Initially, two types of identically named fish should be distinguished, and, accordingly, completely two different types of dishes: river bass 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, utility to the body is comparable to pike perch meat. Freshwater perch is very common in the culinary arts of the Scandinavian countries, the Baltic states.

Due to its taste and wide culinary opportunities, perch has earned a reputation as one of the best river fish. The main trouble, because of which cooks often refuse to prepare perch, is the difficulty of cleaning it due to the small and tightly set scales. But here there are tricks that 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 - how to cook perch 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 the perch, baked in the oven, is worth it to pay special attention to it. You can use foil for this dish, as perch in the oven in the foil will better preserve its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, take the fillet immediately. You will avoid problems with cleaning, and the perch fillet in the oven will cook faster. If you have a whole fresh fish, but a little 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, select the recipe to your liking. Cooking perch in the oven with any recipe is a simple matter. In addition, photographs of dishes will be of great help in their preparation. We chose the appropriate option for 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! A recipe with a photo in front of you. There is very little of your effort, desire and good luck. Whatever you cook, 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 details (spices, way of laying on a baking sheet, etc.). To see the difference, take a look at the photographs of these dishes. Baked perch in the oven, his photo is more colorful and visual, because the foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, select a recipe with a photo on our website. Picked up? Have you studied? Now you know how to cook perch in the oven, or even more, how to cook perch in the oven, whole or in batch slices, with vegetables or just spices. Good luck in the kitchen!

To achieve a good result, you should also familiarize yourself with our tips for preparing perch:

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

In order to clean the perch without 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 out and allow to thaw a little at room temperature for up to an hour. Then you need to make incisions 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 easily be removed from the frozen perch by dexterous sharp movements of the hands;

You can cook perch in the oven and in scales, the basic rule

- thoroughly gut and rinse well;

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

It stands out as one of the most useful. In addition, the result is very juicy and delicate, preserves all the properties of the products. Sea or river will definitely please the whole family for these reasons.

This is a very tasty dish that goes well with both a side dish of rice and potato dishes. Any housewife will need a proven recipe - a perch baked in the oven can even become a signature dish. So how do you cook it?

How to bake perch in the oven, if it is a marine variety

Before you start cooking, you should know that the method of preparation depends on the origin of the fish. The fact is that, despite the resemblance, it is much more fat than river. Another subtlety, important in any case, is the process of cleaning the skins. From this point of view, perch is not the most convenient variety of fish.

So, try baking perch in the fruit oven. For saltwater fish, this option is just perfect. You will need a kilogram carcass or fillet, three hundred grams of sweet and sour apples, you can take several varieties, three hundred grams of hard but sweet winter pears, two tablespoons of butter and the same amount of vegetable oil, black pepper, three tablespoons of lemon juice, salt, marjoram. For a side dish, try using rice porridge.

How to bake perch in the oven?

Rinse the carcass thoroughly, remove bones and skin, cut into portions and sprinkle with lemon juice. Sprinkle with marjoram, pepper, salt. Leave for a while to marinate everything. Wash and peel apples and pears, cut out cores and cut into large slices. Sprinkle with lemon juice so that they do not darken. Put apples in a deep form, salt and sprinkle with marjoram, lay fillet or portion pieces on top, sprinkle with frozen butter, grated on a coarse grater. Put slices of pear, close the lid and put in a preheated to one hundred and eighty oven. Do not reduce the temperature during the entire preparation. It will take about half an hour. Serve to the table as you leave in the form, and laying out separately baked fruit with pieces of fish on top.

How to bake perch in the oven, if it is a river variety

Vegetables help make the fish especially flavorful in this recipe.

You will need three to four perches, ground pepper, salt, lemon, sixty grams of butter, two cloves of garlic, a package of spinach, one hundred milliliters of cream, two tablespoons of soft cheese, three to four tomatoes.

