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

Cooking starts with cutting the fish. Sharp fins are the first to be cut, as they can seriously injure the hand. Then the fish is cleaned of scales and the head and tail are removed.

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

The prepared perch is rubbed with spices and left for a while so that it is saturated with their aromas.

When baked in foil, the fish is tender and juicy. The foil allows you to preserve all the nutrients and juice that is released during the cooking process. In addition, fish is prepared in this way in sauce, sour cream or cream.

The foil is made into a boat-like shape the size of a fish, and a little olive oil is poured into it.

Cross cuts are made on the perch and put into each lemon slice. Top with sauce, cream or sour cream. The dish is covered with foil and sent to the oven for half an hour.

If you bake vegetables or mushrooms with fish, you get a full-fledged dish that is quite suitable even for a festive table.

Recipe 1. River perch in the oven in foil

Ingredients

Two kg of perch;

Sunflower oil;

Carrot;

Salt, ground ginger, pepper, oregano;

Bulb;

Butter - 100 g;

A large bunch of dill.

Cooking method

1. Peel and wash well the onion and carrot. Cut vegetables into rings. Sort the dill greens, rinse, dry and finely chop.

2. Now let's start preparing the fish. Rinse and gut the perch well. Cut off fins, head and tail. Cut out gills and remove scales. So clean each fish and rinse it again. Now we need to make sure that we get a skinned fillet. To do this, incise the rib bones on both sides and completely remove the ridge. Select small bones. Salt, pepper and season the resulting fillet well. Transfer the fish to a deep dish, cover with plastic wrap and refrigerate for half an hour.

3. Heat sunflower oil in a frying pan, put onions and carrots in it and fry until soft. Cut the foil into fillet-sized pieces. Lay the fillet on the foil, put the vegetable fry and a piece of butter on it. Sprinkle with finely chopped dill. Then fold the fillet in half so that the frying, dill and oil are inside. Wrap tightly in foil and place on a baking sheet. Do this with each fillet. Then send the baking sheet with the fish to the oven preheated to 180 C. for forty minutes.

4. Place ready-made perch directly in foil on a plate, garnish with herbs and serve with fresh vegetables or potato garnish.

Recipe 2. Perch in the oven in foil with a surprise

Ingredients

700 g perch;

Green onions;

Two onions;

50 ml of sunflower oil;

Small young vegetable marrow;

Sea salt.

Cooking method

1. Gut fresh perches, cut off sharp fins and gills. Rinse well. If you wish, you can peel the scales, but, in principle, when finished, the skin, along with the scales, is perfectly separated from the fillet. Sprinkle the perch with salt and fry in hot oil on both sides for four minutes each.

2. Peel the onions, rinse and cut into half rings. Fry the onions until golden brown. Wash the young zucchini, wipe with napkins and cut into thin rings.

3. Cut off a piece of foil and place lightly fried perch in it. Put a little fried onion and zucchini slices in the belly, pre-salting them.

4. Wrap the stuffed perch in foil and place on a baking sheet. Send it to the oven for 25 minutes, preheating it to 200 C. Remove the baked fish from the oven and transfer directly to a serving dish in foil. Unroll gently and garnish with green onion feathers.

Recipe 3. Sea bass in the oven in foil

Ingredients

400 gram carcass of sea bass;

Olive oil;

Lemon - half;

Kitchen salt;

Carrots - 1 pc.;

Dried herbs - a pinch;

A tomato;

Rosemary, parsley and dill greens;

Bow - head;

Garlic is the head.

Cooking method

1. Cut off the sharp fins from the perch carcass with scissors, peel off the scales and gut them. Remove the black film with a sharp knife. Rinse the fish well and dry it with a paper towel.

2. Disassemble the head of garlic into cloves, clean them, rinse and squeeze through a garlic press. Put the crushed garlic on a plate. Add a mixture of dried herbs and two tablespoons of olive oil to it. Squeeze the juice from half a lemon into a plate, salt and mix thoroughly.

3. Put the perch carcass on a plate, rub it well with salt, pour over the prepared marinade and leave to marinate for half an hour.

4. Peel the onion and chop it into rings. We clean the carrots, wash and grind them into thin half rings.

5. Pour olive oil into a hot frying pan and fry the onion rings in it until light blush. Put the onion on a plate.

6. After washing the pan, pour in fresh oil and put on fire. Lightly fry the carrots.

7. Put the perch in a frying pan and lightly fry on both sides, a couple of minutes each. This is done to make the perch juicy.

8. Rinse the sprigs of herbs and put them on a sheet of foil. Put the perch carcass on the greens. Lay the fried onion rings and carrots over the entire surface of the fish.

9. My tomato, wipe with a napkin and cut into rings. We put them on the fish on top of the vegetables. We connect the edges of the foil tightly, put the perch on a baking sheet and send it to the preheated oven for half an hour.

