This is one of the fish that has lean white meat that is tender in taste. In addition, there are practically no bones in this meat. You can cook it in different ways, for example, in a double boiler, on a grill, wrapped in foil, and baked sea is just a great dish.
It should be noted that it differs from the sea, so you should not confuse them. But still, it also has few bones and quite a lot of dishes are prepared from it. So this fish.
Sea bass in the oven
Ingredients:
Sea perch - 1 kg;
Lemon - 5 circles;
Greens - 3 tablespoons;
lemon pepper
Wash and clean perch carcasses. Then dry the fish with napkins or paper towels. Finely chop the lemon slices and mix with chopped herbs. Stuff the fish with this mixture and place a slice of lemon on top of each. Cooking should be in the oven at 190 degrees for no more than half an hour. You can also wrap each fish in foil and bake at the same temperature for half an hour. In this case, the sea bass in the oven will turn out soft and fragrant, but without a golden crust.
Sea bass in the oven with cheese
Ingredients:
Sea perch (large) - 1 pc.;
Cheese - about 250 g;
Sour cream - 2 tablespoons;
Mayonnaise - 2 tablespoons;
Lemon - 1 pc.;
Onions - a few pieces;
Carrot - 1 pc.;
Pepper, salt, spices - to taste
The perch carcass must be cleaned and gutted, then rinsed under running water and dried with a paper towel or napkin. Now the fish must be rubbed well inside and out with pepper, seasonings and salt. Seasonings are better to use special for fish. On the carcass, horizontal cuts must be made on both sides. Then wash the onion, chop, and carefully insert into the cuts made. After this, we wrap the perch in foil and place it on a baking sheet in the oven for half an hour (baking temperature no more than 190 degrees).
While the fish is cooking, let's start cooking simple sauce. To do this, grate the cheese and mix it with sour cream and mayonnaise. When the perch is ready, you need to remove it from the oven and brush it with the prepared sauce. Now the fish must again be placed in the oven, without covering it with foil, and bake for another 10 minutes until a golden brown crust forms. Sea bass in the oven turns out to be simply amazingly tasty.
river perch in the oven
Ingredients:
Perch (large) - 1 pc.;
Onions - a few pieces;
Potatoes - 5 pieces
Potatoes must be peeled and cut into cubes, then sprinkled with salt. Cut the onion into half rings or rings. Rub the fish with salt inside and out. Spread the foil and put potatoes and onions on it, and fish on top. Fill the fish belly with herbs and wrap it all tightly in foil. Then put on a baking sheet and bake for half an hour at 180 degrees.
Sea bass in sour cream
Ingredients:
Perch - 1 kg;
Parsley;
Garlic - a few cloves;
Bow - 1 pc.;
Sour cream - half a glass;
Vegetable oil;
Mustard - 1 teaspoon;
Lemon - 5 slices;
Salt pepper;
Rosemary;
Butter - 50 g
First, prepare the sour cream sauce, which will need to grease the fish. To do this, mix mustard, sour cream, lemon juice, salt, lemon zest, pepper and mix well. Lubricate the cleaned and washed perch with this mixture and leave to brew for an hour. tablespoons of sauce should be left and finely chopped parsley should be added to it.
After the fish is marinated, put it on a baking sheet covered with foil, and fill the blueberry with herbs with finely chopped garlic. Place the onion rings and lemon slices around the perch. Spread pieces of butter on top of the fish and sprinkle with rosemary. Bake at 190 degrees for about an hour until the fish is covered golden crust. This dish will provide a lot of pleasure to you and your guests.
Bon Appetit!
The sea bass can be attributed to several varieties of fish that differ in appearance and weight. Basically, it is small, portioned, but red perch weighing up to three kilograms is mined in the northern waters.
