Sea bass dishes in the oven. Sea bass in the oven - a fish delicacy Red sea bass fillet recipes in the oven

Sea bass includes several varieties of fish that differ in appearance and weight. Basically, it is small and portioned, but in northern waters red perch weighing up to three kilograms is caught.

Sea bass is perhaps one of the first in taste among purely sea fish. It’s 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, and can remain fresh for a long time. Some chefs believe that sea bass tastes best when salted, dried or smoked. They probably haven't tried cooking it in the oven! Sea bass baked in the oven is a very tasty and original dish. Especially if you use foil. Sea bass in the oven in foil will retain its fishy aromas, will be tender and very pleasant to the taste. Sea bass is also called red because of its bright, one might say exclusive, color. Imagine what red snapper looks like in the oven! Colorful appetizing picture! Red sea bass in the oven deserves to be prepared by you for the holiday 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 actually make you want to cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to spend your free time preparing this dish - sea bass in the oven; recipes with photos will make this task easier for you. And be sure to master different recipes. First, a 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 cooking red snapper in the oven; the recipes, however, do not suggest using the color of the fish, but it has a significant impact on the appearance of the finished dish. It makes it original and attractive. Red sea bass, 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. Keep the intrigue until the very beginning of dinner. Sea bass in foil in the oven, a photo of this dish can be found on the website. And if your sea bass baked in the oven is different from everyone else’s, don’t forget to send us a photo of your creation as new ideas in the culinary arts.

Here are some tips for preparing and cooking sea bass:

Sea bass sting wounds 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, plunge it into boiling water for a few seconds;

Another cleaning method: if you sprinkle the fish with coarse salt overnight, the next morning you can easily remove the scales and salt with a knife;

To cook sea bass in the oven, you don’t need to peel it 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;

The dish is served garnished with leek rings, herbs and lemon slices;

If you are promised to have guests in an hour or an hour and a half, we recommend a simple recipe for preparing whole sea bass: rub the prepared fish with salt and pepper, lightly sprinkle lemon juice on both sides and let stand for a while. Place 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 some herbs.

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

The composition of baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3.

The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.

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

Ingredients

Servings: 2

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

Per serving

Calories: 87 kcal

Proteins: 9.6 g

Fats: 3.1 g

Carbohydrates: 4.6 g

1 hour. 15 minutes. Video recipe Print

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

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

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

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

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

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

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

How to bake red sea bass fillet

Ingredients:

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

How to cook:

1. Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into large pieces, fry in olive oil, add salt.
2. Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
3. Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese on a fine grater.
4. Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

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

The most delicious baking recipe

Ingredients:

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

Step-by-step preparation:

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

The benefits and harms of baked perch

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

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

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

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

Initially, one should distinguish between two types of equally named fish, and, accordingly, completely two different types of dishes: river perch in the oven and sea bass in the oven. About sea bass - in a separate article on our website. River perch meat is white, tender, practically free of fat, its taste cannot be confused with anything else. In terms of digestibility and benefits for the body, it is comparable to pike perch meat. Freshwater perch is very common in the cuisine of the Scandinavian countries and the Baltic states.

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

Perch can be used in preparing vegetable stew, 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. You can use foil for this dish, 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 fillets straight away. You will avoid problems with cleaning, and the perch fillet will cook faster in the oven. If you have whole fresh fish and little 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 it in foil and bake in the oven.

Feel free to cook perch in the oven, adjust the recipe to your taste. Cooking perch in the oven with any recipe is a simple matter. In addition, photographs of dishes will be of great help in preparing them. You have chosen the appropriate option for the “perch in the oven” dish; the photo should tell you whether you did it correctly or not. So, the choice is made - perch in the oven! The recipe with photo is in front of you. There is very little of your effort, 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 small details (spices, method of laying on a baking sheet, etc.). To see the difference, take a look at the photos 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, choose a recipe with photos on our website. Did you pick it up? Have you studied it? 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 just with spices. Good luck in the kitchen!

