Step 1: We cut the fish.

First of all, we need to properly cut and clean the fish. At the same time, you need to buy perch only fresh. So, we cut off the fins and tail of the fish using 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 malac or caviar (whatever comes across). Then we rinse it well under cold running water, and make diamond-shaped cuts throughout the fish to the very ridge. Thanks to this, the perches will cook faster, and the small bones will not give you a problem, 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. We grease each fish outside and inside with a mixture of spices. Then we put them in a bowl, fill them with lemon juice and white wine. Cover the bowl with cling film and send it to the refrigerator to marinate for two hours.

Step 3: Preparing the ingredients.

While the fish is marinating, peel the onions and cut them into thin rings. Preheat a frying pan over medium heat, pour in the olive oil and spread the onions to fry. Then scald the tomatoes with boiling water and peel them. Then cut them into thin slices. Wash parsley and dill and chop finely. Pour wheat flour into a bowl.

Step 4: Cooking river bass in the oven.

We put to preheat the oven to temperature 240 degrees... At the same time, put on medium heat to preheat a frying pan, pour olive oil. We take the fish out of the refrigerator and transfer it to a paper towel. Then we wrap it in flour and spread it to fry in a pan. Fry on both sides until golden brown. Then we reduce the heat, cover with a lid and continue to extinguish on both sides for 5 minutes. Take a baking dish, grease with olive oil and spread half of the prepared tomatoes (evenly distribute over the surface). Sprinkle with chopped garlic (using a garlic press), bay leaf and herbs (half) on top. And then we spread the fried onions. Salt and pepper to taste and lay out our perches. Top the fish with onions and herbs, and tomatoes. Fill everything with marinade from under the fish ( about half a glass) and send to bake in the oven 35-40 minutes... In this case, it is necessary every 5-7 minutes water the fish with the resulting juice.

Step 5: Serve river bass in the oven.

Remove the finished fish from the oven and transfer to a serving dish. Serve with dry white wine. Bon Appetit!

Of course, you can simply bake the perch in foil.

At the end of cooking, the fish can be lightly sprinkled with lemon juice.

Also, perch can be stuffed with onions, cut into half rings. Then it will taste much softer.

• sea ​​bass - 3 carcasses;
• 3-4 onions;
• cream (you can take sour cream or mayonnaise) - 150 gr.;
• Cherry tomatoes - 5 pcs.;
• garlic - 3 cloves;
• salt and fish spices to taste.

Cooking process:

Take the headless sea bass carcasses and carefully remove the fins and tails. Make a longitudinal cut on the back of each carcass so the fish cooks faster.

Peel the garlic, squeeze into the cream. Add salt and spices.

Cut the peeled onions into feathers, cover the bottom of a heat-resistant baking dish with them, salt

.

Grate the carcasses with a mixture of salt and spices. Grease the fish with half the sauce. Mix the remaining cream with the onion.

Place sea bass and small tomatoes on a pillow of onion feathers.

Place the pan in a preheated oven and bake until tender (about 30-35 minutes). It is very important not to overexpose the perch in the oven, otherwise it will turn out to be dry.

The baked sea fish can be served with lemon sauce and cream onions.

If you grind the onion on which the fish was baked in a blender, it will also make an excellent sauce.

The perch baked with cream has a more delicate taste, with mayonnaise, on the contrary, it is more piquant. Correctly selected seasonings will complement the taste of the fish dish and make it brighter. But do not add too many of them, so as not to drown out the sea bass itself. Cumin, white pepper, lemon and ginger are in great harmony with it.

Hurry to serve the dish hot, in this form the sea bass is very tasty and aromatic.

The dish looks more impressive surrounded by greenery. When making a salad for a perch, place it in a flat salad bowl, cover the bottom of which with bright curly leaves of lettuce, the same green pillow of leaves can be made for a fish. You can also prepare lemon sauce with wine for fish. To do this, pour a couple of tablespoons of lemon juice, the same amount of white wine into a frying pan with a small amount of olive oil, add chopped green parsley and a few chopped capers. After adding salt, simmer over low heat for a couple of minutes.

Garlic, onion and lemon dressings are in perfect harmony with the dish.

Bon Appetit!

