Attracts housewives sea bass not only taste, but also pink tint, which makes any dish more visually pleasing. When frying, the shade almost completely disappears, so it is better to bake the perch in the oven. Do not get lost when baking beneficial properties and the vitamins it contains.
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:
- Large perch – 1 piece.
- Potatoes – 350-400 grams.
- Lemon juice.
- Bulbs – 2 pieces.
- Balsamic vinegar.
- Carrots – 1 piece.
How to cook:
- 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 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 remove 5-10 minutes before ready. top layer foil to make a golden brown crust.
Video recipe
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.
Preparation:
- 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 big pieces, fry in olive oil, add salt.
- 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.
- 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.
- 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:
- Defrost the fillet, drain the water, dry with a napkin or cotton wool.
- Using a blender, beat the egg and add salt. Roll the fish in flour, pour in the egg and salt.
- Grind using a blender or masher walnuts, finely chop the onion and dill, mix everything. Roll the fillet in the resulting mixture.
- 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
In sea bass large quantities contains amino acids, calcium, manganese, phosphorus, calcium, fluorine, 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.
In terms of its taste and culinary capabilities, perch is considered one of the best river fish. You can cook a lot of different things with perch. delicious dishes, however, housewives often avoid cooking this fish due to the fact that perch is difficult to clean. We will tell you about all the secrets easy to prepare various perch dishes.
Whole in the oven
Catch river perch, you can take it frozen, thaw it a little, and gut it, along with the gills.
Don't clean the scales. This will speed up the cooking of the perch in the oven. Perch with scales baked in the oven turns out juicy and is easy to peel when eating. This is how the Khanty cook perch over a fire.
Cooking perch in the oven is simple.
Using your hand with salt, rub it inside the perch, adding salt, then put the onion cut into half rings inside, pour mayonnaise on top of the onion (to taste), put the perch on a baking sheet and bake at a temperature of 180-200 degrees in the oven for 15-20 minutes.
In batter
How to cook deliciously river perch in the oven? In batter! River perch baked in the oven in this way is so good that it can be served with anyone festive table on the most significant holiday. To do this you will need:
700-900 grams of river perch fillet;
6-7 small eggs;
a couple of bunches of fresh dill and parsley;
100-150 grams of flour for batter;
5-6 tbsp. l. olive oil;
salt, pepper, spices.
River perch baked in the oven in batter is very easy to prepare. The fish fillet must be thoroughly washed and dried, then cut into small pieces. To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into a foam and gradually add them to the batter. Ideally, it should have a consistency similar to sour cream.
Roll the fish in batter, place on a baking sheet lined with food foil and place in the oven for 20-30 minutes, preheated to 170-200 degrees, periodically turning the fish so that it has time to bake and acquire a characteristic golden hue.
Caviar
You can also make a very tasty caviar dish from perch caviar:
fresh perch caviar – 500 g;
chicken egg – 2 pcs.;
wheat flour – 3 tbsp. l.;
semolina - 3 tbsp. l.;
salt;
pepper;
refined sunflower oil.- to prepare caviar soup, wash the perch caviar under cold water, just be careful, otherwise the caviar may fall apart under high pressure of water. We clean the perch caviar from the films using a sharp knife;
— transfer the perch caviar into a clean bowl, sprinkle with salt and leave in the refrigerator for 1.5 hours;
— take out the perch caviar and transfer it to a blender, in which we beat it for 30 seconds at the lowest speed;
- add perch to caviar chicken eggs, salt and pepper and beat again at minimum speed;
- pour semolina and flour into the mixture little by little and stir with a spoon - the dough should turn out a little thinner than for pancakes;
- Pour some oil into the frying pan and heat it. Place the dough into the pan with a spoon (we do everything exactly the same when we fry pancakes);
— fry perch caviar on both sides until golden brown;
— place the prepared perch caviar pancakes on a dish and serve with sour cream.
In a frying pan
To prepare this dish, you will need the following ingredients:
Perch (approximately 800-900g);
Juice of 1 lemon;
1 onion;
Long grain rice (approximately 300-350g);
Butter 80g;
Vegetable decoction (approximately 750ml);
Limetta – 2 pcs. (if you don’t have limetta, you can replace it with any citrus fruit).
Marinate the perch
To marinate perch, you first need to clean, wash and cut it. Determine the size of the pieces yourself, based on the size of the fish. When the perch is prepared, take lemon juice and sprinkle the pieces on all sides. Next, sprinkle with spices (salt, pepper), close and put in the refrigerator to steep for 20-30 minutes. Let the fish marinate, and we will make the side dish.