Recipe 4. Perch in the oven in foil in sour cream sauce

Ingredients

Fresh perch - 900 g;

Salt, spices and pepper;

Fatty sour cream - a glass;

Fresh greens;

Garlic - five cloves;

Lemon zest - two tsp;

French mustard - 10 g.

Cooking method

1. Carefully peel off the scales from the perches, cut out the gills, dorsal and lower fins. Gut the fish and rinse it under running cold water. Dry each fish with paper towels and rub with a mixture of salt, pepper and spices.

2. With a sharp knife or using a fine grater, remove the zest from the lemon and put it in a deep plate. Squeeze lemon juice here. Add sour cream, pepper and mustard to the plate. Mix everything well. Put the fish in the prepared sauce, mix and leave to marinate for 20 minutes.

3. Cover the baking sheet with food foil. We spread the pickled perches in it. Cover the top with another sheet of foil. We send a baking sheet with fish for half an hour in the oven, preheated to 200 C.

Recipe 5. Perch in the oven in foil with walnuts

Ingredients

700 g of sea bass;

Common salt;

75 g flour;

250 g walnuts;

A bunch of green onions.

Cooking method

1. Cut the lower and dorsal fins from the perch. Cut off the head and tail. Cut the ridge on both sides and remove it. Remove the skin from the fillet, carefully remove the small bones with tweezers. Rinse the fillet, place on a paper towel and pat dry.

2. In a separate bowl, beat the egg with salt. Pour the walnuts into a blender container and grind. Wash green onions, dry and finely chop. Put nuts, flour and green onions in separate bowls.

3. Dip the perch fillet in flour, then dip it in the egg mixture. After that, roll the fish in nuts and finely chopped greens.

4. Cover a baking sheet with foil, put prepared fish on it and wrap it tightly in foil. Send the perch to an oven preheated to 160 C for half an hour.

Recipe 6. Perch in the oven in foil with potatoes

Ingredients

Large perch carcass;

Spices for fish - 10 g;

Potatoes - 300 g;

Salt - 5 g;

Balsamic vinegar - 25 ml;

Two onions;

Olive oil - 80 ml;

Carrot.

Cooking method

1. Thoroughly remove the scales from the fish, use scissors to cut off the sharp dorsal fins. Delete the lower ones as well. Gut the perch, cut out the gills and rinse the carcass well. Make long, shallow cuts on it, dip the fish with napkins and sprinkle it with spices.

2. Peel the potatoes, wash the potatoes and carrots. Boil vegetables in lightly salted water until tender.

3. Mix olive oil with vinegar. Pour the marinade and lemon juice over the fish and leave to marinate for an hour.

4. Cut the boiled vegetables and onions into rings.

5. Line a baking dish with foil and grease it with oil, put potatoes in an even layer, then carrots and onion rings. Place the carcass of the perch on top of the vegetables and cover with foil on top. Send for 45 minutes in an oven preheated to 200 C. Remove the top foil shortly before cooking to brown the fish.

Recipe 7. Perch in the oven in foil with vegetables

Ingredients

One and a half kg of perch;

Pepper and salt;

Ten Cherry Tomatoes;

Fresh greens;

Half a glass of dry white wine;

Butter - 70 g;

Carrot;

Dried basil - 15 g;

Carrot;

Olive oil;

Bulb;

Bulgarian pepper;

Five potatoes.

Cooking method

1. Clean the perch, remove the head, tail and fins. Rinse well under the tap and pat dry with disposable towels. Sprinkle generously with salt and pepper.

2. Peel the potatoes and carrots, wash and chop into half rings. Rinse the bell pepper, wipe with a napkin, cut the tail with seeds, cut in half and chop into thin strips. Fry the pepper and onion in hot olive oil until golden brown.

3. Cool the fried vegetables and put them in a foil-covered form, put slices of boiled potatoes on them in an even layer. Remove the cherry tomatoes from the sprig, rinse and place them whole over the vegetables. Put lemon sliced ​​here. Place the perches on top.

4. In a separate bowl, mix the wine with the melted butter, add the basil to the mixture and mix well. Pour the sauce over the fish. Cover with foil on top and put the dish in the oven for half an hour. Cook at a temperature of 180 C. After this time, remove the mold, remove the top foil and put in the oven for another five minutes.

Perch in the oven in foil - tricks and tips from experienced chefs

If the perch is stuffed with onion half rings, the fish will turn out to be much softer.

At the end of cooking, you can sprinkle the fish with lemon juice.

For a delicious crust on the fish, open the foil and place the perch in the oven for another five minutes.

Be sure to cut the fins off the perch, otherwise you may get injured.

The perch will turn out to be much tastier if you marinate it beforehand.

• 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 it into the cream. Add salt and spices.