Very tasty - sea bass baked in the oven. Try with vegetables, potatoes, lemon, herbs.

In cooking, the brightly colored fish perch is highly prized. The perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot-smoked berix is ​​especially popular. And we suggest you try to cook a festive dish according to this photo-recipe - sea bass baked in foil in the oven, with lemon and parsley.

• sea ​​bass berix - 2 fish with a total weight of 700 g;
• lemon - 1 pc.;
• fresh parsley - a few twigs;
• vegetable oil - 2 tbsp. l .;
• butter - 50 g;
• ground black pepper;
• salt.

As a rule, perch is sold without a head. Therefore, the only thing to do is to gut the fish and remove the scales. Then wash and cut off the dorsal fins of each fish.

With a thin, sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Season the fish with pepper and salt.

Wash the lemon thoroughly and cut into very thin slices (1.5-2 millimeters). Then cut each circle in half.

Wash and dry the parsley. Put a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Put the fish on food foil. And put each perch on its side, on a separate sheet of foil. Grease the fish with vegetable oil on top.

Wrap the foil tightly in the form of envelopes. Preheat the oven to 200 ° C. Sea bass is baked in the oven for about 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, trying not to burn yourself with the steam. This must be done in order for the perch to acquire a pleasant golden color.

Then free the fish completely from the foil and transfer to a large dish.

Insert lemon half rings into the cuts on the fish. And the rest of the dish can be decorated, showing imagination, for example, slices of tomatoes, herbs.

As a side dish, you can serve fried, boiled or baked potatoes.

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 you will delight your household with a delicious fish lunch every week!

• Sea bass 400 g.
• Lemon ½ part
• Carrots 1 pc.
• Tomato 1 pc.
• Onions 1 pc.
• Garlic 1 head
• Dill, parsley, rosemary to taste
• Dried herbal mixture to taste
• Salt to taste
• Olive oil to taste

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

Put the grated garlic in a plate, mix it with dried herbs, pour in olive oil, lemon juice, salt, stir everything again.

Transfer the prepared carcasses to a container, rub with the resulting mixture, let the fish marinate for half an hour.

Peel the onion skins, cut the onion into rings.

Cut the carrots into circles, and then cut each circle in half.

Heat a skillet with olive oil, send the onion rings to fry, then transfer them to a plate.

Pour more olive oil into the same frying pan, send carrot slices to fry.

Now brown the fish product a little.

Take a foil, put dill stalks, rosemary, parsley on it, put a perch on top, then put onion rings and carrot slices.

Decorate the dish with tomato rings, connect the edges of the foil, send the food to bake in the oven for half an hour. That's all, soon sea bass baked in foil is ready!

Recipe 3: sea red perch in the oven with lemon

Red sea bass is a tasty and healthy fish. It, like mackerel, has few seeds, it is moderately greasy 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 circles.

Defrost the fish at room temperature. Seabass have very sharp fins, so cut them off before cleaning to avoid injuring your hands. Then peel off the scales and rinse.

Rub with a mixture of salt and pepper. Insert the halves of the lemon circles into the cuts and wrap the fish in foil.

We bake the sea bass in the oven at 200C for 30 minutes, then carefully unfold the foil and cook for another 5-7 minutes to brown the fish.

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 is a very tasty fish in all forms. Well, 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 already without a head. Rinse two carcasses of sea bass and remove scales and inner black film, trim the fins and tail with scissors.

On the carcasses on both sides with a sharp knife, make several transverse cuts (to the bone)

Rub the perch with salt and pepper and pour over the lemon juice (you can just squeeze it out of the lemon), trying to get 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.

Put a "bag" of foil on a baking sheet and send to an oven preheated to 180 degrees for 25-30 minutes. Here the sea bass is ready. Delicious, delicate and healthy.

Recipe 5: potatoes in the oven with sea bass and mushrooms

Fish baked in the oven with potatoes, onions and mushrooms, sour cream and spices.

• Perch
• Potatoes - 7 pcs.
• Onions - 1 pc.
• Champignons - 8 pcs.
• Sour cream - 3 tbsp. spoons
• Salt - 1 tsp
• Soy sauce - 1 tbsp spoon
• Seasonings - 1.5 tsp (to taste)
• Sunflower oil - 1-1.5 tbsp. spoons

Peel, wash and cut the potatoes.

