How to cook perch in foil in the oven. Stuffed perch in the oven

List of recipes

Perhaps you were interested in the question: "How long does it take to cook such a fish?" The answer is simple: it usually takes about 15 minutes to cook in a pot. Many inexperienced cooks are afraid to cook perch dishes because of the poison content in the fish's fins. How to clean the perch, cook without compromising health and get the desired dish?

Correct cutting

In order to clear river perch, you do not need to be a restaurant chef, it is enough to follow some rules of caution.

First, be very careful with the fins. They should definitely be removed.
It is necessary to chop off the head, cut the carcass of the river perch, clean it from the insides, rinse under running water and proceed to remove the fins.
Carefully make longitudinal cuts along the growth of the scales. That is, from head to tail. In this case, only the skin with scales should be cut.
Tear off the dorsal fin of a river perch by picking it up with a knife on one side and grabbing it with a finger on the other.
The same should be done with all the other fins.
Due to the presence of a cut along the back, it will be quite simple to clean the river perch - hook the skin with a knife at the front of the carcass and tear it off with a sharp movement, getting rid of the scales.
Repeat the same on the other side.
Rinse with cool water. So you can quickly and without hassle clean the fish from scales and get a fillet, from which it is easy to prepare a culinary masterpiece.

Cooking perch

Cooking perch at home is not at all difficult. Dishes from perch, whether it is fish soup, perch baked in the oven, cooked in a slow cooker or simply fried in a pan, are incredibly healthy and worthy of a festive table. The red color of the fish should not cause concern. This does not affect the taste of perch in any way. After heat treatment, it becomes the usual color.

From perch, you can cook the first course - soup or fish soup. Below is simple recipe cooking fish soup perch, requiring a minimum set of products.

ear

Ingredients:

Fish -2 pcs.;
Carrot - 1 pc.;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Salt and spices.

The recipe is for a 3 liter pan. The fish should be cleaned in advance and the fins removed.

Cooking:

Cut the fillet in half and cook for 10-15 minutes.
Cut the onion and carrot into rings of small width and fry a little in a pan, not bringing the onion to a golden color.
Peel and cut potatoes into small cubes.
Remove the fillet from the water and remove the bones. The main thing is to remove the spine and fin bones.
Add the potatoes to the broth and cook for about 10 minutes. Add carrots, onions and fish to the broth. Salt and pepper to taste, but a little spicy is better. Let it boil for another 7-10 minutes. Turn off the stove and leave the ear to infuse for half an hour.

perch

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

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

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

Rolls of perch in bacon

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

Prepare the perch fillet for processing, then cut off the tail and upper part. You should get rectangular blanks. They should also be thin enough so that they can be rolled up in the future.
Sprinkle the fillet with lemon juice, and chop the segments with a knife. Mix the pieces with a finely chopped strip of bacon and one clove of garlic, previously passed through a press. Pepper the filling for rolls and mix with two tablespoons of soy sauce.
For each fillet, put two tablespoons of the filling and roll the blanks into rolls. If you have leftover chopped fish, you can later use it as a filling for pies.
Wrap fish rolls in bacon strips and secure with toothpicks.
Grease a baking dish with oil, put the rolls in it and pour them with soy sauce (one tablespoon is enough).

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

Stuffed squid

And again, we suggest you cook and as a filling we will have crushed red sea bass. Recipe of dish:

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

Transfer the dish to the oven and cook for another ten minutes. Calamari can be served both hot and cold.

We will be glad if you like red sea bass. Recipes with photos collected in our article will help you cook it yourself. different ways.

Sea bass in the oven

How to cook sea bass in the oven delicious, recipe with photo.

A simple recipe for a delicious meal for dinner. I love this fish, if it is not frozen for a long time, then the sea bass always turns out delicious. It's easy to make and almost impossible to mess up. Sea bass can be fried, smoked, baked in the oven. The fish is oily, with small scales. Before cooking, the sea bass can not be freed from this scale, or you can scrape it a little with a knife and the scales will move away.

