How to bake perch in the oven whole recipe. Sea bass baked in foil

11.12.2021 Grill menu

There are a great many ways to prepare perch. And every culinary specialist knows how to cook this amazing fish deliciously. But not every chef likes to reveal his secrets of cooking, so the perch baked in the oven differs from any other recipe in its original aroma and taste.

You can bake perch both natural and wrapped in foil. Both of these methods of cooking fish are very popular among gourmets. We offer several recipes for cooking with and without foil.

Perch baked in the oven using foil

The use of foil during baking gives the finished dish an unusual, delicate taste and bright aroma. In addition, it is a fairly simple and convenient way of cooking.

The main rule when baking is to completely seal the product you bake, so that no steam escapes during cooking.

River perch baked in sour cream sauce

Ingredients:

w 800 g fresh perch;
w 240 grams of sour cream, 20% fat;
w One lime, the size of a chicken egg:
w Two teaspoons lime zest;
w Two teaspoons of mustard;
w Five cloves of garlic;
w Parsley, dill;
w Spices, salt.

Prepared perch (cleaned of scales, fins and tail, but with a head without gills), rinse and dry with a paper towel. Then rub it with salt and spices and set aside. At this time, prepare the sauce using sour cream, lime zest and juice, mustard, preferably gentle French, and pepper. Mix all the ingredients thoroughly and place the fish in the prepared sauce and marinate it for 15-20 minutes. If the sauce remains after you take the fish out of it, pour its remains into the belly of the perch. Lightly grease the baking sheet with vegetable oil so that the foil does not burn if the fish juice flows out. Flip the foil over with the glossy side facing in. Carefully put the perch on the foil, wrap it with an "envelope", carefully pinching from the ends. Place the baking sheet with the fish in the preheated oven. Bake about 40 min.

Perch in the oven "Lighter than light"

Ingredients:

w 2 carcasses of perch with head
w 5 garlic cloves;
w 1 bag of fish spices;
w fresh herbs 1 bunch;
w half a lime;
w spices to taste.

Cooking technology:

Finely chop the parsley and dill, cut the garlic cloves lengthwise into plates. Grate fish carcasses inside and out with fish spices. Cut the fish on both sides and insert garlic into these cuts. In the belly of the perch, put half a lime wedge, herbs and garlic. Put each fish on foil greased with vegetable oil (glossy inside). We wrap each perch carefully so that the filling does not spill out. We pinch the foil at both ends. Place a baking sheet with fish in a preheated oven for 20 minutes. Then we take the fish out of the oven, unfold the foil and place the perch in the oven again for 8 to 12 minutes. During this time, the fish will brown. It is recommended to serve the perch on foil so that the juice remains. Decorate the dish with vegetables.

Perch baked in the oven without foil

Many housewives believe that baking fish in the oven without foil means spoiling it, as it dries out during cooking and becomes not very tasty. In part, this is true. But you can diversify this method of cooking perch a little and make the dish juicy, tasty and fragrant.

Perch in the oven under the marinade

Ingredients:

1 medium onion:
1 carrot;
Mayonnaise (any) 100 g;
Sour cream 15% fat 100 g;
0.5 cups of chopped dill and parsley;
garlic 5 cloves;
tomato paste 2 tbsp. spoons;
spices to taste.

Cooking technology:

The preparation of this dish requires the "decapitation" of the perch and freeing it from fins, scales and tail. Finely chop the onion and carrot and fry in vegetable oil. Then add the tomato paste and fry again. Mix sour cream with mayonnaise, garlic and pepper squeezed through a press. In the fish we make cuts, two on each side. We put onions with carrots and tomatoes in these holes, pour mayonnaise and sour cream sauce on top. The last layer is also from onions and carrots. We spread the perch on a baking sheet greased with vegetable oil and put it in a preheated oven until the fish is ready. Then we decorate the dish with herbs.

Tip: As a herb, dill is best combined with fish. So that the fish juice does not spread during cooking, it is better to put the perch on foil wrapped in a boat, and already on the foil cover the fish with onion, carrot and tomato marinade, as well as mayonnaise with sour cream. Serve on the same "boat".

Initially, two types of similarly named fish should be distinguished, and, accordingly, completely different types of 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 its taste qualities 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 how to solve this problem, and you will have a delicious perch in the oven as a frequent dish for dinner. You will have one question left - how to cook perch deliciously in the oven.

Perch can be used in the preparation of vegetable stew, fish soup, it can be baked whole or in portions 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 a 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. Before cooking, take it out and let it thaw a little at room temperature for 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;

Mushrooms, juicy or dried roots, as well as dry white wine or brine from pickled vegetables (cucumbers, tomatoes, cabbage, etc.) are added to perch dishes for additional taste sensations.