Peel the onion and cut into half rings. Combine onions with potatoes.

Add sour cream (2 tablespoons). Mix.

Season with salt and add soy sauce.

Add seasoning (1 tsp).

Cover the form with foil. Lay out the potatoes and onions. Flatten.

Cut the champignons into slices.

Put the mushrooms on top of the potatoes.

Peel the perch, remove the skin. Cut into portions.

Place the fish slices on top of the potatoes. Salt.

Sprinkle with seasoning and brush with the remaining sour cream.

Sprinkle with 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 with a family dinner. The difficulties of cooking fish in the oven are only in the fact that you will have to choose the right time so that the fish is ready and not overcooked. Thanks to the sour cream sauce, sea bass turns out to be even more juicy and soft, so this dish can even be given to children.

If you have never cooked this wonderful fish, then a photo of cooking perch baked in the oven will help you do this without much effort. The only thing you will have to take care of is to clean the fish well so that small bones do not come across in the finished dish, which can spoil the impression of the treat you cooked.

• Sea bass - 4-5 pieces
• Carrots - 1 pc
• Sour cream - 200 gr
• Water - 2 glasses
• Green onions or onions - 1 pc
• Lemon - optional
• Vegetable oil - 50 gr
• Salt and pepper to taste
• Dill and parsley greens - 1 bunch

You can prepare a delicious, hearty and healthy fish dinner within one hour. To make the sea bass in sour cream cook faster, remove the frozen fish from the freezer in advance - about two to three hours. Fresh fish can be cooked immediately.

Sea bass is a very delicate fish with few bones, but very spiny fins. Therefore, so that the perch cooked in the oven in sour cream is also safe, cut off the fins with a sharp knife or special scissors. All small bones should also be removed very carefully.

We cut the washed and prepared fish into portions - 3-4 centimeters, if the fish is not large, it will be possible to cook it whole. To do this, carefully separate the fillets and transfer to 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.

Cut the carrots into thin rings or strips, but you can also use a regular coarse grater.

Cut the onions into thin rings, chop the green onions into small pieces.

Lightly fry the onion and seafood in a small amount of vegetable oil, this will give the perch baked in sour cream a delicate fried aftertaste.

Transfer the fried vegetables to a baking sheet in which the fish will be baked.

Slices of sea bass fillet also lightly fry until a tender golden brown crust is formed. If you want a thicker sauce, dip the fish in flour before frying.

Dilute a few tablespoons of sour cream with water to make a mixture similar to jelly. Don't forget to add salt and pepper.

Put the fried fish on top of the vegetables on a baking sheet and cover with sour cream water.

Place the baking sheet in a preheated oven and bake for about 30 minutes. It is very simple to check the readiness of the perch - the fish should become soft. Transfer the fillet pieces 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 a stand-alone meal or as a great snack, so don't be discouraged if a few pieces of fish remain.

Recipe 7: sea bass in the oven with vegetables (with photo)

• Sea perch (medium, total weight 850 g) - 2 pieces
• Onions (medium, about 600 gr) - 6 pieces
• Tomato (medium, about 800 gr) - 6 pieces
• 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 about 850 grams. Washed, cleaned from internal films. There is no point in cleaning the scales, it will dissolve during cooking. I cut a part of the onion into rings and put it on the bottom of the dish (I have a glass, oblong shape, which I keep especially for baking fish). I put the fish on the bow.

Chop tomatoes ...

And the second part of the onion into quarters.

Finely chop the garlic, put it in a cup with salt and pepper, squeeze the juice from half a lemon and pour 50 ml of olive oil.

All this is thoroughly mixed.

Saffron poured boiling water and let it brew for 10 minutes.

Tightly overlay the fish with onion quarters and tomato, slices up.

Poured with saffron infusion, and then with a mixture of garlic, lemon juice and oil.

I put the form in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. It takes such a long time for new flavors to unfold 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 do not need to worry, the fish will not dry out, and this is only good for onions and tomatoes.

Here is such a beauty. Bon Appetit!