The photos this time were not the most successful, but the dish, on the contrary, was very tasty. So I'm posting the recipe.

For cooking we need:

Sea bass 2-4 pcs.
Mayonnaise 70 ml
Sour cream 200 ml.
Mustard - teaspoon
Sweet pepper paprika 25 g.
Salt, to taste.
Juice of half a lemon

Defrost sea bass natural way This is strict, no hot water or defrosting in the microwave.

Fish defrost quickly. An hour and a half and she's ready to cook. Scraping, remove the remnants of the scales sharp knife, you can leave it, but I like it more and then you can eat the skin.

Put the fish on a baking sheet, sprinkle with lemon juice, salt.

In a small bowl, mix sour cream and mayonnaise.

Add some mustard to the mixture.

Cover the sea bass with this mixture on both sides. Sprinkle sweet paprika on top - this is a must, the taste will turn out magical.

We send the perch to the oven preheated to 180 degrees for 30 minutes. This time is enough, even 25 is possible. Depends on the size of the fish.

Sea bass baked in the oven is ready.

Put it on a plate and move on.

River perch weighing up to 900 grams bake in the oven at a temperature of 180 degrees.

Perch weighing from 900 grams to 1.5 kilograms bake at the same temperature.

Perch weighing from 1.5 to 2 kilograms bake at 200 degrees.

How to bake river perch

Products
River perch - 1 fish weighing 1 kilogram
Onion - 1 piece
Mayonnaise - 50 grams
Vegetable oil - 3 tablespoons
Salt, pepper - to taste

Food preparation
Cut off the head of the perch, cut off the fins and tail. The scales do not need to be peeled, as they will easily fall off when the fish is cooked.
Cut the belly with a knife along the direction from head to tail, remove the insides.
Rinse perch under running water. 1 onion cut into half rings. Rub the perch carcass with salt and pepper inside and out.
Put chopped onion into the abdominal cavity and pour 50 grams of mayonnaise.
On a sheet of food foil, greased vegetable oil lay out the prepared perch, wrap.

How to bake perch in the oven
Put the fish in foil on a baking sheet, send to the oven, preheated to 180 degrees, bake for 20 minutes.

How to bake perch in an air fryer
Put the perch in foil on the upper grill of the air grill, bake for 15 minutes at a temperature of 220 degrees and an average blowing speed.

How to bake perch in a slow cooker
Put the river perch wrapped in foil on the bottom of the multicooker bowl, close the lid. Select the "Baking" mode and the cooking time is 30 minutes.

Fkusnofakty

calories baked river perch - 103 Kcal / 100 grams.

Shelf life baked river perch - 24 hours in the refrigerator.

Beneficial features river perch

River perch meat contains vitamin A (immunity, skin, teeth, hair), B vitamins (nervous and cardiovascular systems), vitamin D (fighting viruses, the formation of the skeletal system), vitamin E (fatigue reduction, wound healing) ; useful trace elements: potassium and sodium (water and salt metabolism), iron (improvement of memory and brain function).

Sauce for baked perch

for 2 perches weighing 1 kilogram each

Products
Chicken egg - 1 piece
Onion - 2 pieces
Dry white wine - 150 milliliters
Cream (30%) - 200 milliliters
Fish broth - half a liter
Butter - 40 grams
Bay leaf - 4 leaves
Black peppercorns - 5 peas
Salt, ground pepper - to taste

sauce preparation
2 onions peeled, chopped. Separate the egg yolk from the protein. In a bowl, beat the egg yolk with a fork.
Melt 40 grams of butter in a deep frying pan, add finely chopped onion and fry over low heat for 3 minutes. Pour 500 milliliters of fish broth into the pan, salt, pepper, put 4 bay leaves, 5 black peppercorns, bring to a boil.
Pour 200 milliliters of white wine into the sauce, cook for 15 minutes. Then pour in 200 milliliters of cream, cook until thickened for 5 minutes, stirring constantly. Mix the beaten yolk in a cup with part of the sauce, pour into the pan. Mix everything, remove the pan from the heat.
Serve the sauce warm as a gravy.