Clean and rinse the fish, add salt, pepper and sprinkle with lemon juice. Fry in melted butter in a pan. In the meantime, prepare the vegetables: cut the tomatoes into rings, chop the garlic and spinach. In a greased form, put the tomatoes, fish, add garlic, salt, pepper, spinach on top of it, sprinkle with seasoning or dry broth, and fill with fat cream. You can sprinkle the dish with grated cheese to get a delicious golden crust. It takes twenty-five minutes at a temperature of two hundred and twenty degrees to bake perch in the oven according to this recipe. A good side dish is a dish of potatoes.

In order for the dish to work out well, it is important to choose the right perch. High-quality fish have a uniform color, and the scales have no damage. There should be no hematoma and spots on the carcass. Chilled fish has brilliant and bulging eyes. If they are cloudy, and the gills are gray, before you fish is not the first freshness. The gills of a fresh perch should be pink to red.

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

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

Prepare the 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, the fish flakes will fly in different directions. In addition, the scraper is able to tear the skin of perch, which is undesirable.

After removing the scales, use a pair of scissors to make a longitudinal cut along the abdomen of the fish. Cut off all the fins, do not touch the tail. Gut the insides, remove the gills and rinse the fish carcass again under water. Dry it with paper towels or napkins.

Place the perch on a plate or cutting board and make careful transverse cuts on both sides of the carcass. After that, grate the fish with salt and put it in a deep bowl. Leave the perch in this form 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 slices in the cuts on the fish.

Fill spicy herbs, 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, put on a baking sheet or in a special form and send it to the oven, heated to 200 ° C. Bake perch for 40 minutes.

For the fish to get a delicious crisp, carefully cut the top layer of the foil, spread its edges so that the perch is open, and bake it for another 10-15 minutes.

Baked perch in foil is served hot. It can be cut into portions, but it is best to serve this fish directly in the foil. So the perch will preserve the juice secreted by it during baking. Lemon slices can be laid out next to each serving. The ideal side dish for it would be boiled potatoes, rice or vegetable salad.

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

Carcass of perch;
- 200 g sour cream;
- a bunch of fresh dill and parsley;
- ground black pepper and salt.
- 1 onion.

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

Peel the onion and cut into rings, they should not be too thick. Put the onions at the bottom of the mold in which the fish will be baked. Pre-grease it with vegetable oil. Onion substrate gives the fish a special flavor.

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

Pour sour cream over the perch, trying to get it in the belly of the fish. Put the carcass in a form with onions, then place it in a preheated oven to 200 ° C. Bake for 40-45 minutes. 15 minutes before the end of baking, pour the perch with the allocated juice so that it acquires a beautiful appetizing crust. Fish prepared according to this recipe is incredibly juicy. A great addition to it will be fresh vegetables.

Before baking fish, you can marinate it. For baked pickled perch, take:

1 carcass of perch;
- 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. Sprinkle fish with lemon juice, season with pepper and salt. Combine brown sugar, soy sauce, olive oil and warm water in a small bowl. Stir the mixture until the sugar has dissolved. The marinade is ready.

Place the perch in a plastic bag and pour the marinade. Shake the bag so that the marinade covers all the fish. Tie a bag so that 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 pickled perch hot to the table. Top the dish with tomato or cream sauce.

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

I had to catch the American bass, a relative of the perch, as well as a relative of the perch in the Red Sea. There are many fish in the ocean called sea bass.

For obvious reasons, sea bass come to us in the form of freshly frozen carcasses. Sold in almost any store. By the way, sea bass are easy to clean, which makes them a great trophy when shopping.

Roasting is a method of preparing various dishes by heating from dry heat, but not thermal radiation. Baking cooked bread, pies, meat. fish, etc. - Probably the best and simplest whole chicken dish. Roasting is also prepared Italian.

Delicious sea bass, if baked, the baked sea bass in the oven will decorate the most sophisticated table. You can bake with spices, either. Especially tasty with vegetables - baked perch in the oven.

