Sea bass recipes fried in the oven. Sea bass baked in foil. River perch baked in sour cream sauce

Sea bass It is one of the most delicious fish, contains few bones and this makes it very popular among fish lovers. And you can prepare it very simply, just bake it in the oven, adding a small amount of spices.

Ingredients

To prepare sea bass baked in the oven, you will need:

sea ​​bass - 1 pc.;

salt, spices - to taste;

pepper - lemon (preferably) - to taste;

vegetable oil and water (for 1 glass of water, 3 tablespoons of oil) - pour a little into the baking dish;

vegetables (any) - for garnish.

Cooking steps

Sprinkle with your favorite spices, salt and lemon pepper. Lemon pepper goes very well with fish; you can replace it with ground black pepper, but then be sure to sprinkle the fish with lemon juice.

Place the sea bass in a baking dish, add vegetable oil and cold water in such an amount that the bottom of the dish is covered, no more than 1 cup. Add cut lemon.

Place the pan with sea bass in an oven preheated to 200 degrees and bake the fish for 30 minutes.

While the sea bass is baking, you can prepare vegetables for a side dish. Any vegetables will do, choose according to your taste, or those that are in stock at the moment. Fry the vegetables quickly enough in vegetable oil, no more than 10 minutes, let them remain crispy.

Salt the vegetables and add spices as desired. Fry, stirring all the time, so as not to burn.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

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

How to select and prepare fish for baking

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

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

Recipes for sea bass baked in the oven

You can cook fish in a regular oven, in a slow cooker, or even on the grill. Sea bass dishes taste simply delicious, and many vitamins and nutrients are retained. Fish and vegetables are ideally combined, and different sauces will add unexpected shades to the taste. You should definitely know several original and simple recipes for preparing fish dishes.

How to Cook Whole Red Snapper

Ingredients:

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

Step-by-step instruction:

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

How to bake deliciously with vegetables in your sleeve

Ingredients:

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

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

Perch fillet baked with sour cream in foil

• sea ​​bass – 4 pcs.;
• potatoes – 8 pcs.;
• bell pepper – 2 pcs.;
• tomato – 2 large;
• grated cheese – 300 g;
• sour cream – 300 g;
• garlic – 4 cloves;
• bay leaf, pepper, salt, herbs.

Cooking process:

1. Peel the potatoes and cut into thin slices. Remove the seeds from the bell pepper. Cut into rings. Chop the tomato and herbs and grate the cheese.
2. Clean the fish, wash it, rub it with spices, and place the carcasses on separate pieces of foil. Distribute tomatoes, herbs and cheese on top. Place potatoes and sweet peppers around.
3. Add a clove of garlic and three tablespoons of sour cream for each serving. Salt, pepper, wrap in foil.
4. Perch in sour cream is baked for about 40 minutes at 180 degrees.

How to cook in garlic cream sauce

Components:

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

Cooking steps:

1. Perch baked in the oven with garlic and cream turns out tender and piquant. It's easy to prepare.
2. Take the garlic cloves, without peeling them, bake them in the oven at 220 degrees for a quarter of an hour. Cool, remove the skin and mash with a fork.
3. Finely chop the basil and mix it with garlic. Add cream, white pepper, salt.
4. Clean the fish, cut off the heads if necessary. Wash the carcasses and dry with paper towels.
5. Heat a frying pan, pour a little vegetable oil. Fry them on both sides for a couple of minutes, lightly salt them.
6. Preheat the oven (up to 180 degrees). Place the carcasses into a baking dish and pour the sauce over them. Cook the dish for approximately 20-30 minutes.

Sea bass attracts housewives not only because of its taste, but also because of its pink hue, which makes any dish more pleasant to look at. When frying, the shade almost completely disappears, so it is better to bake the perch in the oven. When baking, the beneficial properties and vitamins contained are not lost.

The composition of baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3.

The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.

For cooking in foil, you can use either whole perch or cut into pieces; fillets are used less often. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. Then leave for several hours so that the spices are absorbed.

Ingredients

Servings: 2

• sea ​​bass 2 pcs
• potato 400 g
• carrot 1 PC
• lemon juice 2 tbsp. l.
• bulb onions 2 pcs
• balsamic vinegar 1 tbsp. l.
• olive oil 2 tbsp. l.

Per serving

Calories: 87 kcal

Proteins: 9.6 g

Fats: 3.1 g

Carbohydrates: 4.6 g

1 hour. 15 minutes. Video recipe Print

Cut the fish, infuse with spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.

Wash the potatoes and carrots, peel them, and wash again. Cook the vegetables and add salt to taste before boiling the water.

Mix balsamic vinegar and lemon juice, add olive oil. Pour the resulting mixture over the perch, add dill or parsley, place in a plate, and cover for an hour.

Cut the boiled carrots and potatoes into cubes, cut the onion into rings.

Line a baking dish with foil and grease the inside with butter.

Place the potatoes in the pan, then the onion rings, then the carrots. Place the fish carcass on top and cover with foil.