Cover a baking sheet with food foil, on which lay the future, then put it in an oven preheated to 200 degrees and bake for 30-40 minutes.

Baked river perch in foil is a separate topic of conversation, since you can find a huge number of recipes on the Internet that use this one. River perch in the oven, the recipes of which differ both in ingredients and in other parameters, can be prepared by wrapping the fish in foil.

This will require almost the same ingredients. The only difference in how to cook river perch is the wrapping, directly, of the perch itself in foil. Baked river perch in foil turns out to be very tender, and the meat is perfectly behind the bones.

River perch baked in batter

How delicious to cook river perch in the oven? Breaded! The river perch baked in the oven in this way is so good that it can be served at any festive table on the most significant holiday. For this you need:

700-900 grams of river perch fillet;
6-7 small eggs;
a couple of bunches of fresh dill and parsley;
100-150 grams of flour for batter;
5-6 art. l. olive oil;
salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. Rinse and dry thoroughly, then cut into small pieces. To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.

Roll the fish in batter, put it on a baking sheet covered with food foil and send it to the oven for 20-30 minutes, heated to 170-200 degrees, periodically turning the fish over so that it has time to bake and acquire a characteristic golden hue.

The finished dish must be cooled and put on a flat dish. Serve with a side dish of rice or any other cereal.

Almost any cook knows how to cook river perch deliciously, and, as you know, they do not like to reveal their secrets. That is why most people prefer to hide some secrets, thanks to which it is their river baked perch in the oven that differs from the original recipe and taste.

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Sea bass attracts housewives not only for its taste, but also for its pink tint, which 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. When baking, useful properties and contained vitamins are not lost.

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

Servings: 2

sea bass 2 pcs
potato 400 g
carrot 1 PC
lemon juice 2 tbsp. l.
onion 2 pcs
balsamic vinegar 1 st. l.
olive oil 2 tbsp. l.

per serving

Calories: 87 kcal

Proteins: 9.6 g

Fats: 3.1 g

Carbohydrates: 4.6 g

1 hour. 15 minutes. Video recipe Print

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 and brush the inside with 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.

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.

How to cook:

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 large pieces, 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 several 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.
Chop the walnuts using a blender or crusher, 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

The sea bass contains a large amount of 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.

Omega-3 fat found in perch speeds up metabolism, which helps to lose weight, stabilizes cholesterol levels, and is a good preventive agent against diseases of the 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 taste.

Step 1: Cut up the fish.

First of all, we need to properly cut and clean the fish. At the same time, you need to buy perch exclusively fresh. So, we cut off the fins and tail of the fish with kitchen scissors (they are most convenient). Remove the head with a kitchen knife. With quick movements (with a sharp knife) from the tail to the head, we begin to scrape off the scales. Then we cut along the abdomen and remove the intestines with malacs or caviar (whatever comes across). Then we rinse it well under cold running water, and make diamond-shaped cuts all over the fish to the very ridge. Thanks to this, the perch will cook faster, and small bones will not give you trouble, as they will simply fry.

Step 2: Marinate the fish.

After we have prepared the fish, pour salt, peppercorns, ginger and coriander into a mortar and grind everything into powder. Lubricate each fish inside and out with a mixture of spices. Then we transfer them to a bowl, pour lemon juice and white wine. Cover the bowl with cling film and place in the fridge to marinate. two hours.

Step 3: Prepare the ingredients.

While the fish is marinating, peel the onion and cut it into thin rings.

Place a frying pan over medium heat, add olive oil and sauté the onion.

Then we scald the tomatoes with boiling water and peel them. Then cut them into thin slices. Wash parsley and dill and finely chop. Pour wheat flour into a bowl.

Step 4: Cooking the river bass in the oven.

Set the oven to preheat to 240 degrees. At the same time, put on a medium heat, heat the pan, pour in the olive oil. We take the fish out of the refrigerator and transfer it to a paper towel. Then we wrap it in flour and lay it out to fry in a pan. Fry on both sides until golden brown. Then reduce the heat, cover with a lid and continue to simmer. 5 minutes on both sides.

We take a baking dish, grease with olive oil and spread half of the prepared tomatoes (evenly distribute over the surface).

Top with chopped garlic (using a garlic press), bay leaf and herbs (half). And then add the fried onions.

Salt and pepper to taste and lay out our perches. Top the fish with onions and herbs, and tomatoes. Pour everything with marinade from under the fish ( about half a glass) and send to bake in the oven minutes for 35-40. At the same time, it is necessary every 5-7 minutes water the fish with the resulting juice.