Baked perch in the oven. Step by step

Ingredients

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

1. Sea bass must be thawed and cleaned of scales. It is not difficult if you take the carcass by the tail and clean it with a knife from the tail in the direction in the head. The head, if any, is cut off and thrown away like the insides. Be sure to clean the inner cavity of the perch from the black film. The film does not clean well, so try using a stiff sponge. With river bass, it is somewhat more difficult, given the presence of scales very similar to armor, but it is very necessary to thoroughly clean them.

   Gut and flake perch

2. Cut the carcass of the perch 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. In this case, try not to damage the costal bones.

   Vegetables for roasting perch

3. Grate the carcass, especially the incisions and the internal 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 chopped onion at 1 tbsp. l olive oil to a slight blush.

   Fry chopped onion until light blush

5. The potato must be baked until cooked. Due to the fact that the fish cooks very quickly, the potatoes may remain raw during the general heat treatment. Therefore, it is worth laying almost ready-made baked vegetables. The fastest way to bake potatoes in the microwave. It takes literally 10 minutes.
6. Peel the baked potatoes and cut into 4-6 parts.
7. Cut one tomato into thin slices, seeds and peel can not be removed. Cut the second tomato into large slices - into 8-10 parts.
8. Finely chop the parsley and basil. Grease a baking sheet or a clay plate with olive oil and lay out the fish. Baked perch in the oven, like any fish, during baking tends to stick to the pan. If desired, you can lay a few very thinly sliced \u200b\u200bslices of lemon or tomato on the bottom of the pan, and put fish on them already.

   Place the fish on a baking sheet

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

   Put the prepared potatoes and sprinkle with herbs

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

    Put tomato slices and fried onions

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

    Spread thinly sliced \u200b\u200btomato evenly

12. Further important point! Gently, in very small portions, pour the whole dish with olive oil or just grease 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 onto a baking sheet l hot water. Place the baking sheet in a baking oven heated to 200 degrees. Roasted perch with vegetables in the oven is cooked from 45 minutes to 1 hour.

    

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

In cooking, brightly colored perch fish is valued quite highly. The perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot smoked berix is \u200b\u200bespecially 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 \u200b\u200bbass beriks - 2 fish with a total weight of 700 g;
• lemon - 1 pc.;
• fresh parsley - several branches;
• vegetable oil - 2 tbsp. l .;
• butter - 50 g;
• ground black pepper;
• salt.

As a rule, perch goes on sale without a head. Therefore, the fish can only be gutted and cleaned of scales. Then wash and cut off the dorsal fins of each fish.

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

Pepper and salt the fish outside and inside.

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

Wash and dry the parsley. In the abdomen of each perch, put a sprig of parsley, a slice of lemon and a piece of butter.

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

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, gently open the foil, trying not to burn yourself with steam. This must be done in order for the perch to acquire a pleasant golden color.

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

Insert half-rings of lemon into the cuts on the fish. And the rest of the dish can be decorated, showing imagination, for example, sliced \u200b\u200btomatoes, herbs.

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

Recipe 2: sea bass in the oven (step by step photos)

Tasty, fresh, fragrant, 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 piece
• 1 carrot
• Tomato 1 pc.
• Onions 1 pc.
• Garlic 1 head
• Dill, parsley, rosemary to taste
• A mixture of dried herbs to taste
• Salt to taste
• Olive oil to taste

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

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

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

Peel the onion peel, cut the onion into rings.

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

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

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

Now lightly brown the fish product.

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

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

Recipe 3: Red Sea Bass in the Oven with Lemon

Red sea bass is a tasty and healthy fish. In it, as in mackerel, there are few seeds, it is moderately fat and well suited for baking.

There are many recipes for sea bass in the oven, the simplest is baked perch in foil with lemon.

• 1 red sea bass;
• 1/3 teaspoon of salt;
• A pinch of black pepper
• 2 lemon circles.

Defrost the fish at room temperature. Sea bass have very sharp fins, so cut them off before cleaning so as not to hurt your hands. Then clean the scales and rinse.

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

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

Baked sea bass goes well with a side dish of potatoes or a vegetable salad.

Recipe 4: How to Cook Sea Bass in the Oven

Sea bass is a very tasty fish in all manifestations. Well, and my simple recipe for baked perch in foil.

