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:

• 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, 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.
2. Wash the potatoes and carrots, peel them, and wash again. Cook the vegetables and add salt to taste before boiling the water.
3. 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.
4. Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
5. Line a baking dish with foil and grease the inside with butter.
6. Place the potatoes in the pan, then the onion rings, then the carrots. Place the fish carcass on top and cover with foil.
7. 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.

Video recipe

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.

Preparation:

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 frequent guest at festive feasts. In terms of taste, juiciness and benefits, this fish can compete with any other, including elite ones: salmon, salmon and pink salmon.

Before starting cooking, you must remove the fins. They are quite sharp and can easily injure your palm. Then the head is cut off, the scales are cleaned and the entrails are gutted. Most often it is baked whole, in various sauces and marinades, but sometimes it is cut into portioned steaks.

Sea perch has much fewer bones than river perch, but you still need to be careful and extremely attentive when eating.

This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in foil, in a sleeve, or simply seasoned with spices, placed on a grill and baked as if on a grill. Whatever cooking method you choose, do not forget that sea fish cooks very quickly and you should not overcook it on the stove, otherwise you will end up with a dry, tasteless dish.

Whole sea bass baked in the oven

Baking whole fish in the oven is the easiest cooking method, which can be handled not only by an inexperienced young housewife, but also by an owner who is no less distant from this.

We wash the carcass under running cold water. Using special scissors, carefully cut off the tail and fins. Remove the scales with a knife. It is better to do this in a deep sink so that it does not fly in all directions. We cut open the belly of the perch and remove all the insides with one sharp movement of the hand. We thoroughly wash the abdominal cavity so that the blood drains and the fish does not taste bitter.

Rub generously inside and out with salt and spices, leave to absorb the aromas of herbs. Turn on the electric oven at 175 °C. Prepare a glass roasting pan and put a piece of butter in it.

Wash the parsley, shake it off and chop it finely. We stuff the perch inside with herbs, transfer it to a dish and set to bake for twenty minutes. Some housewives squeeze lemon juice onto the fish, but this will only make the dish drier.

Before baking, you need to make cuts on the sides corresponding to portioned pieces; it is more difficult to do this when finished - the dish will fall apart.

Red sea bass with potatoes and cheese

A delicious dish is made from red snapper fillet with new potatoes and grated cheese. Just the mention of it makes you want to cook it right away.

• red sea bass fillet – 650 g;
• potato tubers – 1 kg;
• cheese – 300 g;
• dill – 1 tsp;
• homemade mayonnaise - 4 tbsp. l.;
• oil – 3 tbsp. l.;
• salt – 1 tsp;
• egg – 2 pcs.

Preparation: 75 minutes.

Calories: 73 Kcal/100 g.

You can buy red sea bass whole and cut it into beautiful fillets at home, but this will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this must be done in a trusted specialized store in order to get a quality product.

Peel young potatoes with a knife or using a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.

Place the potatoes on a baking sheet with high sides and sprinkle with vegetable oil. Place perch fillet on top. Pour in egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

Place in a preheated electric oven to bake for fifty minutes. We immediately place the finished hot dish on plates and serve.

How to cook delicious sea bass in foil

Baking seafood in foil is one of the most common ways to prepare it. Due to this winding, the product retains all its juice inside and at the same time turns out to be very tender.

• fish (sea bass) – 2 pcs.;
• onion – 1 pc.;
• carrot – 1 pc.;
• vegetable oil - 3 tbsp. l.;
• pepper, salt

Preparation: 40 minutes.

Calories: 59 Kcal/100 g.

Wash fresh sea bass in water, cut off the fins, peel off the scales and remove the entrails. The head can be left or cut off at the ear. Chop the onions into thick rings, carrots into bars.

Lubricate the fish well with salt inside and on the surface. Cut a long piece of foil, fold it in half and place one fish in the center. Crush with pepper. We put vegetables in the belly, pour oil on top and wrap tightly in foil so that there are no gaps.

