One of the most favorite homemade fish dishes is dorado or sea bass baked in the oven. This is a kind of “standby” dish that does not require extensive preparation. Sea bass cooks especially well and quickly in the oven in the evening after work. It is enough to prepare the fish in the morning, which takes literally 5-10 minutes, and in the evening put the baking sheet in the oven. If desired, you can fry vegetables for a side dish.

The fish that we call sea bass can more often be seen under the name laurel or sea wolf, in Italy - branzino. The term is more common in the restaurant environment - it comes from the English sea bass. By the way, bay laurel is actively grown, since wild fish fishing is either prohibited or severely limited. This fish is a predator and has practically no enemies in the aquatic environment.

Well-baked sea bass is a portioned fish with minimal bone content. Very tasty and juicy fish meat is equally good baked and fried - in foil, leaves or, in a unique way, in a coat of sea salt. It is believed that for such baked fish it is enough to serve the sauce, although for a normal lunch sea bass with vegetables will be tastier - you can add or boiled potatoes in pieces.

Sea bass is cooked in the oven using dry heat. Usually, in order for a crust to form or the fish to acquire a pleasant shade, the fish is brushed with a small amount of fat before baking. The bay grass sold in stores is almost certainly grown. As a rule, the carcasses are small in size and are perfect for portion cooking - one fish per serving.

Baked sea bass is incredibly tasty if you first sprinkle the meat with spices so that the fish is dry marinated, and after heat treatment, serve it with lemon.

Lavrak is very easy to clean from scales and there is very little waste. The fish meat is quite dense and is not damaged during processing. Often, especially in popular cafes and restaurants located in coastal areas, baked fish is served without any side dish at all. As an exception, add a slice of lemon or a few drops of balsamic vinegar and sugar sauce to the plate.

Seabass baked in the oven. Recipe

Ingredients (2 servings)

• Sea bass (250-300 gr) 2 pcs
• Parsnips, carrots, sweet peppers for garnish
• Hot pepper 1 piece
• Garlic 2-3 cloves
• Olive oil 2-3 tbsp. l.
• Salt, allspice, cloves, sweet paprika, Provençal herbs spices
• Lemon and parsley for serving

1. Small carcasses of sea wolf can be bought in supermarkets or specialty stores. The fish is sold not frozen, but “chilled”. It is impossible to say for sure whether the fish was frozen, but we bought everything of proper quality - without any complaints. When purchasing, you should pay attention to the “bruising” of the carcasses, the condition and color of the gills and scales.

Preparing sea bass for baking in the oven

2. Wash the fish carcasses and remove scales. The fish is very easy to clean even with an ordinary knife, not even a trace of scales remains. Rinse the carcasses with cold water and gut them, cutting the belly down to the gill covers. Remove the gills and use your fingers to scrape out the inner cavity. Dry the fish with paper towels and transfer to a plate.

   Small sea bass carcasses

3. Usually, the main taste of baked fish is determined by the spices with which it is cooked. We wanted the sea bass to be flavorful and slightly spicy. In a mortar, grind 3-4 peas of allspice, 1-2 cloves, 0.5 tsp each. sweet paprika, salt and a dry mixture of Provençal herbs (basil, thyme, oregano, savory, etc.). Sift the mixture through a tea strainer.

   Grind the spices in a mortar

4. Cut the fish carcasses shallowly on the sides, literally 5 mm - 4-5 cuts along the entire length. Sprinkle the fish with the prepared spice mixture, rubbing it into the cuts and internal cavity. Cover the plate with fish with cling film and refrigerate for 1 hour.

   Sprinkle the fish with spices and refrigerate

Side dish of fried vegetables

5. You can start preparing the side dish when the fish is baked. Usually, when baking fish, we serve it without a side dish. As the family says, I just want fish. But roasted vegetables won't hurt. For a vegetable side dish, carrots, celery root, and parsnips are suitable. We did not add onions, limiting ourselves to large bell peppers.

   Vegetables for garnish

6. For frying vegetables, vegetable oil is used - preferably olive oil, flavored with hot pepper and garlic. Peel the hot pepper and cut it into large strips. Peel and flatten a few cloves of garlic. Heat olive oil in a small saucepan and fry garlic and pepper. Once the garlic begins to darken, remove it from the oil. Pepper, if desired, can be left or transferred to a saucer, using it to serve the finished dish.

   Fry garlic and hot pepper in oil

7. Peel the carrots and parsnips, then cut them into cubes. The cutting size is slightly larger than vegetables for Olivier salad. Peel the bell pepper and cut into the same cubes or a little larger. Place carrots and parsnips in hot oil. Fry vegetables over medium heat without covering the saucepan with a lid. Gradually the vegetables will become soft and begin to brown a little.

   Fry carrots and parsnips until golden brown

8. Season the vegetables with a pinch of salt and add all the chopped bell peppers. Continue to fry the entire vegetable mixture until the peppers are soft. The degree of roasting of the pepper is at your discretion. Remove the finished side dish from the heat and transfer to plates.

