Baked perch in the oven. Sea bass baked in the oven

Sea bass with vegetables in the oven - wonderful dish, which can be prepared for the holiday table! That's what I did - I made it for my mother's birthday. We were very pleased! 😉

In contrast, this dish is lower in calories, but at the same time is in no way inferior in taste! I suggest you prepare both options and see it from personal experience 😉

My family and I fell in love with sea bass, so now I sometimes use it wisely in the kitchen, despite the fact that I hate cleaning fish. But what to do... good and tasty dish often requires some kind of sacrifice :)

As always, when I cook fish or meat dishes(for example), I pay special attention to onions. It is important for me that it turns out no less tasty than the main ingredient. I just really love both onions and garlic! In this recipe, the vegetables taste just like the fish!

To ensure that the perch baked in the oven was not dry, I used lemon, sunflower oil and vegetable caviar from summer preparations. If you don’t have caviar, you can use ketchup, lecho, your favorite tomato/carrot/vegetable sauce, tomato paste diluted with water (or ready-made juice). And during the season you can take fresh tomatoes, finely cutting them or vice versa - laying them out in circles.

Required Products:

sea bass - 5 small pieces
vegetable caviar (ketchup/sauce) - 5 tbsp.
onion- 3 small pieces
garlic - 3 cloves
lemon - 1 small
dill - 5 sprigs
universal seasoning - 1 tsp.
salt - 1 tsp.
sunflower oil - 5 tbsp.

Preparation of perch:

First, I washed the fish and cleaned it of scales using a knife.

Then I removed the tail and fins and cut them out with scissors. I cleaned the inside with a dark film. I washed the fish again.

I covered a baking sheet with foil (but you can do without it), and greased it with two tablespoons of sunflower oil. I cut the onion into half rings and laid it over the entire surface of the baking sheet as a “pillow” for the perch.

In a separate bowl, I combined vegetable caviar, sunflower oil (3 tbsp), garlic, universal seasoning and salt.
I already wrote above how you can replace caviar. Now about the oil - I took fragrant, but you can also use refined oil. I like the first option better.
I finely chopped the garlic with a knife, or you can press it through a press or finely grate it and chop it with a blender.

I stirred this mixture and it turned out interesting sauce. I greased each perch with it on both sides and placed it on the onion.

On top of each fish I placed a sprig of dill.

And on top of the greens I placed two rather thin lemon rings.
I first washed the lemon well with soap and a brush, because it goes into the dish with the zest. If you have a large fruit, then half will be enough.

I baked the perch for 45 minutes at 180 degrees.

That's all, you can take it out of the oven and arrange it into portions.

The fish turned out tender and tasty, with a gorgeous onion! ;)

We split up - some ate hot, some cold. Everyone was happy! ;)

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Sea bass baked in the oven with vegetables

4.6 14 ratings

Sea bass recipes.

One of the healthiest sea fish is sea bass. In our stores and markets we are offered the smallest representatives of this fish, 20-25 centimeters long. In general, sea bass can reach 1 meter in length. But it is rather for the better that they offer us small carcasses; they are best suited for preparing portioned dishes.

The benefits of sea bass are difficult to overestimate. This fish is rich in protein, which is easily absorbed by the body and gives strength. It contains a large number of fish oil, and therefore fatty acids omega-3, which normalize metabolism, reduce bad cholesterol and prevent cardiovascular diseases. Sea bass also contains a unique amino acid - taurine, which promotes cell regeneration. This fish is especially useful for pregnant women and children, since it contains almost all healthy vitamins and microelements. I’ll add one more fatty plus to this fish - it is low in calories, only 103 kcal per 100 grams.

The only trouble you can expect when cooking sea bass is that you can get pricked by its sharp fins. but this will only happen if you are very “lucky” to purchase uncleaned fish; mostly on the shelves there are carcasses already completely ready for cooking.

Due to the high content of fish oil, sea bass meat is very tender. It is believed that this fish is the most delicious of all sea fish. Due to its high fat content, sea bass lasts longer than other fish.

Cooking sea bass is a real pleasure. It can be boiled, fried, baked, stewed, salted, smoked. We would like to invite you to bake sea bass with vegetables. The dish turns out very tender. The taste of vegetables harmonizes wonderfully with the taste of fish, thyme adds aroma. In addition to taste and aroma, this dish also looks very beautiful on a plate due to the variety of colors of the ingredients.

Ingredients:

Sea bass - 3 carcasses;
Carrots - 1 piece;
Onions - 2 heads;
Leek - 1 stalk;
Green peas - 200 grams;
Potatoes - 3 tubers;
Thyme - 5-6 sprigs;
Olive oil - 1 tablespoon;
Cherry tomatoes - 4-5 pieces;
Vegetable oil for frying vegetables;
Salt and pepper to taste.

