We prepare everything necessary ingredients. We clean the carrots, onions, then cut them into rings. Dill wash, dry and finely chop. Let's set aside for a while and take care of the perches.

The process is quite laborious, so let's start in order. To begin with, we gut the fish, then cut off its fins, tail, head, and cut out the gills. Do this with each fish and wash well. Now we need to get the fillet on the skin. To do this, we cut the costal bones on both sides and completely remove the ridge. Next, the resulting fillet is well salted, peppered, seasoned. Put in a convenient dish, close cling film and put in the fridge to marinate for 30 minutes.

While the fish is marinating, we make a light roast (until soft) in vegetable oil from carrots and onions. Then cut the foil into enough big pieces(so that each piece fits 1 fillet). We put the fillet in the foil, put the frying, dill and a piece of butter on the fillet. Then we fold the fillet in half so that we get a "filling" inside. Wrap tightly in foil (so that the juice does not flow out of it) and send it to the oven preheated to 180 degrees for 40 minutes.

In order for the dish to turn out well, it is important to choose the right perch. At quality fish the color is uniform, and the scales are not damaged. Hematomas and spots on the carcass should not be. Chilled fish has shiny and bulging eyes. If they are cloudy, and the gills are gray, the fish in front of you is not the first freshness. The gills of a fresh perch should be pink to red in color.

To prepare perch baked with herbs and lemon, you will need:

1 medium perch carcass;
- 1 tbsp. l. olive oil;
- 1 lemon;
- ground black pepper, salt and spices taste.

Prepare perch. To do this, rinse it under running water and, without closing the tap, clean it of scales. Start cleaning from the tail, use a sharp knife for this purpose. From a special scraper, fish scales will scatter in different directions. In addition, the scraper is able to tear the perch skin, which is undesirable.

After removing the scales, make a longitudinal incision along the belly of the fish with scissors. Cut off all the fins, do not touch the tail. Gut the insides, remove the gills and rinse the carcass of the fish under water again. Pat it dry with paper towels or paper towels.

Place the perch on a plate or cutting board and make neat transverse cuts on both sides of the carcass. After that, rub the fish with salt and put it in a deep bowl. Leave the perch like this for 10-15 minutes.

Wash the lemon, cut it into thin slices and fry them in olive oil for 2-3 minutes. Place the lemon wedges into the slits on the fish.

Put herbs on foil, such as mint, tarragon, thyme, basil. Place perch on them, salt and pepper to taste. Spices can also be placed inside the fish. Carefully wrap the carcass in foil, place on a baking sheet or in special form and send to the oven, heated to 200 ° C. Bake perch for 40 minutes.

To get a delicious crispy fish, carefully cut upper layer foil, straighten its edges so that the perch is exposed, and bake it for another 10-15 minutes.

Baked perch in foil is served hot. It can be cut into portions, but it is better to serve this fish directly in foil. So the perch will retain the juice allocated to them during baking. Near each serving of the dish, you can put lemon slices. The perfect side dish it will be boiled potatoes, rice or vegetable salad.

Try to cook perch baked with sour cream sauce. For this dish, take:

Perch carcass;
- 200 g of sour cream;
- bundle fresh dill and parsley;
- black ground pepper and salt.
- 1 onion.

Clean the fish, gut and rinse well. Make small notches on the carcass so that the fish is better saturated with sour cream sauce. Place the perch on a plate and season with salt and pepper to taste.

Peel the onion and cut it into rings, they should not be too thick. Put the onion on the bottom of the form in which the fish will be baked. Lubricate it first vegetable oil. Onion substrate will give the fish a special flavor.

Prepare sour cream sauce. To do this, finely chop the parsley and dill, put them in a bowl and pour over the sour cream. The fatter it is, the better. Pepper a little, salt and mix everything.

Pour the sour cream sauce over the perch, trying to get it in the belly of the fish. Put the carcass in a form with onions, then put it in an oven preheated to 200 ° C. Bake for 40-45 minutes. 15 minutes before the end of baking, pour the perch with the secreted juice so that it acquires a beautiful appetizing crust. Fish cooked according to this recipe turns out incredibly juicy. Great addition it will have fresh vegetables.

Before baking, the fish can be marinated. For the baked marinated perch, take:

1 perch carcass;
- lemon;
- 1/4 tsp ground black pepper;
- 1/3 cup of water;
- 1/3 cup soy sauce;
- 1/3 cup brown sugar;
- 2 tbsp. l. olive oil.

Cut the perch as for the first recipe. Drizzle the fish with lemon juice, season with salt and pepper. Mix in a small bowl Brown sugar, soy sauce, olive oil and warm water. Stir the mixture until the sugar dissolves. The marinade is ready.

Place the perch in plastic bag and pour in the marinade. Shake the bag so that the marinade covers all the fish. Tie up the bag so that the liquid cannot spill. Put the fish in the refrigerator for 2-3 hours.

Preheat the oven to 220°C. Put the fish in a mold and bake for 10-15 minutes. Serve the baked marinated perch hot. Complete the dish with tomato or cream sauce.