   Add and fry bell pepper

Bake sea bass in the oven

9. It is convenient to bake fish on a clay or ceramic plateau greased with vegetable oil. To prevent the carcasses from sticking to the pan during baking, you can place slices of very thinly cut lemon on the bottom, and place the fish on it. Lubricate the carcasses with a small amount of vegetable oil - use a silicone brush. To prevent the tail fin from getting burned, it is better to wrap it with a piece of food foil.

   

Sea bass (sea wolf) is boiled, baked, fried in a pan and grilled. Any dish prepared from this fish turns out incredibly tasty, juicy and tender. In addition, sea bass is not bony at all, which is a big plus.

Despite the fact that sea bass dishes are traditionally Greek, they are very popular all over the world. And all thanks to the fact that this fish contains almost no carbohydrates and at the same time is rich in useful microelements.

Sea bass baked in the oven is simple, tasty and, most importantly, healthy. After all, this fish is a dietary product. And healthy eating is the key to a great mood and excellent well-being. Below are a few recipes that should be on the note of every housewife.

Seabass baked with vegetables in foil

How to cook sea bass in the oven in foil? In fact, there are a huge number of different cooking options. However, if this is your first time baking this fish, then it is better to give preference to a simple and easy-to-follow recipe. The best solution is to bake sea bass with vegetables in foil.

Ingredients:

• fresh sea bass – 2 pcs.
• olive oil – 50 ml.
• young zucchini – 1 pc.
• zucchini – 1 pc.
• small tomatoes – 5 pcs.
• sweet pepper – 3 pcs.
• purple sweet onions – 1-2 pcs.
• lime – 1 pc.
• curry, salt, black pepper to taste

Cooking method:

First you need to clean and gut the fish, remove the gills. Rinse under cold running water and wipe with a linen napkin. Then use a sharp knife to make shallow cuts on the back of the sea bass. Wash thoroughly, peel the vegetables and cut everything into large slices. Mix the spices in a separate plate.

After all these preparations, you need to take a baking sheet and cover it with foil. Rub the fish with spices and place on the prepared baking sheet. Place some of the coarsely chopped onion inside the sea bass, and place the rest around the fish. Place the remaining vegetables on a baking sheet as well. Sprinkle with lime juice (a couple of wedges can be added to the fish). Add olive oil on top and cover the whole thing with foil.

Place the dish in a preheated oven. Bake fish and vegetables for 15 minutes at a temperature of 190°C, then you can remove the foil and leave the dish for another 15 minutes until golden brown. Once cooked, carefully remove the fish from the pan onto a large plate. Place baked vegetables next to it. This dish can be served for lunch or dinner.

How to bake sea bass in the oven in salt

This dish is cooked under a shell of salt and egg white and served with a garlic-lemon marinade. Despite the fact that sea bass is baked in salt, it will never be over-salted. This cooking option is used by many famous chefs; they believe that this is one of the best recipes for baking sea fish. So why not cook this Mediterranean dish at home?!

Ingredients:

• sea ​​bass – 1 pc.
• water – 250-300 ml.
• eggs – 1 pc.
• olive oil – 50 ml.
• garlic – 5 cloves
• sprig of rosemary
• parsley – 20 gr.
• salt – 1.5 kg.
• ground black pepper to taste

Preparations:

Fresh fish must be cut, all entrails removed and washed under running water. Peel the garlic, crush it with a knife and place it in the belly of the sea bass. Add rosemary there. Pour salt into a deep bowl, add protein and a little water. All these ingredients must be mixed thoroughly. The mixture should resemble sticky snow in its consistency.

Then you need to take a baking sheet and cover it with parchment paper, then put a layer of salt mass on it, and stuffed fish on top. The belly of the sea bass should be lightly pressed, covering it from the salt. Place the remaining mixture on top of the fish so as to cover it completely. After this, the baking sheet should be placed in an oven preheated to 240°C and left to bake for 20-25 minutes. The readiness of the fish can be judged by the brown salt.

While the fish arrives, you need to take a clean bowl, squeeze lemon into it, add chopped parsley, garlic and olive oil, mix it all thoroughly. Remove the pan with the sea bass from the oven, cover the dish with a towel and tap the edges well. Remove salt, fins and skin from fish. Remove the fish fillet to a plate, pour over the lemon marinade and serve.

Fish and potatoes recipe

This recipe is very easy to make. Even a novice cook can prepare such a dish. For four servings you will need the following Ingredients:

• sea ​​bass – 2 pcs.
• potatoes – 6 pcs.
• lemon – 2 pcs.
• butter
• garlic – 3 cloves
• salt, pepper to taste

Cooking method:

The fish must be gutted, rinsed under cold water, dried outside and inside with a napkin and rubbed with salt. Wash the lemons and cut into thin slices. Place some inside the sea bass, and insert the rest into the slits made with a knife on the side of each fish.

