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Red perch in the oven. Oven baked sea bass with vegetables

Perch is a very tender and tasty fish. Sea bass is especially appreciated by culinary experts, which is not so bony and contains great amount omega-3. The best way its preparation, according to most gourmets, is baking. Sea bass baked in the oven is very healthy and at the same time tasty dish... There are many recipes for its preparation, so that everyone can prepare a dish that meets personal requirements.

Cooking features

Experienced chefs know how to cook sea bass to make it delicious. However, the secrets of professional cooks are so simple that any housewife can master them and cope with the task perfectly.

  • The most juicy is the dish made from fresh fish. If frozen perch is purchased for baking, then it is necessary to choose a product on which the ice glaze is as thin as possible. Defrost it before cooking, preferably in the refrigerator.
  • Regardless of whether you are purchasing fresh or frozen perch, or even its fillet, you are faced with the task of choosing the freshest product possible. For this, the perch or its fillets should be examined. Cloudy eyes and faded scales indicate that the fish has been in the refrigerator for too long. Perch meat should be white, slightly pinkish. If the fillet offered to you has a yellowish tint, then this is a reason to doubt the conscientiousness of the seller: most likely, under the guise of perch, he sells cheap hake.
  • Before baking, the perch must be cut by removing the entrails, fins and head (it is not left on the perch). If you have purchased an already cut carcass, then it is enough just to wash it under the tap and pat it dry with a towel.

It is best to bake sea bass in foil or a fat sauce made from sour cream, cream, mayonnaise. However, it already depends on the chosen recipe.

Perch baked in foil

  • sea ​​bass - 0.4 kg;
  • carrots - 100 g;
  • tomato - 150 g;
  • lemon - 0.5 pcs.;
  • olive oil - 100 ml;
  • onion- 75 g;
  • garlic - 5 cloves;
  • rosemary, parsley, dill (fresh) - 50 g;
  • salt, herbs (dried) - to taste.

Cooking method:

  • Prepare the perch carcass for baking by removing all excess and rinsing in water, blotting with a napkin.
  • In a bowl, combine the juice squeezed out of half a lemon, two tablespoons of olive oil, garlic, salt and dry herbs passed through a press. Rub the fish on all sides with this mixture. Leave to marinate for 20 minutes.
  • While the perch is marinating, cook the vegetables: peel the carrots and onions, cut the onion into thin half rings, and cut the carrots into halves or quarters, depending on the size.
  • Pour half of the remaining oil into a skillet and fry the onion in it.
  • Remove the onion, add oil and fry the carrots in it - they should be soft.
  • Remove the carrots from the pan. Put the perch and lightly fry it on both sides over medium heat (literally 2 minutes on each side).
  • Wash the greens, let the water drain from it. Use scissors or a knife to cut off the twigs with leaves - only they are needed.
  • Fold the foil in half and make a boat out of it. Lay greens at the bottom, put perch on it. Spread the carrots and onions on top.
  • Wash the tomato, cut into thin slices, and spread on top.
  • Place the “boat” on a large sheet of foil, lift the edges and connect on top so that not the slightest holes remain.
  • Place the "boat" with the perch on a baking sheet, supporting from the bottom so that the foil does not break.
  • Preheat the oven to 180 degrees and place a baking sheet with a "boat" in it. Bake for 35 minutes.

Video recipe for the occasion:

Before serving, you need to remove the foil and move the perch to the dish. It should be decorated with greens, with which the fish was baked, or fresh.

Perch baked with potatoes and cheese

  • perch fillet - 0.75 kg;
  • potatoes - 1.5 kg;
  • onions - 150 g;
  • cheese - 150 g;
  • egg - 1 pc.;
  • mayonnaise - 0.2 l;
  • vegetable oil - 50 ml;
  • nutmeg - 5 g;
  • salt, black and white ground pepper - to taste.

