What can be cooked from sea bass in the oven. What's the best way to bake perch in the oven? Sea bass with rice and eggs

Step 1: butcher the fish.

First of all, we need to properly cut and clean the fish. At the same time, you need to buy only fresh perch. So, we cut off the fins and tail of the fish using kitchen scissors (they are the most convenient for them). Remove the head with a kitchen knife. With quick movements (with a sharp knife) from the tail to the head, we begin to scrape off the scales. Then we cut along the abdomen and remove the intestines with malac or caviar (whatever comes across). Then we rinse it well under cold running water, and make diamond-shaped cuts throughout the fish to the very ridge. Thanks to this, the perches will cook faster, and the small bones will not give you a problem, as they will simply fry.

Step 2: Marinate the fish.

After we have prepared the fish, pour salt, peppercorns, ginger and coriander into a mortar and grind everything into powder. We grease each fish outside and inside with a mixture of spices. Then we put them in a bowl, fill them with lemon juice and white wine. Cover the bowl with cling film and send it to the refrigerator to marinate for two hours.

Step 3: Prepare the ingredients.

While the fish is marinated, we clean onion and cut it into thin rings. Preheat a frying pan over medium heat, pour in the olive oil and spread the onions to fry. Then scald the tomatoes with boiling water and peel them. Then cut them into thin slices. Wash parsley and dill and chop finely. Pour wheat flour into a bowl.

Step 4: Cooking river bass in the oven.

We put to preheat the oven to temperature 240 degrees... At the same time, put the pan on medium heat, pour in the olive oil. We take the fish out of the refrigerator and put it on a paper towel. Then we wrap it in flour and spread it to fry in a pan. Fry on both sides until golden brown. Then we reduce the heat, cover with a lid and continue to extinguish on both sides for 5 minutes. Take a baking dish, grease with olive oil and spread half of the prepared tomatoes (evenly distribute over the surface). Sprinkle with chopped garlic (using a garlic press), bay leaves and herbs (half) on top. And then we spread the fried onions. Salt and pepper to taste and lay out our perches. Top the fish with onions and herbs, and tomatoes. Fill everything with marinade from under the fish ( about half a glass) and send to bake in the oven 35-40 minutes... In this case, it is necessary every 5-7 minutes water the fish with the resulting juice.

Step 5: Serve river bass in the oven.

Remove the finished fish from the oven and transfer to a serving dish. Serve with dry white wine. Bon Appetit!

Of course, you can simply bake the perch in foil.

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

Also, perch can be stuffed with onions, cut into half rings. Then it will taste much softer.

Initially, two types of fish with the same name should be distinguished, and, accordingly, completely two different types of dishes: river bass in the oven and sea bass in the oven. About sea bass - in a separate article on our website. The meat of the river bass is white, tender, practically without fat, its taste cannot be confused with anything. In terms of digestibility, usefulness for the body is comparable to pike perch meat. Freshwater perch is very common in the cooking of the Scandinavian countries and the Baltic states.

The perch has earned a reputation as one of the best river fish for its taste and wide culinary possibilities. The main nuisance due to which cooks often refuse to cook perch is the difficulty of cleaning it due to the small and densely planted scales. But there are tricks here, which are outlined in our tips at the end of the article. You will quickly learn how to solve this problem, and you will have a delicious perch in the oven as a frequent dish for dinner. You will have one question - how to cook deliciously perch in the oven.

Perch can be used in cooking vegetable stews, fish soup, it can be baked whole or in portions with vegetables - there are many options for dishes. But, perch baked in the oven is worth paying special attention to. For this dish, you can use foil, because perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take the fillet right away. You will avoid cleaning problems and the perch fillets will cook faster in the oven. If you have a whole fresh fish, and you are short of time, take a simple recipe for baked perch in the oven in foil: rinse and gut the perch, rub it with pepper and salt, wrap in foil and bake in the oven.

Feel free to cook the perch in the oven, select the recipe to your liking. Cooking perch in the oven with any recipe is simple. In addition, photographs of the dishes will be of great help in their preparation. We chose the appropriate version of the dish "perch in the oven", the photo should tell you whether you did it right or not. So, the choice is made - the perch is in the oven! The recipe with the photo is in front of you. There are very few of your efforts, desire and luck left. Whatever you cook, you will succeed. For example, perch in foil in the oven, its recipe is simple and reliable. Or - perch baked in the oven, the recipe differs from the previous one in little things (spices, way of laying on a baking sheet, etc.). To see the difference, take a look at the pictures of these dishes. Perch baked in the oven, its photo is more colorful and visual, because the foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, pick a recipe with a photo on our website. Picked up? Have you studied? Now you know how to cook perch in the oven, or even more, how to cook perch in the oven whole or in portions, with vegetables or simply with spices. Good luck in the kitchen!

To get a good result, you should also check out our tips for cooking perch:

In order not to be pricked by the sharp thorns of a perch, cutting its carcass must be done with rubber gloves;

To clean the perch without any problems, it must be doused with boiling water, or immersed in boiling salted water for a few seconds;

The second way to clean the perch is to freeze the perch in the freezer. Before cooking, remove and thaw slightly at room temperature for up to an hour. Then you need to make incisions in the skin, but without touching the meat, as well as along the back, belly and around the head. The skin, together with the scales, is easily removed from the frozen perch with dexterous sharp movements of the hands;

You can also cook perch in the oven in scales, the basic rule is

- Thoroughly gut and rinse well;

Mushrooms, juicy or dried roots, as well as dry white wine or pickle from pickled vegetables (cucumbers, tomatoes, cabbage, etc.) are added to perch dishes for additional taste sensations.