Cooking rice
We rinse the rice under regular running water and let it drain. Melt 2 tbsp in a saucepan. l. oils Chop the onion, choose the cutting form yourself. Sauté the onion in this oil. Then add the rice and heat it for 2 minutes, but no more, do not forget to stir. Then add vegetable broth, bring to a boil, and cook over low heat for about 30 minutes. When the rice is cooked, add salt and pepper at your discretion. We also add the lemon zest and juice, mix and the side dish is ready!
How to deliciously fry perch?
fried perch For frying, prepare the flour in a convenient plate. Pour oil into the pan, you can use vegetable or olive oil. Roll each piece of marinated perch in flour and place in a heated frying pan. Fry until crust forms on both sides. Frying time depends on the size of the pieces. It will be ready when the meat turns pale. The perch is fried, let's move on to the sauce.
Preparing the sauce
For the sauce you will need: egg yolk, the remaining half of lime juice, of course, mustard (amount at your discretion), black pepper, salt, vegetable oil, whipped cream. Mix all ingredients, add butter in small portions, and only after that cream. Mustard sauce is ready.
Serve the perch on a plate with rice, topped with lettuce and topped with sauce. You can serve the sauce separately. You can decorate the dish with lemon slices, herbs and vegetables. You can also serve fried perch with a regular salad of tomatoes and cucumbers, seasoned vegetable oil.
Cooking time for this simple but very delicious recipe about 40 minutes, plus preparing the ingredients for about 20 minutes, no more. And perch made exactly according to this recipe will surprise you with its richness of taste and ease of preparation.
Woohoo
Cut the potatoes into cubes or cubes and place in boiling water, add salt and pepper. When the water and potatoes boil again, add the fish and cook for 10-15 minutes over low heat so that the fish does not overcook. Before finishing cooking, throw 1-2 bay leaves and a few peppercorns into the pot. It is better to serve the fish soup not “hot and hot”, but to let it brew for a while (10 minutes) in a covered pot. Before serving, pour a glass of vodka into the pot.
Fish soup can be easily cooked directly on the ice of a pond. On fresh air, in the cold, and even with a glass of ear, it will seem unusually tasty. To do this, it is not necessary to make a fire, which is not at all easy, but it is better to use a portable gas stove.
If you prepare fish soup in winter, on the ice of a reservoir, you need to make sure that the potatoes you take with you do not freeze, otherwise they will be sweetish. The fish must be cleaned quickly, immediately after catching, so that it does not have time to freeze.Of course, it’s not very pleasant to bother with cleaning fish while fishing in winter, and there aren’t very many people willing to do such an activity. But those who want to sip on fresh, fragrant ears, as soon as they are drawn to the fragrant smoke, usually always, in abundance. Therefore, it is best to prepare fish soup on ice not alone, but with two or three people, having distributed responsibilities in advance. Then everything can be done quickly: one peels the potatoes, the second fish, the third takes care of the fireplace.
But the cooking of the fish soup must be entrusted to someone alone, otherwise everyone in the company will have their own advice and suggestions for the cooking recipe and the “culprit” in the case of an unsuccessful, over-salted fish soup, for example, will be impossible to find.
Fillet
Ingredients:
fresh perch fillet - 1 pc., shallots and parsley (to taste), butter - 20 g, olive oil, lemon, salt, pepper.
Step 1. Heat a frying pan and grease it with olive oil.
Step 2: Season the perch fillets with salt and pepper.
Step 3. Place the fillet in the pan, skin side down, and fry it.
Step 4: Add the butter and shallots and fry everything together until the onions turn golden.
Step 5. Place the fish on a plate, sprinkle with parsley and sprinkle with lemon juice. Serve the grouper fillets with salted French fries (or vegetables), half a lemon and tartar sauce.
Perch is predatory fish, widespread in Russian water bodies. For a fisherman, a caught perch becomes a real gift, because this predator, cooked at home, has valuable dietary properties. Preparing perch is simple, and the delicate taste of the meat will be an ideal addition to an everyday or holiday table. We offer several recipes for cooking perch in the oven.
How to choose perch for baking
Both sea and river predators are perfect for baking on a baking sheet. The only difference is that sea fish its composition is fattier, and river milk is dietary. Most recipes use one fish, placed on a baking sheet, so choose fresh, not frozen fish. Pay attention to her appearance.
Any type of predator should have a slight fishy aroma. If the smell is pungent, then this should alert you. The carcass should be moist and elastic to the touch. You should be especially careful when cutting perch, because its spines are very dangerous. Injury can lead to serious complications that sometimes leave an imprint for life, for example, a finger injured by a fin ceases to function.
