Cook sea bass in foil in oven. Oven sea bass is a fish delicacy

This is one of the fish that has a lean white meat that is delicate in taste. In addition, there are practically no bones in this meat. You can cook it in different ways, for example, in a double boiler, on a grill, wrapped in foil, and a baked seafood is just a great dish.

It should be noted that it differs from the sea, so you should not confuse them. But still, it also has few bones and a lot of dishes are prepared from it. So this fish.

Sea bass in the oven

Ingredients:

Sea perch - 1 kg;

Lemon - 5 circles;

Greens - 3 tablespoons;

Lemon pepper

Wash and clean the perch carcasses. Then dry the fish with napkins or paper towels. Chop lemon slices finely and mix with chopped herbs. Stuff the fish with this mixture and place a slice of lemon on top of each. Cooking should be in the oven at 190 degrees for no more than half an hour. You can also wrap each fish in foil and bake at the same temperature for half an hour. In this case, the sea bass in the oven will turn out to be soft and aromatic, but without a golden crust.

Sea bass in the oven with cheese

Ingredients:

Sea perch (large) - 1 pc.;

Cheese - about 250 g;

Sour cream - 2 tablespoons;

Mayonnaise - 2 tablespoons;

Lemon - 1 pc.;

Onions - several pieces;

Carrots - 1 pc.;

Pepper, salt, seasonings - to taste

The perch carcass must be cleaned and vomited, then rinsed under running water and dried with a paper towel or napkin. Now the fish must be grated well inside and out with pepper, spices and salt. It is better to use seasonings special for fish. On the carcass, horizontal cuts must be made on both sides. Then wash the onion, chop it, and put it neatly into the cut. After that, wrap the perch in foil and place on a baking sheet in the oven for half an hour (baking temperature no more than 190 degrees).

While the fish is cooking, let's start making a simple sauce. To do this, grate the cheese and mix it with sour cream and mayonnaise. When the perch is ready, you need to remove it from the oven and grease with the prepared sauce. Now the fish must be placed in the oven again, without covering it with foil, and baked for another 10 minutes until a golden crust forms. Sea bass in the oven underneath turns out to be simply amazingly tasty.

River bass in the oven

Ingredients:

Perch (large) - 1 pc.;

Onions - several pieces;

Potatoes - 5 pieces

The potatoes must be peeled and cut into cubes, then sprinkled with salt. Cut the onion into half rings or rings. Rub the fish inside and out with salt. Spread out the foil and put the potatoes and onions on it, and on top of the fish. Fill the fish belly with herbs and wrap it all tightly in foil. Then put on a baking sheet and bake for half an hour at 180 degrees.

Sea bass in sour cream

Ingredients:

Perch - 1 kg;

Parsley;

Garlic - several cloves;

Onions - 1 pc.;

Sour cream - half a glass;

Vegetable oil;

Mustard - 1 teaspoon;

Lemon - 5 slices

Salt pepper;

Rosemary;

Butter - 50 g

First, prepare sour cream sauce, which will need to be greased on the fish. To do this, mix mustard, sour cream, lemon juice, salt, lemon zest, pepper and mix well. Grease the peeled and washed perch with this mixture and leave to brew for an hour. tablespoons of sauce should be left and finely chopped parsley added to it.

After the fish is marinated, put it on a baking sheet lined with foil and fill the blues with herbs and finely chopped garlic. Place onion rings and lemon wedges around the perch. Put pieces of butter on top of the fish and sprinkle with rosemary. You need to bake at 190 degrees for about an hour, until the fish is covered with a golden crust. Such a dish will provide a lot of pleasure for you and your guests.

Bon Appetit!

Don't know how else to surprise the invited guests at the festive feast? We bring to your attention the preparation of red sea bass baked in the oven. The fish turns out to be spicy, tasty and appetizing.

Oven baked sea bass

Ingredients:

• sea ​​bass (red) - 3 pcs.;
• lemon - to taste;
• rosemary;
• vegetable oil;

For the sauce:

• egg - 2 pcs.;
• sour cream - 25 ml;
• spices;
• cheese - 105 g.

Preparation

Now you will learn how to deliciously cook whole sea bass in the oven. So, we process the carcasses, clean them of scales, cut off the fins and gut them. On each fish we make small cuts with a sharp knife and put lemon slices into them. Rub the carcasses with spices, rosemary and leave for 35 minutes.