Previously, perch was a frequent guest on our tables, but over time it was replaced by more gourmet varieties fish.

However, it is not only tasty, but also very useful fish.

Perch is sea and river.

Sea bass is less bony and larger than river bass.

In addition, sea bass holds the record for the content of important omega-3 acids.

Perch in the oven in foil - the basic principles of cooking

Cooking begins with cutting the fish. First of all, sharp fins are cut off, as they can seriously injure the hand. Then the fish is cleaned of scales and the head and tail are removed.

Perch in the oven in foil can be baked both whole and in pieces. Sometimes only fish fillets are used.

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. Foil keeps everything useful material and the 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 suitable even for holiday 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;

a 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. Choose 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 sunflower oil in a frying pan, 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 onion;

two bulbs;

50 ml sunflower oil;

a small young zucchini;

sea ​​salt.

Cooking method

1. Gut fresh perches, cut off sharp fins and gills. Rinse well. If you wish, you can clean the scales, but, in principle, in ready-made 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 some in the belly fried onion and circles of zucchini, 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 carcass sea ​​bass;

olive oil;

lemon - half;

kitchen salt;

carrot - 1 pc.;

dried herbs - a pinch;

rosemary, parsley and dill greens;

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. To it we 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 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;

fat sour cream- cup;

fresh herbs;

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 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;

table salt;

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 on paper towel and dry it out.

2. In separate dishes beat the egg with salt. Walnuts Pour into a blender and grind. Wash green onions, dry and finely chop. Put nuts, flour and green onions in separate plates.

3. Roll the perch fillet in flour, then dip it in 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;

potatoes - 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 over the marinade and lemon juice fish carcass 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 of 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;

Bulgarian 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 the 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.

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 cover the fish appetizing 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.

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 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, you are faced with the task of choosing the most fresh product. 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, herbs (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 onion 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 - to 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 slices. 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 onion rings on the fish, cover with the 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.

To this dish no garnish is required, it turns out 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 onions - 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 healthy, since when baking, the beneficial substances contained in the fish are almost completely preserved.

Initially, two types of identically named fish should be distinguished, and, accordingly, completely two different types dishes: river perch in the oven and sea bass in the oven. About sea bass - in a separate article on our website. The meat of river perch is white, tender, practically without fat, its taste cannot be confused with anything. In terms of digestibility, usefulness for the body, it is comparable to pike perch meat. Freshwater perch is very common in the cuisine of the Scandinavian countries, the Baltics.

With their palatability and wide culinary possibilities, perch has earned a reputation as one of the best river fish. The main trouble, due to which cooks often refuse to cook perch, is the difficulty of cleaning it due to small and densely set scales. But there are tricks here, which are outlined in our tips at the end of the article. You will quickly learn to solve this problem, and you will have a frequent dish for dinner. tasty perch in the oven. You will have one question left - how to cook perch deliciously in the oven.

Perch can be used in cooking vegetable stew, fish soup, it can be baked whole or portioned pieces with vegetables - there are many options for dishes. But, perch baked in the oven is worth paying special attention to. For this dish, you can use foil, because. perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take a fillet right away. You will avoid problems with cleaning, and the perch fillet will cook faster in the oven. If you have a whole fresh fish, and there is not much time, take a simple recipe for baked perch in the oven in foil: rinse and gut the perch, rub it with pepper and salt, wrap it in foil and bake in the oven.

Feel free to cook perch in the oven, choose the recipe to your liking. Cooking perch in the oven with any recipe is a simple matter. In addition, photos of dishes will be of great help in their preparation. We chose the appropriate version of the “perch in the oven” dish, the photo should tell you whether you did it right or not. So, the choice is made - perch in the oven! Recipe with photo in front of you. It remains very little of your efforts, desire and good luck. No matter what you prepare, you will succeed. For example, perch in foil in the oven, its recipe is simple and reliable. Or - perch baked in the oven, the recipe differs from the previous one in trifles (spices, method of laying on a baking sheet, etc.). To see the difference, take a look at the photos of these dishes. Perch baked in the oven, its photo is more colorful and visual, because. foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, pick up a recipe with a photo on our website. Picked up? Studied? Now you know how to cook perch in the oven, or even more so, how to cook perch in the oven whole or in portions, with vegetables or just with spices. Good luck in the kitchen!

To achieve good result, you should also check out our tips for cooking perch:

In order not to be pricked by the sharp spikes of a perch, cutting its carcass must be done with rubber gloves;

In order to clean the perch without any problems, it must be doused with boiling water, or immersed in boiling salted water for a few seconds;

The second way to clean the perch is to freeze the perch in the freezer. Remove before cooking and let thaw a little. room temperature up to an hour. Then you need to make cuts on the skin, but without touching the meat, as well as on the back, belly and around the head. The skin, along with the scales, can be easily removed from a frozen perch with deft, sharp movements of the hands;

You can also cook perch in the oven in scales, the main rule

- gut thoroughly and rinse well;

In perch dishes for extra taste sensations add mushrooms, juicy or dried roots, as well as white dry wine or brine from pickled vegetables(cucumbers, tomatoes, cabbage, etc.).