Sea bass to taste, perhaps, one of the first among purely marine fish. No wonder it exists a large number of recipes from sea bass. The meat of this fish is fatty, unlike its freshwater relative, it can be kept fresh for a long time. Some culinary experts believe that the most delicious sea bass is salted, dried or smoked. They probably haven't tried cooking it in the oven! Sea bass baked in the oven, very tasty and original dish. Especially if you use foil. Sea bass in the oven in foil will retain its fish flavors, will be tender and very pleasant to the taste. Sea bass is also called red because of its bright, one might say exclusive color. Imagine what red snapper looks like in the oven! Color appetizing picture! Sea red perch in the oven is worthy of being prepared by you for the festive table!
How to cook sea bass in the oven? Recipes will tell about it. The simplest of them is at the end of the article in our tips. Photographs of sea bass dishes will awaken your imagination and make you cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to cook this dish at your leisure - sea bass in the oven, recipes with photos will make this task easier for you. And be sure to learn different recipes. First, the sea bass recipe in the oven in foil. Then just sea bass baked in the oven, the recipe is identical to the previous one, but there are subtleties. And remember that you are preparing red perch in the oven, the recipes, however, do not involve using the color of the fish, but on appearance ready meal it has a significant impact. It makes it original and attractive. Sea red perch, recipes in the oven are varied and each is interesting in its own way.
If you want to surprise your loved ones, while hiding the color of the fish, try baking sea bass in the oven in foil. Keep the intrigue until the very beginning of dinner. Sea bass in foil in the oven, you will find a photo of this dish on the website. And if you get a sea bass baked in the oven that is not the same as everyone else, do not forget to send us a photo of your creation as new ideas in culinary art.
Here are some tips for preparing and cooking sea bass:
Sea bass wounds are very painful and take a long time to heal. Therefore, be sure to use gloves and cut off all the fins;
Before cleaning a sea bass, dip it in boiling water for a few seconds;
Another way of cleaning: if you sprinkle the fish with coarse salt at night, in the morning you can easily remove the scales with salt with a knife;
For cooking sea bass in the oven, you can not clean it from scales at all;
Sea bass is baked in the oven at a temperature of 200 degrees for about 40 minutes. A few minutes before the end of the process, we recommend pouring melted butter over the dish;
A dish is served garnished with leek rings, herbs and lemon slices;
If guests promised to come to you in an hour and a half, we recommend a simple recipe for cooking whole sea bass: rub the prepared fish with salt and pepper, sprinkle lightly on both sides lemon juice and let it sit for a bit. Put the fish on a baking sheet, make a couple of small cuts, coat with mayonnaise and bake in a preheated oven for up to 40 minutes. Ready-to-serve delicacy should look like this: a whole baked ruddy fish on an oblong dish, decorated with carrot flowers, small slices of tomatoes, cucumbers and some greens.
Do not know how else to surprise the invited guests on festive feast? We bring to your attention interesting recipes cooking oven-baked red sea bass. The fish turns out spicy, tasty and appetizing.
Sea bass baked in the oven
Ingredients:
- sea bass (red) - 3 pcs.;
- lemon - to taste;
- rosemary;
- vegetable oil;
For sauce:
- egg - 2 pcs.;
- sour cream - 25 ml;
- spices;
- cheese - 105 g.
Cooking
Now you will learn how to deliciously cook whole sea bass in the oven. So, we process the carcasses, clean them from scales, cut off the fins and gut. On each fish we make small cuts with a sharp knife and put them in lemon slices. We rub the carcasses with spices, rosemary and leave for 35 minutes.
To prepare the sauce, break into a bowl chicken eggs add sour cream and stir. Rub into the mixture hard cheese and salt to taste. We line the form with foil, coat with oil and put the pickled fish on the bottom. Fill the carcasses with sauce and cover with foil on top. Bake perches for 45 minutes in a preheated oven, and then serve.
Sea bass in the oven with vegetables
Ingredients:
- sea bass (red) - 1 pc.;
- onion - 2 pcs.;
- potatoes - 315 g;
- lemon - 55 g;
- carrots - 45 g;
- olive oil - 35 ml;
- - 1 tbsp. a spoon;
- spices.