Preheat the oven to 160 degrees, put in the perch. Bake for 45 minutes, and 5-10 minutes before cooking, remove the top layer of foil to get a golden brown crust.

How to bake red sea bass fillet

Ingredients:

• Red sea bass fillet – 700 grams.
• Sour cream – 200 milliliters.
• Cheese – 100 grams.
• Tomatoes – 200 grams.
• Dill, green onions, salt, pepper - to taste.

How to cook:

1. Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into large pieces, fry in olive oil, add salt.
2. Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
3. Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese on a fine grater.
4. Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

This perch can be topped with potatoes or rice fried with onions.

The most delicious baking recipe

Ingredients:

• Red sea bass fillet – 800 grams.
• Flour – 100 grams.
• Egg – 1 piece.
• Walnuts – 300 grams.
• Salt, dill and pepper - to taste.

Step-by-step preparation:

1. Defrost the fillet, drain the water, dry with a napkin or cotton wool.
2. Using a blender, beat the egg and add salt. Roll the fish in flour, pour in the egg and salt.
3. Using a blender or masher, crush the walnuts, finely chop the onion and dill, and mix everything. Roll the fillet in the resulting mixture.
4. Wrap the fish in foil, place in a mold or on a baking sheet, place in the oven preheated to 150 degrees, remove after 30 minutes.

The benefits and harms of baked perch

Sea bass contains large quantities of amino acids, calcium, manganese, phosphorus, calcium, fluorine, and nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish does not contain calories, it can be used in a diet, it has a good effect on a person’s overall health.

Omega-3 fat found in perch speeds up metabolism, which helps you lose weight, stabilizes cholesterol levels, and is a good preventive substance against diseases of the nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish also carries some danger. A person may have a personal intolerance or allergy. People suffering from kidney and pancreas diseases should not use it.

Sea bass is one of the most commonly used fish at home; it is very tasty and good for human health. Baking allows you to preserve vitamins and amino acids, retain beneficial qualities, and improve the taste.

There are many recipes for preparing red sea bass - from very simple to very intricate. Due to its tasty meat, small amount of bones and low calorie content, it is very popular in different countries. We have already described this delicate fish. Today we will show you several other, no less delicious recipes.

The recipes below involve the use of cleaned fish. It is very inconvenient to process frozen fish, so it is advisable to let it sit a little warm.

Note! The sharp spines at the ends of the fins contain a mild but poisonous substance. When injected, it causes local inflammation, and the wound takes a long time to heal. It is better to use gloves for work.

Treatment:

• first, cut off the fins with scissors and cut out their bases from small bones from the pulp;
• remove scales starting from the tail;
• cut along the abdomen and take out the entrails;
• Depending on the recipe, the tail and head or only the gills are removed.

Then rinse and dry.

Stuffed Red Snapper

For this recipe, it is better to take 2 large copies of 800-1000 g each, so that they completely fill the pan and do not become dry when baking. In addition to them, you will need:

• 400 g of fresh mushrooms, preferably forest ones;
• 3 eggs;
• 2 large onions;
• 200 ml sour cream;
• 3 tbsp. l. butter;
• 1 bunch of parsley;
• 1 lemon, 1.2 tbsp. breadcrumbs;
• spices.

To prepare, you need to follow these steps:

• chop the mushrooms and fry in oil;
• Lightly beat the eggs, grind with salt, half the chopped parsley and breadcrumbs;
• combine with mushrooms;
• Stuff the resulting minced meat into the perches, previously rubbed with spices, and sew them up or pin them with skewers;
• on a baking sheet, build a plate out of onion rings, put the fish on it, pour in the juice of half a lemon;
• bake in an oven preheated to 190 degrees for half an hour, periodically basting with the released juice;
• pour sour cream and bake for 10 minutes.

Salad with boiled perch

To make a salad, the fish should be properly boiled, for which place 1 onion (with the peel), 1 carrot, 1 bay leaf, and spices in a saucepan or saucepan. Pour a little water so that it just covers the fish. The perch is cooked for 20-40 minutes, depending on the size. Cool it in a small amount of broth (1 cm) under the lid so that the pulp is not dry.

To prepare dietary fish salad you will need:

• 350 g boiled fillet;
• 2 medium potatoes;
• 1 carrot;
• 1/2 onion;
• 1 sweet pepper;
• 1 b. peas;
• 3 eggs;
• 3 pickled cucumbers;
• mayonnaise.

Finely chop the onion, scald, rinse with cold water. Cut potatoes, carrots, peppers, eggs, cucumbers into cubes. Drain the liquid from the peas, disassemble the fillet into pieces and remove the bones.

Mix everything, season with mayonnaise, add salt if required. You can decorate the top with greenery.

On a note! If you replace the peas with red beans, the pickled cucumbers with fresh tomatoes, and add a little capers, you’ll get a salad with a completely different taste. You can also replace potatoes with a glass of rice.