The baking sheet should be covered with baking paper, leaving a large margin in order to cover the carcasses in the future. Wash the potatoes, peel them, cut into thin slices and place around the fish. To prepare the garlic butter sauce, melt the butter and add the garlic into it. Pour this mixture over the potatoes, not forgetting the salt.

Then cover the dish with the remaining edges of baking paper and place in an oven preheated to 250° for 35 minutes. In order for the fish to turn out with a crust, the edges of the paper should be opened 10 minutes before the end of cooking. Place the finished dish on a plate and serve.

How long to bake sea bass in the oven

Sea bass bakes very quickly. In an oven preheated to 180-200°, the cooking time is on average 25-30 minutes. If the fish is large (800 grams or more), then it can be baked for 40 minutes.

Calorie content of the prepared dish

The calorie content of sea bass is extremely low, only 99 kcal per 100 grams. its edible part. Of these, 72 kcal are proteins and 27 kcal are fats. No carbohydrates. The calorie content of fish may vary depending on the cooking method. So the largest amount of calories is contained in fried fish, and the least in boiled and steamed fish.

Video: sea bass baked in the oven from Yulia Vysotskaya

We offer you to watch a video where the famous TV presenter and author of several culinary bestsellers tells and shows how to prepare an appetizing and aromatic dish “sea bass baked in the oven.” An easy and quick recipe from Yulia Vysotskaya will help you deliciously feed your friends and loved ones.

Sea bass is a versatile fish from which you can prepare many tasty and healthy dishes. Sea bass can be fried, steamed, stewed, poached in a small amount of water, simmered in oil, grilled or grilled, or stuffed. Sea bass dishes are popular all over the world, especially in Mediterranean countries. They love fish for its lack of small bones and for its tender, white, non-greasy meat. In Italy, sea bass is called laurel, or sea bass, and it is their favorite fish. Its thin but dense meat is suitable for all types of cooking. But it is especially good when baked in salt or oiled paper.

Ingredients

• 1 sea bass carcass (about 1.5 kg)
• 1 kg salt
• 500 g sea salt
• 3 egg whites
• 80 ml water

Cooking method

1. Clean the fish, gut it, rinse and dry.
2. Mix table salt with sea salt, water and egg whites.
3. Place some of the salt mixture in an even layer on a baking sheet. Place the fish on it, cover it with the remaining salt mass on top so that the carcass is completely covered on all sides.
4. Bake the fish for 25–30 minutes at 250 C if it weighs 1.5 kg. if more, then add 5 minutes for every 500 g of fish.
5. Remove the fish from the oven and cool slightly. split the salt crust and remove the fish. Remove skin from fish and remove bones.
6. Place the fillet on a platter or plates.

Sea bass ceviche

Ingredients

• 900 g sea bass,
• 200 ml lemon juice,
• 120 ml lime juice,
• 120 ml orange juice,
• 60 ml olive oil,
• 2 heads of onions,
• 20 g celery,
• 4 avocados,
• ginger,
• pepper, salt to taste.

Mode of application

Mix lime juice, lemon, orange juice, ginger, oil. Cut the sea bass into pieces, pour in the prepared mixture, marinate in the refrigerator for 2 hours. Add celery, onion rings, and avocado pieces. Salt and pepper. Serve after 15-20 minutes.

Sea bass with rosemary

Ingredients

• 2 sea bass weighing 300–400 g.
• a few sprigs of rosemary
• 1/2 lemon
• black pepper
• for caper butter:
• 100 g softened
• butter
• 1 tbsp. capers
• a few sprigs of parsley
• 1 clove of garlic
• 1 tbsp. lemon
• black pepper

Cooking method

Sea bass, gutted, cleaned (don't forget about the gills), season with salt and pepper inside and out. Stuff the belly with chopped rosemary leaves and a few lemon wedges, drizzle the fish with olive oil and bake for 12 minutes at 200 degrees.

If you plan to serve sea bass with caper butter, it is, of course, better to prepare it in advance. Chop the capers, parsley and garlic, add them to the softened (but not melted) butter, add lemon juice, salt and pepper to taste, and stir thoroughly. This butter needs to be put in the refrigerator to harden, but before that it is best to wrap it in foil and roll it into a sausage. Round pucks of “butter” cut off from it and placed on the hot fish will begin to melt, and you will have an excellent sauce. Serve sea bass with white wine.

Seabass baked with lemon and herbs in the oven

Ingredients

• sea ​​bass - 2 pcs.
• salt, pepper to taste
• olives - 8 pcs.
• olives - 8 pcs.
• olive oil - 4 tbsp. l.
• parsley - (stems) 30 g.
• oyster sauce - 1 tbsp. l.
• liquid from olives - 1–2 tbsp. l.
• thyme sprigs - 4 pcs.
• lemon - 1 pc.

