Sea bass in the oven (in a sleeve, in foil): recipes with photos. How to cook perch, cooking delicious sea perch in the oven Red sea perch recipes up your sleeve

Irina Kamshilina

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

Content

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

How to cook perch in the oven

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

How long to bake

The baking time for fish depends on the variety, size and weight. How long to bake perch in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes; larger specimens are baked from 30 minutes to an hour. It is more advisable to use foil or a sleeve - this way the product will retain more nutrients and will be richer and tastier. In addition, you will save time when washing the baking sheet.

Recipe for perch in the oven

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

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

Baked sea bass

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

Ingredients:

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

Cooking method:

Peel and cut the onion into rings and the carrots into strips.
Chop the tomatoes into slices.
Sauté vegetables in butter for 7-8 minutes.
Peel the potatoes and cut into slices.
Process the fish: remove the scales, cut off the fins, remove the gills, entrails, and rinse.
Place potato slices on the bottom of the pan, followed by a next layer of half a portion of sautéed vegetables, finely chopped herbs, and a fish carcass.
Stuff the fish with vegetables, season with spices and salt.
Bake for 30 minutes at 180 degrees.

fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. To fillet a carcass, you don’t need any special knowledge or skills, just a little patience and a sharp knife. Place the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the table surface and, starting from the head, separate the fillet from the ridge to the tail, and then remove the body itself. Step-by-step photos of the process can be found in cookbooks.

Ingredients:

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

Cooking method:

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

With vegetables

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

Ingredients:

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

Cooking method:

Cut off the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon and mix everything.
Place the fish carcass on a board, thoroughly grease the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
Peel the onion, cut into rings, cut the carrots into circles. Fry the vegetables until golden brown.
Place the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavoring substances inside the product.
Place the fish on a sheet of foil, stuff it with vegetables, and place them on top of the carcass.
Cut the tomatoes into thin rings and place them on top.
Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

In foil

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

Ingredients:

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

Cooking method:

Clean the fish, remove the entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut through small bones.
Rub the fish with spices or herbs and leave for half an hour.
Peel the onion and chop into slices. Fry until golden brown.
Bake the potatoes until tender in the microwave (10 minutes). Cut the vegetable into 6 pieces.
Cut the tomatoes into slices into 8-10 pieces.
Place herbs (basil and parsley), potatoes, and fish carcass on a sheet of foil. Place onions, tomatoes, and herbs on top. Season everything with salt.
Wrap the foil and bake everything for 45-60 minutes until done at 190 degrees.

Up your sleeve

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

Ingredients:

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

Cooking method:

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

With cheese

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

Ingredients:

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

Cooking method:

Peel the onion, cut into strips, pour in lemon juice. Let marinate for 15 minutes.
Place the fish carcass at the bottom of the mold, sprinkle with spices, salt and herbs.
Place pickled onions and tomato slices on top.
Bake for 30 minutes at 180 degrees.
In a bowl, mix the egg, grated cheese, and a little salt. Whisk.
At the last stage of cooking, pour the cheese dressing over everything. Brown for 5-7 minutes.

River without cleaning

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

Ingredients:

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

Cooking method:

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

With potato

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

Ingredients:

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

Cooking method:

Peel the potatoes and cut into slices.
Cut the onion into rings and combine with potatoes.
Add sour cream, soy sauce, salt, seasonings, mix.
Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

With sour cream

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

Ingredients:

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

Cooking method:

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

Entirely

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

Ingredients:

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

Cooking method:

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

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

Very tasty - sea bass baked in the oven. Try it with vegetables, potatoes, lemon, herbs.

In cooking, the brightly colored perch fish is highly valued. Perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot smoked beryx is especially popular. And we invite you to try preparing a holiday dish using this photo recipe - sea bass baked in foil in the oven, with lemon and parsley.

Beriks sea bass – 2 fish with a total weight of 700 g;
lemon – 1 pc.;
fresh parsley - a few sprigs;
vegetable oil – 2 tbsp. l.;
butter – 50 g;
ground black pepper;
salt.

As a rule, perch goes on sale without a head. Therefore, all that remains is to gut the fish and clean it of scales. Then wash and cut off the dorsal fins of each fish.

Using a thin, sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Pepper and salt the fish outside and inside.

Wash the lemon thoroughly and cut into very thin slices (1.5-2 millimeters). Then cut each circle in half.

Wash the parsley and dry. Place a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Place the fish on food foil. Moreover, place each perch on its side, on a separate sheet of foil. Grease the top of the fish with vegetable oil.