How to cook sea bass:

Step 1

We clean the fish, wash it and dry it with a towel. We cut off the fins. You can spray it lightly lemon juice.

Step 2

Cut the onion into feathers. Finely chop the leek. Three carrots on a coarse grater.

Step 3

Heat vegetable oil in a frying pan and add chopped vegetables.

Step 4

Peel and cut potatoes in large pieces. In a deep plate, mix the potato pieces with olive oil, salt, pepper and thyme so that they are evenly distributed over the potatoes.

Step 5

Place the steamed vegetables in a baking dish and add green pea, salt and pepper to taste.

Step 6

Salt and pepper the fish carcasses to taste and place on a bed of vegetables. Place pieces of potatoes and cherry tomatoes on the sides. Place the thyme sprigs left over from the potatoes on top of the fish.

Step 7

Bake sea bass in a preheated oven at 200-220 degrees for 40 minutes. You can cover the pan with foil to enhance the flavor of the dish, but then the cooking time will increase to 60 minutes.

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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. We invite you to try cooking holiday dish according to 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.

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 every week you will delight your household with a delicious fish dinner!

Sea bass 400 g.
Lemon ½ part
Carrot 1 pc.
Tomato 1 pc.
Onions 1 pc.
Garlic 1 head
Dill, parsley, rosemary to taste
Dried mixture herbs 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.

Clear onion skins, 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 - very delicious fish in all its manifestations. 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 also be prepared festive table, and submit it to 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

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

Sea bass - very tender fish, in which there are not many bones, but 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 onion into thin rings, green onions cut into small pieces.

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

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

Lightly fry the sea bass fillet pieces until tender. golden brown crust. 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 independent dish or a great appetizer, so don't be discouraged 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 gr) - 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 necessary so that new flavors are revealed and all our ingredients are 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 crush 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 of the cooked tomatoes and sprinkle with herbs and grated garlic, then add half of the fried onions and Bay leaf from the marinade, 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, you can cook it according to universal recipes, which are suitable for river perch, bream or crucian carp. Distinctive feature 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. Potatoes, carrots and sweet pepper cut 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: the finishing 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 into the dish hot water 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!

Sea bass is usually sold in our stores frozen or chilled. It is inexpensive and has dietary lean meat with a slight crab flavor. There are also practically no small bones in sea bass. And despite this, for some reason our housewives extremely rarely give preference to this wonderful fish. I would like to offer a very tasty and simple recipe for cooking perch with vegetables in a frying pan. Try it and you will like it!

Ingredients:

Sea bass - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Butter- 1 tbsp.
Salt, pepper, aromatic herbs - to taste
Water or - 100 ml

Then we clean the carrots and cut them into semicircles; small ones can be cut into circles.

Heat the butter in a deep frying pan.

We put aromatic herbs inside the carcass. Then salt and pepper everything to taste.

And laid out on a bed of vegetables.

After the perch is ready, the vegetables are collected in a container and chopped with a blender, although this is not necessary. If there is a lot of liquid, you can add 1 tsp. aha-agara.

Bon appetit everyone!

Fish must be present in the human diet. Nutritionists recommend consuming it at least 2 times a week. Back in the 70s of the last century, Danish scientists discovered a unique health secret. They found that those who consume sufficient amounts sea fish, practically do not suffer from atherosclerosis and heart disease. The fact is that it contains a large amount of Omega-3 polyunsaturated fatty acids, which help remove bad cholesterol, reduce blood viscosity, and increase the elasticity of blood vessels.

Particularly tasty and healthy meat Possesses sea bass. In Japan, it is widely used to prepare sushi, soups, rolls and other dishes. It contains useful micro- and macroelements, among which are: zinc, calcium, potassium, phosphorus, iron, as well as vitamins A, PP, E. In addition, perch is rich in easily digestible protein and taurine. In addition, meat is considered dietary - the calorie content is only 101.1 kcal/100 g.

Housewives should be careful when cutting this fish. Its fins are very sharp, so you can easily get hurt. There are practically no bones in the carcass, which becomes another advantage.

They are preparing her different ways: fried, boiled, smoked. But, if you want to get dietary and healthy dish, it is best to stew the fish. Prepared in this way, it retains all useful elements as much as possible, and the caloric content ready-made dish will be only about 92 kcal/100 g.