Cooking
Wash potatoes and carrots with a brush and boil them “in their uniforms” in salted water. We clean the fish, cut off the fins and make shallow cuts on the carcass. Sprinkle perch with various spices, sprinkle olive oil and balsamic vinegar. Squeeze lemon juice over the carcass and marinate the fish for 1 hour, putting it in the refrigerator. bow and boiled vegetables clean and chop into thin rings. We grease the form with oil, put the potatoes first, then the carrots and onions. Put the perch on top and bake the dish at 200 degrees for 45 minutes.
Sea bass in the oven in foil
Ingredients:
The prepared perch is rubbed with spices and left for a while so that it is saturated with their aromas.
When baked in foil, the fish is tender and juicy. The foil allows you to save all the nutrients and juice that is released during the cooking process. In addition, fish is cooked in sauce, sour cream or cream in this way.
From the foil, they make a shape like a boat according to the size of the fish, and pour a little olive oil into it.
On the perch, make transverse cuts and put in each slice of lemon. Top with sauce, cream or sour cream. The dish is covered with foil and sent to the oven for half an hour.
If you bake vegetables or mushrooms with fish, you get full meal, which is quite suitable even for a festive table.
Recipe 1. River perch in the oven in foil
Ingredients
Two kg perch;
Sunflower oil;
Carrot;
Salt, ground ginger, pepper, oregano;
Bulb;
Butter - 100 g;
Large bunch of dill.
Cooking method
1. Peel and wash the onion and carrot well. Cut vegetables into rings. Sort the dill greens, rinse, dry and finely crumble.
2. Now let's prepare the fish. Rinse the perch well and gut. Cut off the fins, head and tail. Cut out the gills and remove the scales. So clean each fish and rinse it again. Now we need to make sure that we get a fillet on the skin. To do this, cut the costal bones on both sides and completely remove the ridge. Select small bones. The resulting fillet is well salted, pepper and season with spices. Transfer the fish to a deep bowl, cover with cling film and refrigerate for half an hour.
3. Heat up in a pan sunflower oil, put onions and carrots in it and fry until soft. Cut the foil into pieces according to the size of the fillet. Put the fillet on the foil, put the vegetable roast and a piece of butter on it. Sprinkle with finely chopped dill. Then fold the fillet in half so that the roast, dill and oil are inside. Wrap tightly in foil and place on a baking sheet. Do this with each fillet. Then send the baking sheet with the fish for forty minutes in the oven, heated to 180 C.
4. Put the finished perch directly in foil on a plate, decorate with herbs and serve with fresh vegetables or potato side dish.
Recipe 2. Perch in the oven in foil with a surprise
Ingredients
700 g perch;
green onions;
Two bulbs;
50 ml sunflower oil;
A small young squash;
Sea salt.
Cooking method
1. Gut fresh perches, cut off sharp fins and gills. Rinse well. If you wish, you can peel the scales, but, in principle, when finished, the skin, along with the scales, is perfectly separated from the fillet. Sprinkle perches with salt and fry in hot oil on both sides for four minutes on each.
2. Peel the onions, rinse and cut into half rings. Fry the onion until golden brown. Wash the young zucchini, wipe with napkins and cut into thin rings.
3. Cut off a piece of foil and put a lightly fried perch in it. Put a little fried onion and zucchini circles in the abdomen, after salting them.
4. Wrap stuffed perch in foil and place on a baking sheet. Send it to the oven for 25 minutes, preheating it to 200 C. Remove the baked fish from the oven and transfer directly in foil to a serving dish. Carefully unroll and garnish with green onion feathers.
Recipe 3. Sea bass in the oven in foil
Ingredients
400 gram sea bass carcass;
Olive oil;
Lemon - half;
kitchen salt;
Carrot - 1 pc.;
Dried herbs - a pinch;
Tomato;
Greens of rosemary, parsley and dill;
Onion - head;
Garlic - head.
Cooking method
1. We cut off the sharp fins from the perch carcass with scissors, peel off the scales from it and gut. Remove the black film with a sharp knife. Rinse the fish well and pat dry with paper towels.