Wrap the foil tightly into envelopes. Preheat the oven to 200°C. Sea bass is baked in the oven for approximately 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, being careful not to get burned by the steam. This must be done so that the perch acquires a pleasant golden color.

Then free the fish completely from the foil and transfer it to a large dish.

Insert half rings of lemon into the slits on the fish. The rest of the dish can be decorated using your imagination, for example, with tomato slices and herbs.

Fried, boiled or baked potatoes can be served as a side dish.

Recipe 2: sea bass in the oven (step-by-step photos)

Delicious, fresh, aromatic, unusual sea bass baked in foil will take first place in your cookbook and you will delight your household with a delicious fish dinner every week!

Sea bass 400 g.
Lemon ½ part
Carrot 1 pc.
Tomato 1 pc.
Onions 1 pc.
Garlic 1 head
Dill, parsley, rosemary to taste
Mixture of dried herbs to taste
Salt to taste
Olive oil to taste

Clean the fish carcasses, remove the fins and entrails, wash and dry the fish meat with a paper towel.

Place grated garlic in a plate, mix it with dried herbs, pour in olive oil, lemon juice, salt, stir everything again.

Place the prepared carcasses into a container, rub with the resulting mixture, and let the fish marinate for half an hour.

Peel the onion skins and cut the onion into rings.

Cut the carrots into circles, and then cut each circle in half.

Heat a frying pan with olive oil, fry the onion rings, then transfer them to a plate.

Pour more olive oil into the same frying pan and fry the carrot slices.

Now brown the fish product a little.

Take foil, put dill stems, rosemary, parsley on it, put perch on top, then place onion rings and carrot slices.

Decorate the dish with tomato rings, connect the edges of the foil, and bake the dish in the oven for half an hour. That's all, soon the sea bass baked in foil is ready!

Recipe 3: red sea bass in the oven with lemon

Red sea bass is a tasty and healthy fish. It, like mackerel, has few bones, is moderately fatty and is well suited for baking.

There are many recipes for sea bass in the oven, the simplest is baked sea bass in foil with lemon.

1 red sea bass;
1/3 teaspoon salt;
A pinch of black pepper;
2 lemon slices.

Defrost the fish at room temperature. Sea bass have very sharp fins, so trim them before cleaning them to avoid cutting your hands. Then remove scales and rinse.

Rub with a mixture of salt and pepper. Insert the lemon slice halves into the slits and wrap the fish in foil.

Bake the sea bass in the oven at 200C for 30 minutes, then carefully unfold the foil and cook for another 5-7 minutes until the fish is browned.

Baked sea bass goes well with a side dish of potatoes or vegetable salad.

Recipe 4: how to cook sea bass in the oven

Sea bass is a very tasty fish in all its forms. Well, here’s my simple recipe for baked perch in foil.

sea bass - 2 pcs;
salt - to taste;
ground black pepper - to taste;
lemon juice - to taste

Perch is usually sold without a head. Wash two sea bass carcasses and clean them of scales and inner black film, trim the fins and tail with scissors.

Using a sharp knife, make several transverse cuts on both sides of the carcasses (to the bone)

Rub the perch with salt and pepper and pour in lemon juice (you can simply squeeze it out of the lemon), trying to get it into the cuts too. Place the carcasses on foil.

Seal the carcasses tightly with foil. You can leave the fish like this for a while to marinate, or you don’t have to wait.

Place the foil “ball” on a baking sheet and place in an oven preheated to 180 degrees for 25-30 minutes. Now the sea bass is ready. Tasty, tender and healthy.

Recipe 5: Oven potatoes with sea bass and mushrooms

Fish baked in the oven with potatoes, onions and mushrooms, sour cream and spices.

Sea bass
Potatoes - 7 pcs.
Onion - 1 pc.
Champignons - 8 pcs.
Sour cream - 3 tbsp. spoons
Salt - 1 teaspoon
Soy sauce - 1 tbsp. spoon
Seasonings - 1.5 teaspoons (to taste)
Sunflower oil - 1-1.5 tbsp. spoons

Peel the potatoes, wash and cut into slices.

Peel the onion and cut into half rings. Combine onions and potatoes.

Add sour cream (2 tablespoons). Mix.

Salt and add soy sauce.

Add seasonings (1 teaspoon).

Cover the pan with foil. Add potatoes and onions. Flatten.

Cut the champignons into slices.

Place champignons on top of potatoes.