Of course, for the food to turn out tasty, you need to prepare it correctly:

The perch is well cleaned, gutted and washed under cold running water.
Although the meat does not have a specific smell, it is still better to sprinkle the carcass with lemon juice. Moreover, it will become more tender.
Sea bass goes well with garlic, ginger, and rosemary. The main thing is not to “overdo it” with spices and seasonings, otherwise they will drown out the taste of the meat.
For a side dish, you can use any vegetables you like. Fish goes well with young zucchini, cauliflower, peas, and carrots.
When frying vegetables, you can add a little tomato paste and dilute slightly with water or white wine. It will turn out very tasty and delicate sauce with a slight sourness, which will give the dish a special piquancy.
You should not simmer the ingredients for too long - just 10-15 minutes is enough for the meat to be saturated with the sauce and the aromas of herbs and vegetables.

Rate the recipe

Well known to everyone, even non-fisherman, the striped robber of our reservoirs is the perch. Relatives of our perch live almost all over the world.

I had to catch American bass, a relative of the grouper, and also a relative of the grouper in the Red Sea. There are many fish called "sea bass" living in the ocean.

For obvious reasons, sea bass comes to us in the form of fresh frozen carcasses. Sold in almost any store. Oh, by the way, sea bass are easy to clean, which makes them a great “trophy” when going to the store.

Baking - cooking method various dishes heating from dry heat, but not thermal radiation. Bread, pies, and meat are prepared by baking. fish, etc. - probably the best and simplest dish from whole chicken. Baking is also prepared in Italian style.

Very tasty sea bass, if baked - baked sea bass in the oven will decorate the most sophisticated table. You can bake with spices, or. Baked perch in the oven is especially delicious with vegetables.

Baked perch in the oven. Step by step

Ingredients (2 servings)

Large river or sea perch 1 PC
Potatoes 2-3 pcs
Onion 1 piece
Tomato 2 pcs
Herbs (basil and parsley) 2-3 branches
Olive oil 3 tbsp. l.
Salt, dry aromatic herbs, ground black pepper, lemon Spices

Sea bass must be thawed and scaled. This is not difficult if you take the carcass by the tail and clean it with a knife from the tail towards the head. The head, if any, is cut off and thrown away as well as the entrails. Be sure to clean the inner cavity of the perch from the black film. The film is difficult to clean, so you should try using a hard sponge. WITH river perch somewhat more difficult, given the presence of scales, very similar to armor, but it is very necessary to thoroughly clean the scales.
Gut and remove scales from the perch
Cut the perch carcass crosswise with a knife to a depth of 5-6 mm on the sides closer to the dorsal fin at intervals of 4-5 cm. At the same time, try not to damage the costal bones.
Vegetables for baking perch
Rub the carcass, especially carefully the cuts and the internal cavity, with a mixture of spices and herbs: oregano, basil, salt, black pepper - to taste, and leave for 30 minutes.
Rub the carcass with a mixture of spices and herbs
Peel the onion and cut into large strips. Fry chopped onion for 1 tbsp. l. olive oil until lightly browned.
Fry chopped onion until lightly browned
The potatoes must be baked until done. Due to the fact that the fish cooks very quickly, the potatoes may remain raw during the general cooking. Therefore, it is worth pawning almost ready-made baked vegetables. The fastest way to bake potatoes is in the microwave. It literally takes 10 minutes.
Peel the baked potatoes and cut into 4-6 pieces.
Cut one tomato into thin slices; seeds and peel do not need to be removed. Cut the second tomato into large slices - into 8-10 pieces.
Finely chop the parsley and basil. Grease a baking tray or clay plate with olive oil and place the fish. Baked perch in the oven, like any fish, tends to stick to the baking sheet during baking. If desired, you can place several very thinly cut slices of lemon or tomato on the bottom of the baking sheet, and place the fish on them.
Place the fish on a baking sheet
Place chopped fish around the fish baked potato and sprinkle with chopped herbs.
Place the prepared potatoes and sprinkle with herbs
Post large slices tomatoes mixed with potatoes, then fried onions. Salt and pepper the vegetables to taste.
Add tomato slices and fried onions
Distribute thin slices of tomatoes evenly so that the tomatoes cover the entire space around the perch. You can add additional sprinkles if desired. a small amount dried herbs, salt. Wait 5 minutes for the salt to dissolve.
Spread thinly sliced tomato evenly
Next is an important point! Carefully, in very small portions, pour olive oil over the entire dish or simply brush all the ingredients with a brush. We must try not to miss a single centimeter so that the baked perch in the oven with vegetables does not get burnt.
Pour 1-2 tbsp onto a baking sheet. l. hot water. Place the baking sheet in an oven preheated to 200 degrees for baking. Baked perch with vegetables in the oven takes from 45 minutes to 1 hour.