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

Grate the carcasses with a mixture of salt and spices. Brush 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. Caraway seeds, white pepper, lemon and ginger are in perfect 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 decorating 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 into 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 the foil, put the dill stalks, rosemary, parsley on it, put the perch on top, then put the onion rings and carrot slices.

Decorate the dish with tomato rings, join 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. Sea bass 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 lemon circles into the incisions 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 so that the fish is browned.

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 headless. 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 finished 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 have prepared.

• Sea bass - 4-5 pieces
• Carrots - 1 piece
• 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 the 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 the 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 was 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 don't have 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 in a deep container, add a couple of lavrushka leaves, 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 take 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 pieces
• 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 the other with a knife towards the head. 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 entrails. 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 lubricate with oil. We spread the fish first, 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!

Sea bass is a fairly common fish on the shelves in our stores. This sea fish tastes great, has few bones and is very easy to prepare. Sea bass is fried, baked, boiled using a stove, oven or slow cooker. Here's one of the recipes: "".

Today we will cook a wonderful hot second dish - Sea bass baked in foil with herbs... It will certainly delight you with its wonderful spicy aroma, thanks to a set of herbs and spices, and juiciness, thanks to the use of foil.

The following ingredients are required for cooking:

• sea ​​bass - 2 pcs.
• onion - 1 pc.
• salt - 1 pinch
• ground black pepper - 1 small pinch
• lemongrass leaves - 2 pcs.
• lime leaves - 4 pcs.

Servings Per Container: 2.

Cooking time: 40 minutes.

Recipe for cooking sea bass in foil

The main "highlight" of this recipe is not even the main ingredient - sea bass, but a bouquet of herbs, spices and spices, so coolly transforming the taste of usually cooked perch.

Seasonings such as onions, garlic, black and white peppers, caraway seeds, ginger, lemon zest, lemongrass, and lime are perfect for sea fish.

In my recipe, I used onions, lemongrass, lime and black pepper - a wonderful combination that gives an amazing taste to the sea bass dish.

A little background: Lemongrass is a fragrant herb that grows in Thailand, Cambodia, India, Sri Lanka. Its taste and smell can be compared to ginger and lemon.

Lemongrass and lime leaves are often used as a condiment in Thai and Indonesian cuisine. By the way, it was there that I learned about their existence and acquired them.

In cooking, these aromatic herbs are used both fresh and dried. If you do not have lemongrass, then it would be quite appropriate to use lemon zest when baking.

So, let's go directly to the recipe itself.

Sea bass (already gutted and headless) must be scaled and rinsed thoroughly under running water. We will cook it entirely.

Season each perch with a little salt and pepper. Place on a large piece of foil.

Put a leaf of lemongrass (or lemon zest) and a part of onion cut into half rings in the belly of the fish. Crumble the lime leaves and spread evenly over the perch on both sides.

Carefully wrap each perch in foil. It is desirable that the seam is at the top, so that all fish juices are guaranteed to remain inside.

Place the bundles with the dip into the mold.

Bake for 20-25 minutes in an oven preheated to 180-200 degrees on a medium level, with heating from above and below.

Then open the edges of the foil and return to the oven for another 10 minutes.

We cook fast, eat with pleasure!

Bon Appetit!

Low-calorie red snapper is not only tasty, but also healthy. Like any sea fish, it contains polyunsaturated fatty acids. Dishes from this fish can be prepared for the daily menu, and for the festive table. Red perch is also good for a picnic, cooked on the grill.

You can cook fish in different ways:

• bake in the oven whole in sour cream with or without potatoes;
• fry sea bass in a pan;
• you can cook the fish soup in a multicooker;
• perch in batter is very tasty.

It is also baked with tomatoes and spices in foil, stuffed, steamed, cutlets, sushi and smoked.

Features of cooking fish

Before cooking sea bass in the oven, it should be cleaned of large scales. With frozen fish, this can be done directly with the skin:

1. Red perch should be dipped in boiling water for a second so that the carcass remains frozen and the cover thaws.
2. Then cut off the head, tail, fins.
3. Make skin incisions along the ridge and abdomen.
4. With a sharp knife, pry off the skin on the cut of the head and remove the skin along with the scales, first on one side, then on the other.

If baked perch is needed, then the skin should not be removed, as well as the head and tail should be cut off. It is enough to remove scales, viscera and gills.

Important! The main condition for preparing hot fish dishes is not to overdo it with spices.

Since it has a specific aroma, seasonings should only slightly enhance the taste.

Sea bass recipes

There are a great many recipes for cooking this fish. Let's take a look at some of them.

Fry in flour breading

Traditionally, flour is used as a breading. In order for the fried sea bass to turn out especially tasty, you can pre-marinate it. A fish marinade is made from:

1. juice of 1 lemon;
2. 2 cloves of garlic;
3. salt and pepper

Add ground black pepper to taste.

