Calories: Not specified
Cooking time: Not indicated
Ingredients:
- perch - 1 kg;
- pumpkin – 200 grams;
- zucchini – 200 grams;
- carrots – 1 pc.;
- onion – 2 pcs.;
- spices for fish;
- salt to taste;
- vegetable oil for frying.
Recipe with photos step by step:
1. First of all, to cook perch with vegetables, you need to thoroughly wash the fish, clean it of entrails, and cut off the fins. Cut the prepared fish into small pieces. 
2. Next, you need to put the fish pieces in a cup and add salt and spices. Mix thoroughly and leave for 10 minutes. 
3. Next, roll each piece in flour. You can fry fish in breadcrumbs. 
4. Pour into the frying pan vegetable oil and warm it up. Place fish pieces on a heated frying pan. 
5. Close the lid and cook over low heat for 5-10 minutes.
Now you can prepare the vegetables. I use pumpkin, zucchini, carrots and onions. YOU can add any other vegetables you want to your dish. Broccoli is also great, green beans, pepper.
So, the onion needs to be peeled and cut into thin rings. 
6. Peel the carrots and cut into rings. I use a special curly knife to give the circles a curly look. 
7. Zucchini and pumpkin need to be peeled, cored and cut into large pieces. 
8. Next, you need to add the prepared vegetables to the fish. 
9. Close the lid and cook over low heat for another 15 minutes.
While the fish is cooking, you can cook.
During this time, you need to periodically turn the fish over. Fry the fish until golden brown. Just remember that the heat should be low, otherwise the vegetables will burn over high heat. And over low heat, the vegetables will brown well, and the fish will have time to acquire a golden color. This is what the finished dish looks like. 
10. Perch with vegetables is ready. All that remains is to place the fish on a plate and place vegetables next to it. This dish turns out very tasty and satisfying. The fish with side dish is ready.
And also for fans fish dishes We suggest you cook.
Description
Having found a recipe for sea bass in the oven baked with vegetables on a card from some culinary magazine, I didn’t even expect that it would turn out so tasty! Aroma and taste sour cream sauce with white wine stewed vegetables and seasonings combine wonderfully with each other, merging into an exquisite symphony. The dish is worthy of a restaurant! Tender fillet with orange carrots and green peas it looks appetizing and tastes amazing.
Sea bass with peas, onions and carrots turns out even tastier than sea bass with broccoli in foil (that recipe when even the cat ate cabbage :))
Ingredients:
- 6 sea bass fillets;
- 1 carrot;
- 1 large onion;
- 100 g green peas(fresh or frozen);
- 50 g butter;
- 100 ml sour cream;
- 100 ml white wine;
- 200 ml water (1 glass);
- 1 yolk;
- 1 tablespoon lemon juice;
- 1 teaspoon sea salt(or to taste);
- ¼ teaspoon white pepper.
Instructions:
Rinse the fillet, dry it with a paper towel, add salt and pepper with half the spices, and sprinkle with lemon juice.
Peel the onion and carrot, wash it, finely chop the onion, grate the carrot coarse grater.
Melt half the butter in a frying pan (it’s convenient to use a cast iron pan, one that can then be put in the oven). Fry the onion in melted butter, stirring, for 2 minutes.
Then add grated carrots and peas. Fry for another minute or two.
Place the fillets in the pan with the vegetables. You can transfer it into a baking dish (solid) at this stage. Pour in 100 ml of water and 50 ml of white wine (I used old champagne that was left over from the New Year celebrations). Add pieces of remaining butter. Cover with foil.
Place in the oven and bake at 200C for 20-25 minutes.
Mix the yolk with sour cream.
In the meantime, heat the rest of the wine mixed with water in a cast iron (50 and 100 ml, respectively). Remove from heat as soon as it begins to boil, and pour into the sour cream-yolk mixture in a thin stream.
It is possible to clean a perch, but it is difficult. It is much easier to leave only the perch fillets. By and large, most perch dishes, including perch soup, can be prepared from gutted, uncleaned fish. Anything is possible, if you are careful, considering that the perch dish - the fish fillet dish in the oven is in itself a masterpiece and extremely tasty.