To prepare the sauce, break the chicken eggs into a bowl, add the sour cream and mix. Rub hard cheese into the mixture and add salt to taste. We line the form with foil, coat with oil and put the pickled fish on the bottom. Fill the carcasses with sauce and cover with foil on top. We bake the perches for 45 minutes in a preheated oven, and then serve.

Sea bass in the oven with vegetables

Ingredients:

• sea ​​bass (red) - 1 pc.;
• onion - 2 pcs.;
• potatoes - 315 g;
• lemon - 55 g;
• carrots - 45 g;
• olive oil - 35 ml;
• - 1 tbsp. a spoon;
• spices.

Preparation

Wash the potatoes and carrots with a brush and boil them in salted water. We clean the fish, cut off the fins and make shallow cuts on the carcass. Sprinkle the perch with various spices, drizzle with olive oil and balsamic vinegar. Squeeze lemon juice on top of the carcass and marinate the fish for 1 hour, putting it in the refrigerator. Peel and chop onions and boiled vegetables with thin rings. Grease the form with oil, put the potatoes first, then the carrots and onions. Put the perch on top and bake the dish at 200 degrees for 45 minutes.

Sea bass in the oven in foil

Ingredients:

Sea bass used to be a frequent guest in any home kitchen, but over time it was unnecessarily forgotten in favor of more delicious dishes. Nevertheless, from this he did not lose his taste, so you can always return to this wonderful delicacy and please all his relatives with them. In addition, this is not difficult to do - just buy a fish and get an oven, and many recipes will tell you how to cook sea bass with various ingredients.

Sea bass is prized not only for its amazing taste, but also for its beautiful reddish hue and the many beneficial substances it contains. Omega-3 acids are especially important, which have a beneficial effect on digestion. They are also found in other types of fish, but sea bass can rightfully be considered the record holder for this indicator.

Red perch is baked in the oven whole or in pieces, sometimes only fillets are used at all. Often, foil or a sleeve is used for cooking, which allow you to preserve maximum juice and vitamins in the fish.

Together with the fish, a variety of vegetables, lemon, cheese, mushrooms, herbs and spices fall on the baking sheet. The result is a complete dish that can be served even without an additional side dish.

Sea bass with potatoes is a complete meal for lunch or dinner, cooked immediately with a side dish. Approximately the same baking time allows you to easily combine all these ingredients and get the perfect taste and consistency of each of them. It is better to take spices ready for red fish, but if they are not at hand, season the dish with dried herbs.

Ingredients:

• 1 perch;
• 300 g potatoes;
• 1 lemon;
• 2 onions;
• 1 carrot;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. balsamic vinegar;
• 1 tsp salt;
• 2 tsp spices for fish.

Cooking method:

1. Boil potatoes and carrots in salted water until tender.
2. Peel the fish and cut off the fins.
3. Make shallow long cuts on the carcass, then sprinkle the perch with spices.
4. Mix olive oil and vinegar, pour the resulting sauce over the fish.
5. Squeeze lemon juice on top of the carcass, leave the fish to marinate for 1 hour.
6. Cut the onion, boiled potatoes and carrots into rings.
7. Grease a baking dish, add potatoes, then carrots and onions.
8. Put the perch on the onion, bake at 200 degrees for 45 minutes.

Interesting from the net

Foil is the best way to keep your fish soft and juicy. In this case, all the vegetable juice will not spread over the baking sheet, but will remain inside the foil, and it can be used as a delicious gravy. Bell peppers and tomatoes are very refreshing, and potatoes add satiety to it. Parmesan can be substituted with another hard cheese if needed.

Ingredients:

• 2 perches;
• 1 bell pepper;
• 4 potatoes;
• 150 g parmesan cheese;
• 1 tomato;
• 7 tbsp. l. sour cream;
• 2 cloves of garlic;
• 1 bunch of dill;
• 4 bay leaves;
• Salt pepper.

Cooking method:

1. Cut potatoes, tomatoes and bell peppers into slices.
2. Grate the cheese and chop the herbs finely.
3. Rub the peeled fish with salt and pepper, put on foil.
4. Put tomatoes on the perch, sprinkle everything with cheese and herbs.
5. Place potatoes and bell peppers on top.
6. Add chopped garlic and bay leaves.
7. Pour sour cream over each fish, wrap the foil.
8. Bake the perch for 1 hour at 200 degrees.