2. We disassemble the head of garlic into cloves, clean them, rinse and squeeze through the garlic press. Put the crushed garlic on a plate. Add a mixture of dried herbs and two tablespoons of olive oil. Squeeze the juice from half a lemon into a bowl, add salt and mix well.
3. Transfer the perch carcass to a plate, rub it well with salt, pour over the prepared marinade and leave to marinate for half an hour.
4. Peel the onion and chop it into rings. We clean the carrots, wash and chop into thin half rings.
5. Pour olive oil into a hot frying pan and fry in it onion rings to a light blush. Put the onion on a plate.
6. Wash the pan after the onion, pour in fresh oil and put on fire. Lightly fry the carrots.
7. Put the perch in the pan and lightly fry on both sides, a couple of minutes on each. This is done to make the perch juicy.
8. Rinse the sprigs of greens and put them on a sheet of foil. We put the perch carcass on the greens. We lay out the fried onion rings and carrots over the entire surface of the fish.
9. My tomato, wipe with a napkin and cut into rings. We spread them on the fish on top of the vegetables. We tightly connect the edges of the foil, transfer the perch to a baking sheet and send it to the preheated oven for half an hour.
Recipe 4. Perch in the oven in foil in sour cream sauce
Ingredients
Fresh perch - 900 g;
Salt, spices and pepper;
Fatty sour cream - a glass;
Fresh greens;
Garlic - five cloves;
Lemon zest - two tsp;
French mustard - 10 g.
Cooking method
1. Carefully clean the scales from the perch, cut out the gills, dorsal and lower fins. We gut the fish and wash it under running water. cold water. Dry each fish with paper towels and rub with a mixture of salt, pepper and spices.
2. With a sharp knife or using a fine grater, remove the zest from the lemon and put it in a deep plate. Here we squeeze the juice from the lemon. Add sour cream, pepper and mustard to the plate. We mix everything well. Put the fish in the prepared sauce, mix and leave it to marinate for 20 minutes.
3. We cover the baking sheet with food foil. We put marinated perches in it. Top with another sheet of foil. We send a baking sheet with fish for half an hour in the oven, heated to 200 C.
Recipe 5. Perch in the oven in foil with walnuts
Ingredients
700 g sea bass;
Salt;
75 g flour;
250 g walnuts;
A bunch of green onions.
Cooking method
1. Cut off the lower and dorsal fins from the perch carcass. Cut off the head and tail. Cut the ridge on both sides and remove it. Remove the skin from the fillet, carefully remove the small bones with tweezers. Rinse the fillet, put it on a paper towel and dry it.
2. In a separate bowl, beat the egg with salt. Walnuts Pour into a blender and grind. Wash green onions, dry and finely chop. nuts, flour and green onion place in separate bowls.
3. Roll the perch fillet in flour, then dip it in the egg mixture. After that, roll the fish in nuts and finely chopped greens.
4. Cover the baking sheet with foil, put the prepared fish on it and wrap it tightly in foil. Send the perch to the oven preheated to 160 C for half an hour.
Recipe 6. Perch in the oven in foil with potatoes
Ingredients
Large perch carcass;
Spices for fish - 10 g;
Potato - 300 g;
Salt - 5 g;
Balsamic vinegar - 25 ml;
Two bulbs;
Olive oil - 80 ml;
Carrot.
Cooking method
1. Thoroughly clean the fish from scales, use scissors to cut off the sharp dorsal fins. Remove the bottom ones as well. Gut the perch, cut out the gills and rinse the carcass well. Make long shallow cuts on it, dip the fish with napkins and sprinkle it with spices.
2. Peel potatoes, wash potatoes and carrots. Boil vegetables in lightly salted water until tender.
3. Mix olive oil with vinegar. Pour the marinade and lemon juice over the carcass of the fish and leave it to marinate for an hour.