River perch is a common freshwater fish, loved by both amateur and professional fishermen. Behind this, as it is lovingly called, "striped pirate" is a constant hunt - perch has a tender, lean meat.

How is perch prepared? It is better to fry small individuals in a pan, and if you have a perch of impressive size at your disposal, I advise you to bake it in the oven. Yes, not just bake, but placing it in a salt sleeve of herbs and spices. And do not worry about the fact that the perch will turn out salty! On the contrary, the fish will pull on as much salt as it needs.

Many fishermen advise not to peel perch before baking in salt. I am of the opinion that the fish should be well prepared before cooking, it is both tastier and safer.

home culinary feature river perch in that it is a low-fat, dietary, lean fish, so before placing it in salt, it is worth lubricating the abdomen with vegetable oil and adding pieces raw fat. In the process of baking perch in the oven, lard will release fat, which will soak the fish from the inside and make the meat more juicy. If you cook oily fish according to the described recipe, you should not add oil and lard.

Preparation time: 40 minutes / Yield: 2 servings.

Recipe Ingredients

perch 800 g - 1 kg,
sea salt 500 g,
pink salt with herbs 250 g,
lemon 3 slices,
fresh lard 50 g,
vegetable oil 1 tbsp. l.,
greenery for decoration.

How to cook perch baked in the oven in salt

We prepare the fish. We clean from scales, cut off the upper fins with sharp scissors, gut and cut out the gills.

Fresh lard cut into cubes, lemon slices.

Lubricate the belly of the fish with vegetable oil and lay out a slice of lemon. Put the rest of the lemon under the gill bones.

Pour 500 grams of white sea salt onto a baking sheet and place on top of the perch.

Pour pink salt with herbs over the fish and wrap the perch completely in salt with your hands. pink salt with herbs can be easily purchased at the store, it has a pinkish tint and contains aromatic herbs such as garlic, lemongrass, dried basil, thyme, cumin, rosemary, etc.

Bake the fish in salt at 200 degrees for 15 minutes. Then reduce the temperature to 180 degrees and cook for another 25 minutes.

We definitely check the readiness of the fish: we make a small hole in the sleeve of salt and pierce the perch meat with a fork or knife edge. If clear juice does not flow from the fish, the perch in the oven is ready!

We get ready meal from the oven, let it cool completely and only then separate the salt sleeve from the fish. We throw out pieces of fat from the abdomen, it has fulfilled its role, put the perch on a dish and serve it to the table.

Gefilte fish usually prepared for holiday table. This dish belongs to cold appetizers. Very soon new year holidays. Cook stuffed according to this recipe, and you will conquer your guests. Of course, we all know that stuffed fish is a Jewish dish. And we all love stuffed fish.

Stuffing for fish can be completely different. It could be stuffing different varieties fish. And you can make minced vegetables, as presented in this recipe. For stuffed fish, both large varieties of fish and small fish are suitable. AT the perfect recipe Jewish cuisine, of course, stuffed.

But you can stuff carp, crucians, perches, pelengas, silver carp, trout. Stuffed fish can be stewed, baked, served as aspic. In this recipe, stuffed fish will be baked in the oven.

What products are needed for cooking stuffed perch in the oven:

river, medium size.
A few carrots.
Sweet bell pepper.
Garlic a couple of cloves.
Spices to taste - Italian herbs, white hot pepper.
Dill can be in seeds, you can use greens.
Salt to taste.
Sour cream 1 tablespoon.
Mayonnaise 1 tablespoon.