How to bake perch in the oven: recipes
Perch baked in the oven on a baking sheet will not take you too much time. Strength will only be needed to properly gut the fish and free it from scales. The perch turns out to be very tender, its meat just melts in your mouth. In just 10 minutes. baking, your kitchen will be filled with the wonderful aroma of a fish dish, no matter what recipe you want to prepare.
Perch baked in foil
Cooking Black Sea perch according to this recipe will delight even true gourmets. Tender predator meat stewed on a baking sheet with white wine and a sprig of thyme is a true masterpiece of culinary art. In addition, all the products used in the recipe are easily available. So, to prepare the dish, you will need:
- 1 carcass of a sea predator;
- 1 glass (250 ml) dry white wine;
- 1 ripe tomato;
- 1 lemon;
- 15 grams of olive oil;
- 10 grams butter;
- 100 g leeks;
- two sprigs of thyme;
- salt, spices.
Preparation e:
- Add salt and seasoning to the fish, then rub with lemon juice, olive oil, and sprinkle with wine.
- Place on foil.
- Follow the same procedure with leeks.
- Place it next to the perch.
- Slice the tomato and place on foil along with pats of butter, thyme sprigs and sliced lemon wedges.
- Wrap the foil, place on a baking sheet, bake at 200 C for 15-20 minutes.
Bake the whole sea bass
The recipe for sea bass in the oven with rice and vegetables is no less tasty. The whole carcass is used, and the most common ingredients in cooking are used as a side dish: carrots and onions. Even a beginner will have enough culinary skills to execute this recipe. To prepare this dish you should purchase:
- 2 medium red snapper carcasses;
- 1 cup rice (preferably steamed);
- 1 onion;
- 1 carrot root;
- 2.5 tbsp. spoons of sour cream;
- 1.5 tbsp. l. low-fat mayonnaise;
- salt, spices, water.
Preparation:
- Clean the fish, cut into portions, wash, dry on a paper napkin.
- Peel the vegetables, cut the onion into rings, carrots into strips.
- Pour rice onto the pan, place carrots on top, then onions, sprinkle with salt, add water to cover all the ingredients.
- Mix sour cream, mayonnaise, spices, salt.
- Dip portioned fish pieces in the sauce and place on top of the side dish.
- Cover the pan with foil and place on a baking sheet in a preheated oven for 30-35 minutes.
- 5 minutes before cooking, open the dish so that the fish is covered with a golden crust.
Bake perch fillet with potatoes
You can't help but try the delicious taste of sea bass baked in mustard sauce. And if everyone’s favorite potato serves as a side dish, then you won’t be able to keep any family member away from such a dish. To cook this original recipe, you will need the following products:
- 1 fillet of greenling perch;
- 100 g plums. oils;
- one onion;
- two potatoes;
- one sweet pepper;
- 3 tbsp. dry white wine.
For the sauce:
- 3 tsp grainy mustard;
- 3 tsp raises oils;
- 2 tsp lemon juice;
- salt, pepper, ground rosemary.
Preparation:
- Thaw the fillet, wash and dry.
- To make mustard sauce, whisk all ingredients until smooth in a separate bowl.
- Cut the potatoes directly into the skins into circles, onions and peppers into half rings.
- Fry potatoes, onions, peppers on both sides until cooked.
- Place layers on foil: potatoes, vegetables, fillet, sauce, sprinkling them with salt.
- Pour wine over the dish and cover with foil.
- Place the foil on a baking sheet and put it in the oven.
- You can bake the fillet with a vegetable side dish in just 20 minutes, provided that the potatoes have been fried until tender.
River perch baked with vegetables
River perch from the oven turns out no less tasty, but less caloric. And if you bake it with vegetables, it will also be useful for people who want to maintain a slim figure, for supporters healthy eating and for diabetics. It’s a pleasure to prepare such a dish, because it doesn’t take much time: only 45 minutes. For cooking river fish, you will need:
- 2 fish fillets or steaks;
- 1 onion;
- 1 cup small cherry tomatoes;
- 1 jalapeno pepper;
- 3 cloves of garlic;
- 2 tbsp. rast. oils;
- 2 lemons;
- 1/3 cup pitted green olives;
- salt, spices.
Preparation:
- Peel the onion, cut into cubes, fry in a frying pan.
- Cut the tomatoes into halves, peppers into large rings, olives into small rings.