4. Cut boiled vegetables and onions into rings.
5. Cover the baking dish with foil and grease it with oil, put potatoes in it in an even layer, then carrots and onion rings. Place the perch carcass on top of the vegetables and cover with foil. Send for 45 minutes in an oven preheated to 200 C. Shortly before the end of cooking, remove the top layer of foil so that the fish is browned.
Recipe 7. Perch in the oven in foil with vegetables
Ingredients
One and a half kg perch;
Pepper and salt;
ten cherry tomatoes;
Fresh greens;
Half a glass of dry white wine;
Butter - 70 g;
Carrot;
Dried basil - 15 g;
Carrot;
Olive oil;
Bulb;
Sweet pepper;
Five potatoes.
Cooking method
1. Clean the perch, remove the head, tail and fins. Rinse well under the tap and dry with disposable towels. Sprinkle generously with salt and pepper.
2. Peel potatoes and carrots, wash and chop into half rings. bell pepper rinse, wipe with a napkin, cut out the tail with seeds, cut in half and crumble into thin strips. Sauté peppers and onions in hot olive oil until golden brown.
3. Cool down fried vegetables and transfer to a foil-lined form, put slices on them in an even layer boiled potatoes. Remove the cherry tomatoes from the sprig, rinse and arrange them whole on the vegetables. Put the sliced lemon in here as well. Lay perches on top.
4. In a separate bowl, mix wine with melted butter, add basil to the mixture and mix well. Pour sauce over fish. Cover with foil and place in the oven for half an hour. Cook at a temperature of 180 C. After this time, remove the form, remove the top foil and put in the oven for another five minutes.
Perch in the oven in foil - tricks and tips from experienced chefs
If the perch is stuffed with onion half rings, the fish will turn out much more tender.
At the end of cooking, you can sprinkle the fish with lemon juice.
To make the fish covered with a delicious crust, open the foil and put the perches in the oven for another five minutes.
Be sure to cut off the fins from the perch, otherwise you can get injured.
Perch will turn out much tastier if it is pre-marinated.
Who will argue with the fact that fish is extremely beneficial for our health? But not every housewife knows how to cook this dish correctly and tasty. valuable product. Fried, steamed, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on the tables. How to cook it tasty and at the same time preserve useful substances?
How to cook perch in the oven
Many housewives constantly ask themselves the question: how to cook fish - bake or steam, in pieces or whole, use sea fish or river fish? V cookbooks you can often find a photo showing cooking perch in the oven. To make the dish tasty and refined, you need to own some cooking tricks.
How long to bake perch
The baking time of 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 expedient to use foil or a sleeve in this case - this way the product will save more useful substances and it will be richer, tastier. In addition, you will save time when washing the baking sheet.
perch recipe in the oven
To make any fish turn out so that you lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:
- preference should be given to chilled fish, rather than frozen;
- a high-quality perch has a whole, intact scales, no spots and hematomas;
- the gills are pink, the eyes are clear, not cloudy;
- perch, unlike hake (which is often tried to be sold instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.
Sea bass baked in the oven
Many housewives are used to frying red perch. At the same time, such a valuable seafood not only loses valuable substances, but also acquires additional calorie content. You need to cook a carcass or fillet correctly - baking in the oven with vegetables or other side dishes. How to cook sea bass in the oven? You should choose a high-quality carcass, properly prepare it and bake it in accordance with the step-by-step photos of the recipe.
Ingredients:
- carrot - 200 g;
- fish - 1 kg;
- tomatoes - 500 g;
- onion - 300 g;
- potatoes - 400 g;
- butter - 50 g;
- salt, herbs - to taste.
Cooking method:
- Peel, cut the onion into rings, and the carrot into strips.
- Chop the tomatoes into slices.
- Saute vegetables in butter for 7-8 minutes.
- Peel potatoes, cut into slices.
- Process the fish: remove the scales, cut off the fins, remove the gills, entrails, rinse.
- Put slices of potatoes on the bottom of the form, the next layer is half a serving of sautéed vegetables, finely chopped greens, and a fish carcass.