Whole baked perch looks great on any table. At the same time, it certainly will not fall apart and will bake perfectly. With this recipe, the hostess will have a minimum of hassle and maximum positive feedback from guests. Ready-made seasoning for fish is sure to be found in any supermarket.

Ingredients:

• 2 perches;
• 1 bunch of greens;
• ½ lemon;
• 4 cloves of garlic;
• Seasoning for fish;
• Salt pepper.

Cooking method:

1. Rinse and clean the fish, cut off the fins.
2. Finely chop the greens, chop the garlic into thin slices.
3. Grate the carcasses well with seasoning, make cuts from the outside and stuff the fish with garlic.
4. Put lemon wedges and herbs inside the perches.
5. Wrap each perch in a separate piece of foil and place in a deep baking dish.
6. Bake the perch for 20 minutes at 180 degrees in foil and another 10 minutes, unrolling the foil.

Now you know how to cook sea bass baked in the oven according to the recipe with the photo. Bon Appetit!

Oven seabass is the dream of any fish lover. Delicate fillet and fragrant gravy, which can easily be made by adding a few vegetables to a baking sheet, will not leave indifferent any gourmet. Experienced chefs will gladly tell you how to cook sea bass in the oven:

• Sea fish usually does not have a pronounced aroma, however, it is better to add a little lemon juice to the perch, in order to certainly get rid of the fishy smell;
• If you are cooking fish in foil, then at the end of baking, unfold the foil and bake the perch for another 5-10 minutes. This will make it more ruddy;
• If you stuff the perch with vegetables, boil them until tender, otherwise they won't have time to bake.

Oven-baked river bass is a juicy, tender white meat that melts in your mouth when properly cooked. The dish is incredibly simple, does not require the use of a huge amount of food. To accentuate its taste with a fairly small amount of spices.

Ingredients for Cooking Perch

In order to bake perch in the oven in foil, you can take the simplest recipe. It will provide for the use of the most primitive products:

• 2 perches;
• 5 cloves of garlic;
• a small bag of fish seasoning;
• a bunch of greens (which is more to your taste);
• half a lemon;
• salt, pepper.

The taste of the dish depends on the freshness of the fish. Therefore, it is recommended to cook it exclusively from the one that was caught the day before and was not frozen. It is better to use fish that have been caught with your own hands.

Cooking perch

Knowing how to bake perch in the oven in foil can feed your family a delicious, healthy dinner. The dish does not require prolonged heat treatment. Therefore, after half an hour it can be served on the table. The fish is prepared simply:

1. The fins are removed from the carcasses, they are cleaned from the entrails, washed under running water.
2. Excess water from the carcasses is removed with a paper towel.
3. Prepared herbs and garlic are chopped.
4. Longitudinal cuts are made in the carcasses, then they are rubbed with salt, pepper, fish seasoning. Chopped greens, garlic and sliced ​​lemon are placed inside the fish.
5. Each carcass is laid out on foil, wrapped and placed in an oven preheated to 180 degrees. We bake river perch in the oven in foil for about 20 minutes.
6. In order to get an appetizing golden brown crust after the specified time, the foil on the carcasses must be opened and allowed to brown (7 minutes is enough).
7. The finished fish is transferred to a plate, in which it will be served, garnished with herbs, chopped vegetables, such as tomatoes or bell peppers.

A delicious dish of tender perch will turn out if you know how much to bake perch in the oven. After all, if you overexpose them, then the meat will become dry. Without following the recommendations regarding the cooking time, you can get a raw dish. Therefore, when preparing perch for the first time, it is important to follow these recommendations.

There are many ways to cook common perch. And every culinary expert knows how to cook this amazing fish deliciously. But not every culinary specialist likes to reveal his secrets of cooking, therefore, perch baked in the oven differs from any other recipe in its original aroma and taste.

You can bake perch both natural and wrapped in foil. Both of these methods of cooking fish are very popular with gourmets. We offer several recipes for cooking with and without foil.

Oven baked perch using foil

The use of foil for baking gives the finished dish an unusual, delicate taste and bright aroma. In addition, it is a fairly simple and convenient way to prepare meals.

The main rule when baking is to completely seal the product you bake, so that steam does not come out during cooking.