Clean the perch and remove the skin. Cut into portions.

Place the fish pieces on top of the potatoes. Add salt.

Sprinkle with seasoning and brush with remaining sour cream.

Drizzle sunflower oil on top.

Cover with foil. Bake in the oven for 40 minutes at 180 degrees.

Bon appetit!

Recipe 6: sea bass in sour cream in the oven (step by step)

Sea bass baked in sour cream can be prepared for a holiday table or served for a family dinner. The only difficulty in cooking fish in the oven is that you will have to choose the right time so that the fish is cooked and not overcooked. Thanks to sour cream sauce, sea bass turns out even more juicy and soft, so this dish can even be given to children.

If you have never cooked this wonderful fish, then the photo of preparing perch baked in the oven will help you do it without much effort. The only thing you will have to take care of is to clean the fish well so that the finished dish does not contain small bones that can spoil the impression of the treat you have prepared.

Sea bass - 4-5 pieces
Carrots - 1 pc.
Sour cream – 200 gr
Water - 2 glasses
Green or onion - 1 pc.
Lemon - optional
Vegetable oil - 50 g
Salt and pepper - to taste
Dill and parsley - 1 bunch

You can prepare a tasty, satisfying and healthy fish lunch within one hour. To make sea bass in sour cream cook faster, remove the frozen fish from the freezer in advance - about two to three hours. Fresh fish can be cooked immediately.

Sea bass is a very delicate fish, which does not have many bones, but has very spiny fins. Therefore, to ensure that perch cooked in the oven in sour cream is also safe, cut off the fins with a sharp knife or special scissors. You should also very carefully remove all small seeds.

We cut the washed and prepared fish into portions - 3-4 centimeters, if the fish is not large, you can cook it whole. To do this, carefully separate the fillet and place it in a deep bowl.

It is best to mix salt and pepper and salt the fillet pieces with the resulting mixture.

Mix the fish well and, if desired, sprinkle with juice from half a lemon.

We cut the carrots into thin rings or strips, but you can also use a regular coarse grater.

Cut the onions into thin rings, cut the green onions into small pieces.

Lightly fry the onion and seaweed in a small amount of vegetable oil; this will give the perch baked in sour cream a delicate fried flavor.

Place the fried vegetables on a baking sheet in which the fish will be baked.

Also lightly fry the pieces of sea bass fillet until a tender golden brown crust forms. If you want the sauce to be thicker, roll the fish in flour before frying.

Dilute a few tablespoons of sour cream with water to obtain a mixture similar to jelly. Don't forget to add salt and pepper.

Place the fried fish on top of the vegetables on a baking sheet and pour in sour cream water.

Place the baking sheet in the preheated oven and bake for about 30 minutes. Checking the readiness of the perch is very simple - the fish should become soft. Transfer the pieces of fillet in sour cream to a convenient plate.

Finely chop the dill and parsley and sprinkle on top. Sea bass stewed in sour cream can be served as a separate dish or a great appetizer, so don’t be upset if there are a few pieces of fish left over.

Recipe 7: sea bass in the oven with vegetables (with photo)

Sea bass (medium, total weight 850 g) - 2 pcs.
Onions (medium, approximately 600 g) - 6 pcs.
Tomato (medium, approximately 800 g) - 6 pcs.
Lemon - ½ piece
Garlic - 3 teeth.
Black pepper - ½ tsp.
Salt - 1 tsp.
Olive oil - 50 ml
Saffron

I took two perches with a total weight of approximately 850 grams. I washed it and removed the internal films. There is no point in cleaning the scales; they will dissolve during cooking. I cut some of the onion into rings and placed it on the bottom of the dish (I have an oblong glass dish, which I keep specifically for baking fish). I placed the fish on the bow.

Slicing tomatoes...

And the second part of the onion into quarters.

Finely chop the garlic, put it in a cup along with salt and pepper, squeeze out the juice from half a lemon and pour in 50 ml of olive oil.

Mixed all this thoroughly.

Pour boiling water over the saffron and let it brew for 10 minutes.

Cover the fish tightly with onion quarters and tomato, cut side up.

I poured it with saffron infusion, and then with a mixture of garlic, lemon juice and oil.

I put the mold in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. This long time is needed for new flavors to develop and for all our ingredients to be enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You don’t have to worry, the fish won’t dry out, and this will only benefit the onions and tomatoes.

This is how beautiful it turned out. Bon appetit!

