Recently I talked about how I cooked cutlets from perch caviar, it was my turn to cook the perch themselves, and I will share with you a recipe for how to cook perch in the oven, and there will be two of them and both deserve attention.

Due to its low fat content, river perch is considered a dietary fish and someone might think that its meat will be dryish. In my opinion, perch meat is tender, tasty and can be cooked in different ways - boil, salt, smoke, fry, bake in the oven.

Before we start deliciously cooking river bass, let's talk about the features of this fish. The first two tips apply not only to perches, but to any other fish too.

We rarely buy river fish, since we have our own catcher in the family and, accordingly, the amount of fish is different. Of course, freshly cooked fish is the tastiest, but if there is more of it than is needed for a single preparation, then it can be frozen.

• Peeled perch must be gutted, if there is caviar, we put it aside and then you can cook cutlets from it, just fry it or add it to the ear. If instead of caviar you find milk inside the perch, do not throw it away, this is also a tasty product - they can also be fried or added to the ear.
• River perch is not only tasty fish, but also healthy. Low calorie content - 82 kcal, low fat content - 0.9 g, no carbohydrates and protein - 18.5 g. per 100 gr. products make this fish attractive for dietary nutrition. But it is important to understand that if you fry it, the amount of fat will increase, carbohydrates will appear, and therefore the calorie content will increase.
• The river bass also contains a variety of useful minerals such as iron, potassium, magnesium, copper, sodium, phosphorus, zinc, iodine and others. Therefore, river perch, when used, for example, with a diet, will not only contribute to weight loss, but also provide our body with useful substances that have a good effect on the skin, on bone tissue, and normalize blood sugar.

How to cook perch in the oven

I think there were enough tips and, I hope, they will be useful to you, now let's move on directly to how to deliciously cook river perch in the oven and I want to offer you two recipes. In addition to fish, we will need sour cream - this is for one recipe, we will make a sauce from it, and we will also need foil, since we will bake river perch on foil and in foil.

Oven perch recipe with sour cream

I talked about how I cook, you can apply that recipe, but I want to offer you another one and you will have a choice.

Ingredients:

• river perch - 3 pcs.
• sour cream - 150 gr.
• mustard - 1 tsp
• lemon - ¼ part
• sugar - 1 tsp.
• seasoning for fish

How to cook:

How to cook foil-wrapped perch in the oven

If you want to make a more dietary option, then you can cook perch in the oven in foil without sour cream sauce, and such a dish will be relevant during Lent. In this case, we do not need sour cream, and the lemon will come in handy and the foil too.

1. We will cook the whole river perch. Rub the fish with salt and spices, let it sit for a while, 5-10 minutes.
2. Cut off enough foil so that the perch can be completely wrapped, moreover, make as many pieces of foil as we will cook the fish, that is, we will wrap each fish separately.
3. Cut the lemon into thin slices. Put a few slices of lemon on the foil, put river bass on them, put lemon slices on top of the fish.
4. Since we will cook without sauce, so that the perch does not turn out to be dry, the edges of the foil must be connected and pinched. Then the perch will be cooked in its own juice and it will be tasty too.

I told you how to cook perch in the oven, if in the first version it fries a little, then in the dietary version it is more of a steamed fish. So choose the recipe for making river bass that suits you best.

Enjoy your meal!

Elena Kasatova. See you by the fireplace.

Red sea bass is a tasty, healthy fish. It is not as bony as the river, moreover, it is much more tender and juicy. It is best to bake sea bass in the oven rather than fry it. Thanks to this, the fish will retain all its beneficial properties. There are different baked sea bass recipes. If you use one of them, you will get a wonderful dish that will look amazing both on the festive table and in the photo.

How to choose and prepare fish for baking

Look for bright red perch carcasses in a store or market. Lift up the scales, underneath you will see a white skin. Fish should have bright fins and gills. Do not take a perch with cloudy eyes and grayish gills, this is a sign that it is stale. If you are buying fillets or headless carcasses, study the color of the meat. A good fillet is white with a pinkish tinge. If it is yellowish, then in front of you, most likely, an ordinary hake. The frozen fish should be flat, without a thick layer of ice.