Stuffed perch in the oven - recipe

Start cooking stuffed perch by first preparing the fish. This recipe uses frozen river perch. Before freezing perches, they must first be cleaned, gutted, and rinsed well under running water. The gills of the fish must be removed.

Carrots must be peeled and washed. After that, rub it on a grater. Can be cut into thin slices.

Sweet bell pepper also need to be washed, cleaned, removing all the seeds. Cut the pepper into thin strips. This point is also not important. You can also cut into cubes, you can also scroll the pepper in a meat grinder.

Dill seeds, in this case, you can use dried or fresh seeds, finely chop. Grind the garlic under pressure.

Combine all vegetables in one bowl. Add white hot pepper to them, salt and mix everything.

Stuff each fish with minced vegetables.

Put all the stuffed perches on a baking sheet, which must first be covered with foil and greased with vegetable oil. If you bake in ceramic people, then the fish needs to be laid beautifully in order to serve it to the table in this form.

In a small bowl, mix sour cream, mayonnaise with a little water. You can add a little water to the mixture if you like.

Spread the stuffed fish with the resulting mixture, and pour the rest into a baking sheet with the fish. When applying, use a silicone brush. She, enveloping the entire surface of the fish, lubricates it very well.

Sea bass attracts housewives not only palatability, but also with a pink tint that makes any dish more pleasant to look at. When frying, the shade almost completely disappears, so it is better to bake perch in the oven. Not lost during baking beneficial features and contained vitamins.

The composition of the baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3. The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.

For cooking in foil, you can use both a whole perch and cut into pieces, less often a fillet is taken. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. Then leave for a few hours to absorb the spices.

Ingredients:

Large perch - 1 piece.
Potato - 350-400 grams.
Lemon juice.
Bulbs - 2 pieces.
Balsamic vinegar.
Carrots - 1 piece.

How to cook:

Cut the fish, insist in spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.
Wash potatoes and carrots, peel, wash again. Boil vegetables, before boiling water, salt to taste.
mix balsamic vinegar and lemon juice, add olive oil. Pour the perch with the resulting mixture, add dill or parsley, put in a plate, close for an hour.
Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
Line a baking dish with foil, grease the inside butter.
Put the potatoes in the form, then the onion rings, then the carrots. Put the fish carcass on top, cover with foil.
Preheat the oven to 160 degrees, put the perch. Bake for 45 minutes, and 5-10 minutes before the readiness to remove the top layer of foil to get a golden crust.

Video recipe

How to bake red sea bass fillet

Ingredients:

Fillet of red sea bass - 700 grams.
Sour cream - 200 milliliters.
Cheese - 100 grams.
Tomatoes - 200 grams.
Dill, green onion, salt, pepper - to taste.

Cooking:

Put the frozen perch fillet on a plate, leave to defrost for an hour. Cut the carcass and remove the bones, turning it into a fillet. cut into big chunks, fry in olive oil, salt.
Pour the perch with sour cream, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Put the tomatoes in sour cream, salt, add finely chopped onion and dill. Grate the cheese on a fine grater.
Put the fillet in a baking dish, pour the resulting sauce. Preheat the oven to 200 degrees, put the fish, bake for 40 minutes.

Videos cooking

To such a perch, you can make an additive from potatoes or rice fried with onions.

The most delicious baked recipe

Ingredients:

Fillet of red sea bass - 800 grams.
Flour - 100 grams.
Egg - 1 piece.
Walnuts - 300 grams.
Salt, dill pepper - to taste.

Step by step preparation:

Defrost the fillet, drain the water, dry with a napkin or cotton wool.
Using a blender, beat the egg, add salt. Roll the fish in flour, pour the egg with salt.
Grind with a blender or crusher walnuts, finely chop the onion and dill, mix everything. Roll the fillet in the resulting mixture.
Wrap the fish in foil, put in a mold or on a baking sheet, place in the oven, preheated to 150 degrees, remove after 30 minutes.