• sea \u200b\u200bbass - 2 pcs;
• salt to taste;
• ground black pepper - to taste;
• lemon juice to taste

Perch is usually sold headless. Rinse and remove two carcasses of sea bass from scales and the inner black film, cut the fins and tail with scissors.

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

Grate the perch with salt and pepper and pour with lemon juice (you can just squeeze it out of the lemon), trying to get into the incisions, too. Place the carcass on the foil.

Tightly seal the carcass with foil. You can leave the fish like this for a while to marinate, or you can not wait.

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

Recipe 5: Oven Potatoes with Sea Bass and Mushrooms

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

• Sea bass
• Potato - 7 pcs.
• Onion - 1 pc.
• Champignons - 8 pcs.
• Sour cream - 3 tbsp. spoons
• Salt - 1 tsp
• Soy sauce - 1 tbsp. a spoon
• Seasonings - 1.5 tsp (to taste)
• Sunflower oil - 1-1.5 tbsp. spoons

Peel, wash and cut the potatoes into slices.

Peel and chop the onions in half rings. Combine the onions with potatoes.

Add sour cream (2 tbsp.spoons). Mix.

Salt and add soy sauce.

Add seasoning (1 teaspoon).

Cover the form with foil. Put potatoes with onions. Flatten.

Mushrooms cut into plates.

Put the champignons on top of the potatoes.

Clean perch, remove skin. Cut into portions.

Put the pieces of fish on top of the potatoes. To salt.

Sprinkle with seasoning and grease with the remaining sour cream.

Sprinkle with sunflower oil on top.

Cover with foil. Bake in the oven for 40 minutes at a temperature of 180 degrees.

Enjoy your meal!

Recipe 6: sea bass in sour cream in the oven (step by step)

Sea bass baked in sour cream can also be prepared for the festive table, and served it for a family dinner. The only difficulty in cooking fish in the oven is that you will have to choose the right time so that the fish is cooked, not overcooked. Thanks to sour cream sauce, sea bass is 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 baked perch in the oven will help you do this without much effort. The only thing you will need to take care of is to clean the fish well so that small bones that can spoil the impression of the treat you have prepared do not come across in the finished dish.

• Sea bass - 4-5 pcs.
• Carrots - 1 pc.
• Sour cream - 200 gr
• Water - 2 cups
• Green or onion - 1 pc.
• Lemon - optional
• Vegetable oil - 50 gr
• Salt and pepper - to taste
• Dill and parsley - 1 bunch

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

Sea bass is a very tender fish, in which there are not very many bones, but very spiky 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. You should also very carefully remove all small bones.

We wash and prepare the fish in portions - 3-4 centimeters, if the fish is not big, you can cook it whole. To do this, carefully separate the fillets and transfer to a deep bowl.

Salt and pepper are best mixed and salt the fillet with the resulting mixture.

Mix the fish well and, if desired, sprinkle with juice from half a lemon.

We cut the carrots into thin rings or straws, but you can use the usual coarse grater.

Chop onions into thin rings, chop green onions into small pieces.

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

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

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

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

Put the fried fish on top of the vegetables on a baking sheet and pour in sour cream.

We put the baking sheet in a preheated oven and bake for about 30 minutes. Checking the readiness of the perch is very simple - the fish should become soft. We shift the slices of fillet in sour cream on a convenient plate.

Finely chop dill and parsley and sprinkle on top. Sea bass stewed in sour cream can be served as an independent dish or as a great snack, so do not be discouraged if a few pieces of fish remain.

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

• Sea bass (medium, total weight 850 g) - 2 pcs.
• Onions (medium, about 600 gr) - 6 pcs.
• Tomato (medium, approximately 800 gr) - 6 pcs.
• Lemon - ½ pcs
• Garlic - 3 tooth.
• Black pepper - ½ tsp.
• Salt - 1 tsp.
• Olive oil - 50 ml
• Saffron

I took two perch with a total weight of approximately 850 grams. Washed, cleaned of 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 dishes (I have a glass, oblong shape, which I hold especially for baking fish). He put fish on the onion.