Recipe 8, step by step: whole sea bass in the oven

• Sea perch 3 pcs
• Lemon 1.5 pcs
• Olive oil 3 tbsp l
• Salt to taste
• Ground black pepper to taste

Preheat oven to 180 gr. Wash and dry the fish, peeled and without a head. Rub inside and out with salt and pepper. Place the fish in an ovenproof dish.

Cut the lemon into thin slices. Put some of the slices inside the fish, put 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 cooking in almost all countries of the world. This is not only tasty, but also a very healthy fish, containing a lot of vitamins. Today is my husband's birthday. We will celebrate in a narrow family circle, so I decided to cook something unusual. I will share with you the cooking of sea bass in the oven. Run after the fish, we begin!

• 2 pieces Sea bass
• 3 pcs Tomato
• 2 pieces of garlic cloves
• 2 pcs bow
• 2 pinch of spices: salt, allspice, ginger, nutmeg, coriander seeds.
• 1 tbsp. lies, flour
• 1 pc lemon
• 1 100 gr. old 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. Transfer it to the top shelf of the refrigerator compartment, the fish will defrost overnight ...

In the morning, the perches need to be cleaned and their fins cut off, I warn you right away this will not be easy, but you really try. Cut off the fish's head and wash the carcass thoroughly.

Now we need to crush sea salt (or whatever), a few black peppercorns, allspice, coriander hay, nutmeg and ginger. This can be done in a mortar. We'll need about a teaspoon of the spice mixture.

Gently rub the carcasses with spices, put them in a deep container, add a couple of leaves of lavrushka, sprinkle everything with lemon juice and pour wine. Leave to marinate for 1 hour, then turn the fish over and leave for another 1 hour.

Let's take care of vegetables. Cut the onion into rings and fry in olive oil until golden brown. Transfer to a separate dish.

We scald the tomatoes with boiling water, peel them off, and cut them into very thin slices. Finely chop the dill and parsley.

Now pull the fish out of the marinade (do not pour the marinade), dry it with a paper towel, bread in flour and fry on both sides in olive oil until golden brown. over very high heat. After that, we will reduce the fire and fry the fish on both sides for about 5 minutes.

Divide the vegetables in half, grease the baking dish with olive oil, put half of the cooked tomatoes and sprinkle with herbs with grated garlic, then put half of the fried onions and a bay leaf from the marinade, put the carcasses on top.

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

We 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 sea bass in a hotel dish, put vegetables on top and pour over the marinade that remained after baking.

Recipe 10: sea bass with vegetables and herbs

This fish is very tasty, you can cook it according to universal recipes that are suitable for river perch, bream or crucian carp. A distinctive feature of sea bass is its color - fresh fish has a reddish tint. The baked cooking option will undoubtedly be appreciated by you. Read the details below.

• Sea bass 1 pc (500 gr)
• Bulgarian pepper 1 piece
• Potatoes 2-3 pcs
• Onion 1 pc
• Carrots 1 pc
• 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
• Ginger dry to taste

The perch should be chilled at the time of cooking. It is best to defrost at room temperature. Clean the fish from the scales: to do this, grasp the tail with one hand, and scrape with a knife towards the head with the other. If you don't do this often and the scales fly apart, 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 so that there is no 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 vegetables. Cut the potatoes, carrots and sweet peppers into small cubes. Tomato - not too thin half rings or slices. Cut the onion into thinner rings. It needs to be marinated, for this put it in a bowl, pour with vinegar and salt. In this state, we set aside until the fish is salted. The fish is baked very quickly, while the vegetables may remain raw, so that this does not happen, they must first be baked. The easiest way to do this is in the microwave. To do this, turn it on at a power of 750-800 W and send potatoes, carrots and peppers for 10-15 minutes to bake until fully cooked.

Use a baking sheet or ovenproof baking dish. Be sure to grease with oil. We spread the fish for a start, then around the potatoes, carrots, onions (without excess liquid) and peppers. Sprinkle everything with herbs.

Put the tomato on top of the dish so that it covers the entire space around the perch. Important: with the final touch, you need to pour everything on top with a small amount of olive oil, so that the dish does not burn later. Pour 100 ml of hot water into the dish and send it to the oven preheated to 220 degrees. Roasting time varies from 45 minutes to 1 hour.