River perch baked in sour cream sauce

Ingredients:

• w 800 g fresh perch;
• w 240 grams of sour cream, 20% fat;
• w One lime, about the size of a chicken egg:
• w Two teaspoons of lime zest;
• w Two teaspoons of mustard;
• w Five cloves of garlic;
• w Parsley, dill;
• w Spices, salt.

Prepared perch (stripped of scales, fins and tail, but with a head without gills), rinse and dry with a paper towel. Then rub with salt and spices and set aside. At this time, prepare the sauce using sour cream, lime zest and juice, mustard, preferably tender French, and pepper. All ingredients should be thoroughly mixed and the fish should be placed in the prepared sauce and marinated for 15 - 20 minutes. If the sauce remains, after you take the fish out of it, pour the rest into the perch belly. Lightly grease a baking sheet with vegetable oil so that the foil does not burn if the fish juice flows out. The foil should be turned over with the glossy side inward. Gently lay the perch on foil, wrap it in an "envelope", carefully pinching from the ends. Place the baking sheet with fish in a preheated oven. Bake for about 40 minutes.

Perch in the oven "Lighter than easy"

Ingredients:

• w 2 perch with head
• w 5 cloves of garlic;
• w 1 bag of fish spices;
• w fresh herbs 1 bunch;
• w half lime;
• w spices to taste.

Cooking technology:

Finely chop the parsley and dill, cut the garlic cloves lengthwise into slices. Grate fish carcasses outside and inside with fish spices. Cut the fish on both sides and insert the garlic into these cuts. Put half a lime wedge, herbs and garlic in the perch belly. Put each fish on foil greased with vegetable oil (gloss inside). We wrap each perch carefully so that the filling does not spill out. We pinch the foil from both ends. Place a baking sheet with fish in a preheated oven for 20 minutes. Then we take the fish out of the oven, unfold the foil and put the perch in the oven again for 8 - 12 minutes. During this time, the fish will brown. It is recommended to serve the perch on foil so that the juice remains. Decorate the dish with vegetables.

Oven baked perch without foil

Many housewives believe that baking fish in the oven without foil means spoiling it, since it dries up during cooking and becomes not very tasty. This is partly true. But you can diversify this method of cooking perch a little and make the dish juicy, tasty and aromatic.

Perch in the oven under the marinade

Ingredients:

• 1 medium onion:
• 1 carrot;
• Mayonnaise (any) 100 g;
• Sour cream 15% fat 100 g;
• 0.5 cups chopped dill and parsley;
• garlic 5 cloves;
• tomato paste 2 tbsp spoons;
• spices to taste.

Cooking technology:

Cooking this dish requires decapitating the perch and removing its fins, scales, and tail. Finely chop the onion and carrots and fry in vegetable oil. Then add the tomato paste and fry again. Mix sour cream with mayonnaise squeezed through a press with garlic and pepper. We make cuts in the fish, two on each side. Put onions with carrots and tomatoes into these holes, pour mayonnaise and sour cream sauce on top. The last layer is also made from onions and carrots. We spread the perch on a baking sheet greased with vegetable oil and put in a preheated oven until the fish is ready. Then we decorate the dish with herbs.

Tip: as a greenery, dill is best combined with fish. To prevent the fish juice from spreading during cooking, it is better to put the perch on a foil wrapped in a boat, and already on the foil cover the fish with onion, carrot and tomato marinade, as well as mayonnaise with sour cream. Serve on the same boat.

List of recipes

Perhaps you are interested in the question: "How much do you need to cook such fish?" The answer is simple: it usually takes about 15 minutes to cook in a saucepan. Many inexperienced cooks are afraid to cook perch dishes due to the poison content in the fins of the fish. How to peel a perch, cook it without harming your health and get the desired dish?

Correct cutting

You don't need to be a restaurant chef in order to clean a river bass, it is enough to follow some rules of caution.

1. First, handle the fins very carefully. They should definitely be removed.
2. It is necessary to chop off the head, cut the carcass of the river perch, clean it from the entrails, rinse it under running water and start removing the fins.
3. Carefully make longitudinal cuts along the growth of the scales. That is, along from head to tail. In this case, only skin with scales should be cut.
4. Tear off the dorsal fin of a river bass by picking it up with a knife on one side and grabbing it with your finger on the other.
5. Do the same with all the other fins.
6. Due to the presence of a cut along the back, it will be quite simple to clean the river perch - at the front of the carcass, hook the skin with a knife and tear it off with a sharp movement, getting rid of the scales.
7. Repeat the same on the other side.
8. Rinse with cool water. So you can quickly and without hassle cleanse the fish from scales and get a fillet, from which it is easy to prepare a culinary masterpiece.

