Sea bass dishes in the oven. How to cook perch in the oven: recipes with photos

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

Baked red sea bass. Recipe

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

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

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

Fried sea bass (red)

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

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

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

Perch with garlic in sour cream sauce

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

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

Bake the perch in a preheated oven until nicely crusted.

Perch with orange juice

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

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

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

Diet recipe

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

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

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

from perch

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

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

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

Bacon-wrapped perch rolls

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

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

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

Stuffed squid

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

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

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

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

Sea bass It is one of the most delicious fish, contains few bones and this makes it very popular among fish lovers. And you can prepare it very simply, just bake it in the oven, adding a small amount of spices.

Ingredients

To prepare sea bass baked in the oven, you will need:

sea bass - 1 pc.;

salt, spices - to taste;

pepper - lemon (preferably) - to taste;

vegetable oil and water (for 1 glass of water, 3 tablespoons of oil) - pour a little into the baking dish;

vegetables (any) - for garnish.

Cooking steps

Sprinkle with your favorite spices, salt and lemon pepper. Lemon pepper goes very well with fish; you can replace it with ground black pepper, but then be sure to sprinkle the fish with lemon juice.

Place the sea bass in a baking dish, add vegetable oil and cold water in such an amount that the bottom of the dish is covered, no more than 1 cup. Add cut lemon.

Place the pan with sea bass in an oven preheated to 200 degrees and bake the fish for 30 minutes.

While the sea bass is baking, you can prepare vegetables for a side dish. Any vegetables will do, choose according to your taste, or those that are in stock at the moment. Fry the vegetables quickly enough in vegetable oil, no more than 10 minutes, let them remain crispy.

Salt the vegetables and add spices as desired. Fry, stirring all the time, so as not to burn.

Perches are a large genus of predatory fish that live in fresh and some brackish waters in northern Eurasia. They were first described by ichthyologists of the 18th century, and by the beginning of the 20th they were bred in southern European regions, China, the Far East, many African countries and even Australia. The reason for such popularity of fish is its extraordinary taste, the saturation of meat with many minerals and rare amino acids. Today, perch are caught on an industrial scale, as well as by amateur fishing, in which they play the role of a valuable and coveted trophy. There are many methods for preparing this fish, but the simplest and most effective of them is perch in foil in the oven. We will reveal all the secrets of preparing this dish and share the best recipes that will allow you to create a real culinary masterpiece.

The taste of perch meat has a rich, rich palette, so this fish can be baked without a large number of additional ingredients, using only some spices to emphasize the spicy notes. If there is only half an hour left before guests arrive, or you just don’t want to spend a lot of time and effort on cooking, use perch fillet in foil, which will require only a few ingredients:

Before cooking, the fillets are thoroughly washed and patted dry with paper towels. Mix all the spices in any small container (you can use a ready-made fish spice mixture, but it’s better to mix the ingredients yourself), add salt and garlic pulp. Rub the fillet thoroughly with the resulting mixture.

Butter, cut into wide strips, is placed on the foil, and the fish is placed on it, after which the foil is wrapped. For ease of baking, you can use two pieces of foil - one will be the base, and the second will cover the fish on top.

The perch should be placed in an oven preheated to 200 degrees for 8-10 minutes, after which the foil is carefully unfolded, the temperature is reduced slightly and cooking continues for the same amount. A brownish-golden crust will be an indicator of readiness. The finished dish is served with rice or pasta.

In sour cream sauce

An unusual recipe that will allow you to cook delicious fillets of both ordinary river perch and sea bass in the oven also involves the use of fresh herbs. Like the previous recipe, it will require very little time and skill. Ingredients you can't do without include:

It should be noted that this method can be used to cook not only fillets, but also gutted and cleaned red snapper carcasses in the oven. In any case, the process begins with preparing, thoroughly washing and drying the meat. It is then rubbed with a mixture of salt, pepper and spices and left for 20-30 minutes, which is enough to prepare the sauce.

This step involves peeling the zest from the lemon, which should be grated or finely chopped, and then placed in a small, deep plate. Squeeze lemon juice there, add sour cream, garlic gruel, mustard, and spices. All ingredients are thoroughly mixed until smooth, into which the fillet is placed. They try to completely cover the meat with the sauce and leave it for 20 minutes, while preheating the oven.