Recipe 8, step by step: whole sea bass in the oven

Sea bass 3 pcs
Lemon 1.5 pcs
Olive oil 3 tbsp. l
Salt to taste
Ground black pepper to taste

Preheat the oven to 180 degrees. Wash and dry the fish, cleaned and without heads. Rub salt and pepper outside and inside. Place the fish in a heatproof dish.

Cut the lemon into thin slices. Place some of the slices inside the fish, and some on top. Drizzle with olive oil.

Bake for 30 minutes. Bon appetit!

Recipe 9: Sea bass baked in the oven

Sea bass is a very popular fish in the cuisine of almost all countries of the world. This is not only tasty, but also very healthy fish, containing a lot of vitamins. Today is my holiday, my husband’s birthday. We will be celebrating in a narrow family circle, so I decided to prepare something unusual. I will share with you how to cook sea bass in the oven. Run after the fish, we're starting!

2 pcs Sea bass
3 pcs Tomato
2 pcs Garlic cloves
2 pcs. Bow
2 pinch of spices: salt, allspice, ginger, nutmeg, coriander seeds.
1 tbsp. spoon.Flour
1 piece Lemon
1 100 gr. glass white wine

I had sea bass, so in the evening I took it out of the freezer to defrost it. Do not defrost fish outdoors. Place it on the top shelf of the refrigerator, the fish will defrost overnight...

In the morning, the perches need to be cleaned and their fins trimmed; I warn you right away that this will not be easy, but try your best. Cut off the head of the fish and wash the carcass thoroughly.

Now we need to grind sea salt (or any), a few black peppercorns, allspice, coriander hay, nutmeg and ginger. This can be done in a mortar. We will need about a teaspoon of the spice mixture.

Gently rub the carcasses with spices, place them in a deep container, add a couple of bay leaves, sprinkle everything with lemon juice and pour wine. Let marinate for 1 hour, then turn the fish over and leave for another 1 hour.

Let's do the vegetables. Cut the onion into rings and fry in olive oil until golden brown. Transfer to a separate bowl.

We scald the tomatoes with boiling water, remove the skin from them, and cut them into very thin slices. Finely chop the dill and parsley.

Now take the fish out of the marinade (do not pour out the marinade), dry it with a paper towel, bread it in flour and fry on both sides in olive oil until golden brown. over very high heat. Then turn down the heat and fry the fish on both sides for about 5 minutes.

Divide the vegetables in half, grease a baking dish with olive oil, lay out half the cooked tomatoes and sprinkle with herbs and grated garlic, then add half the fried onion and bay leaf from the marinade, and place the carcasses on top.

Place the remaining onions, herbs, and tomatoes on the fish. Pour half a glass of marinade over the fish.

Bake the fish in a preheated oven at 240 degrees. Mandatory every 5 - 7 minutes. water it with juice so that the top tomatoes and the fish itself do not dry out.

Serve the sea bass in a plate, put the vegetables on top and pour over the marinade that remains after baking.

Recipe 10: sea bass with vegetables and herbs

This fish is very tasty; it can be prepared according to universal recipes that are suitable for river perch, bream or crucian carp. A distinctive feature of sea bass is its color - fresh fish has a reddish tint. The baked version will undoubtedly be appreciated by you. Read on for details.

Sea bass 1 piece (500 g)
Bell pepper 1 piece
Potatoes 2–3 pcs.
Onion 1 piece
Carrot 1 piece
Tomato 2 pcs
Vinegar (grape) 2 tbsp. spoons
Olives 10 pcs (for decoration)
Vegetable oil 3 tbsp. spoons
Greens 2 tbsp. spoons (parsley and basil)
Salt to taste
Pepper to taste
Dry ginger to taste

The perch must be chilled when preparing the dish. It is better to defrost at room temperature. Clean the fish from scales: to do this, take the tail with one hand and scrape the knife towards the head with the other. If you don’t do this often and the scales fly away, try doing the same in a plastic bag. Cut off the head and gut the insides. Rinse the cut fish in water, be sure to remove the black film inside to avoid bitterness. Rub clean sea bass with salt, ground black pepper and herbs inside and out. Leave in this state for 30 minutes.

Wash and peel the vegetables. Cut potatoes, carrots and sweet peppers into small cubes. Tomato - not too thin half rings or slices. Cut the onion into thin rings. It needs to be marinated; to do this, put it in a bowl, pour vinegar over it and add salt. In this state, set aside while the fish is salted. The fish bakes very quickly, but the vegetables may remain raw; to prevent this from happening, they must be baked first. The easiest way to do this is in the microwave. To do this, turn it on at a power of 750-800 W and bake the potatoes, carrots and peppers for 10-15 minutes until fully cooked.