Mode of application

1. Wash the fish, remove the entrails and scales, and rinse again. Make cuts on the fish.
2. Salt and pepper each fish to taste. Grease a baking dish with oil and place the fish. Finely chop the parsley stems and place in a cup. Place olives and olives here. Pour in olive oil. Add oyster sauce.
3. Pour in the liquid from the olives.
4. Place everything on the fish, coat the sea bass thoroughly with the liquid and parsley. Cut the lemon into rings and spread over the entire surface of the dish along with the thyme.
5. Preheat the oven to 200 degrees, place a baking sheet, bake until the fish is ready, 30-40 minutes depending on its size.

Baked Seabass in the oven with vegetables

Ingredients

• fish - Seabass - 2 pcs
• onion - onion - 3 pcs;
• carrots - 3 pcs.
• lemon - 2 pcs
• wine - dry white - 75 ml (approx.)
• vegetable oil - olive (optional)
• spices - cumin, fennel
• black pepper

Cooking method

1. We clean and wash the fish from scales, gills and entrails.
2. Turn on the oven to heat up to 200 degrees.
3. We clean the vegetables, wash them and cut them together with the lemon into large mugs (carrots into thin ones).
4. Place half the vegetables and lemon in an even layer on a baking sheet.
5. Crush the spices in a mortar or using napkins and the bottom of a glass.
6. We make 3 shallow cuts on the sides of the fish and rub the carcasses with spices outside and inside.
7. Place the seabass on a vegetable bed and cover with the remaining vegetables on top.
8. Sprinkle with salt, black pepper, white wine, lemon juice from the remaining citrus edges and a small amount of olive oil.
9. Place in the oven for 20–30 minutes (depending on the oven) until the fish and vegetables are cooked (the Sea Bass fillet should easily separate from the bones, and the vegetables should be slightly firm, al dente).
10. When serving, put vegetables on the plate first, then fish, and a few more vegetables on top.

Seabass baked with tomatoes and garlic

Ingredients

• sea ​​bass (or other fish) 1 piece, weighing about 400 g
• cherry tomatoes 300–400 g (or 3 seasonal tomatoes)
• hot pepper (optional) 1 piece
• lemon 1/2 pcs
• garlic 1 head
• rosemary or thyme 2–3 sprigs
• olive oil
• freshly ground pepper

Cooking method

Wash the fish, remove scales, remove gills and gut. Rinse well again and dry with paper towels. Peel the garlic and cut into thin petals.
Wash rosemary and thyme and dry.

Wash the lemon, dry and cut into thin slices. Cut each slice in half. Make 3 deep cuts on the back of the sea bass at an angle of 45º.
Rub the fish with salt, freshly ground pepper and brush with olive oil.
Insert half a lemon slice, a little garlic and herbs into each cut.
Also put a couple of lemon slices, garlic, a sprig of thyme/rosemary in the belly, and drizzle with olive oil.

Grease the baking dish with oil.
Place the fish in the mold. Place washed cherry tomatoes (or large seasonal tomatoes, cut into 2-4 pieces), hot pepper, a head of garlic cut lengthwise and the remaining rosemary/thyme next to it.

Seabass in the oven in foil

Ingredients

• sea ​​bass carcass – 1 piece;
• lemon – 1 pc.;
• olive oil (extra virgin) – 20 ml;
• rosemary – 1 sprig;
• salt - to taste.

Cooking method

Before cooking, be sure to prepare the fish carcass properly. We cut off the fins and tail and remove the entrails and gills. Then we wash the sea bass in cold running water and wipe it almost dry with a paper towel or napkins.

Season the fish with salt, coat it with olive oil and make several transverse cuts on the back into which we insert lemon slices. We put a sprig of rosemary into the belly of the sea bass and wrap the fish in several layers of foil.

We preheat the oven to 220 degrees, place the sea bass in it and at this moment reduce the temperature to 180 degrees.

Sea bass baked with pine nuts and bread crumbs

Ingredients

• Light raisins 25 g
• Capers 1.5 tsp.
• Curry 0.5 tsp.
• Onion 1 pc.
• Extra virgin olive oil 2 tbsp. l.
• Pine nuts 2 tbsp. l.
• Ground black pepper 0.25 tsp.
• Ground black pepper
• Dry rosemary 0.5 tsp.
• Seabass 800 g
• Lemon juice 1 tsp.
• Salt 1 tsp.
• Rye bread 70 g
• Lemon zest 0.5 tsp.
• Garlic 1 clove

Cooking method

1. Finely chop the onion and garlic.
2. We clean the sea bass from scales, trim the fins, remove the entrails and gills, wash, dry with a paper towel, and rub with salt and pepper.
3. Fry onion and garlic in olive oil until soft.
4. Add pine nuts, capers, washed and dried raisins, lemon zest, curry and rosemary, lightly fry for 2-3 minutes.
5. Add the crumbled bread crumbs and fry for another minute.
6. Stuff the sea bass with the resulting mixture, sprinkle a little of the same mixture on top, sprinkle with lemon juice and olive oil, and place in a greased tray. I made the mistake of spilling the stuffing mixture in the tray as well, it ended up getting fried and had to be thrown away, but the mixture on the sea bass and inside it turned out very tasty.

