Sea bass dishes in the oven. Sea bass stewed with vegetables

Perch in a frying pan with vegetables

Ingredients

400 g river perch, 2 tablespoons lemon juice, salt, 400 g multi-colored sweet peppers, 2 carrots, 200 g spinach, 2 small onions, 2 tablespoons vegetable oil, 2 tablespoons flour, 200 ml vegetable broth, 150 ml milk, 50 g fish paste, pepper, 1 tablespoon chopped dill

Cooking method

Clean the fish, wash it, dry it, add lemon juice, salt and cut it big pieces. Cut sweet peppers and carrots into pieces. Cut the onions into cubes. Heat vegetable oil in a saucepan and fry the onion in it until transparent. Sprinkle the onion with flour and, stirring, lightly brown. Pour in vegetable broth. Add milk and mix with fish paste. Add carrots, Bell pepper and simmer for 8 minutes.

Add fish and spinach, cover and simmer for another 10 minutes over low heat. Salt and pepper. Stir in chopped dill and serve.

From the book How to Preserve and Cook Fish on the Pond and at Home author Murashova Svetlana Anatolyevna

From the book Fish Dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Sea bass, stewed with cucumber pickle and vegetables Cover the bottom of a deep saucepan with an even layer of parsley and celery roots, chopped into thin strips or small cubes(3 mm), place them in one row portioned pieces fish, chopped with or without bones

From the book Miracle Dishes in clay pots author Kashin Sergey Pavlovich

Sea bass with vegetables Ingredients 1 kg sea bass fillet, 2-3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon apple cider vinegar, ? bunch of parsley, ? bunch of green cilantro, pepper, salt. Method of preparation Sea bass fillet

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Perch stewed with eggplants and vegetables Ingredients: 500–600 g sea bass fillet, 3–4 eggplants, 1 head onions, 1–2 pods of sweet pepper, 4 tomatoes, 4 tbsp. l. sunflower oil, ground black pepper, salt to taste. Method of preparation: Cut the eggplants

From book Steam cooking author Babenko Lyudmila Vladimirovna

Sea bass with cucumber brine and vegetables Cover the bottom of a stewpan, steamer, wide pan with a tight lid with an even layer of parsley and celery roots, chopped into thin strips or small cubes, place portioned pieces of fish on them in one row, chopped

From the book The All Mighty Multicooker. 100 best recipes for your family author Levasheva E.

SEA PERCH WITH VEGETABLES 400 g sea bass fillet, 1 tbsp. a spoonful of parsley, 1 lemon, 2 tbsp. tablespoons vegetable oil, 8 chopped new potatoes, 3 carrots, 4 zucchini, salt and pepper to taste Wash the fish and pat dry with a paper towel, then beat lightly on both sides.

From the book 1000 most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna

Spicy perch with vegetables You will need: 500 g perch fillet, 2 anchovy fillets, 1 zucchini, 1 eggplant, 1 hot green pepper, 1 tbsp. l. finely chopped fresh ginger, 200 ml fish or vegetable broth, 4-5 tbsp. l. wine vinegar, 1 tsp. ground black pepper, fish salt

From the book Multicooker. Fish dishes author Kashin Sergey Pavlovich

Royal perch with vegetables Ingredients: 500 g royal perch fillet, 200 ml vegetable broth, 2 potatoes, 2 carrots, 2 tomatoes, 2 onions, 1 bunch of dill, Bay leaf, pepper, salt. Method of preparation: Wash the fish fillet, cut into small pieces. Potatoes and

From book Separate food author Kozhemyakin R. N.

Perch baked with cauliflower and vegetables Components Sea bass fillet – 600 g Cauliflower – 500 g Onion – 2 pcs Carrots – 1 pc Flour – 1 tablespoon Dry white wine – 2 tablespoons Vegetable oil – 4–5 tablespoons Parsley and dill – by 1

From the book Cooking Dishes Tatar cuisine author Kozhemyakin R. N.

Perch baked with vegetables and omelet Components Sea bass fillet – 500 g Table vinegar – 1–2 tablespoons Carrots – 1–2 pcs. Medium turnip – 2 pcs. Pumpkin – 200 g Flour – 3–4 tablespoons Sour cream – 1 glass Ghee – 2 tablespoons Raw eggs – 3 pcs. Ground pepper and

From the book Cooking in the Oven author Kozhemyakin R. N.