Take a baking sheet or ovenproof dish. Be sure to lubricate with oil. First, lay out the fish, then around the potatoes, carrots, onions (without excess liquid) and peppers. Sprinkle everything with herbs.

Place the tomato on top of the dish so that it covers the entire space around the perch. Important: as a final touch, you need to pour a small amount of olive oil on top of everything, so that the dish does not burn later. Pour 100 ml of hot water into the dish and place in an oven preheated to 220 degrees. Baking time varies from 45 minutes to 1 hour.

Decorate the finished dish with olives and sprigs of fresh herbs. You can serve it in the same dish in which the crucian carp was baked. Bon appetit!

Red sea bass is a tasty, healthy fish. It is not as bony as river fish, and is also much more tender and juicy. It is best to bake sea bass in the oven rather than fry it. Thanks to this, the fish will retain all its beneficial properties. There are different recipes for baked sea bass. If you use one of them, you will get a wonderful dish that will look amazing both on the holiday table and in the photo.

How to select and prepare fish for baking

In a store or market, look for bright red perch carcasses. Lift up the scales and you will see white skin underneath. The fish should have bright fins and gills. Do not take perch with cloudy eyes and grayish gills, this is a sign that it is stale. If you buy fillets or headless carcasses, then study the color of the meat. A good fillet is white with a pinkish tint. If it is yellowish, then this is most likely an ordinary hake. Frozen fish should be flat, without a thick layer of ice.

Before cooking sea bass, defrost and clean it. The scales are easily removed. Cut off the fins and tail with scissors. If there is a head, then it must be removed. The perch must be thoroughly cleaned of entrails and black film. When everything is ready, rinse the fish under the tap and dry. Based on what exactly you want to cook, start baking immediately or pre-marinate.

Recipes for sea bass baked in the oven

You can cook fish in a regular oven, in a slow cooker, or even on the grill. Sea bass dishes taste simply delicious, and many vitamins and nutrients are retained. Fish and vegetables are ideally combined, and different sauces will add unexpected shades to the taste. You should definitely know several original and simple recipes for preparing fish dishes.

How to Cook Whole Red Snapper

Ingredients:

red sea bass – 4 pieces, approximately 350 grams each;
lemon – 2 pcs.;
vegetable oil - 4 tbsp. l.;
parsley - a bunch;
sweet cream butter – 100 g;
salt, ground black pepper.

Step-by-step instruction:

Prepare the carcasses, clean them. If there are heads, cut them off.
Take a sharp knife and make transverse, not too deep cuts on all sides of the fish every couple of centimeters.
Rub the carcasses with salt and pepper outside and inside.
Wash the lemons. Cut them into thin semicircles.
Wash the parsley and dry. Place a sprig of herbs, a couple of lemon slices and about 25 grams of butter in the belly of each fish.
Place the carcasses on 4 separate sheets of foil and cover with vegetable oil.
Wrap the fish in thick foil envelopes.
Place the dish in an oven preheated to 200 degrees for half an hour.
A few minutes before complete readiness, tear the foil so that a golden crust forms on the carcasses.
Serve the fish on a large platter with a lemon slice inserted into each cut. Remove the foil completely.

How to bake deliciously with vegetables in your sleeve

Ingredients:

sea bass – 1 kg;
cherry tomatoes – 10 pcs.;
dry wine (white) – 100 ml;
dry basil - a pinch;
butter – 50 g;
potatoes – 3 large;
bell pepper – 1 large;
Yalta onion - half a head;
carrots – 1 medium;
lemon – 1 pc.;
parsley;
black pepper, salt, vegetable oil.

Recipe:

Cut the fish into pieces about 4 cm thick. Rub with salt and pepper.
Boil the potatoes and carrots in salted water until half cooked, cut into large pieces.
Peel the onion. Cut it into half rings and the bell pepper into strips. Fry these vegetables.
Place a layer of roasted vegetables, tomatoes, parsley, and fish in the sleeve. Cut the lemon into large pieces and add to the rest of the ingredients.
Put butter in the sleeve, sprinkle everything with basil, pour wine over it. Tie and pierce the top in several places.
Bake in the oven at 180 degrees for about half an hour.
Cut the sleeve 5 minutes before cooking so that the dish is covered with an appetizing golden crust.