Seabass with herbs and capers in a bacon coat

Ingredients

• Bacon 400 g
• Capers 1 tbsp. l.
• Fresh cilantro 0.5 bunch
• Lemon 1 pc.
• Extra virgin olive oil 3 tbsp. l.
• Ground black pepper 1 pinch
• Fresh parsley 0.5 bunch
• Seabass 500 g
• Salt 1 pinch

Cooking method

1. To prepare the dish you need to take sea bass, bacon, parsley and cilantro, capers, lemon, olive oil, salt and pepper.
2. Prepare the marinade. You need to take: herbs, lemon juice and zest, olive oil, salt, pepper.
3. Finely chop the greens. Remove the zest from the lemon. Squeeze lemon juice onto the greens. Add zest. Drizzle 2 tbsp olive oil. Mix. The marinade is ready.
4. Clean the fish, gut it (remove the gall bladder very carefully so as not to spoil the taste of the fish), remove the gills and eyes. Cut off the fins. Wash under cold water. Dry with a linen napkin.
5. Line a baking pan with parchment paper. Place a layer of bacon on the bottom in slabs.
6. Place a third of the marinade herbs on top of the bacon.
7. Place the prepared fish on top of the herbs. Place the second part of the herbs in the stomach.
8. Place the last of the herbs on top of the fish.
9. Cover the fish with herbs with layers of bacon, tucking it under the fish. Drizzle 1 tbsp olive oil.
10. Wrap the fish in parchment. Place the fish pan in the refrigerator for 1 hour. After an hour, place the pan with the prepared fish in a hot oven. Bake at 220°C for 15 minutes in parchment paper. Then, unfold the parchment, add capers, pour over the oil that has collected at the bottom. Bake for another 35 minutes.
11. Remove the finished fish from the oven. Using a spatula, carefully transfer the fish from the parchment to a plate. Drizzle with remaining lemon juice. Garnish with lemon slices and herbs. Serve hot at the dinner table.

Fresh fish's eyes should be clear and without veil. This is the kind of fish that will delight you and your loved ones at dinner.

Seabass in tomato sauce with mussels

Ingredients

• sea ​​bass - 1 pc.
• salt, white pepper - to taste
• italian herbs
• garlic - 2 cloves
• vegetable oil - 2 tbsp.
• green onions - 20g
• leek - 30g
• tomatoes (peeled, in their own juice) - 400 ml
• capers - 6–8 pcs.
• mussels - 6 pcs.

Cooking method

1. Gut the fish, remove the scales, cut off the head, and wash. Make several cuts on the skin. Salt, pepper, sprinkle with Italian herbs.
2. Heat 1 tbsp in a frying pan. l. vegetable oil. Cut the leeks into circles, chop the green onions and put them in a frying pan, lightly fry them. Leave 2-3 caper buds for decoration, finely chop the rest and add to the onion
3. Chop the tomatoes and put them in a frying pan. Also pour the liquid from the tomatoes into the pan. Boil. Add the mussels and simmer the sauce for another 3-4 minutes. Then lower the temperature, close the lid and simmer for another 5 minutes.
4. In another frying pan, heat the remaining vegetable oil. Lightly crush the garlic with a knife and place in oil, fry and remove. Fry the sea bass in a frying pan on both sides until cooked.
5. Pour the sauce over the fish and simmer for 5 minutes.
6. Place the sea bass on a serving plate, garnish with basil and serve.

Steamed ginger sea bass

Ingredients

• sea ​​bass - 6 pcs.
• light soy sauce - 2 tbsp.
• sherry - 2 tbsp.
• peanut butter - 1 tbsp.
• sesame oil - 3 tbsp.
• ginger - 50g
• lard - 200g
• dark soy sauce - 1 tbsp.
• sugar - 1 tsp.
• lime - 2 pcs.
• onion oil - 2 tbsp.
• green onion - 50g
• cilantro coriander - 50g.

Cooking method

Clean the fish, remove the entrails and gills. Mix light soy sauce with sherry, peanut butter (a tablespoon), two tablespoons of sesame oil and grated ginger. Rub the fish carcasses inside and out with this mixture and leave to marinate in the refrigerator for ten minutes.

Then put the fish in a steamer and cook according to the capabilities of a particular steamer - usually about fifteen to twenty minutes.

Meanwhile, fry the lard cut into strips until it turns into cracklings. Mix dark soy sauce, sugar, juice and zest of limes, finely chopped onion, cilantro and onion oil (prepared for future use and stored in the refrigerator for a week, simmer 500 grams of chopped green onions for half an hour along with 300 ml of peanut oil). Add cracklings to the sauce.

When serving, pour the sauce over each fish, making sure the cracklings are evenly distributed.

Baked seabass is one of the traditional dishes of Greek cuisine. Having tried this dish, you feel the real taste of the Greek Mediterranean, a unique combination of tenderness, softness and juiciness with richness and richness of aroma. It is quite possible to cook sea bass at home.