- Stuff the fish with vegetables, season with spices, salt.
- Bake for 30 minutes at 180 degrees.
Perch fillet in the oven
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. Milling a carcass does not require special knowledge or skills, just a little patience and sharp knife. Put the carcass on the board, cut off the head and tail, fins, remove the insides and rinse. Place the knife strictly parallel to the surface of the table and, starting from the head, separate the fillet from the ridge to the tail, and then remove the skeleton itself. step by step photo process can be found in cookbooks.
Ingredients:
- 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 pulp into pieces of 4-5 centimeters.
- Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let lie down for 5-7 minutes
- Line a baking sheet with parchment, lay out the pieces.
- Grate carrots with medium holes, fry with butter.
- Chop the garlic, put in a bowl with sour cream. Enter the egg, grated cheese, spices, salt. Mix dressing thoroughly.
- Put the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill and 200 degrees).
Perch recipe with vegetables
It is not in vain that this marine inhabitant is highly appreciated by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be recognized that red perch with vegetables in the oven is more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be an addition to the dish, but in this case We will stuff 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, spices for fish - to taste.
Cooking method:
- Cut off the fins of the fish, remove the innards and clean. Dry the carcass on a towel.
- In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon, mix everything.
- Put the carcass of the fish on the board, carefully grease inside and out 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. Roast vegetables until golden brown.
- Put the perch carcass on a hot frying pan, fry on both sides for 3-4 minutes - this will keep all the flavors inside the product.
- Put the fish on a sheet of foil, stuff with vegetables, put them on top of the carcass.
- Cut the tomatoes into thin rings, also place on top.
- Connect the edges of the foil, bake everything for 30 minutes (190 degrees).
Perch in the oven in foil
Another recipe for baked 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 properly clean the fish: the process is complicated by the fact that the perch has very sharp and poisonous fins, the injection of which can cause a lot of trouble. Therefore, before work, you must first remove them.
Ingredients:
- potatoes - 300 g;
- fish - 1 kg;
- tomato - 300 g;
- 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, leave for half an hour.
- Peel the onion, cut into slices. Fry until golden brown.
- Bake the potatoes until cooked through microwave oven(10 minutes). Cut the vegetable into 6 pieces.
- Cut the tomatoes into slices into 8-10 pieces.
- Put herbs (basil and parsley), potatoes, fish carcass on a sheet of foil. Put onions, tomatoes, greens on top. Season everything with salt.
- Wrap in foil and bake everything for 45-60 minutes until done at the 190 mark.
Perch baked in the sleeve
Baking in the sleeve is one of the most useful ways preparation of any food. Perch in a baking sleeve will not only be quickly extinguished, but will also retain all the necessary substances and, most importantly, a unique taste. The fish must be well cleaned of scales, remove the fins and entrails, film and gills, and at the final stage cut off the head. It does not need to be thrown away, because a beautiful ear is obtained from the head.
Ingredients:
- potatoes - 400 g;
- sour cream - 100 g;
- garlic - 3 cloves;
- fish carcass - 1 kg;
- lemon - 4-5 slices;
- onion - 100 g;
- dill, parsley, salt - to taste.
Cooking method:
- Clean the fish, salt thoroughly.
- Peel the onion, fry in oil until golden brown.
- Put half a serving of onion, fish carcass, remaining onion in the sleeve.
- Lay lemon slices, green sprigs on top.
- Boil potatoes until half cooked in salted water. Cut the garlic into slices, add to the potatoes.
- At this stage, put sour cream, chopped basil to the potatoes.
- Place the sleeve with the fish on a baking sheet, and put the potatoes with sour cream next to it.
- Bake everything for 30 minutes at a temperature of 190, then cut the sleeve and leave for another 10 minutes to brown.
What could be more appetizing tastier than food, baked under golden cheese crust? Perch baked with cheese comes out tender, fragrant and unusually refined. Even the most capricious child who hates seafood will like this dish. According to this recipe, you can cook any kind of fish - it will certainly turn out tasty, healthy, 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 over the lemon juice. Send to marinate for 15 minutes.