Irina Kamshilina

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

Content

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

How to cook perch in the oven

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

How much to bake

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

Oven perch recipe

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

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

Baked sea bass

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

Ingredients:

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

Cooking method:

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

Fillet

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

Ingredients:

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

Cooking method:

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

With vegetables

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

Ingredients:

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

Cooking method:

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

In foil

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

Ingredients:

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

Cooking method:

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

Up my sleeve

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

Ingredients:

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

Cooking method:

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

With cheese

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

Ingredients:

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

Cooking method:

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

River without cleaning

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

Ingredients:

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

Cooking method:

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

With potato

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

Ingredients:

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

Cooking method:

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

With sour cream

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

Ingredients:

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

Cooking method:

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

Wholly

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

Ingredients:

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

Cooking method:

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

To cook delicious fish, you need to not only find delicious recipe perch in the oven. You need to know a number of culinary intricacies, and photos of proper cleaning, preparation of fish products, baking recipes can be found on the net. This will help novice housewives to master all the complexities of cooking fish and seafood:

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

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Discuss

Oven baked perch

Several species of fish can be attributed to sea bass, which differ in appearance and weight. Basically, it is small, portioned, but in northern waters, red perch weighing up to three kilograms is caught.

Sea bass to taste is perhaps one of the first among purely marine fish. It is not for nothing that there are a large number of recipes for sea bass dishes. The meat of this fish is fatty, unlike its freshwater relative, it can be kept fresh for a long time. Some culinary experts believe that sea bass is most delicious in salted, dried or smoked form. They probably haven't tried cooking it in the oven! Oven-baked sea bass is a very tasty and original dish. Especially if you use foil. Seabass in the oven in foil will retain its fishy aromas, will be delicate and very pleasant to the taste. Sea bass is also called red because of its bright, one might say exclusive color. Imagine what a red snapper looks like in the oven! Color appetizing picture! The sea red perch in the oven is worthy to be prepared by you for the festive table!

How to cook sea bass in the oven? The recipes will tell you about it. The simplest of them is at the end of the article in our tips. Photos of sea bass dishes will awaken your imagination and, downright, make you cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to take up the preparation of this dish at your leisure - sea bass in the oven, recipes with photos will make this task easier for you. And by all means master different recipes... First, the recipe for sea bass in the oven in foil. Then just sea bass, baked in the oven, the recipe is identical to the previous one, but there are subtleties. And remember that you are preparing red perch in the oven, the recipes, however, do not imply using the color of the fish, but on appearance it has a significant impact on the finished dish. It makes it original and attractive. Sea red perch, recipes in the oven are varied and each is interesting in its own way.

If you want to surprise your loved ones, while hiding the color of the fish, try baking sea bass in the oven in foil. Maintain the intrigue until the very beginning of dinner. Sea bass in foil in the oven, you can find a photo of this dish on the website. And if you do not get the same as all the sea bass baked in the oven, do not forget to send a photo of your creation to us as new ideas in the culinary arts.

Here are some tips for preparing and cooking sea bass:

Wounds from injections of sea bass are very painful and take a long time to heal. Therefore, be sure to use gloves and cut off all fins;

Before cleaning the sea bass, dip it in boiling water for a few seconds;

Another way of cleaning: if you sprinkle the fish with coarse salt at night, in the morning you can easily remove the scales with salt with a knife;

To cook sea bass in the oven, you do not need to clean it from scales at all;

Sea bass is baked in the oven at 200 degrees for about 40 minutes. A few minutes before the end of the process, we recommend pouring melted butter over the dish;

A dish is served, decorated with leek rings, herbs and lemon wedges;

If guests promised to come to you in an hour and a half, we recommend a simple recipe for cooking whole sea bass: rub the prepared fish with salt and pepper, lightly sprinkle with lemon juice on both sides and let stand for a while. Put the fish on a baking sheet, make a couple of small cuts, coat with mayonnaise and bake in a preheated oven for up to 40 minutes. The delicacy, ready to serve, should look like this: whole baked ruddy fish on an oblong dish, decorated with carrot flowers, small slices of tomatoes, cucumbers and a little greenery.

Sea bass is an excellent fish for baking: it has few bones and a lot of tasty juicy meat. I suggest baking sea bass in the oven in foil, this will preserve its delicate aroma and expressive taste.

Even a simple boiled sea bass is very appetizing, and baked in the oven is absolutely great! At the same time, there is very little hassle with cooking.

As always, the main thing is to choose the right source material :), that is, to buy a good fish. Sea bass should look beautiful, have a bright saturated color without brown and yellow spots. If you buy a headless sea bass, then the cut should not be darkened and windy.

For roasting, choose carcasses that are not too large. Each should be about 300-400 grams. The carcass with the head will weigh a little more.

So, the right fish was caught :)? It's time to cook sea bass in the oven in foil.

How to cook whole sea bass in the oven

We carefully cut off the fins from the fish and cut off the tail. It is convenient to do this with culinary scissors.

Be careful! Perch thorns are poisonous and can fester if punctured.

After the fins are removed, use a knife to remove the black film from the abdomen of the fish.

We clean the carcasses from the scales, rinse with water, dry with a paper towel. On the side that will be on top, make 3-4 deep cuts.

Sprinkle the fish seasoning on the carcasses, rub it in, trying to get into the cuts. Salt and pepper if necessary. Look carefully to see if the seasoning contains salt. Then you don't need to add salt.

Mix olive oil and lemon juice in a bowl.

We water the fish with this mixture, also in the incisions. Leave to marinate for 30 minutes at room temperature.

Chop the parsley finely, rub the lemon zest.

Cut off square pieces of foil. We put the fish on the foil. Sprinkle with grated zest and parsley on top.

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