Useful properties of sea bass

This amazingly tasty and juicy fish is rightfully considered very noble, and this is not surprising. Sea bass meat is very tender and has a special unique taste; it is light and dietary. In addition, this fish is very easy to prepare; there are few bones in it, and they are easily separated.

Seabass is also distinguished by its high phosphorus content, which helps strengthen bone tissue. This fish is also rich in vitamins A, D, E, K and polyunsaturated fatty acids. In a word, this is not just a fish, but a real storehouse of useful substances.

Sea bass habitats

In addition to its most common name, sea bass has a few more “names”: laurel, sea wolf, koykan, branzino, ranyo and others. In each country, this fish is called differently, but this does not change its value and amazing properties.

Sea bass is widespread in the Atlantic Ocean from the northern coasts of the Scandinavian countries to the hot African coasts. It is also found in the Mediterranean Sea (sea bass is very popular in Greece, Italy, and Mediterranean parts of Africa) and even in the Black Sea.

Residents of many European countries (in particular, Italy) love sea bass so much that they breed fish of this breed in artificial conditions (mainly in regions remote from the coast, where it is not possible to catch fresh fish in the open sea).

Despite its widespread distribution in the southern regions of the Old World, in Scandinavia and even in Africa, sea bass is still considered a traditional Greek dish. But you don’t have to go to Greece to try this delicious dish.

Modern European restaurants always include this amazingly tasty fish, prepared in different ways. But for those who don’t like restaurant food and prefer cozy home-cooked meals, there is an excellent alternative - preparing sea bass yourself at home.

How to choose the right fish

The first step on which the success of your future dish will depend is the right choice of fish. Today, sea bass can be found in special fish markets and in large chain supermarkets. In most cases, the fish sold in our stores today is artificially grown sea bass brought from Spain, Italy and other regions.

Read also: Greek moussaka with eggplant classic recipe + 6 variations of the dish

When buying sea bass, ask the seller to show you the fish. Be sure to inspect it carefully. Fresh (and therefore tasty and healthy fish) can be recognized by clear, unclouded eyes and a slightly pinkish tint to the gills. Another trick that will help you make the right choice: when examining the sea bass, press on its body with your finger.

If the hole quickly disappears, it means the fish is fresh. If the hole does not disappear for a long time, this is a sign that they want to sell you a not very high-quality product, fish that is not the first freshness. Also be sure to smell the fish. Fresh sea bass should not have an unpleasant odor.

Fresh fish should be stored in the refrigerator (preferably in a container with ice) for no more than two days. You can freeze sea bass and store it in the freezer. The shelf life of such fish increases significantly and is approximately five to six months. However, the nutritional value, vitamin content and other beneficial qualities of frozen fish, of course, cannot be compared with fresh and aromatic sea bass.

Methods for preparing sea bass

So, when the first step has been taken, you have bought good quality fish, it’s time to start the most important thing - the actual preparation of the dish. Cuisines from different countries offer many options for preparing sea bass. This is baked, fried, or steamed sea bass, which can be supplemented with various seasonings, aromatic spices and herbs, exquisite sauces and other additions.

There really are a great many recipes for cooking sea bass today. However, if you are preparing this dish for the first time, it is better not to get carried away with too complex culinary delights, but to give preference to a simple and elegant recipe.

The best option is sea bass baked in the oven. This method of preparation is not only the simplest, but also the most useful. Professional nutritionists claim that when fish (and other products, such as meat and vegetables) are baked in the oven, the greatest amount of nutrients and beneficial properties are retained in their composition.

In addition, sea bass baked in the oven is an excellent option for those who care about their figure. Cooked without unnecessary fat, such fish will be quite low in kilocalories. Not only nutritionists, but also chefs of many restaurants who professionally prepare this dish advise choosing sea bass baked in the oven over fried fish.

They claim that during the frying process, sea bass loses its characteristic softness and tenderness and is significantly inferior to the same fish, only prepared by baking. And what can we say about those amazing smells that will fill your kitchen when you put the sea bass in the oven! If you do everything correctly, the fish will turn out juicy, soft and tender.

Sea bass is considered a premium fish. Tender meat, minimal bones, few calories, lots of nutrients, delicate taste...

Well, what could be better? To really enjoy this predatory fish, cook it in foil and bake it in the oven. Believe me, you have never tasted such tender fish!

Fragrant sea bass fish baked in foil

Time:

Ingredients:

• sea ​​bass - 1 pc.;
• lemon - 1 pc.;
• rosemary - 1 sprig;
• olive oil - 1 tbsp. l.;
• salt pepper.

Cooking process:

1. Gut the fish, remove the scales, wash the carcass inside and out. Be sure to blot it with a paper towel to remove excess moisture. Sea bass is easy to clean from scales. Cut out the eyes, cut off the fins.
2. Wash the lemon and cut into half rings.
3. Place the sea bass in foil. Make cross cuts on the top of the fish. Insert lemon slices into them. Salt the fish, pepper, grease with olive oil. Place a sprig of rosemary inside the sea bass.
4. Wrap the fish in a double layer of foil and bake in a preheated oven (220 degrees) for half an hour. At the moment of adding the dish, you need to reduce the temperature to 180 degrees.