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

To avoid being pricked by the sharp spines of the perch, cutting its carcass should be done with rubber gloves;

To clean the perch without any problems, you need to pour boiling water over it, or immerse it in boiling salted water for a few seconds;

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

You can cook perch in the oven with its scales on, the basic rule

– gut thoroughly and rinse well;

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

Ingredients

red snapper 1 kg.

lemon juice - 1 pc.

onion - 1 pc.

butter - 2 tbsp. l.

lemon – 1 pc.

pepper.

Cuisine: Russian. Cooking time: 15 min. Number of servings: 2

Red snapper is probably one of the most delicious fish dishes. It can be stewed, fried or baked in the oven.

I prefer to cook sea fish with lemon, although you can use sour cream, butter, etc. as a marinade. In my opinion, it goes best with lemon, but again, everything is individual. Let's cook!

1. Rub the defrosted fish thoroughly with salt and pepper, and then pour in lemon juice. Place in a baking tray, having previously greased it with oil. Baking fish in foil is very difficult, since the skin very easily sticks to the metal paper, and the fish loses its spectacular appearance. In order to be sure that the fish does not burn to the bottom of the pan, you can place onion rings. This way, the fish will remain intact and the dish will look spectacular.

2. Place lemon rings on top of the fish, and then put the fish in the oven for 30-40 minutes at a temperature of 200-210 degrees Celsius. By the way, you can also bake vegetables paired with fish, which require quick cooking. This could be, for example, green beans, carrots, potatoes, etc.

3. The finished dish should be served hot, this will make the fish more juicy. You can decorate it with greens, such as spinach, for example.

Red snapper goes well with light spring salads based on sour cream, cucumber and herbs.

OK it's all over Now!

Bon appetit and come again!

Video Red snapper in the oven

An excellent video recipe that will help you better understand the process of preparing this tasty, satisfying and healthy dish.

Thank you for your attention and bon appetit!

Sea bass takes one of the first places due to its tender, dense and tasty meat. You can prepare many dishes from it, but the best meat is obtained through the baking process. When cutting up a perch carcass, you should remember that there are sharp fins that can deeply and very painfully injure your hand.
In this recipe we will prepare sea bass baked in foil with vegetables.

Ingredients

• a sea bass carcass weighing four hundred grams;
• half of one lemon;
• one carrot;
• tomato;
• onion head;
• head of garlic;
• dill, parsley, rosemary;
• a pinch of a mixture of dried herbs;
• salt;
• olive oil.

Preparation

1. Using scissors, cut off the fins from the perch carcass and clean the scales from it. Take out the insides and carefully remove the black film with a sharp knife - it will not only look unsightly on the plate, but also accumulate toxins. Rinse the fish well and dry with a towel.


2. Place grated or chopped garlic using a garlic press into a plate.


3. Add a mixture of dried herbs. In this case, a mixture based on oregano, basil, sweet red pepper, dried onion and hot red pepper is perfect.


4. Pour in two tablespoons of olive oil.

5. Squeeze the juice of half a lemon into a container. Add a little salt and mix all the ingredients with a spoon.


6. Place the prepared sea bass carcass on a plate, rub it thoroughly with salt on all sides and add marinade to it. Send the fish to marinate for thirty minutes.


7. Peel the onion, cut it into rings, and chop the carrots into half rings.


8. Pour olive oil into a hot frying pan and fry the onion rings until tender golden brown.


9. Wash the frying pan after the onions, pour a fresh portion of olive oil into it and lightly fry the carrots. Frying the vegetables one at a time will preserve their individual color and texture.


10. To make the sea bass juicy during baking, you need to brown it in a frying pan on both sides. To do this, fry the seafood in hot oil for 2 minutes on each side.


11. Place the washed stems of dill, parsley and a sprig of rosemary on a piece of foil.


12. Place the perch carcass on top.


13. Place onion rings and carrots over its entire area.


14. Cut the tomato into thick rings.


15. Add it to the rest of the dish ingredients. Connect the edges of the foil and bake the fish in a well-heated oven for thirty minutes.


This is how we got sea bass baked in foil.