Perch fillet baked with sour cream in foil

Compound:

sea bass – 4 pcs.;
potatoes – 8 pcs.;
bell pepper – 2 pcs.;
tomato – 2 large;
grated cheese – 300 g;
sour cream – 300 g;
garlic – 4 cloves;
bay leaf, pepper, salt, herbs.

Cooking process:

Peel the potatoes and cut into thin slices. Remove the seeds from the bell pepper. Cut into rings. Chop the tomato and herbs and grate the cheese.
Clean the fish, wash it, rub it with spices, and place the carcasses on separate pieces of foil. Distribute tomatoes, herbs and cheese on top. Place potatoes and sweet peppers around.
Add a clove of garlic and three tablespoons of sour cream for each serving. Salt, pepper, wrap in foil.
Perch in sour cream is baked for about 40 minutes at 180 degrees.

How to cook in garlic cream sauce

Components:

sea bass – 4 pcs.;
cream – 300 ml (10-15% fat);
basil – 15 leaves;
garlic – 2-3 heads;
salt, ground white pepper, vegetable oil.

Cooking steps:

Perch baked in the oven with garlic and cream turns out tender and piquant. It's easy to prepare.
Take the garlic cloves, without peeling them, bake them in the oven at 220 degrees for a quarter of an hour. Cool, remove the skin and mash with a fork.
Finely chop the basil and mix it with garlic. Add cream, white pepper, salt.
Clean the fish, cut off the heads if necessary. Wash the carcasses and dry with paper towels.
Heat a frying pan, pour a little vegetable oil. Fry them on both sides for a couple of minutes, lightly salt them.
Preheat the oven (to 180 degrees). Place the carcasses into a baking dish and pour in the sauce. Cook the dish for approximately 20-30 minutes.

A very simple and tasty recipe with potatoes and cheese

Compound:

fillet – 750 g;
potatoes – 1.5 kg;
onion - two small;
cheese – 150 g;
egg - one medium;
mayonnaise – 150 ml;
nutmeg – level teaspoon;
salt pepper.

Preparation:

Take the fillet and cut into portions, rub the pieces with salt, pepper, and nutmeg. Leave under this marinade for a quarter of an hour.
Cut the onion into half rings and the potatoes into thin slices.
Grease a deep baking dish with vegetable oil. Distribute half the potatoes in an even layer and make a thin mayonnaise mesh.
Place a layer of fish.
Distribute the remaining potatoes on top, coat with mayonnaise again, and add salt.
Grate the cheese and mix with the beaten egg. Grease the dish with the resulting mixture.
Place in an oven heated to 180 degrees.
Bake for 40 minutes.

Video: how to deliciously cook sea bass in the oven

Sea bass is a very tasty fish. It is several times fatter and juicier than its river counterpart. It is better not to fry such fish, but to bake it, which is much healthier. And also very tasty!

Sea bass fillet in the oven

Ingredients:

sea bass fillet – 500 g;
flour - 3 tbsp. spoons;
walnuts – 1 tbsp.;
egg – 1 pc.;
green onion – 1 bunch;
salt – 1/2 teaspoon.

Preparation

We wash the fish, remove any remaining bones and dry it with a paper towel. Beat the egg and salt a little with a fork, grind the nuts in a blender, finely chop the greens. First roll the perch fillet in flour, shaking off the excess. Then we dip it in the egg, and at the end we shake it thoroughly in nuts and herbs. Place the prepared fish on a baking dish lined with parchment and place in an oven preheated to 160 degrees for 20 minutes until the perch is browned and turns into a goldfish.

Sea bass in the air fryer

Ingredients:

sea bass – 2 pcs.;
soy sauce – 1 tbsp. spoon;
lemon juice – 1 tbsp. spoon;
dried rosemary – 1 teaspoon;
salt, ground black pepper - to taste;
alder sawdust – 2 handfuls.

Preparation

We clean the perch, rinse it, and make small “mesh” cuts on the skin. Rub the carcass with salt and pepper, pour rosemary into the belly. Sprinkle a little soy sauce and lemon juice and leave to marinate for half an hour.

Meanwhile, prepare the grill. We put foil on the bottom, and wet alder sawdust on top. Turn the temperature to maximum and warm up for 5 minutes. Before placing the perch on the grill, grease it with vegetable oil so that it does not stick to it. Bake at 200 degrees and medium air speed for 20 minutes.

Sea bass baked in foil

You can cook sea bass in the oven in different ways. But to make the fish especially juicy and tender, bake it with vegetables, wrapped in foil.