Cooking method:

  • Defrost fillets, rinse and wipe off with a napkin, removing excess moisture.
  • Combine salt, pepper, nutmeg and rub the fillet pieces with them. After half an hour, cut the fillet into small pieces.
  • Grease a deep baking dish generously with butter.
  • Peel the potatoes. Cut into thin circles. Young potatoes bake faster, so it is better to use this for cooking. If the potatoes are old, then they should be cut into very thin slices.
  • Peel the onions, cut into small rings. If you come across a large onion, then you can cut it into halves or even quarters of rings.
  • Place the potatoes in a thin layer in a mold, cover them with a mayonnaise net and place the fish pieces on top of them.
  • Put on fish onion rings, cover with the remaining mayonnaise. Lay out a layer of potatoes on top, using all that remains.
  • Grate the cheese finely, beat the egg and combine the ingredients.
  • Brush the potatoes with the cheese and egg mixture.
  • Place a baking sheet with a dish in an oven preheated to 180 degrees. You can take it out after 40 minutes.

TO this dish no side dish is required, it turns out to be hearty due to the fact that the perch is cooked along with the potatoes. At the same time, such a dish looks very appetizing.

Sea bass baked in sour cream

  • sea ​​bass - 0.6 kg;
  • sour cream - 0.2 l;
  • hard cheese - 50 g;
  • tomatoes - 150 g;
  • green onions- 4 feathers;
  • dill - 4 branches;
  • salt, black pepper - to taste.

Cooking method:

  • If you have perch carcasses, cut them into fillets. It is enough to defrost the fillet. Cut the fish into fairly large pieces.
  • Add salt and pepper to the sour cream, pour the pieces of perch with this mixture and mix them well.
  • After 15 minutes, place the perch chunks in a baking dish.
  • Make cruciform cuts on the tomatoes, dip them in boiling water and blanch for 2 minutes. Remove, cool by immersing in cool water, clean. Cut the tomato pulp into small cubes.
  • Chop the green onion and dill finely with a knife.
  • Place the onions and tomatoes in the sour cream left over in the bowl where the fish was marinated.
  • Grate the cheese finely and add there. Mix everything well.
  • Cover the sea bass with the mixture.
  • After preheating the oven to 180 degrees, put the mold with the workpiece in it for 30 minutes.

Serving the perch cooked according to this recipe is best served with a side dish of potatoes. It goes well with rice.

Sea bass baked with vegetables

  • sea ​​bass (carcasses) - 0.6 kg;
  • potatoes - 0.4 kg;
  • Bulgarian pepper - 0.2 kg;
  • tomato - 150 g;
  • garlic - 2 cloves;
  • zucchini (optional) - 0.2 kg;
  • vegetable oil (optional) - 20 ml;
  • sour cream - 150 g;
  • cheese - 150 g;
  • salt, pepper - to taste.

Cooking method:

  • Rinse and dry the perch carcass with a napkin. Rub them with a mixture of salt and pepper.
  • Place each carcass on a separate sheet of foil.
  • Wash and peel vegetables. Cut the potatoes into thin slices, the pepper into rings, the tomato into slices. If the decision is made to bake the perch with the zucchini, then the zucchini should be cut into thin washers and lightly fried in vegetable oil.
  • Place the zucchini and tomato slices on top of the perch (the tomatoes should be on top). Place potatoes and peppers nearby.
  • Crush the garlic with a press and mix with sour cream. Pour this sauce over the perch. Wrap it in foil.
  • Bake at 180 degrees for half an hour, then unfold the foil.
  • Finely grate the cheese and sprinkle on the dish. Continue baking for another 10 minutes.

This dish can be served with or without a side dish. It's perfect for a dinner party.

Oven baked perch is delicious and hearty dish... At the same time, it turns out to be light and healthy, since when baking useful material contained in fish are almost completely preserved.