Decorate the finished dish with olives and sprigs of fresh herbs. You can serve in the same dish where the crucian carp was baked. Bon Appetit!

Perch is considered one of the best river fish in terms of its taste and culinary capabilities. You can cook a lot of different delicious dishes with perch, but often housewives avoid cooking this fish due to the fact that perch is difficult to clean. We will tell you about all the secrets of easy preparation of various perch dishes.

Whole oven

Catch river perch, you can take frozen, thaw a little, gut it along with the gills.

Do not clean the scales. This will speed up the cooking of the perch in the oven. The scaled perch baked in the oven turns out juicy and peels quickly when eaten. This is how the Khanty cooks perch at the stake.

Cooking perch in the oven is simple.

With a hand and salt, hold the perch inside, salt, then put the onion cut in half rings inside, pour mayonnaise on top of the onion (to taste), put the perch on a baking sheet and bake at 180-200 degrees in the oven for 15-20 minutes.

Breaded

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

700-900 grams of river bass fillet;

6-7 small eggs;

a couple of bunch of fresh dill and parsley;

100-150 grams of flour for batter;

5-6 st. l. olive oil;

salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. Fish fillets must be thoroughly washed and dried, and then cut into small pieces. To prepare the batter, it is necessary to separate the egg whites from the yolks, whisk the yolks with a whisk and add a couple of tablespoons of flour and salt to them, whip the whites into a foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.

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

Caviar

You can also make delicious caviar from perch caviar:

fresh perch caviar - 500 gr.;
chicken egg - 2 pcs.;
wheat flour - 3 tbsp. l .;
semolina - 3 tbsp. l .;
salt;
pepper;
refined sunflower oil.

- to cook the caviar, wash the perch caviar under cold water, only carefully, otherwise the caviar may fall apart under the high pressure of water. We clean the perch caviar from the films with a sharp knife;

- put the perch caviar in a clean dish, sprinkle with salt and set aside in the refrigerator for 1.5 hours;

- we take out the perch caviar and put it in a blender, in which we beat it for 30 seconds at the lowest speed;

- add chicken eggs, salt and pepper to the perch caviar and beat again at minimum speed;

- pour a little semolina and flour into the mass and stir with a spoon - the dough should turn out to be a little thinner than for a pancake;

- pour a little oil into the pan and heat it. We spread the dough in the pan with a spoon (we do everything exactly the same when we fry pancakes);

- fry perch caviar from 2 sides until golden brown;

- put ready-made caviar from perch caviar on a dish and serve with sour cream.

In a frying pan

To prepare this dish, you will need the following ingredients:

Perch (approximately 800-900gr);

Juice of 1 lemon;

1 onion head;

Long grain rice (about 300-350g);

Butter 80gr;

A decoction of vegetables (about 750 ml);

Limetta - 2 pcs. (if there is no limmetta, you can replace it with any citrus fruit).

Pickling perch

To marinate a perch, you first need to peel, wash and cut it. Determine the size of the pieces yourself, according to the size of the fish. When the perch is prepared, take the lemon juice and sprinkle the chunks from all sides. Next, sprinkle with spices (salt, pepper), close and put in the refrigerator to infuse for 20-30 minutes. Let the fish marinate, and we will take care of the side dish.

Cooking rice

We wash the rice under normal running water and let it drain. Melt 2 tbsp in a saucepan. l. oils. We chop the onion, choose the shape of the slicing yourself. Saute the onion in this oil. Then we fall asleep the rice and heat it for 2 minutes, but no more, do not forget to stir. Then add the vegetable broth, bring to a boil, cook over low heat for about 30 minutes. When the rice is cooked, you need to salt it, pepper at your discretion. We also add the zest and lime juice, mix and the garnish is ready!

How to fry perch deliciously?

grilled snapper Prepare the flour in a convenient plate for frying. Pour oil into the pan, you can take vegetable or olive oil. Roll each piece of marinated perch in flour, and in a preheated pan. Fry until crusty on both sides. The frying time depends on the size of the pieces. It will be ready when the meat turns pale. Fried perch, move on to the sauce.