We process the second fish using the same principle. We start the device at 180 °C. Place the pieces on a baking sheet and bake for twenty-five minutes. At the end, carefully tear the foil and let the fish brown. Make sure that all the juice does not leak out. Form something like a boat.

Transfer the finished dish to a plate and garnish with sliced ​​lemon and red tomatoes.

Recipe for cooking fillet in sour cream

Homemade fatty sour cream is always a win-win option for marinating and pouring over any fish that is baked in the oven. This fermented milk product helps soften already tender meat.

• perch fillet – 4 pcs.;
• sour cream – 200 ml;
• parsley – 25 g;
• carrots – 2 pcs.;
• unrefined oil - 2 tbsp. l.;
• salt - a pinch.

Cooking: 55 minutes.

Calories: 92 Kcal/100 g.

Wash the finished fish fillet and dry it on a napkin.

Grease the frying pan with vegetable oil. Peel the vegetables and cut into half rings. Sprinkle the fish with special seasonings, herbs and salt and leave for ten minutes. Chop the parsley.

Turn on the electric oven at 185 °C. Place the fillets in a roasting pan tightly next to each other, and distribute the prepared vegetables in a thick layer on top. Place the homemade sour cream all at once in the center and spread it all over the dish with a spoon. This creates a vacuum for baking. Let it cook for thirty minutes. At the end, sprinkle the fish with sour cream and parsley and serve along with mashed potatoes or buckwheat.

You can cook perch using the same method, only marinate it not in spices and herbs, but in homemade light mustard. It will also turn out delicious.

Sea bass with vegetables in a sleeve

When baking perch with vegetables, you can experiment every time - change the ingredients. This way you won’t get bored with the dish and in the end you will find the most suitable combination of products for you.

• peas – 200 g;
• fish (sea bass) – 2 pcs.;
• onion – 2 pcs.;
• broccoli – 200 g;
• tomatoes – 2 pcs.;
• oil – 3 tbsp. l.;
• aromatic herbs for fish – 2 tsp;
• salt – 1 tsp.

Preparation: 75 minutes.

Calories: 87 Kcal/100 g.

We clean the fish, remove the entrails, cut off the fins and tail. We make a cut along the ridge and turn it inside out in one sharp movement. This way, the backbone will instantly peel off from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. Rub the resulting fillet with dried herbs: rosemary, thyme, dill. Whatever is available will do.

We are preparing vegetables. Immerse the broccoli in boiling water for one minute, remove with a slotted spoon and place on a towel. Sauté the onion in vegetable oil. Wash the tomatoes and cut into rings.

Take a deep roasting pan, put onions, broccoli, tomatoes on the bottom, pour in canned peas and top with fish fillets. Add some salt, pour in the remaining oil and bake in a preheated electric oven for fifty-five minutes.

1. The dish will turn out even tastier if the fish is pre-marinated;
2. The scales will be easier to remove from the perch if you immerse it in boiling water for one minute or put it in the freezer for five minutes. Another trick: sprinkle the fish with coarse salt overnight; in the morning the plates will peel off on their own. But it is best to use a special knife for cleaning seafood;
3. To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
4. This sea fish turns out delicious not only when baked in the oven. The fish soup cooked on it is simply divine. The perch is immersed in boiling water and boiled for no more than ten minutes;
5. If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
6. Baked sea bass goes well with fluffy rice, fresh vegetable salad and fried potatoes;
7. Do not defrost fish in water, it will lose all its vitamins and turn out dry. It's best to do this in the refrigerator, even if it takes longer;
8. It is better to trim the tail and fins with special scissors and wearing gloves so as not to prick your fingers or palm;
9. Experienced chefs prepare sea bass in white wine, in batter, with mushrooms and herbs, and rub it with a mixture of olive oil and balsamic vinegar.

Bon appetit!

Red sea bass, the recipes for which you can read in our article, is one of the most popular types of fish in home cooking. It can be boiled or fried, but it is especially tasty when salted.