Sea bass stewed with vegetables

For cooking you will need the following products:

• 800 g fish;
• 3 carrots;
• 1 sweet pepper;
• 2 onions;
• 3 tomatoes;
• oil, spices.

The cleaned carcasses are cut into pieces - 2 pieces each. per serving, sprinkle with spices and set aside for 20 minutes. Fry onion half rings until transparent, add coarsely grated carrots, after 5 minutes – chopped pepper, tomatoes, spices and mix. Pieces of sea bass are placed on top, covered with a lid and simmered until cooked. The fish is served on a bed of vegetables.

Japanese style sea bass

Traditionally in Japan, sea bass is used to prepare sushi, sashimi, stewed, fried and boiled. The red color of the carcass symbolizes prosperity, so it is often prepared for the New Year.

It’s not difficult to prepare sea bass according to the Japanese recipe, but you will need some simple ingredients:

• fillet – 600 g;
• tangerines – 4 pcs.;
• eggs – 1 pc.;
• onion – 1 pc.;
• starch – 3 dec. l.;
• soy sauce – 2 tsp. l.;
• sake (vodka) - 1 tbsp. l.;
• sesame (sunflower) oil – 3 dess. l.

First, wash and dry the fillet and cut into thin slices. The starch is diluted a little with water, mixed with a beaten egg, pour this mixture over the fish, stir and fry quickly in oil. Then, in the same frying pan or wok, in the oil remaining after the fish, saute the chopped onion until transparent, add tangerine slices, soy sauce, sake, peeled from thin films, stir, heat and after 2 minutes the mixture is spread on the pieces of sea bass.

Fish - heh with sea bass

For this dish you will need:

• fillet – 700 g;
• onion – 400 g;
• vinegar, salt, pepper, vegetable oil.

The home cooking process consists of several stages:

1. The pulp is cut into strips or cubes, the onion into half rings.
2. First onions are placed in the jar in alternating dense layers, then fish, salt, and pepper.
3. Fill everything with vinegar (dilute 70% with water 2 times).

After 2 hours, sea bass heh can be served. Vinegar can be replaced with lemon juice.

How to cook sea bass fillet

Some housewives find cooking sea bass very tiring due to the need to cut up the fish. Some people don’t want to bother, others simply don’t have time for it. In such cases, the best option would be to use ready-made fillets. By “fillet” we mean halves of a carcass without the head and tail, scales and fins, ridge and bones. It is used for main courses and snacks. For example, sea bass with kiwi sauce. For this recipe you need:

• 600 g fillet;
• 4 kiwis;
• 2 dec. l. oils;
• pepper, salt.

The fish is lightly salted, peppered and steamed until cooked. Kiwi is rubbed through a sieve or crushed in a blender, mixed with oil (preferably olive), salt, and pepper. The perch is placed on a plate and poured with the resulting sauce.

Baked fillet with mushrooms

To prepare you will need:

• 2-4 fillets (approximately 800 g);
• 2 onions;
• 200 g of any fresh mushrooms;
• 2 cloves of garlic;
• 2 tomatoes;
• 1 tsp. chopped dill;
• 160 g cheese;
• 2 dec. l. mayonnaise;
• oils, spices, flour.

The cooking process is as follows:

1. Cut the fillet into portions, add salt and pepper and set aside for 20 minutes.
2. Fry the onions and mushrooms until almost cooked.
3. For the sauce, combine mayonnaise with garlic and dill.
4. Dip the fillet in flour and fry on both sides. Place on a baking sheet.
5. Brush the fish with the sauce, put 2 slices of tomatoes without skin on top, and put the mushroom mixture on them.
6. Sprinkle with grated cheese and bake in an oven preheated to 190 degrees for half an hour.

Breaded perch fillet

For this recipe you need to take:

• 0.8 kg fillet;
• 2 eggs;
• 7-8 tbsp. l. breadcrumbs;
• spices, oils.

Rub the fish with spices, beat the eggs, heat the oil. Dip fillet pieces alternately in flour, egg, breadcrumbs and fry on both sides. The breading option may be slightly different: flour, egg, crackers, egg again - then the number of eggs should be increased to 3-4 pieces, but little oil will be needed. You can also skip the breadcrumbs and dip the fish in just flour and egg.

Sea bass is a very tasty fish, it is difficult to spoil it during cooking.

Ingredients

• a sea bass carcass weighing four hundred grams;
• half of one lemon;
• one carrot;
• tomato;
• onion head;
• head of garlic;
• dill, parsley, rosemary;
• a pinch of a mixture of dried herbs;
• salt;
• olive oil.

Preparation

1. Using scissors, cut off the fins from the perch carcass and clean the scales from it. Take out the insides and carefully remove the black film with a sharp knife - it will not only look unsightly on the plate, but also accumulate toxins. Rinse the fish well and dry with a towel.


2. Place grated or crushed garlic using a garlic press into a plate.


3. Add a mixture of dried herbs. In this case, a mixture based on oregano, basil, sweet red pepper, dried onion and hot red pepper is perfect.


4. Pour in two tablespoons of olive oil.