Perch stewed with vegetables in mayonnaise Ingredients Perch fillet – 700 g Tomatoes – 3 pcs. Onions – 2 pcs. Celery, dill and parsley – 400 g Vegetable oil – 0.5 cups Ground walnuts – 3 tablespoons Garlic – 2 cloves Mayonnaise – 0.5 cups Ground pepper and

From the book Cooking on the barbecue, grill, grill and fire author Kozhemyakin R. N.

Perch baked with vegetables and seaweed Ingredients Perch fillet – 600 g Onion – 2 pcs. Carrots – 1 pc. Briquette seaweed– 400 g Vegetable oil – 3–4 tablespoons Sour cream – 3 tablespoons Ground pepper and salt – to taste Method of preparation Seafood

From the book Bake in clay pots, oven and microwave author Nesterova Daria Vladimirovna

Sea bass with vegetables Ingredients: 1 kg sea bass fillet, 2-3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of apple cider vinegar, 1/2 bunch of parsley, 1/2 bunch of cilantro, pepper, salt. Method of preparation Sea bass fillet

From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya Viktorovna

Braised perch with vegetables 1 kg perch, 2 tomatoes, 2 eggplants, 1 onion, 1 sweet pepper, ? lemon, 4 tablespoons vegetable oil, black ground pepper, salt. Wash and peel the vegetables. Cut tomatoes and eggplants into thin slices, onions and sweet peppers into thin strips.

From the book Minus 60. System and recipes in one book author

From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Baked perch with vegetables NEEDED PRODUCTS: sea bass (fillet) – 600 g zucchini – 4 pcs. onion – 1 pc. sweet pepper – 2 pods tomatoes – 4 pcs. parsley – 1 bunch sunflower oil – 1 tbsp. spoon salt, ground black pepper - to taste METHOD

Sea bass baked in the oven with vegetables

4.6 14 ratings

Sea bass recipes.

One of the most useful 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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Sea bass includes several varieties of fish that differ in appearance and weight. Basically, it is small and portioned, but in northern waters red perch weighing up to three kilograms is caught.

Sea bass is perhaps one of the first in taste among purely sea fish. It’s not for nothing that there are a large number of recipes for sea bass dishes. The meat of this fish is fatty, unlike its freshwater relative, and can remain fresh for a long time. Some chefs believe that sea bass tastes best when salted, dried or smoked. They probably haven't tried cooking it in the oven! Sea bass baked in the oven is 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! Colorful appetizing picture! Red sea bass in the oven is worthy of being cooked by you festive table!

How to cook sea bass in the oven? The recipes will tell you about this. The simplest of them is at the end of the article in our tips. Photos of sea bass dishes will awaken your imagination and actually make you want to cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to spend your free time preparing this dish - sea bass in the oven; recipes with photos will make this task easier for you. And be sure to master different recipes. First, a recipe for sea bass 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 cooking red snapper in the oven; the recipes, however, do not suggest using the color of the fish, but appearance It has a significant impact on the finished dish. It makes it original and attractive. Red sea bass, 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, a photo of this dish can be found on the website. And if your sea bass baked in the oven is different from everyone else’s, don’t forget to send us a photo of your creation as new ideas in the culinary arts.

Here are some tips for preparing and cooking sea bass:

Sea bass sting wounds are very painful and take a long time to heal. Therefore, be sure to use gloves and cut off all fins;

Before cleaning the sea bass, plunge it into boiling water for a few seconds;

Another cleaning method: if you sprinkle the fish with coarse salt overnight, the next morning you can easily remove the scales and salt with a knife;

To cook sea bass in the oven, you don’t need to peel it at all;

Sea bass is baked in the oven at 200 degrees for about 40 minutes. A few minutes before the end of the process, we recommend pouring melted butter over the dish;

The dish is served garnished with leek rings, herbs and lemon slices;

If you are promised to have guests in an hour or an hour and a half, we recommend a simple recipe for preparing whole sea bass: rub the prepared fish with salt and pepper, lightly sprinkle lemon juice on both sides and let stand for a while. Place 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. The delicacy ready to serve should look like this: whole baked ruddy fish on an oblong dish, decorated with carrot flowers, small slices of tomatoes, cucumbers and some herbs.

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
Mixture of dried herbs to taste
Salt to taste
Olive oil to taste

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

Place grated garlic in a plate and 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 be prepared for a festive table and served 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 cleaning the fish well so that ready dish there were no small bones that could spoil the impression of the treat you 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 small quantity 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 the cooked tomatoes and sprinkle with herbs and grated garlic, then add half the fried onion and bay leaf from the marinade, and place the carcasses on top.

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

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

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

Recipe 10: sea bass with vegetables and herbs

This fish is very tasty, 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!

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 vegetable oil into a frying pan and heat it. 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.