Baked red sea bass. Recipe

If you don't know, then pay attention to this recipe. Fish in cheese sauce turns out delicious and looks very appetizing:

• Process three sea bass carcasses - wash them thoroughly, remove scales, remove fins and gut them.
• Make several cuts on each fish and carefully insert a slice of lemon into them.
• Rub the carcasses with red pepper and rosemary.
• To prepare the sauce, break two chicken eggs into a bowl and mix them with two tablespoons of sour cream. Add to them 100 grams of grated Parmesan and salt to taste.
• Cover a baking dish with foil, grease with oil and place the prepared fish on the bottom. Pour the sauce over the perches and cover with foil.

Bake the fish in the preheated oven for about 45 minutes. When ready, serve it with a simple side dish or fresh vegetable salad.

Fried sea bass (red)

Multicooker recipes allow you to cook fish quickly and at the same time retain all its beneficial qualities. This time we will tell you how to fry perch fillet in batter. The recipe for the dish is quite simple:

• Prepare one sea bass carcass. To do this, you should wash it, remove the scales and fins, and remove the entrails. After this, cut the fish along the ridge and divide into two parts. Remove the bones and cut the fillet into pieces of the size you need.
• Take two bowls and pour flour into one, and beat two chicken eggs in the second.
• Turn on the multicooker, set it to “Baking” mode and pour a little vegetable oil into the bowl.
• Using a fork, dip each piece first into the egg and then roll in flour. After this, place the fillet in a bowl and fry until cooked on both sides.

Garnish the finished dish with fresh herbs and serve with any side dish.

Perch with garlic in sour cream sauce

We're sure you'll love the red sea bass. Oven recipes in foil are very popular for this type of fish, and therefore we suggest you cook it this way. You can read a detailed description of the cooking process below:

• Process one carcass weighing about 800 grams.
• Prepare a sauce from half a glass of sour cream, a teaspoon of mustard, juice from a third of a lemon, one pinch of lemon zest, salt and pepper (to taste). Mix all ingredients thoroughly and rub the fish with the resulting mixture.
• Chop the parsley and dill with a knife, then mix them with the rest of the sour cream sauce and stuff the perch with them.
• Cover a baking sheet with foil, grease it with vegetable oil and place the fish. Place a few slices of lemon nearby, and top the fish with a piece of butter, dry rosemary and a few mustard seeds.

Bake the perch in a preheated oven until nicely crusted.

Perch with orange juice

If you love fish, then you will surely love this idea for an original Mexican-style dinner. Therefore, we want to tell you how else red sea bass is prepared (recipes). Fried with onions, marinated with lemon and orange, it turns out incredibly tasty and aromatic. Read the recipe here:

• Prepare one fish (800 grams) and cut it into five portions.
• Sprinkle each of them with lemon juice and leave them alone for ten minutes.
• Bread the perch in flour and fry in a frying pan in vegetable oil along with one chopped onion.
• Squeeze the juice from four oranges, and when the fish turns golden, pour it into the pan.

Bring the sauce to a boil, add salt and ground pepper to taste, and then serve the dish immediately.

Diet recipe

Red sea, the preparation of which is very varied, turns out very tasty in any form. But this time we suggest you try a dietary option:

• Take the sea bass fillet, wash it, dry it with paper towels, and then rub it with salt and any spices.
• Place the fish in a steamer bowl, and place a bay leaf and fresh dill sprigs on top of it.

Turn on the steamer and cook the perch for 20 minutes. Serve this dish with a side dish of fresh or stewed vegetables.

from perch

This delicious dish will not leave even the most severe culinary critics indifferent. This time we will prepare a delicious soup, the main ingredient of which will be red sea bass. The recipe for this dish is quite simple:

• Take a large perch carcass, process it and cut the fillet into skin-on pieces.
• Peel one onion and one carrot and then cut them into strips.
• Fry the vegetables in a frying pan until golden brown, cool slightly and drain off excess oil.
• Peel and cut four medium potatoes into cubes.
• Pour water into a saucepan, place the prepared potatoes in it and place over medium heat.
• After ten minutes, lower the fish into the soup and add salt to taste.
• When the fish is completely ready, add the roasted vegetables to the pan and pour in 400 ml of cream.
• Pepper the dish to your liking.