Sea bass with vegetables in the oven - wonderful dish that can be prepared for festive table! I did just that - I did it for my mother's birthday. We were very pleased! 😉

In contrast, this dish is less high in calories, but at the same time it is in no way inferior in taste! I suggest you cook both options, and make sure of this from personal experience 😉

I and my family fell in love with sea bass, so now sometimes I am wise with it in the kitchen, despite the fact that I hate peeling fish. But what to do ... a good and tasty dish often requires some sacrifice 🙂

As always when I cook fish or meat dishes(for example), I pay special attention to the bow. It is important for me that it turns out to be no less tasty than the main ingredient. I just really love both onions and garlic! In this recipe, the vegetables taste like the fish!

So that the perch baked in the oven was not dry, I used lemon, sunflower oil and vegetable caviar from summer blanks. In the absence of caviar, you can use ketchup, lecho, your favorite tomato / carrot / vegetable sauce, diluted with water tomato paste(or ready-made juice). And in the season you can take and fresh tomatoes, finely chopping them, or vice versa - putting them in circles.

Required products:

  • sea ​​bass - 5 small pieces
  • vegetable caviar (ketchup / sauce) - 5 tablespoons
  • onions - 3 small pieces
  • garlic - 3 cloves
  • lemon - 1 small
  • dill - 5 branches
  • universal seasoning - 1 tsp
  • salt - 1 tsp
  • sunflower oil - 5 tablespoons

Cooking the perch:

First, I washed the fish and cleaned it of scales with a knife.

Then I removed the tail and fins - cut it out with scissors. I cleaned the inside with a dark film. I washed the fish again.

She covered the baking sheet with foil (but you can do without it), greased it with two tablespoons of sunflower oil. I cut the onion into half rings and laid it on the entire surface of the baking sheet with a "pillow" for the perch.

In a separate bowl, I combined vegetable caviar, sunflower oil (3 tablespoons), garlic, universal seasoning and salt.
How can I replace caviar, I already wrote above. Now about the oil - I took the fragrant one, but you can also use the refined one. I like the first option more.
I finely chopped the garlic with a knife, or you can press through a press or finely grate, chop with a blender.

I stirred this mixture, it turned out to be an interesting sauce. I smeared each perch with it on both sides and put it on the onion.

On top of each fish I placed a sprig of dill.

And on the greens I laid out two rather thin lemon rings.
I previously washed the lemon well with soap and a brush, because it goes into a dish with zest. If you have a large fruit, then half will be enough.

I baked the perch for 45 minutes at a temperature of 180 degrees.

That's all, you can take it out of the oven and arrange it in portions.

The fish turned out to be tender and tasty, with a gorgeous onion! ;)

We were divided - some ate hot, some cold. Everyone was happy! ;)

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

I had to catch an American bass, a relative of a perch, and a relative of a perch in the Red Sea. There are many fish called "sea bass" living in the ocean.

For obvious reasons, sea bass come to us in the form of frozen carcasses. Sold in almost any store. By the way, sea bass are easy to clean, which makes them an excellent "trophy" when going to the store.

Very tasty sea bass, if baked - baked will decorate the most exquisite table. You can bake with spices, or perch with vegetables. Especially delicious with vegetables - or.

Oven baked perch. Recipe

Ingredients (2 servings)

  • Large river or sea perch 1 PC
  • Potatoes 2-3 pcs
  • Onion 1 pc
  • Tomato 2 pcs
  • Greens (basil and parsley) 2-3 twigs
  • Olive oil 3 tbsp l.
  • Salt, dry aromatic herbs, ground black pepper, lemon Spices
  1. The sea bass must be defrosted and de-scaled. 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, should be cut off and discarded as well as the entrails. It is imperative to clean the inner cavity of the perch from the black film. The film does not clean well, so you should try with a hard 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 the scales from the scales.

    Gut the perch and remove the scales

  2. Cut the perch carcass crosswise 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. At the same time, one should try not to damage the rib bones.