Ingredients:

sea bass fillet – 300 g;
butter – 100 g;
fennel – 1 pc.;
red bell pepper – 1/2 pcs.;
Crimean sweet onion – 1 pc.;
young potatoes – 2 pcs.;
dry white wine – 3 tbsp. spoons;

For the sauce:

grainy mustard - 3 teaspoons;
olive oil – 3 teaspoons;
lemon juice – 2 teaspoons;
parsley - 4 sprigs.

Preparation

Defrost the fish, wash and pat dry with a paper towel. We do not peel the potatoes, just wash them and cut them into slices about 5 mm thick.

Fry it in a hot frying pan in butter until golden brown, fish it out with a slotted spoon onto foil. Add the fennel, cut into strips, into the same frying pan. After a minute, add onion half rings and chopped bell pepper. Let the vegetables brown and transfer to the potatoes on foil.

For the sauce, mix mustard with butter, lemon juice and finely chopped parsley. Lubricate the perch fillet with this marinade and place it on top of the vegetables. Pour white wine over everything and wrap tightly. Place in an oven preheated to 200 degrees for 15-20 minutes. A few minutes before it’s ready, open the foil and let the fish brown.

Sea bass baked in the oven in a sleeve

Ingredients:

perch – 3 pcs.;
cherry tomatoes – 10 pcs.;
dry white wine – 1/3 cup;
butter – 50 g;
dry basil – 1 pinch;
olive oil - for frying;
potatoes – 3 pcs.;
yellow bell pepper – 1 pc.;
Crimean sweet onion – ½ piece;
carrots – 1 pc.;
parsley - 2 sprigs;
lemon – 1 pc.;
salt, ground black pepper - to taste.

Preparation

Sea bass can also be stewed in the oven in a “sleeve”. This recipe is more like a stew. Any vegetables that are in the refrigerator will do. The main thing is that there are several tomatoes. We clean the perch, fillet it and cut it into large pieces. Salt and pepper. Potatoes and Boil carrots in salted water until half cooked. Chop coarsely.

Fry the onion in half rings, lightly burn the chopped pepper in a frying pan. Place the roast in a baking sleeve. We also send boiled vegetables, whole tomatoes, sprigs of parsley and fish there. Cut the lemon into 8 parts, lightly sprinkle the perch with juice and add to our stew. The finishing touches are butter, wine and basil. We tie the sleeve and make several punctures at the top. Bake for half an hour at 180 degrees. Uncover the stew and brown the fish for another 5 minutes.

Sea bass baked in the oven, is one of the best options for preparing this fish. Oven-baked sea bass, depending on the type and size, can be served on its own or with any side dish.

Choosing sea bass for baking

Choosing sea bass is not an easy task. If you definitely don’t want to be deceived, then choose a carcass that is bright red. To be sure, lift up a little of its scales; you should see white skin underneath. The gills and fins of such a perch are bright, like the carcass itself. If the latter are dull, there is some kind of turbidity on them, this indicates that the sea bass is not fresh.

His eyes and his body will tell you about the quality of sea bass. The first ones, in a healthy, high-quality individual, are always not cloudy. The second is always elastic: when you press on it, no dents remain.

When buying a sea bass carcass without a head, focus on the white color of the meat. Here they may try to deceive you by passing off hake fillets as perch, which are much cheaper. There is a difference: the color of the meat of perch is completely white, while that of hake is always yellowish.

When purchasing a frozen carcass, pay attention to its shape. Usually it should be straight, not bent. Do not buy sea bass if its weight alarms you - due to the length of storage, it may simply dry out, therefore it weighs little in comparison with its volume.

The thickness of the ice or glaze on the body of the fish should be no more than a millimeter. In addition, high-quality sea bass has bright scales, without any gray coating.

How to store sea bass

Once you purchase frozen sea bass, it is usually immediately defrosted and cooked. You can put it in the freezer - it will wait there for its fate for several days. If you purchased fresh fish, you must use it within 8 hours.

Recipes for sea bass baked in the oven

Sea bass baked in the oven in foil

Sea bass baked with tomatoes

The ingredients for the dish are: sea bass (kilogram), salt, 2 onions, 2 tomatoes, pepper, a third of a lemon, a tablespoon of olive oil, herbs.

The procedure for preparing a dish includes the following operations:

1. Sea bass is defrosted. Clean the scales, cut along the abdomen and remove the entrails. They wash well.

2. Separate the fillets - two from each fish.

3. Peel the onion, then wash it and chop it finely.

4.Tomatoes are washed, wiped off moisture and cut into rings.