Cooking the sauce

For the sauce you will need: egg yolk, the remaining half of the limetta juice, of course, mustard (the amount of your choice), black pepper, salt, vegetable oil, whipped cream. Mix all the ingredients, add butter in small portions, and only then add the cream. The mustard sauce is ready.

Serve the perch on a plate of rice, put on the lettuce and season with the sauce. You can serve the sauce separately. You can decorate the dish with lemon slices, herbs and vegetables. You can also serve a regular salad of tomatoes and cucumbers, seasoned with vegetable oil, with fried perch.

The cooking time for this simple, but very tasty recipe is about 40 minutes, and plus the preparation of the ingredients for about 20 minutes, no more. And the perch made according to this recipe will surprise you with its rich taste and simplicity in its preparation.

Woo

Cut the potatoes into cubes or cubes and put in boiling water, season with salt and pepper. When the water and potatoes boil again, add the fish and cook for 10-15 minutes over low heat so that the fish does not boil too much. Before the end of cooking, throw 1-2 bay leaves and a few peas into the pot. It is better to serve the ear not "hot - hot", but let it brew a little (10 minutes) in a lidded pot. Pour a glass of vodka into a pot before serving.

The ear can be easily cooked directly on the ice of the reservoir. In the fresh air, in the cold, and even under a glass of ear, it will seem unusually tasty. To do this, it is not necessary to make a fire, which is not at all easy, but it is better to use a portable gas stove.
In the case of cooking fish soup in winter, on the ice of the reservoir, care must be taken to ensure that the potatoes taken with you do not freeze, otherwise they will be sweetish. The fish must be cleaned quickly, immediately after catching, so that it also does not have time to freeze.

Of course, it is not very pleasant to tinker with fishing in winter with cleaning fish and there are not very many people who want to do such an activity. But those who want to sip on fresh, fragrant ears, as soon as they pull with a fragrant smoke, usually always, more than enough. Therefore, it is best to cook fish soup on ice not alone, but together or three, having assigned responsibilities in advance. Then everything can be done quickly: one peels the potatoes, the second fish, the third deals with the hearth.

But the boiling of fish soup must be entrusted to someone alone, otherwise each of the company will have their own advice and suggestions on the recipe for cooking and the "culprit" in the event of an unsuccessful, salty fish soup, for example, will be impossible to find.

Fillet

Ingredients:

fresh perch fillet - 1 pc., shallots and parsley (to taste), butter - 20 g, olive oil, lemon, salt, pepper.

Step 1. Heat a frying pan and brush it with olive oil.

Step 2. Rub the perch fillets with salt and pepper.

Step 3. Place the fillets in a skillet, skin side down and brown.

Step 4. Add the butter and shallots and sauté all together until the onions are golden brown.

Step 5. Place the fish on a plate, sprinkle with parsley and drizzle with lemon juice. Serve the perch fillets with salted fries (or vegetables), half a lemon, and tartar sauce.

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

How is perch cooked? It is better to fry small individuals in a pan, and if you have an impressive perch at your disposal, I advise you to bake it in the oven. And not just bake it, but place it in a salt sleeve made of herbs and spices. And don't worry about the salty perch! On the contrary, the fish will pull on as much salt as it needs.

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

The main culinary feature of river perch is that it is a low-fat, dietary, lean fish, so before placing it in salt, you should grease the belly with vegetable oil and add pieces of raw bacon. In the process of baking the perch in the oven, the bacon will release the fat, which will saturate the fish from the inside and make the meat more juicy. If you cook fatty fish according to the described recipe, you should not add oil and lard.

Cooking time: 40 minutes / Exit: 2 servings.

Ingredients for the recipe

• 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.,
• greens for decoration.

How to cook perch baked in the oven in salt

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

Cut fresh bacon into cubes, lemon into slices.

Lubricate the belly of the fish with vegetable oil and spread the lemon wedge. Place the rest of the lemon under the gill bones.

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

Pour pink salt with herbs on the fish and wrap the perch completely in salt with your hands. Herbal pink salt is readily available from the store, has a pinkish tint and contains aromatic herbs such as garlic, lemongrass, dried basil, thyme, cumin, rosemary, etc.

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

We must 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 the edge of a knife. If clear juice does not flow out of the fish, the river perch is ready in the oven!

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