- Put the fish carcass on the bottom of the mold, sprinkle with spices, salt and herbs.
- Place pickled onions, tomato slices on top.
- Bake for 30 minutes at 180 degrees.
- In a bowl, mix the egg, grated cheese, a little salt. Whisk.
- At the last stage of cooking, fill everything with cheese dressing. Brown for 5-7 minutes.
River perch in the oven without cleaning
How to cook perch in scales in the oven will tell the recipe below. It turns out the dish is tasty, satisfying, and it is easy to prepare it. Small carcasses are baked in this way, which there is no time to clean, but a large specimen can also be baked this way using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - it simply leaves along with the fish skin.
Ingredients:
- 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, season with spices.
- Grate the lemon to get the zest, squeeze out the juice.
- Rub the lemon juice inside and out.
- Pour the carcasses with wine, let stand for an hour and a half.
- Vegetables (carrots, celery, onions), cut into rings, fry in butter until soft, season with chopped herbs.
- Place the carcasses on the foil, stuff them with vegetables, bake (30 min. / 180 degrees).
Perch with potatoes in the oven
fragrant, gourmet dish when cooked, it will exude such a smell that all the neighbors can come 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: fish fillet impregnated with aromas of mushrooms, and then gently enveloped and saturated creamy taste 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, cut into slices.
- Cut the onion into rings, combine with potatoes.
- Add sour cream, soy sauce, salt, seasonings, mix.
- Put the vegetables on the foil, cut the mushrooms into slices, place on top of the vegetables.
- Clean fish carcasses: remove heads, entrails, black film. Then remove the skin, cut into portioned pieces, put on vegetables, salt, season. Drizzle the contents of the mold with olive oil.
- Cover the form with foil and bake the fish for 40 minutes at 180 degrees.
Perch with sour cream in the oven
Excellent, unique taste of baked fish, combined with a delicate flavor 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 from scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, dried on a paper towel from excess moisture.
Ingredients:
- red perch - 700 g;
- garlic - 3-4 cloves;
- 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, spices in a small bowl.
- Brush the perch carcasses inside and out with the sauce. Let marinate for 40-45 minutes.
- Chop the greens, chop the garlic, mix. Fill the carcasses with this mixture.
- Before cooking the perch in the oven, lay it on the bottom of the mold, put onion rings, lemon, pieces of butter.
- Bake until golden brown for 40 minutes (temp. 190 degrees).
How to cook a whole river perch in the oven
Experienced anglers and connoisseurs fish dishes say that there is nothing tastier than fish baked whole without an abundance of marinades and spices, but simply with salt and pepper. River perch, baked in the oven, is only cleaned of the entrails, fins and gills, incised to reduce the amount small bones, drizzled with oil and baked. Delicious fish ready!
Ingredients:
- large perch carcass - 1 pc. (more than 1 kg);
- lemon - 1 pc.;
- salt, spices, vegetable oil- taste.
Cooking method:
- Before baking a perch in the oven, clean the already processed carcass from scales, 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 all over the carcass.
- Salt and pepper inside and out, not forgetting the cuts.
- Grease a baking sheet with oil, put the carcass. Spray with oil.
- Bake the fish at 180 degrees for 30 minutes.
To cook appetizing fish, you need not only to find delicious recipe perch in the oven. You need to know a number of culinary subtleties, and a photo of proper cleaning, preparation fish products, baking recipes can be found on the net. This will help novice housewives master all the difficulties of cooking fish and seafood:
- give preference to large specimens - they almost always turn out great when baking, frying;
- clean the fish properly: in tight gloves, following the necessary sequence - first the head, then the gills, entrails, film, scales;
- frozen seafood always defrost only gently - in the refrigerator, and then when room temperature, because any preliminary heat treatment freezing will adversely affect the taste of the dish;
- before cooking perch in the oven, season it with spices, salt.
Video: how to bake sea bass in the oven