• To prevent scales from scattering all over the work surface and walls, you need to clean the fish in a bowl of water.
• To get a crispy crust, remove the foil at the end of cooking.
• Baked fish can be served with olives and chopped herbs.

Seabass baked in foil with white wine

Time:

Ingredients:

• sea ​​bass carcass - 3 pcs.;
• dry white wine - 100 ml;
• lemon - 2 pcs.;
• red onion - 2 heads;
• cumin - a pinch;
• fresh dill - 1 bunch;
• olive oil - 4 tbsp. l.;
• salt pepper.

Cooking process:

1. Gut the fish, cut out the eyes, cut off the fins. Wash each carcass and pat dry with a paper towel.
2. Mix salt, pepper, cumin, olive oil in one plate. Rub this mixture onto the sea bass inside and out.
3. Peel the onion and cut into rings. Wash the lemons and cut into half rings. Chop the greens with a knife.
4. Spread a sheet of foil. Grease it with oil. Add half the onion, lemon and greens. Place sea bass on top of the vegetable bed. Pour white wine over it. And put the remaining onions, lemons and herbs on top. Cover the carcasses tightly with foil to prevent steam from escaping.
5. Bake the dish at 180 degrees for about half an hour. Then remove the foil, add heat and continue cooking the fish for another 10 minutes.

On a note:

• If you already see that the fish is ready, then you do not need to overcook it in the oven, otherwise it will turn out dry. The baking time is approximate; the exact cooking time depends on the size of the carcass.
• Freshly frozen fish have clear eyes, pink gills, the carcass itself is elastic, and when pressed, the pit quickly disappears.
• Seabass and seabass are the names of the same fish. Therefore, when purchasing, do not get confused, but feel free to take this delicate and healthy fish.

Sea bass baked in foil, in mustard-honey marinade

Time:

1 hour 30 minutes.

Ingredients:

• sea ​​bass - 3 pcs.;
• mustard beans - 2 tsp;
• honey - 2 tsp;
• soy sauce - 3 tbsp. l.;
• lemon - 1 pc.;
• olive oil - 2 tbsp. l.;
• dry thyme - 3 pinches;
• salt pepper.

Preparation:

1. Clean the fish, remove the entrails, eyes, and fins. Wash the carcass, pat dry with a towel. Salt and pepper.
2. Make the marinade: mix thyme with squeezed lemon juice, soy sauce, honey, mustard. Mix the whole mixture well. After making cross cuts on the fish, marinate the sea bass in this mixture. The longer the housewife marinates the fish in the refrigerator, the better. Marinate for at least 1 hour.
3. Place the prepared fish on foil. Drizzle with olive oil. Wrap in foil. Bake the dish for half an hour at 200 degrees.

On a note:

• During the process of marinating sea bass, you need to turn the carcass several times so that it is evenly saturated with the marinade.
• When putting fish in the refrigerator, be sure to cover the pan (bowl) with a lid. Otherwise, the aroma of the marinade and the fish itself will spread throughout the refrigerator.
• Do not rush to take the finished sea bass out of the oven. Let it sit for another 20 minutes until it cools down. Then the juices will distribute evenly throughout the meat and the dish will turn out very tender and juicy.

Seabass baked in foil with vegetables

Time:

1 hour 50 minutes.

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• sweet pepper - 2 pcs.;
• cherry tomatoes - 200 grams;
• zucchini - 1 pc.;
• zucchini - 1 pc.;
• onion - 2 heads;
• lime - 1 pc.;
• olive oil - 2 tbsp. l.;
• salt, black pepper.

Cooking process:

1. Clean the fish from scales, remove the entrails, gills, fins, eyes. Rinse each carcass thoroughly in cold water and dry with a towel. Make transverse cuts 1 cm deep on the back.
2. Prepare the marinade: mix salt, pepper with olive oil, squeezed lime juice. Brush each fish carcass with this mixture. Leave to marinate for 1 hour.
3. Wash all vegetables. Cut the zucchini and zucchini into slices 0.5 cm thick. Dip the tomatoes in boiling water for 5 seconds, then transfer to cold water. Remove the skin from the tomatoes and cut the pulp into cubes. Peel the onion and cut into half rings.
4. Place foil on a baking sheet. Place both carcasses, put onions and chopped tomatoes in the belly of each. Cover the fish with vegetables and pour olive oil over everything.
5. Cover the fish with a double layer of foil and place in the oven (190 degrees) for half an hour. At the end of cooking, remove the foil and keep the dish in the oven for another 10 minutes until the sea bass is browned.

On a note:

• If the zucchini is young, you don’t need to peel the skin. The skin of old vegetables must be cut off, otherwise it will be noticeable in the finished dish.
• To easily and quickly extract lime juice, you need to first roll the citrus on the table. Then the pulp fibers will soften and the juice will come out easily.
• Olive oil is ideal for cooking sea bass. If it is not available, you can take regular, odorless, refined vegetable oil.