    Perch roasting vegetables

  3. Grate the carcass, especially carefully the cuts and the inner cavity with a mixture of spices and herbs: oregano, basil, salt, black pepper - to taste, and leave for 30 minutes.

    Rub the carcass with a mixture of spices and herbs

  4. Peel the onion, cut into large strips. Fry the chopped onion for 1 tbsp. l. olive oil until light blush.

    Saute the chopped onion until lightly blush

  5. The potatoes must be baked until tender. As the fish cooks very quickly, the potatoes may remain soggy during general cooking. Therefore, it is worth laying in almost ready-made baked vegetables. The quickest way to bake potatoes is in the microwave. It takes literally 10 minutes.
  6. Peel the baked potatoes and cut into 4-6 pieces.
  7. Cut one tomato into thin slices, the seeds and peel need not be removed. Cut the second tomato into large slices - into 8-10 pieces.
  8. Finely chop the parsley and basil. Grease a baking sheet or clay plate olive oil and lay out the fish. Sea bass, like any fish, tends to stick to the baking sheet during baking. If you wish, you can put a few very thin slices of lemon or tomato on the bottom of the baking sheet, and put the fish on them.

    Place fish on a baking sheet

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

    Place prepared potatoes and sprinkle with herbs

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

    Place tomato slices and fried onions

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

    Spread thinly sliced ​​tomato evenly

  12. Next is an important point! Gently, in very small portions, pour the whole dish with olive oil or simply brush all the ingredients with a brush. We must try not to miss a single centimeter so that the fish and vegetables are not burned.
  13. Pour 1-2 tbsp into a baking sheet. l. hot water. Put a baking sheet in an oven preheated to 200 degrees for baking. Sea bass is baked for 45 minutes to 1 hour.

    Oven baked perch with vegetables cooks from 45 minutes to 1 hour

  14. During this time, the fish is guaranteed to be fried. It is worth focusing on tomatoes, as soon as they become well baked and the fish is ready, then the whole dish is ready.
  15. The dish is served to the table directly in the heat-resistant form in which the dish was cooked
  16. You can put black olives on the dish - for decoration and to add a special taste to the dish.

Several species of fish can be attributed to sea bass, which differ in appearance and weight. Basically, it is small, portioned, but in northern waters, red perch weighing up to three kilograms is caught.

Sea bass to taste is perhaps one of the first among purely marine fish. It is not for nothing that there are a large number of recipes for sea bass dishes. The meat of this fish is fatty, unlike its freshwater relative, it can be kept fresh for a long time. Some culinary experts believe that sea bass is most delicious in salted, dried or smoked form. They probably haven't tried cooking it in the oven! Oven-baked sea bass is very tasty and original dish... Especially if you use foil. Seabass in the oven in foil will retain its fishy aromas, will be delicate and very pleasant to the taste. Sea bass is also called red because of its bright, one might say exclusive color. Imagine what a red snapper looks like in the oven! Color appetizing picture! The sea red perch in the oven is worthy to be prepared by you for the festive table!

How to cook sea bass in the oven? The recipes will tell you about it. The simplest one is at the end of the article in our tips. Photos of sea bass dishes will awaken your imagination and, downright, make you cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to take up the preparation of this dish at your leisure - sea bass in the oven, recipes with photos will make this task easier for you. And by all means master different recipes... First, the recipe for sea bass in the oven in foil. Then just sea bass baked in the oven, the recipe is identical to the previous one, but there are subtleties. And remember that you are preparing a red perch in the oven, the recipes, however, do not imply using the color of the fish, but on appearance it has a significant impact on the finished dish. It makes it original and attractive. Sea red perch, recipes in the oven are varied and each is interesting in its own way.

If you want to surprise your loved ones, while hiding the color of the fish, try baking sea bass in the oven in foil. Keep the intrigue until the very beginning of dinner. Sea bass in foil in the oven, you can find a photo of this dish on the website. And if you do not get the same as everyone else's sea bass baked in the oven, do not forget to send a photo of your creation to us as new ideas in the culinary arts.