River perch does not need to be cleaned for cooking by cutting the fillets from the skin. But if someone likes a fried skin, he is forced to clean the armored carcass from scales.
Perch fillet has a very high taste and nutritional properties, and, given the small number of bones, perch fillet is exclusively a good product for frying, boiling, smoking.
In addition to drying, smoking, making fish soup, perch can be used to make extraordinary delicious second courses dishes. For example, perch cooks quickly in the oven.
Perch makes an excellent “ram” - dried fish. River perch - “striped robber”, one of best fish for fish soup. Moreover, interestingly, the size of the fish does not matter. At good bite and if desired, you can cook the fish soup so rich that a spoon will float in it (just kidding).
River (or sea bass) fillet baked in foil, stuffed with shrimp and vegetables, very tasty dish does not require much effort in cooking. And just prepared perch - baked fish fillet in the oven with seasonal vegetables, excellent dish For festive table.
Baked fish fillet in the oven
Ingredients (4 servings)
- Large river perch 1-1.5 kg
- Lemon 1 piece
- Carrot 1 piece
- Zucchini 1 piece
- Potatoes 2-3 pcs.
- Tomato 1-2 pcs
- Olive oil 2 tbsp. l.
- Salt, coarsely ground black pepper, ground coriander, dry herbs Spices
- Baked fish fillet in the oven, perch in the oven - it turns out equally well from both river and sea bass fillets. For cooking, it is better to take a large river perch, weighing at least 1 kg. Then it turns out to be a fillet suitable for baking.
It is better to take a large river perch for cooking, weighing at least 1 kg
- Gut the river perch and cut off the head. There is no need to clean the scales, and it is extremely difficult. Rinse the fish thoroughly.
- It is necessary to separate all the rib bones from the fillet inside the cavity of the fish. Using a sharp large knife, cut the fillet with the skin from the spine. It's not difficult if you take precautions against the needle-sharp fins. You should get a fillet on the skin, from which you need to cut off all the remains of the rib bones and the remains of the fins - there are a lot of small bones there. To be sure, you should run your finger over the entire fillet - small bones can be felt well upon contact.
Using a sharp large knife, cut the fillet with skin from the spine
- The same big sharp knife cut the fillet from the skin, pressing the knife against the skin. The perch fillet is easily separated, leaving nothing on the skin itself. All meat will be separated.
Using a knife, cut the fillet from the skin, pressing the knife against the skin
- Wash the perch fillet under running water and dry with napkins. Place fillets on a large plate.
Place fillet on a large plate
- Salt the fillet to taste, season with fresh ground black pepper and sprinkle with a pinch of ground coriander. Cover the fish with plastic or another plate and refrigerate for 1 hour.
Salt the fillet to taste, pepper with fresh ground black pepper and sprinkle with a pinch of ground coriander
- While the fillet is dry marinating, prepare the vegetables for roasting.
Vegetables for baking
- Peel the zucchini and carrots. Fry the carrots in olive oil until golden brown and soft. Bake the potatoes until tender, then peel. Peel the zucchini and cut into large slices.
Fry carrots in olive oil until golden brown
- On a ceramic plate or glass baking dish, greased olive oil, lay out several very thinly cut lemon slices. Place the perch fillet on the lemon. Place chopped fish around the fish in large pieces baked potatoes, fried carrots and zucchini. Place tomato slices mixed with vegetables. Lightly salt and pepper the vegetables, sprinkle with dry aromatic herbs: basil, oregano, savory, etc. Wait a few minutes for the salt to dissolve.
Place fish and vegetables on plateau
- Grease the vegetables and fish with olive oil in a thin layer and place the plate with the fish and vegetables in an oven preheated to 200 degrees.
- Baked fish fillet in the oven with vegetables, taking into account heating, cooks for up to 45 minutes. It is worth visually checking the readiness of fish and vegetables. If necessary, the baking time must be adjusted.
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 in the ocean called " sea bass».
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 overall 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.
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