Seabass in foil with bacon and cream

Time:

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• tomatoes - 2 pcs.;
• cream - 200 ml;
• bacon - 200 grams;
• hard cheese - 150 grams;
• salt pepper;
• vegetable oil - 1 tbsp. l.

Preparation:

1. Clean the scales from the sea bass. Remove entrails, fins, eyes, cut off the tail. Wash the carcasses, pat dry with a towel. Make longitudinal cuts on the side. Pepper and salt the carcasses.
2. Wash the tomatoes, cut into half rings. Cut the bacon into slices. Grate the cheese.
3. Cover the pan with foil. Lubricate it with vegetable oil. Lay out the fish carcasses. Place tomatoes in the belly of each. Place the remaining tomato halves on top of the fish. Insert bacon into the slits. Pour cream over fish. Sprinkle with cheese.
4. Cover the dish with foil. Bake for half an hour.

• Place fish only in a preheated oven.
• You need to clean the fish from scales from the tail to the head.
• It is better to clean fish in a bowl of water rather than in a sink. The scales will quickly clog the sink.
• Sea bass has very sharp fins. Before cleaning, be sure to cut them off with scissors to avoid injury.
• Buy sea bass carcasses weighing 400 grams, no less. If you take a smaller fish, you won’t be able to enjoy it because there won’t be enough meat in it.

Seabass with mussels in tomato sauce

Time:

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• mussels - 6 pcs.;
• capers - 6 pcs.;
• tomatoes in their own juice - 400 ml;
• garlic - 3 cloves;
• green onions - 3 feathers;
• vegetable oil - 2 tbsp. l.;
• Italian herbs - 0.5 tsp;
• salt pepper.

Preparation:

1. Clean the fish: remove scales, gut. Cut off the head, fins, half of the tail. Wash each sea bass carcass. Blot dry with a paper towel. Make cuts on the sides of each carcass. Salt the carcasses, pepper, sprinkle with herbs.
2. Wash the green onions, chop them, and fry them in a hot frying pan with vegetable oil. Chop the capers (leave 2 capers for decoration) and fry along with the onion.
3. Place the tomatoes in the pan and simmer along with the rest of the ingredients. Place the mussels after the tomatoes. Simmer the sauce for 10 minutes. At the very end, add the garlic squeezed through a press. Remove the pan from the heat and cool the sauce.
4. Place the sea bass in foil. Stuff each carcass with capers and tomatoes. Pour the same gravy over each carcass. Cover with foil and bake in a preheated oven (200 degrees) for 30 minutes.
5. Serve the sea bass, garnishing it with capers and fresh herbs.

On a note:

• If the tomatoes are large, then be sure to cut them.
• Before serving the sea bass, you need to pour it with the sauce that has drained to the bottom.
• Frozen fish must be thawed. To defrost properly, you need to place the carcass on the bottom shelf of the refrigerator. You cannot defrost sea bass in water or a microwave oven, because then it will lose its beneficial properties and become dry and insipid.

Seabass in foil stuffed with mushrooms and rice

Time:

1 hour 15 minutes.

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• onion - 1 head;
• champignons - 200 grams;
• rice - 100 grams;
• green onions - 0.5 bunch;
• garlic - 2 cloves;
• vegetable oil;
• salt pepper.

Detailed Process:

1. Clean the fish from scales and remove the entrails. Rinse the carcass inside and out. Cut off the fins. Make two longitudinal cuts along the back along the ridge. Having thus divided the carcass into two parts, carefully remove the backbone with bones. Cut off the head and tail. Cut the sea bass into large pieces. Season with salt, pepper, and oil.
2. Wash the mushrooms and cut into slices. Fry the champignons in a hot dry frying pan. Fry for 10 minutes over high heat to remove the moisture, then reduce the heat and simmer for another 15 minutes. Salt and pepper the champignons.
3. Boil rice in water for 15 minutes.
4. Peel the onion and cut into half rings. Squeeze the garlic cloves through a press. Add onions and garlic to mushrooms. Remove the entire mass from the stove. Add chopped green onions.
5. Cover a baking sheet with foil. Add sea bass pieces. Place cooled mushrooms with onions and rice on top. Gently mix everything with a wooden spoon. Cover everything with a second sheet of foil. Place the dish to bake in a preheated oven (200 degrees) for half an hour.

On a note:

• Don’t rush to throw away the head and spine of the sea bass. You can use them to make fish broth or fish soup.
• If you are going to make broth from a sea bass head, be sure to cut out the eyes. They make the broth cloudy.
• Housewives often taste bitter sea bass meat. This happens if the owner accidentally crushes the fish’s bladder. To prevent sea bass from becoming bitter, you need to quickly rinse its belly several times, and then pat it dry with a towel.
• You can remove scales not only with a knife, but also with a fork. You need to work with short but strong movements.