Here are some tips for preparing and cooking sea bass:

Wounds from injections of sea bass are very painful and take a long time to heal. Therefore, be sure to use gloves and cut off all fins;

Before cleaning the sea bass, dip it in boiling water for a few seconds;

Another way of cleaning: if you sprinkle the fish with coarse salt at night, in the morning you can easily remove the scales with salt with a knife;

To cook sea bass in the oven, you do not need to clean it from scales at all;

Sea bass is baked in the oven at 200 degrees for about 40 minutes. A few minutes before the end of the process, we recommend pouring melted butter over the dish;

A dish is served, decorated with leek rings, herbs and lemon wedges;

If guests promised to come to you in an hour and a half, we recommend a simple recipe for cooking whole sea bass: rub the prepared fish with salt and pepper, sprinkle lightly on both sides lemon juice and let it stand for a while. Put the fish on a baking sheet, make a couple of small cuts, coat with mayonnaise and bake in a preheated oven for up to 40 minutes. A delicacy ready to serve should look like this: whole baked ruddy fish on an oblong dish, decorated with carrot flowers, small slices of tomatoes, cucumbers and a little greenery.

Initially, two types of fish with the same name should be distinguished, and, accordingly, completely two different kinds 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 the river bass is white, tender, practically without fat, its taste cannot be confused with anything. In terms of digestibility, usefulness for the body is comparable to pike perch meat. Freshwater perch is very common in the cooking of the Scandinavian countries and the Baltic states.

By their taste and wide culinary possibilities, the perch has earned a reputation as one of the best river fish... The main nuisance due to which cooks often refuse to cook perch is the difficulty of cleaning it due to the small and densely planted scales. But there are tricks here, which are outlined in our tips at the end of the article. You will quickly learn how to solve this problem, and you will have a delicious perch in the oven as a frequent dish for dinner. You will have one question - how to cook deliciously perch in the oven.

Perch can be used in cooking vegetable stew, fish soup, you can bake it whole or portioned chunks with vegetables - there are many options for dishes. But, perch baked in the oven is worth paying special attention to. For this dish, you can use foil, because perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take the fillet right away. You will avoid cleaning problems and the perch fillets will cook faster in the oven. If you have a whole fresh fish, and there is 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 in foil and bake in the oven.

Feel free to cook the perch in the oven, select the recipe to your liking. Cooking perch in the oven with any recipe is simple. In addition, photographs of the dishes will be of great help in their preparation. We chose the appropriate version of the dish "perch in the oven", the photo should tell you whether you did it right or not. So, the choice is made - the perch is in the oven! The recipe with the photo is in front of you. There are very few of your efforts, desire and luck left. 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 little things (spices, way of laying on a baking sheet, etc.). To see the difference, take a look at the pictures of these dishes. Perch baked in the oven, its photo is more colorful and descriptive, because the foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, pick 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 whole perch in the oven, or portioned pieces, with vegetables or just with spices. Good luck in the kitchen!

To get a good result, you should also check out our tips for cooking perch:

In order not to be pricked by the sharp thorns of a perch, cutting its carcass must be done with rubber gloves;

To clean the perch without any problems, it must be doused with boiling water, or immersed in boiling salted water for a few seconds;

The second way to clean the perch is to freeze the perch in the freezer. Before cooking, remove and thaw a little at room temperature up to an hour. Then you need to make incisions in the skin, but without touching the meat, as well as along the back, belly and around the head. The skin, together with the scales, can be easily removed from the frozen perch with dexterous sharp movements of the hands;

You can also cook perch in the oven in scales, the basic rule is

- Thoroughly gut and rinse well;

Mushrooms, juicy or dried roots, as well as dry white wine or brine from pickled vegetables(cucumbers, tomatoes, cabbage, etc.).