Cooking process:

• First, the prepared perch should be cut into portioned pieces (not only across, but also along the ridge, so that they are fried evenly). Remove bones and cook fillets.
• Squeeze lemon juice into a suitable container, squeeze out garlic, salt and pepper, add the desired spices; stir and lower the fish.
• While it is marinating, prepare a plate of flour and a bowl with a melange of 2-3 eggs.
• Then pour vegetable oil into the pan and heat it well.
• When everything is ready, you can start: pieces of fish fillet should be dipped in melange one by one, then rolled in flour and fried in a pan, turning over as needed.
• Dry the finished fish on a paper towel.
• Garnish with green onions and serve with a side dish, fresh vegetable salad. Sea bass in a frying pan can also act as an independent dish.

Oven baked perch

You can bake fish in several ways: in foil, in sour cream, with potatoes and other vegetables.

Important! It is better to bake fish and potatoes with cheese so that it does not dry out.

From the ingredients you need to take:

1. fish fillet - 0.5 kg;
2. potatoes - 1 kg;
3. onions - 1 pc;
4. hard cheese - 100 g;
5. salt, pepper, nutmeg powder - to taste;
6. mayonnaise - 100 ml.

Cooking process:

Fillet should be cut into medium pieces, sprinkled with pepper, salt and nutmeg, stir and let stand for 10 minutes.

Meanwhile, cut the onion into half rings.

Cut oblong potatoes into thin slices.

In a form greased with vegetable oil, you need to spread out half of the potatoes and salt, then - all the fish, grease with mayonnaise, on top - the remaining potatoes (lightly salt), mayonnaise and grated cheese.

The perch should be baked in the oven for 45 minutes at 180 degrees.

The fish cooked according to this recipe turns out to be tender due to the resulting cheese crust, which does not allow the juices to evaporate. And the potatoes, saturated with them, simply melt in the mouth.

Charcoal perch

Grilled sea fish is a chic country option. It can be fried on skewers or grilled with vegetables.

For the latter method, the fish is marinated only in olive oil and spices.

From vegetables, eggplants, tomatoes, zucchini, bell peppers and more are suitable.

Cooking process:

On prepared (peeled and freed from scales) carcasses, transverse cuts are made.

Chopped parsley, onions and spices are placed in vegetable oil.

Then the fish is coated with this mixture inside and out and remains soaked for 30 minutes.

Meanwhile, vegetables are being fried. Cut into circles about 1 cm thick. They are greased with the remnants of the marinade, laid out on a wire rack and baked for 6 minutes.

The marinated fish is placed in the doors of the double grill and grilled on the grill until a beautiful crust is formed on both sides.
Serve the perch directly with eggplants, zucchini, tomatoes, bell peppers and olives. Separately put a white sauce made from fatty kefir, garlic, herbs and salt.

Perch in a slow cooker

For this dish, you will need a set of products consisting of:

1. sea ​​bass - 1-2 carcasses;
2. potatoes - 2-3 pcs;
3. carrots - 1 pc;
4. bell pepper - 1 pc;
5. tomatoes - 2 pcs;
6. onions - 1 pc;
7. olives - 12-15 pcs;
8. salt, pepper, ground ginger - to taste;
9. olive oil - 30 ml;
10. greenery.

The cooking process consists of the following steps:

• The prepared fish is rubbed with spices and dipped in herbs, left for 15 minutes.
• Cut vegetables into circles and half rings.
• The bowl is greased with oil and spread, salting a layer of carrots, potatoes, a layer of onions and bell peppers.
• The whole fish is placed on the vegetables. Top with tomatoes and olives. Add 75 ml of water and pour over with oil.
• Cook in the "Bake" mode for 70 minutes.
• With vegetables, bell peppers and olives, the fish is obtained with a piquant taste with a noble aroma.

Perch in foil

Sea bass baked in foil can be used in dietetic food, as it is cooked almost in its own juice with a minimum of olive oil.

For this recipe you need to prepare:

• fish - 3 pcs;
• lemon - 1 pc;
• parsley - 30 g;
• olive oil - 2 tbsp. l;
• pepper, salt.

Cooking process:

Once gutted and freed from scales, the perch must be cut in several places so that you can insert lemon semicircles.

Grate each carcass on the outside and inside with salt and pepper, put parsley inside. Then grease the sheets of foil (3 pcs.) With olive oil, spread the fish on them and wrap tightly in an envelope.

Send to a heated (180 degrees) oven for 25 minutes.

After this time, the envelopes need to be torn from above, opened and baked for a few more minutes to brown the perch.
Before serving, insert lemon slices into the cuts made earlier on the carcasses and garnish with fresh parsley. You can garnish with fried potatoes.