Defrost and peel seabass before cooking. The scales are easily removable. Cut the fins and tail with scissors. If there is a head, then it must be removed. Perch must be thoroughly cleaned of entrails and black film. When everything is ready, rinse the fish under the tap and dry it. Based on what exactly you want to cook, immediately start baking or pre-marinate.

Oven baked sea bass recipes

You can cook fish in a conventional oven, in a slow cooker, or even on a grill. Sea bass dishes are delicious and they retain a lot of vitamins and nutrients. Fish and vegetables are ideally combined, and different sauces will add unexpected flavors to the taste. You should definitely know a few original and simple recipes for cooking fish dishes.

How to cook whole red snapper

Ingredients:

• red sea bass - 4 pieces, about 350 grams each;
• lemon - 2 pcs.;
• vegetable oil - 4 tbsp. l .;
• parsley - a bunch;
• sweet butter - 100 g;
• salt, ground black pepper.

Step-by-step instruction:

1. Prepare the carcasses, clean them. If there are heads, cut them off.
2. Take a sharp knife and make transverse, not too deep cuts on all sides of the fish every couple of centimeters.
3. Rub the carcasses with salt and pepper on the outside and inside.
4. Wash the lemons. Cut them into thin semicircles.
5. Wash the parsley and dry. In the belly of each fish, place a sprig of herbs, a couple of lemon slices and about 25 grams of butter.
6. Divide the carcasses on 4 separate sheets of foil, pour over with vegetable oil.
7. Wrap the fish in tight foil envelopes.
8. In an oven heated to 200 degrees, place the dish for half an hour.
9. Tear the foil a few minutes before it is fully cooked so that a golden crust forms on the carcasses.
10. Serve the fish on a large platter with a slice of lemon in each cut. Remove the foil completely.

How to bake deliciously with vegetables in your sleeve

Ingredients:

• sea \u200b\u200bbass - 1 kg;
• cherry tomatoes - 10 pcs.;
• dry wine (white) - 100 ml;
• dry basil - a pinch;
• butter - 50 g;
• potatoes - 3 large;
• bell pepper - 1 large;
• yalta onion - half a head;
• carrots - 1 medium;
• lemon - 1 pc.;
• parsley;
• black pepper, salt, vegetable oil.

1. Cut the fish, cut into pieces about 4 cm thick. Rub with salt and pepper.
2. Cook the potatoes with carrots until half cooked in salted water, cut into large pieces.
3. Peel the onion. Cut it into half rings, and the bell pepper into strips. Fry these vegetables.
4. Put a layer of frying, boiled vegetables, tomatoes, parsley, fish in the sleeve. Cut the lemon into large pieces, add to the rest of the ingredients.
5. Put butter in the sleeve, rub everything with basil, pour over with wine. Tie, pierce from above in several places.
6. Bake in the oven at 180 degrees for about half an hour.
7. Cut open the sleeve 5 minutes before cooking so that the dish is covered with a delicious golden crust.

Perch fillet baked with sour cream in foil

• sea \u200b\u200bbass - 4 pcs.;
• potatoes - 8 pcs.;
• bell pepper - 2 pcs.;
• tomato - 2 large;
• grated cheese - 300 g;
• sour cream - 300 g;
• garlic - 4 cloves;
• bay leaf, pepper, salt, herbs.

Cooking process:

1. Peel potatoes, cut into thin slices. Remove the seeds from the bell pepper. Cut into rings. Tomato, greens should be chopped, cheese grated.
2. Peel the fish, wash, rub with spices, put the carcass on separate pieces of foil. Top with tomatoes, herbs and cheese. Spread potatoes and bell peppers around.
3. Add a clove of garlic and three tablespoons of sour cream for each serving. Salt, pepper, wrap in foil.
4. Perch in sour cream is baked for about 40 minutes at 180 degrees.

How to cook in garlic-cream sauce

Components:

• sea \u200b\u200bbass - 4 pcs.;
• cream - 300 ml (10-15% fat);
• basil - 15 leaves;
• garlic - 2-3 heads;
• salt, ground white pepper, vegetable oil.