As soon as the soup boils, remove it from the heat, pour into bowls and sprinkle with chopped herbs.

Bacon-wrapped perch rolls

As you can see, red sea bass, the recipes for which we have collected in this article, can be prepared in different ways. But this time we invite you to try an original dish that combines fish and bacon. So how to cook red sea bass? Read the recipe below:

• Prepare the perch fillets for processing, then cut off the tail and top of each piece. You should end up with rectangular shaped pieces. They should also be thin enough so that they can be rolled up later.
• Sprinkle the fillets with lemon juice and chop the pieces with a knife. Mix the pieces with a finely chopped strip of bacon and one clove of garlic, previously passed through a press. Pepper the filling for the rolls and mix with two tablespoons of soy sauce.
• Place two spoons of filling on each fillet and roll the pieces into rolls. If you have some chopped fish left over, you can later use it as a pie filling.
• Wrap in strips of bacon and secure the resulting structure with toothpicks.
• Grease a baking dish with oil, place the rolls in it and pour soy sauce over them (one tablespoon is enough).

Bake the dish for 20 minutes, and then serve it for dinner with a side dish of rice, herbs and fresh vegetables.

Stuffed squid

And again we suggest you prepare and as a filling we will have chopped red sea bass. Recipe of dish:

• Thaw and clean two whole squids, completely sealing the film inside and out.
• Cut one perch carcass and cut the fillet into small cubes.
• Peel and chop one onion, and then fry it in vegetable oil.
• Add the prepared fish to the pan with the onions and add salt. When the products are almost ready, pour one raw egg into them and mix everything.
• Cool the filling and mix with one spoon of mayonnaise. Carefully fill the squids with it.
• Beat two chicken eggs in a separate bowl.
• Heat a cast iron skillet and pour half of the egg mixture into it. Then add the stuffed squid and turn it over once the omelette has set.

Transfer the dish to the oven and cook for another ten minutes. Squid can be served either hot or cold.

We will be glad if you like red sea bass. The recipes with photos collected in our article will help you prepare it in a variety of ways.

Ingredients needed (for two people):

• Sea bass 1 pc.
• Tarragon 6 branches
• Olive oil to taste
• Lemon 4 slices
• Salt 1 kg

More about cooking:

1. Turn on the oven at 100 degrees.
2. Place the salt in a baking dish and heat for fifteen minutes in the oven.
3. Take out the salt and set the oven to 220 degrees.
4. Cover the baking sheet 1/3 with an even mixture of heated salt.
5. Place tarragon (three stems) and a couple of lemon slices on top.
6. Then we place the sea bass on this “blanket”, and on top of it we place the remains of tarragon and lemon slices.
7. Sprinkle everything thoroughly with salt (the fish should be completely covered).
8. Bake for ten minutes and test with a knife for doneness.
9. Once ready, remove all the salt from above, clean the fillet from the bones and pour oil (olive). The food is ready.

Sea bass cooked in a pot

This type of cooking preserves all the beneficial properties of the product for as long as possible.

What is needed for that:

• Carrot 1 pc.
• bell pepper 1 PC.
• Potatoes 4 pcs.
• Lemon 0.5 pcs.
• Tomato paste 1 tbsp.
• Sea bass 4 pcs.
• Onions 1 pc.
• Garlic 4 teeth.
• Parsley half a bunch
• Ginger (grind) 1 pinch
• Cilantro half a bunch
• Tomatoes 2 pcs.
• Nutmeg (powder) 1 pinch
• Salt to taste
• Paprika (powder) 1 tbsp.
• Olive oil 2 tbsp.