The benefits and harms of baked perch

In the sea bass in large numbers contains amino acids, calcium, manganese, phosphorus, calcium, fluorine, nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish is not high in calories, it can be used in a diet, it has a good effect on overall human health.

The omega-3 fat found in the perch speeds up the metabolism, which helps to lose weight, stabilizes cholesterol levels, and is a good prophylactic agent against diseases. nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish carries some danger. A person may have a personal intolerance or allergy. Do not use it for people suffering from diseases of the kidneys and pancreas.

Sea bass is one of the most commonly used fish in the home, it is very tasty and good for human health. Baking allows you to save vitamins and amino acids, leave useful qualities, improve the taste.

Perch is a very tender and tasty fish. Particularly appreciated by culinary specialists is sea bass, which is not so bony and contains great amount omega 3. The best way its preparation, according to most gourmets, is baking. Sea bass baked in the oven is a very healthy and at the same time tasty dish. There are many recipes for its preparation, so that everyone can prepare a dish that meets personal requirements.

Cooking features

Experienced chefs know how to cook sea bass to be delicious. However, the secrets of professional chefs are so simple that any housewife can master them and cope with the task perfectly.

The most juicy dish is made from fresh fish. If frozen perch is purchased for baking, then it is necessary to choose a product on which the ice glaze is as thin as possible. Defrost it before cooking preferably in the refrigerator.
Regardless of whether you buy fresh or frozen perch or even its fillet, your task is to choose the freshest product possible. For this perch or its fillets should be inspected. Cloudy eyes and pale scales indicate that the fish has lain in the refrigerator for too long. Perch meat should be white, slightly pinkish. If the fillet offered to you has a yellowish tint, then this is a reason to doubt the honesty of the seller: most likely, under the guise of a perch, he sells a cheap hake.
Before baking, the perch must be cut, removing the insides, fins and head (they do not leave it on the perch). If you purchased an already cut carcass, then you just need to wash it under the tap and pat it dry with a towel to make it dry.

It is best to bake sea bass in foil or a fatty sauce of sour cream, cream, mayonnaise. However, it already depends on the chosen recipe.

Perch baked in foil

sea bass - 0.4 kg;
carrots - 100 g;
tomato - 150 g;
lemon - 0.5 pcs.;
olive oil - 100 ml;
onions - 75 g;
garlic - 5 cloves;
rosemary, parsley, dill (fresh) - 50 g;
salt, spices(dried) - to taste.

Cooking method:

Prepare the perch carcass for baking by removing all excess and rinsing in water, blotting with a napkin.
In a bowl, mix the juice squeezed from half a lemon, two tablespoons of olive oil, garlic, salt and dry herbs, passed through a press. Rub the fish all over with this mixture. Leave to marinate for 20 minutes.
While the perch is marinating, prepare the vegetables: peel the carrots and onions, cut the onions into thin half rings, carrots into halves or quarters of circles, depending on the size.
Pour half of the remaining oil into a frying pan and fry the onion in it.
Remove the onion, add oil and fry the carrots in it - it should become soft.
Take the carrots out of the pan. Put the perch and lightly fry it on both sides over medium heat (literally 2 minutes on each side).
Wash the greens, let the water drain from it. Cut off the branches with leaves with scissors or a knife - only they are needed.
Fold the foil in half and make a "boat" out of it. Lay greens at the bottom of it, put a perch on it. Arrange carrots and onions on top.
Wash the tomato, cut into thin circles, spread on top.
Place the "boat" on a large sheet of foil, lift its edges and connect at the top so that there are not the slightest holes left.
Place the "boat" with perch on a baking sheet, supporting from below so that the foil does not tear.
Preheat the oven to 180 degrees and place a baking sheet with a "boat" in it. Bake 35 minutes.

Before serving, you need to remove the foil and move the perch to the dish. It should be decorated with greens with which the fish was baked, or fresh.