Cooking steps:

1. The perch baked in the oven with garlic and cream turns out to be tender and spicy. It's easy to prepare.
2. Take the cloves of garlic without peeling them, bake them in the oven at 220 degrees for a quarter of an hour. Cool, remove the skin and mash with a fork.
3. Chop the basil finely and stir in the garlic. Add cream, white pepper, salt.
4. Peel the fish, cut off the heads if necessary. Wash the carcasses, dry them with paper towels.
5. Heat a frying pan, pour in some vegetable oil. Fry them on both sides for a couple of minutes, lightly salt.
6. Preheat oven (180 degrees). Transfer the carcasses into a baking dish, pour over the sauce. Cook the dish for about 20-30 minutes.

A very simple and delicious recipe with potatoes and cheese

• fillet - 750 g;
• potatoes - 1.5 kg;
• onion - two small ones;
• cheese - 150 g;
• egg - one medium;
• mayonnaise - 150 ml;
• nutmeg - a teaspoon without a slide;
• salt pepper.

Preparation:

1. Take the fillet and cut into portions, rub the pieces with salt, pepper, nutmeg. Leave it under this marinade for a quarter of an hour.
2. Cut the onion into half rings, cut the potatoes into thin slices.
3. Spread the vegetable oil on a deep baking dish. Spread half the potatoes in an even layer, make a thin mayonnaise mesh.
4. Lay out the fish layer.
5. Spread the remaining potatoes on top, coat again with mayonnaise, salt.
6. Grate cheese, stir in beaten egg. Lubricate the dish with the resulting mass.
7. Place in an oven heated to 180 degrees.
8. Bake for 40 minutes.

Find out also for other recipes.

Video: how to deliciously cook sea bass in the oven

Well known to everyone, not even a fisherman, the striped robber of our reservoirs is the perch. Relatives of our perch live almost all over the world.

I had to catch an American bass, a relative of a perch, and a relative of a perch in the Red Sea. There are many fish called "sea bass" living in the ocean.

For obvious reasons, sea bass come to us in the form of frozen carcasses. Sold in almost any store. By the way, sea bass are easy to clean, which makes them an excellent "trophy" when going to the store.

Baking is a method of preparing various dishes by heating from dry heat, but not heat radiation. Baking is used to prepare bread, pies, meat. fish, etc. Is probably the best and simplest whole chicken dish. Roasting is also prepared Italian.

Delicious sea bass, if baked - baked sea bass in the oven will decorate the most exquisite table. You can bake with spices, or. Especially delicious with vegetables - baked perch in the oven.

Oven baked perch. Step by step

Ingredients

• Large river or sea perch 1 PC
• Potatoes 2-3 pcs
• Onion 1 pc
• Tomato 2 pcs
• Greens (basil and parsley) 2-3 twigs
• Olive oil 3 tbsp l.
• Salt, dry aromatic herbs, ground black pepper, lemon Spice

1. The sea bass must be defrosted and de-scaled. It 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, should be cut off and discarded as well as the insides. Be sure to clean the inner cavity of the perch from the black film. The film does not clean well, so you should try with a hard sponge. With river bass it is a little more difficult, given the presence of scales, very similar to armor, but it is very necessary to thoroughly clean the scales from the scales.

   Gut the perch and remove the scales

2. Cut the perch carcass crosswise with a knife to a depth of 5-6 mm on the sides closer to the dorsal fin with an interval of 4-5 cm. Try not to damage the rib bones.

   Perch roasting vegetables

3. Grate the carcass, especially carefully the cuts and the inner cavity with a mixture of spices and herbs: oregano, basil, salt, black pepper - to taste, and leave for 30 minutes.

