l.

Calories and BJU per 100 g

Calories: 87 kcal

Proteins: 9.6 g

Fats: 3.1 g

Carbohydrates: 4.6 g

1 hour. 15 minutes. Video

Cut the fish, infuse with spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.

Wash the potatoes and carrots, peel them, and wash again. Cook the vegetables and add salt to taste before boiling the water.

Mix balsamic vinegar and lemon juice, add olive oil. Pour the resulting mixture over the perch, add dill or parsley, place in a plate, and cover for an hour.

Cut the boiled carrots and potatoes into cubes, cut the onion into rings.

Line a baking dish with foil and grease the inside with butter.

Place the potatoes in the pan, then the onion rings, then the carrots. Place the fish carcass on top and cover with foil.

Preheat the oven to 160 degrees, put in the perch. Bake for 45 minutes, and 5-10 minutes before cooking, remove the top layer of foil to get a golden brown crust.

How to bake red sea bass fillet

Ingredients:

• Red sea bass fillet – 700 grams.
• Sour cream – 200 milliliters.
• Cheese – 100 grams.
• Tomatoes – 200 grams.
• Dill, green onions, salt, pepper - to taste.

How to cook:

1. Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into large pieces, fry in olive oil, add salt.
2. Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside 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. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese on a fine grater.
4. Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

This perch can be topped with potatoes or rice fried with onions.

The most delicious baking recipe

Ingredients:

• Red sea bass fillet – 800 grams.
• Flour – 100 grams.
• Egg – 1 piece.
• Walnuts – 300 grams.
• Salt, dill and pepper - to taste.

Step-by-step preparation:

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

The benefits and harms of baked perch

Sea bass contains large quantities of amino acids, calcium, manganese, phosphorus, calcium, fluorine, and nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish does not contain calories, it can be used in a diet, it has a good effect on a person’s overall health.

Omega-3 fat found in perch speeds up metabolism, which helps you lose weight, stabilizes cholesterol levels, and is a good preventive substance against diseases of the nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish also carries some danger. A person may have a personal intolerance or allergy. People suffering from kidney and pancreas diseases should not use it.

Sea bass is one of the most commonly used fish at home; it is very tasty and good for human health. Baking allows you to preserve vitamins and amino acids, retain beneficial qualities, and improve the taste.

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

Externally, sea bass resembles river bass, but in taste these two fish are completely different. Sea bass is much fattier and juicier, and what is important is that it does not have small bones. It can rightfully be called one of the most delicious fish. They prepare many different dishes. They bake in the oven with vegetables, fry in a frying pan, cook in batter, smoke, make aspic, casseroles. Sea bass meat 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 to simply fry sea bass. It's very easy to do. To do this, the fish carcass is thawed at room temperature, scaled, and the head, fins, and entrails are removed. The fish, small in size, is fried whole. Larger perch should be cut into portions. The fish is salted, peppered, sprinkled with lemon juice, rolled in breading or flour and fried in oil for 5-7 minutes on each side. The finished 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 very tasty., for example, with potatoes, carrots, onions, bell peppers, cauliflower, broccoli.

Secrets to cooking perfect sea bass

Sea bass is a tasty 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 delicious sea bass Experienced chefs will tell you what secrets and nuances there are:

Secret No. 1. Before cooking, sea bass should be thoroughly cleaned of scales, head, fins, and entrails removed, and the fish should be rinsed well. Make diagonal cuts on the carcass and coat well with salt and spices. Fish prepared in this way should be left for at least half an hour. Then you can begin heat treatment.

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

Secret No. 3. The delicate taste of fish goes well with almost all popular side dishes. Sea bass is good served with boiled or fried potatoes, vegetable salad, and fluffy rice.

Secret No. 4. Fish should be defrosted at room temperature or on the bottom shelf of the refrigerator. If you place sea bass in a container of water to defrost faster, it will quickly lose its nutritional and taste properties, and the dish will turn out dry.

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

Ingredients:

• Sea bass - 1 pc.;
• Potatoes - 3 pcs.;
• Bell pepper - 1 pc.;
• Carrots - 1 pc.;
• Onion - 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 entrails, head, fins, and wash it.
2. Rub clean perch with salt, pepper, herbs, and leave to marinate for half an hour.
3. We wash the vegetables. Cut peppers and carrots into cubes, tomatoes into half rings, potatoes into thin slices.
4. Cut the onions into rings and marinate in a small amount of vinegar, add salt.
5. Place potatoes in a greased baking dish, add salt, and place fish, carrots, and peppers on top. Sprinkle everything with herbs and spices.
6. Place tomato slices on top, covering 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, and place in the oven (190 0 C). We will bake for about an hour until the vegetables are completely cooked.
9. Decorate the finished fish with olives and 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

Sea bass has a pleasant, delicate smell, and if the fish is cooked correctly, you will get a real culinary masterpiece. With a minimum of ingredients and cooking time, the result is 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 even more tender.

Ingredients:

• Sea bass fillet - 700 g;
• Breadcrumbs - 100 g;
• Onion - 2 pcs.;
• Spices for fish;
• Sour cream - 250 ml;
• Lemon juice 3 tbsp;
• Olive oil - 3 tbsp;
• Pepper, salt - to taste;
• Olives - to taste;
• Oil for frying.

Cooking method:

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

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

Ingredients:

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

Cooking method:

1. Defrost the fish, remove scales, fins, entrails, head, and wash well. Place in a pan of boiling water and cook for 15 minutes.
2. Cut the peeled carrots and onions into cubes and fry in oil until tender.
3. Peel the potatoes and cut them into small cubes.
4. We take the fish out of the broth and separate it from the backbone and bones.
5. Strain the broth and bring to a boil.
6. Place potatoes into boiling liquid and cook for 10 minutes.
7. Then add fried vegetables, spices, salt and pepper to the soup. We put in the fish. Cook the fish soup for 10 minutes.
8. Turn off the heat and leave the soup 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 advent of the multicooker, the cooking process has been greatly simplified. Now you just need to choose the appropriate recipe, purchase the necessary ingredients and start creating your culinary masterpiece. Let's cook sea bass with marinade in a slow cooker. If desired, add gelatin, then after the dish has hardened, you will get a luxurious aspic.

Ingredients:

• Sea bass fillet - 1 kg;
• Onion - 1 pc.;
• Tomato juice - 1.5 tbsp;
• Carrots - 2 pcs.;
• Vegetable oil - 4 tbsp;
• Lemon zest - 3 tsp;
• Salt, pepper, spices for fish - to taste;
• Greenery.

Cooking method:

1. Thaw the fillet and cut it into pieces.
2. Rub the fish with salt, spices, zest, and pepper. Marinate for about half an hour.
3. Turn on the “Baking” mode, pour oil into the multicooker bowl, fry the fish on both sides. We take the finished perch out of the multicooker.
4. Grate the carrots and cut the onion into half rings. Fry vegetables in a slow cooker.
5. We transfer the fish to the vegetables, pour in tomato juice, add bay leaf, salt and pepper. Cook for 10 minutes.
6. Change the mode to “Extinguishing”. We will cook for about an hour.
7. Serve the finished fish with boiled potatoes and rice. This fish retains its taste perfectly even when cold.

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