Perch baked with potatoes and cheese

perch fillet - 0.75 kg;
potatoes - 1.5 kg;
onion - 150 g;
cheese - 150 g;
egg - 1 pc.;
mayonnaise - 0.2 l;
vegetable oil - 50 ml;
nutmeg- 5 g;
salt, black and white ground pepper- taste.

Cooking method:

Defrost the fillet, rinse and wipe with a napkin, removing excess moisture.
Mix salt, pepper, nutmeg and rub them over the fillet pieces. After half an hour, cut the fillet into small pieces.
Grease a deep baking dish generously with oil.
Peel potatoes. Cut into thin circles. New potatoes bake faster, so it is better to use this one for cooking. If the potatoes are old, then cut them into very thin slices.
Peel the onions, cut into small rings. If you come across a large onion, then you can cut it into halves or even quarters of rings.
Put a thin layer of potatoes in a mold, cover it with a mayonnaise net and place pieces of fish on it.
Put on the fish onion rings, cover with remaining mayonnaise. Lay a layer of potatoes on top, using whatever is left.
Finely grate the cheese, beat the egg and mix the ingredients.
Brush potatoes with egg and cheese mixture.
Put the baking sheet with the dish in the oven, preheated to 180 degrees. You can take it out after 40 minutes.

This dish does not require a side dish, it turns out to be hearty due to the fact that the perch is cooked with potatoes. At the same time, this dish looks very appetizing.

Sea bass baked in sour cream

sea bass - 0.6 kg;
sour cream - 0.2 l;
hard cheese - 50 g;
tomatoes - 150 g;
green onion- 4 feathers;
dill - 4 sprigs;
salt, black ground pepper - to taste.

Cooking method:

If you have perch carcasses, cut them into fillets. Defrost the fillet enough. Cut the fish into fairly large pieces.
Add salt and pepper to the sour cream, pour the perch pieces with this mixture and mix them well.
After 15 minutes, place the perch pieces in a baking dish.
Make cross cuts on the tomatoes, dip them in boiling water and blanch for 2 minutes. Remove, cool, immerse in cool water, clean. Cut the tomato pulp into small cubes.
Finely chop the green onion and dill with a knife.
Put the onions and tomatoes in the sour cream left in the bowl where the fish was marinated.
Finely grate the cheese and stir in. Mix everything well.
Cover the pieces of sea bass with the resulting mixture.
Preheat the oven to 180 degrees, put the mold with the workpiece in it for 30 minutes.

The perch prepared according to this recipe is best served with a side dish of potatoes. It also goes well with rice.

Sea bass baked with vegetables

sea bass (carcasses) - 0.6 kg;
potatoes - 0.4 kg;
bell pepper - 0.2 kg;
tomato - 150 g;
garlic - 2 cloves;
zucchini (optional) - 0.2 kg;
vegetable oil (optional) - 20 ml;
sour cream - 150 g;
cheese - 150 g;
salt, pepper - to taste.

Cooking method:

Rinse and dry the perch carcasses with a napkin. Rub them with a mixture of salt and pepper.
Place each carcass on a separate sheet of foil.
Wash and clean vegetables. Cut the potatoes into thin slices, the pepper into rings, the tomato into circles. If the decision is made to bake perch with zucchini, then the zucchini should be cut into thin washers and lightly fried in vegetable oil.
Place circles of zucchini and tomatoes on the perch (tomatoes should be on top). Put potatoes and peppers next to it.
Crush the garlic with a press and mix with sour cream. Drizzle the perch with this sauce. Wrap it in foil.
Bake at 180 degrees for half an hour, then unfold the foil.
Finely grate the cheese and sprinkle over the dish. Continue baking for another 10 minutes.

This dish can be served with or without a side dish. It's perfect for a dinner party.

Perch baked in the oven - delicious and hearty meal. At the same time, it turns out to be light and useful, since when baking useful material contained in fish are almost completely preserved.