Cooking perch

Cooking perch at home is not difficult at all. Perch dishes, whether it be a fish soup, perch baked in the oven, cooked in a slow cooker or simply fried in a pan, are incredibly healthy and worthy of a festive table. The red color of the fish should not be a cause for concern. This does not affect the taste of the perch in any way. After heat treatment, it becomes the usual color.

Perch can be used to prepare the first course - soup or fish soup. Below is a simple recipe for making fish soup from perch, which requires a minimum set of products.

Ear

Ingredients:

• Fish -2 pcs.;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onions - 1 pc.;
• Salt and spices.

The recipe is for a 3L pot. In advance, you should clean the fish and remove the fins.

Preparation:

1. Cut the fillet in half and cook for 10-15 minutes.
2. Chop the onion and carrots into small rings and fry a little in a pan, not bringing the onion until golden brown.
3. Peel and cut the potatoes into small cubes.
4. Remove the fillets from the water and remove the bones. The main thing is to remove the ridge and fin bones.
5. Add the potatoes to the broth and cook for about 10 minutes. Add carrots, onions and fish to the broth. Season with salt and pepper to taste, but it is better that the ear is a little spicy. Let it simmer for another 7-10 minutes. Turn off the stove and leave the ear to infuse for half an hour.

It is very important to add a lot of fish to the ear. In order for the ear to turn out rich and rich, it is better to put more fish and fewer other ingredients. Serve the fish soup hot and chilled, garnished with parsley and sour cream.

How to cook perch in the oven? River bass dishes in the oven are especially tasty when cooked in foil. There are a wide variety of recipes, but the Red-Green Snapper is the most suitable. It retains all the beneficial properties of river perch.

Ingredients:

• Fish - 2 pcs.;
• Garlic - a few cloves;
• Lemon;
• Greens (best parsley);
• Seasoning and salt.

The perch cooks quickly enough in the oven. The recipe below will take a minimum amount of time. The main thing is not to forget to remove the fins from the red perch.

Preparation:

1. Put a slice of lemon, herbs and garlic in the belly.
2. Wrap the fish in foil, each carcass separately. Preheat the oven to 200 degrees and place the baking sheet with fish for 20 minutes.

Perch baked in foil turns from red to slightly pinkish or completely loses this shade.

Perch in a slow cooker can be cooked in different modes and get different dishes. All of them have a special delicate taste. How to cook Perch in a multicooker dish?

Ingredients:

• Fish fillet - 2 pcs.;
• Garlic;
• Lemon - 1/2 pc.;
• Quail egg - 3 pcs.;
• Greens;
• Seasoning and salt to taste.

Fish in a slow cooker cooks quickly enough and this recipe is no exception.

Preparation:

1. Chop the garlic and herbs finely.
2. Sprinkle the fish with seasoning and salt inside and out.
3. Put lemon, herbs, and garlic in the belly.
4. Break a few quail eggs on top.
5. Cook for 10-15 minutes in the "Bake" mode.

That's all! The dish is ready! Bon Appetit!

Oven-baked sea bass is much healthier and tastier than fried fish.

Many housewives do not like perch because of its "thorns" and scales. To make the perches easier to clean, it is recommended to dip them into hot water for a second or two. If you have delicate hands, then in order not to get hurt, cut the fish with rubber gloves.

Perch goes well with potatoes, vegetables, rice, light salads, juicy herbs and a variety of sauces. By the way, potatoes can be served with it in almost any form: baked in slices, mashed potatoes or stewed with vegetables. Pasta, on the other hand, does not go well with fish.

If you intend to have a hearty meal at the table, do not forget to stock up on a bottle of good white wine, it will perfectly complement the taste of baked perch.

Now it's time to move on to cooking the perch itself!

Ingredients:

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

Cooking process:

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

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

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

.