The initial temperature of the oven in which the fillet marinated in sour cream sauce is placed is 200-210 degrees, cooking time is 25-30 minutes. 5-10 minutes before cooking, you can open the foil slightly, but if you do it too early or too much, you can dry out the sauce.

Sea bass baked according to the described method will become a real delicacy and a decoration for any holiday table.

Stuffing with vegetables

No matter how excellent the taste of fish fillet, no matter how exquisite side dishes it is served, it can hardly compare with a stuffed carcass.

It is best to stuff the perch with a mixture of fresh vegetables, then it will not only acquire special taste, but will also become a complex dish that does not require any special additions before serving and has many useful properties.

To bake this perch in foil in the oven you need:

medium-sized perch carcasses – 4-6 pieces;
carrots – 2-3 pieces;
bell pepper – 1-2 pcs;
garlic – 5-6 cloves;
sour cream – 20 ml;
mayonnaise – 20 ml;
vegetable oil – 20 ml;
fresh dill – 2-3 sprigs;
Italian herbs – 1 tsp;
white pepper – ½ tsp;
other spices, salt - to taste.

Perch carcasses are cleaned and gutted, gills are removed, thoroughly washed and dried. Peeled, washed carrots are grated on a coarse grater or cut into cubes. The pepper is removed from the seeds and crushed in any convenient way - cut into strips, cubes, twisted in a meat grinder.

Finely chop the dill, grind or squeeze the garlic. mix, add half the spices and salt. The resulting mixture is filled into the carcasses, the edges are secured with toothpicks or stitched. Prepare the sauce in a separate container - mix mayonnaise, sour cream and the remaining spices, add a little water if desired, and add salt.

Line a large baking sheet with foil greased with vegetable oil. Stuffed perches are placed on it. Each carcass is coated with a small amount of sauce using a silicone brush. The remaining sauce is distributed between the carcasses. The top of the fish is covered with another large sheet of foil.

The baking sheet is placed in the oven, preheated to 200-220 degrees, for 35-40 minutes. After the first 15-20 minutes, the top sheet of foil will need to be removed. The finished dish, that is, having a characteristic golden crust, is served to the table with light vegetable salads or just fresh vegetables - cucumbers, tomato slices.

Perch is an excellent fish, affordable, easy to prepare and at the same time not inferior to exquisite delicacies.

If you are satisfied with what you read, we ask you to leave a review of the recipe. This will help other users decide on the choice of dish.

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

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

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

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

Whole sea bass baked in the oven

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

fish (sea bass) – 1 pc.;
spices – 1 tsp;
salt - a pinch;
butter – 50 g;
parsley – 30 g.

Preparation: 35 minutes.

Calories: 65 Kcal/100 g.

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

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

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

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

Red sea bass with potatoes and cheese

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

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

Preparation: 75 minutes.

Calories: 73 Kcal/100 g.

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

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

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

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

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How to cook delicious sea bass in foil

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

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

Preparation: 40 minutes.

Calories: 59 Kcal/100 g.

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

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

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

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

Recipe for cooking fillet in sour cream

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

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

Cooking: 55 minutes.

Calories: 92 Kcal/100 g.

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

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

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

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

Sea bass with vegetables in a sleeve

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

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

Preparation: 75 minutes.

Calories: 87 Kcal/100 g.

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

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

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

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

A cheese sauce consisting of sour cream, eggs and hard cheese is excellent for baking fish. Today I cooked sea bass with it, which turned out very tasty. The recipe is quite simple and I am happy to share it in this small master class.

Wash the sea bass, remove scales and remove the entrails. Cut off the fins.

Make a cross cut in each carcass and insert a slice of lemon into it. Also rub the fish with red ground pepper and season with rosemary.

To prepare the cheese sauce, mix in a bowl: eggs, sour cream and cheese. Season with salt and mix well.

Cover a baking dish with foil and place the sea bass carcasses on it. Drizzle cheese sauce over each fish. Place the pan with the perch in a preheated oven and bake at 180 degrees for 40-45 minutes until browned.

After baking I got this beauty.

You can serve baked sea bass with sauce with simple side dishes and vegetable salads, depending on your taste preferences.