We chop the tomatoes ...

And the second part of the onions into quarters.

Chopped the garlic finely, put it in a cup with salt and pepper, squeezed the juice out of half a lemon and poured 50 ml of olive oil.

All this is thoroughly mixed.

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

Tightly overlaid the fish with quarters of onion and tomato slices up.

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

I put the form in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. Such a long time is needed in order to reveal new aromas and all our ingredients enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You can not worry, the fish will not dry out, and onions and tomatoes are only good.

That was such a beauty. Enjoy your meal!

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

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

Preheat the oven to 180 gr. Wash and dry the fish, cleaned and headless. Rub with salt and pepper inside and out. Put the fish in a heatproof form.

Cut the lemon into thin circles. Put part of the slices inside the fish, put the part on top. Drizzle with olive oil.

Bake for 30 minutes. Enjoy your meal!

Recipe 9: Oven Baked Sea Bass

Sea bass is a very popular fish in cooking of almost all countries of the world. This is not only tasty, but also very useful fish containing a lot of vitamins. Today is my holiday, husband’s birthday. We will celebrate in a narrow family circle, so I decided to cook something unusual. I will share with you the preparation of sea bass in the oven. Run after the fish, we begin!

• 2 pcs sea bass
• 3 pcs Tomato
• 2 pcs cloves of garlic
• 2 pcs Onion
• 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, the fish will unfreeze overnight ...

In the morning, perch need to be cleaned and trimmed fins, I immediately warn you to do this will not be easy, but you really try. Cut off the fish head and wash the carcass thoroughly.

Now we need to crush the sea salt (or any), a few peas of black pepper, allspice, coriander hay, nutmeg and ginger. This can be done in mortars. We will need about a teaspoon of the spice mixture.

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

Let's take care of vegetables. chop the onion rings and fry in olive oil until golden brown. We put it in a separate dish.

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

Now we will take the fish out of the marinade (do not pour the marinade), dry it with a paper towel, breaded in flour and fry on both sides in olive oil until golden brown. on very high fire. After the fire is reduced, and we will 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 and grated garlic, then put half the fried onions and bay leaf from the marinade, put the carcasses on top.

On the fish we put the remaining onions, herbs, tomatoes. Pour the fish in half a glass of marinade.

We bake the fish in a preheated oven at 240 degrees. Be sure every 5 to 7 minutes. pour it with juice so that the top tomatoes and the fish itself do not dry.

Serving sea bass in a hotel plate, lay the vegetables on top and watering with 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 hue. The baked cooking option will certainly be appreciated by you. Read the details below.

• Sea bass 1 pc (500 gr)
• Bulgarian pepper 1 pc
• Potato 2-3 pcs
• Bow 1 pc
• Carrot 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
• Dry ginger to taste

The perch should be chilled at the time of cooking. It is better to defrost at room temperature. Clean the fish from the scales: for this, grab the tail with one hand, and scrape the knife with the other towards the head. If you do this infrequently and the flakes fly apart, try to do the same in a plastic bag. Cut off your 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. Grate clean sea bass with salt, ground black pepper and herbs inside and out. In this state, leave for 30 minutes.

Wash and peel the vegetables. Cut potatoes, carrots and sweet pepper into small cubes. Tomato - not too thin half rings or slices. Cut the onion thinner rings. It must be marinated, for this put it in a bowl, pour vinegar and salt. In this state, we set aside until the fish is salted. Fish is baked very quickly, while vegetables can 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 watts and for 10-15 minutes send potatoes, carrots and peppers to bake until fully cooked.

Take a baking sheet or heat-resistant baking dish. Be sure to oil. First, spread the fish, then around the potatoes carrots, onions (without excess fluid) and pepper. Sprinkle with greens.

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

Decorate the finished dish with olives and sprigs of fresh herbs. Serve in the same dish where crucian carp was baked. Enjoy your meal!