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

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

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

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

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

The perch baked with cream has a more delicate taste, with mayonnaise, on the contrary, it is more piquant. Correctly selected seasonings will complement the taste of the fish dish and make it brighter. But do not add too many of them, so as not to drown out the sea bass itself. Cumin, white pepper, lemon and ginger are in 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 making a salad for a perch, place it in a flat salad bowl, cover the bottom of which with bright curly leaves of lettuce, the same green pillow of leaves can be made for a fish. You can also prepare lemon sauce with wine for fish. To do this, pour a couple of tablespoons of lemon juice, the same amount of white wine into a frying pan with a small amount of olive oil, add chopped green parsley and a few chopped capers. After adding salt, simmer over low heat for a couple of minutes.

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

Bon Appetit!

Recently I talked about how I cooked cutlets from perch caviar, the turn came to cook the perch themselves, and I will share with you a recipe for how to cook perch in the oven, and there will be two of them and both deserve attention.

Due to its low fat content, river perch is considered a dietary fish and someone might think that its meat will be dryish. In my opinion, perch meat is tender, tasty and can be cooked in different ways - boil, salt, smoke, fry, bake in the oven.

Before we start deliciously cooking river bass, let's talk about the features of this fish. The first two tips apply not only to perch, but to any other fish too.

We rarely buy river fish, since we have our own catcher in the family and, accordingly, the amount of fish is different. Of course, freshly cooked fish is the most delicious, but if there is more of it than is needed for a single preparation, then it can be frozen.

• Peeled perch must be gutted, if there is caviar, we put it aside and then you can cook cutlets from it, just fry it or add it to the ear. If instead of caviar you find milk inside the perch, do not throw it away, this is also a tasty product - they can also be fried or added to the ear.
• River perch is not only tasty fish, but also healthy. Low calorie content - 82 kcal, low fat content - 0.9 g, lack of carbohydrates and proteins - 18.5 g. per 100 gr. products make this fish attractive for dietary nutrition. But it is important to understand that if you fry it, the amount of fat will increase, carbohydrates will appear, and therefore the calorie content will increase.
• The river bass also contains a variety of useful minerals such as iron, potassium, magnesium, copper, sodium, phosphorus, zinc, iodine and others. Therefore, river perch, when used, for example, with a diet, will not only contribute to weight loss, but also supply our body with useful substances that have a good effect on the skin, on bone tissue, and normalize blood sugar.

How to cook perch in the oven

I think there were enough tips and, I hope, they will be useful to you, now let's move on directly to how to deliciously cook river perch in the oven and I want to offer you two recipes. In addition to fish, we will need sour cream - this is for one recipe, we will make a sauce from it, and we will also need foil, since we will bake river perch on foil and in foil.

Oven perch recipe with sour cream

I talked about how I cook, you can apply that recipe too, but I want to offer you another one and you will have a choice.

Ingredients:

• river perch - 3 pcs.
• sour cream - 150 gr.
• mustard - 1 tsp
• lemon - ¼ part
• sugar - 1 tsp
• seasoning for fish

How to cook:

How to cook foil-wrapped perch in the oven

If you want to make a more dietary option, then you can cook perch in the oven in foil without sour cream sauce, and such a dish will be relevant during Lent. In this case, we do not need sour cream, and the lemon will come in handy and the foil too.

1. We will cook the whole river perch. Rub the fish with salt and spices, let it sit for a while, 5 - 10 minutes.
2. Cut off enough foil so that the perch can be completely wrapped, and make as many pieces of foil as we will cook the fish, that is, we will wrap each fish separately.
3. Cut the lemon into thin slices. Put several slices of lemon on the foil, put river perch on them, put lemon slices on top of the fish.
4. Since we will cook without sauce, so that the perch does not turn out to be dry, the edges of the foil must be connected and pinched. Then the perch will be cooked in its own juice and it will turn out to be delicious too.

I told you how to cook perch in the oven, if in the first version it fries a little, then in the dietary version it is more of a steamed fish. So choose the recipe for making river bass that suits you best.

Bon Appetit!

Elena Kasatova. See you by the fireplace.

It is similar to its river namesake except for the shape of the body and predatory habits. It belongs to a different species, lives in deep salt waters and is armed not only with sharp strong teeth, but also with spiny strong fins.

At the same time, sea bass has tasty and healthy meat with few bones and very little fat. The low calorie content makes this fish a suitable component of a slimming-oriented menu, and baking in the oven maximizes the valuable nutrients it contains.

Consider the dietary recipes for cooking red sea bass in the oven, designate its dietary benefits and list the ingredients that complement this fish.