5.Wash the greens, shake off the water, and finely chop.

6. Each perch fillet is coated with olive oil, peppered, salted, and sprinkled with lemon juice. Leave to marinate for 10...15 minutes. Then cut into small pieces.

7. Cover a baking sheet with a sheet of foil. Place a layer of onions on it, sprinkle chopped herbs on top. Place a layer of fish pieces on top, placing them skin side up.

8.The fish layer is covered with a layer of tomato rings. They will moisten the perch during cooking and make its meat juicy. The foil is not closed on top.

9.Prepare the oven by preheating it to 180°C. Immediately after this, for 40...45 minutes. put a baking sheet with perches into it.

10. Serve in portions. Decorate, for example, with greenery.

Sea bass baked in the oven with potatoes

Before you start preparing this dish, you should buy or stock up on: 3 sea bass carcasses, 3 onions, one potato, spices, salt, herbs.

Having prepared, begin work, performing it in the following sequence:

1. The fish, if necessary, is defrosted and washed. They begin cleaning, during which they rid it of scales and entrails. Then rinse with running water and dry. Add salt, sprinkle with pepper, roll in flour, fry, for example, in a frying pan and sunflower oil.

2. The spool is cleaned, washed, and cut into cubes. It is also fried, but only until half cooked.

3. Peel the onion and chop finely.

4.Take a sheet of foil and fold it in half.

5. Place a layer of half the fried potatoes on top of the foil. Add prepared onions and chopped herbs on top. Lubricate with sour cream (mayonnaise). Next comes a layer of sea bass, which is also coated with sour cream (mayonnaise). The remaining onions, herbs, and potatoes are sent on top of everything at the end. Add 2…3 more bay leaves.

6. Cover the prepared dish with an additional sheet of foil and fasten the edges to the bottom sheet. Sent for 30...40 minutes. on a baking sheet in the oven. The latter should already be heated to 180°C.

7. Serve after cooling slightly and removing the top layer of foil.

Sea bass baked in the oven in a sleeve

Sea bass baked with cherry tomatoes

The ingredients for the recipe are as follows: 3 perches, 10 cherry tomatoes, a third of a glass of dry white wine, 50 g of butter, a pinch of dry basil, pepper, olive oil (used for frying), salt, 3 potatoes, yellow bell pepper, half a Crimean sweet onion , carrots, a couple of sprigs of parsley, lemon.

Preparation procedure:

1. The perches are cleaned, removing scales and entrails, and washed. Cut into large pieces. Add some salt and pepper.

2. Peel, wash, and cook potatoes and carrots until they soften by half. Then cut coarsely with a knife.

3. Peel the onion and cut it into half rings. Fry a little in a frying pan.

4. The bell pepper is peeled, washed, and cut into strips. Fry in a frying pan.

5. Bury the sleeve and place the roast inside. Next are tomatoes (not cut), vegetables, parsley and fish carcasses. The latter are first sprinkled with lemon juice from lemon slices (the lemon is cut into 8 parts). Inside the sleeve, to everything that is already there, add butter, basil, and pour wine.

6. The sleeve is tied. Place on a baking sheet in the oven and pierce the top several times. Bake for half an hour. In the oven, at the time of baking, the temperature should be 180°C. Afterwards, the sleeve is opened and the fish continues to bake for another 5 minutes. She turns rosy at the end.

Sea bass baked with sauce

Sea bass baked in the oven in sour cream

Ingredients: one large perch fillet, 4 carrots, pepper, 300 g sour cream, lemon, salt, three cloves of garlic, fish seasoning, 200 g cheese, vegetable oil.

Cooking procedure:

1.Fire is defrosted and washed.

2.Cut out a heat-resistant form according to the size of the fish and place it in it.

3. Sprinkle lemon juice on top of the perch fillet.

4. Add salt to the fillet, sprinkle it with pepper and seasoning.

5. Peel the garlic and cut it finely. Sprinkle it on the fish.

6. Peel the carrots, grate them coarsely, and fry until almost done.

7. Place fried carrots on top of the fish.

8.Grate the cheese. Coarsely grated.

9.Add sour cream to the cheese and mix.

10. The resulting sour cream and cheese sauce is poured onto the fish and distributed evenly over the entire area.

11. The dishes with fish are placed in an oven heated to 180°C. In half an hour everything is ready.