Cooking:

1. We clean the perches, remove the entrails, and prepare the fillets (carefully removing the bones).
2. Prepare the marinade: squeeze the paste, lemon juice and olive oil into a blender, plus salt and pepper to your personal taste. Everything is processed to a homogeneous structure.
3. Place pieces of fish fillet into the prepared marinade and leave for soaking.
4. We cut the potato fruits into strips along with the pepper.
5. Cut the onion into slices.
6. Cut the tomatoes and carrots into rings.
7. Take a pot and pour oil into it, and place onions on top. After it comes potatoes, then sea bass and tomatoes, at the end we add pepper.
8. Fill the pot with water (half the capacity). Cover with a lid and place in the oven at 220 degrees for fifty minutes. Ready.

Sea bass breaded with garlic

To prepare you need:

• Garlic 4 teeth.
• Breadcrumbs 100 g
• Onions 1 pc.
• Sea bass (fillet) 900 g
• Olive oil 3 tbsp.
• Bay leaf 2 pcs.
• Soy sauce 1/4 tbsp.
• Black peppercorns 6 pcs.
• Vinegar solution 6% 0.5 tbsp.
• Salt 1 tsp.

Let's look at the cooking:

1. Let's start with the fish. Carefully cut off the fillet from the whole fish into large pieces. Then wash and dry (or wipe).
2. We cut the fillet parts into pieces with a thickness of about five centimeters. After which, each one is rubbed with soy sauce.
3. The fish absorbs the salt, and we prepare the marinade. You need to peel and wash the onion, and then cut it into rings.
4. The next step is to fill the container with water and boil it, followed by adding the cooked onion, bay leaf and pepper with the required amount of salt.
5. Remove the saucepan from the stove after about five minutes and pour the vinegar solution into it along with the pieces of fish.
6. Simmer over low heat and with the lid closed for twenty minutes.
7. In a separate frying pan, fry the chopped garlic (in olive oil) for a minute. Then, in the same place, we bring the breadcrumbs to brown.
8. The perch will be ready in twenty minutes.
9. Then you need to roll the fillet slices in the prepared garlic-breading mixture.

You can put the fish on a plate and use rice or chopped vegetables as a side dish.

Sea perch kebabs

With the onset of spring days, one is drawn to nature. And what is a picnic without barbecue? For quickly preparing fish kebab, this method is perfect, not only for nature, but also for the home.

Ingredients:

• Ham pieces 60 g
• Wheat flour 2.5 tbsp.
• Lemon juice 1 tbsp.
• Soy sauce 1 tbsp.
• bell pepper 1 PC.
• Sea bass 400 g
• Olive oil 2.5 tbsp.
• Onion 1 pc.
• Dill half a bunch
• Black pepper (powder) 1/3 tsp.
• Salt to taste

Cooking process:

1. We clean the fish, separate the fillets, remove the bones and cut into pieces four centimeters thick.
2. Marinate the fillet in a mixture of soy sauce, chopped herbs and lemon juice.
3. We are preparing other components. Cut the ham pieces into wide strips.
4. Cut the bell pepper and onion into rings.
5. Next, you need to wrap pieces of perch in ham and prick them on a bamboo skewer, constantly separating such parts with pepper and onion rings.
6. Sprinkle everything with flour and pepper, add salt to your taste (do not over-salt) and fry on all sides in a container covered with a lid (or on a skewer, over a fire) for about five minutes.

Preparing the soup:

1. Prepare the ingredients needed for the soup (listed above).
2. Pour water into a two-liter container, throw in pre-cleaned perch and pepper with bay leaves.
3. After cooking, separate the fish from the broth.
4. In a frying pan moistened with olive oil, fry carrot cubes (until soft) and chopped onion.
5. Carefully remove all the bones from the perch fillet.
6. The broth should boil and add the onion with fried carrots.
7. We put vegetables there and add spices to our taste.
8. Cook for ten minutes.

The soup should be placed on the table with separately laid out pieces of sea bass.

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.