   Grate the carcass with a mixture of spices and herbs

4. Peel the onion, cut into large strips. Fry the chopped onion for 1 tbsp. l. olive oil until light blush.

   Fry chopped onion until lightly blush

5. The potatoes must be baked until tender. Due to the fact that the fish is cooked very quickly, the potatoes may remain soggy during the general cooking. Therefore, it is worth laying almost ready-made baked vegetables. The quickest way is to bake potatoes in the microwave. It takes literally 10 minutes.
6. Peel the baked potatoes and cut into 4-6 pieces.
7. Cut one tomato into thin slices, the seeds and peel need not be removed. Cut the second tomato into large slices - into 8-10 pieces.
8. Finely chop the parsley and basil. Grease a baking sheet or clay plate with olive oil and place the fish. Oven baked perch, like any fish, tends to stick to the baking sheet when baked. If you wish, you can put a few very thin slices of lemon or tomato on the bottom of the baking sheet, and put the fish on them.

   Place fish on a baking sheet

9. Put chopped baked potatoes around the fish and sprinkle with chopped herbs.

   Place prepared potatoes and sprinkle with herbs

10. Put large tomato slices mixed with potatoes, then fried onions. Season vegetables with salt and pepper to taste.

    Place tomato slices and fried onions

11. Spread thin tomato slices evenly so that the tomatoes cover the entire area around the perch. If desired, you can additionally sprinkle with a small amount of dry herbs, salt. Wait 5 minutes for the salt to dissolve.

    Spread thinly sliced \u200b\u200btomato evenly

12. Next is an important point! Gently, in very small portions, pour the entire dish with olive oil 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 burn.
13. Pour 1-2 tbsp into a baking sheet. l. hot water. Put a baking sheet in an oven preheated to 200 degrees for baking. Perch baked with vegetables in the oven is cooked from 45 minutes to 1 hour.

    

We prepare all the necessary ingredients. Peel the carrots, onions, then cut them into rings. Wash the dill, dry it and chop finely. Let's set aside for a while and take care of the perches.

The process is expected to be quite laborious, so let's start in order. First, we gut the fish, then cut off its fins, tail, head, cut out the gills. We do this with each fish and rinse thoroughly. Now we need to get the fillet on the skin. To do this, cut the rib bones on both sides and remove the entire ridge. Next, salt the resulting fillet well, pepper, season. We put in a convenient dish, cover with cling film and send to the refrigerator to marinate for 30 minutes.

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

Bake river perch weighing up to 900 grams in the oven at 180 degrees.

Bake perch weighing from 900 grams to 1.5 kilograms at the same temperature.

Bake perch weighing from 1.5 to 2 kilograms at 200 degrees.

How to bake river bass

Products
River perch - 1 fish weighing 1 kilogram
Onions - 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 cleaned, as they will easily come off when the fish is cooked.
Cut the belly with a knife along the direction from head to tail, remove the insides.
Rinse the perch under running water. Cut 1 onion into half rings. Grate the perch carcass inside and outside with salt and pepper.
Put chopped onions into the abdominal cavity and pour 50 grams of mayonnaise.
Put prepared perch on a sheet of food foil, greased with vegetable oil, 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 airfryer
Put the perch in foil on the top wire rack of the airfryer, bake for 15 minutes at a temperature of 220 degrees and an average blowing speed.

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

Fusofacts

Calorie content baked river perch - 103 Kcal / 100 grams.

Storage period baked river bass - 24 hours in the refrigerator.

Beneficial features river bass

The meat of river bass contains vitamin A (immunity, skin, teeth, hair), B vitamins (nervous and cardiovascular systems), vitamin D (fighting viruses, forming the skeletal system), vitamin E (reducing fatigue, healing wounds) ; useful trace elements: potassium and sodium (water and salt metabolism), iron (improving memory and brain function).

Baked Perch Sauce

for 2 perches weighing 1 kilogram each

Products
Chicken egg - 1 piece
Onions - 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

Making the sauce
Peel and chop 2 onions. Separate the egg yolk from the white. In a cup, beat the egg yolk with a fork.
Melt 40 grams of butter in a deep frying pan, add finely chopped onions and fry over low heat for 3 minutes. Pour 500 milliliters of fish broth into a frying pan, season with salt and 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 whipped yolk in a cup with part of the sauce, pour into the pan. Mix everything, remove the pan from heat.
Serve the sauce warm as a gravy.