Oven baked sea bass - recipes with photos

Sea bass caught by fishing vessels is delivered to store counters mostly frozen - whole, headless and in the form of fillets. The best choice is a carcass, since the head has no culinary use, and the fillet often contains too much water frozen into it. This increases weight and degrades the quality of the pulp.

To keep the sea bass dietary after baking in the oven, it is prepared with a minimum of additives or surrounded only with low-calorie ingredients. Let's look at two sample recipes that illustrate both approaches.

Recipe one - sea ​​bass almost solo:

• carcass of sea bass (400 g);
• not too large;
• two small;
• bundle;
• salt and spices for fish;
• two tablespoons of vegetable oil (optimal -).

Preparation:

• Defrost the perch carcass, peel and cut the fins with culinary scissors, taking the necessary care not to get hurt by strong and very sharp ray bones - they are covered with a substance that causes severe irritation at the injection site. Free the abdomen from the viscera and the black film lining the cavity from the inside. Rinse cleaned fish and dry with paper towel.
• Mix vegetable oil with juice squeezed from half a lemon, as well as salt and spices. Grease the prepared carcass with this marinade on both sides.
• Peel and wash the onions, cut them into not too thin slices. Cut the remaining half of the lemon into semicircles. Coarsely chop the washed parsley.
• On a baking sheet greased with vegetable oil, lay a "pillow" of onion slices, on top of it - a sea bass carcass. Make obliquely shallow side cuts, put lemon semicircles into them. Fill the belly with chopped parsley.
• You need to bake such a perch from 30 to 40 minutes at 180 ° C.

The second recipe - sea ​​bass in a red-green company:

• two sea bass (carcasses);
• six average;
• two ;
• two medium-sized onions;
• (white part);
• greens and parsley;
• salt (including sea salt);
• ground dry spices - black and allspice, and;
• vegetable oil (preferably olive).

Preparation:

• Peel thawed perch - free from scales, prickly fins, viscera and black film that covers the belly from the inside. Wash and dry the carcasses, and then sprinkle them with a mixture of dry spices.
• Wash and peel vegetables. Cut onions and leeks into medium-thick slices, pepper into cubes, tomatoes into circles. Chop the greens.
• Place all the onion rings on the bottom of a heat-resistant baking dish, then half the vegetable slices. Place the seasoned perch on top and cover with the rest of the vegetables. Sprinkle with pepper and salt, drizzle with vegetable oil and cover with foil.
• Bake at 200 ° C for 45 minutes.

If you cook sea bass according to these approximate recipes, the calorie content of the finished dish will be 90-95 kilocalories in 100 grams.

Dietary use

Sea bass meat is rich in protein, biologically valuable macro- and microelements, omega fatty acids. At the same time, its energy equivalent is quite low - about 80 kilocalories in 100 grams. If you cook this product in a dietary way - including baking, and do not use too much high-calorie additives, the final dish, light and healthy, will fit into the target menus of those who are losing weight.

What to bake sea bass with?

Answering this question, followers of slimness diets should take into account the energy component of additional ingredients. A roast company in the oven for this fish can be:

• Vegetables - in addition to those given in the example recipe, these are low-calorie cabbage and, root and parsley, green beans,. In contrast, potatoes significantly raise the total calorie content of a dish.
• Rice, white and brown. The latter option is preferable.
• Mushrooms are most often universal, with a neutral taste.
• - also a part of batter, especially if the perch is fried before baking. Unsuitable for diet menus
• Hard cheese - it is grated and sprinkled with this sea bass shavings shortly before being cooked. As a result, the calorie content increases somewhat.
• White wine, cognac - give the sea bass extraordinary aromas and additionally soften its meat
• Nuts and seeds - grated walnuts as well.

How to deliciously cook sea bass in the oven - video

In the video, sea bass is cooked on a layer of onion rings on a baking sheet with parchment paper. In addition to onions, lemon, dry spices, salt and herbs are also involved in cooking. When baking, a foil is placed on top, which is removed shortly before cooking.

The meat of the toothed, prickly, well-nourished sea bass is a real storehouse of easily digestible protein and biologically useful substances. By itself, it has a low calorie content. When baked with dietary ingredients, the resulting meal will be a valuable ingredient in targeted weight loss diets.

How do you bake sea bass in the oven? What seasonings do you use for this? Do you use such a dish in diet menus? Share your culinary discoveries and practical experiences with us in the comments!