- Add the previously chopped garlic to the onion, after a minute - capers, jalapenos, cherry tomatoes, olives. Simmer, stirring for 3 minutes.
- Cut each fish fillet in a 40/60 ratio.
- On a baking sheet lined with parchment (baking paper), place all the fried vegetables, then the fillet and again the vegetables.
- Pour lemon juice on top, sprinkle with salt and seasonings.
- Bake the dish for 15 minutes at 220 C.
How long to bake perch in the oven
Predatory fish cooks very quickly - 15-20 minutes. It will take about 1 hour to bake it with a side dish that contains raw foods, for example, potatoes, rice, buckwheat and others. To save time, pre-cook all the ingredients involved, and then preparing your favorite dish will be a joy.
Calorie content of the prepared dish
The calorie content of your dish will depend on what kind of predator you want to bake, river or sea. If the fish is from the sea, then after cooking it will be 118 kcal/100 g, and from a fresh water body - 103 kcal/100 g, without taking into account the calorie content of the other ingredients involved in the recipe. In order to find out exactly how many kcal came out, use a table of caloric content of products with photos, which is easy to find on the Internet.
Fish dishes are in great demand. We often cook salmon, trout, mackerel and carp. But there is one fish that is unfairly forgotten. This is red snapper. This type of fish is considered one of the most beneficial for our body. This is due to the omega-3 content of perch fillets. It is these acids that easily regulate our metabolism. Perch contains substances that can treat cardiovascular and nervous system person. Red snapper fillets have a pleasant color that complements the rich red color of the fish's skin. Red snapper dishes are very original, tasty and healthy.
Ingredients To cook red snapper in the oven:
- red snapper – 1 pc.
- carrots – 1 pc.
- lemon – 1 pc.
- potatoes – 300 g
- onions – 2 pcs.
- cold pressed olive oil – 3 tbsp. l.
- salt – 1 tsp.
- balsamic vinegar - 1 tbsp. l.
- spices for fish - 2 tsp.
Cooking recipe red snapper in the oven:
The first step in preparing a dish is to prepare the vegetables. Rinse the potatoes and carrots thoroughly. Place them in slightly salted water and cook for 20 minutes. Red snapper cooks fairly quickly. To prevent vegetables from remaining raw when baking, you need to boil them first.
Red snapper has a very delicate texture. When removing scales, be extremely careful not to damage the skin of the fish or get injured by the sharp fins.
To ensure that the fish fillet is well baked, you need to make shallow cuts in the skin. Make stripes diagonally different sides. The result will be a beautiful and original drawing.
Sprinkle the fish with spices. You can use a mixture of rosemary, black, red and white pepper. This will give the perch delicate aroma and rich taste.
It is better to use coarse sea salt. Rub it over the entire surface of the fish.
Very original taste You can get perch with balsamic vinegar. It will add piquancy and slight acidity to the dish. Mix balsamic vinegar and olive oil. Pour this sauce over the perch.
Also, to marinate fish, be sure to use lemon juice. This is known to everyone and classic combination. Marinate red snapper for 1 hour.
It is best to bake fish in a special fireproof form. Pour a little olive oil into the bottom of the pan. Cut all vegetables into fairly large rings. Place potatoes as the first layer. Place carrots on it. The last layer of onions. Season all layers with salt and pepper.
Place the marinated fish on the very top of the baking dish. Preheat the oven to 200 degrees. Bake red snapper with vegetables in the oven for 40-45 minutes.
Red snapper baked in the oven is ready!
Bon appetit!
There are a great variety of ways to prepare common perch. And every cook knows how to deliciously cook this amazing fish. But not every cook likes to reveal their cooking secrets, so perch baked in the oven differs from any other recipe in its original aroma and taste.
You can bake perch either natural or wrapped in foil. Both of these methods of preparing fish are very popular among gourmets. We offer several cooking recipes using foil and without it.
Perch baked in the oven using foil
Using foil when baking gives ready-made dish unusual, most delicate taste and bright aroma. Moreover, it is quite simple and convenient way cooking.
The main rule when baking is to completely seal the product you are baking, so that no steam escapes 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, 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 (cleaned of scales, fins and tail, but with the head without gills), rinse and dry paper towel. Then rub it with salt and spices and set aside. At this time, prepare the sauce using sour cream, lime zest and juice, mustard, preferably mild French mustard, 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 remove the fish from it, pour the remainder into the belly of the perch. Lightly grease the baking sheet with vegetable oil so that the foil does not burn if the fish juice leaks out. The foil should be turned over with the shiny side inward. Carefully place the perch on the foil, wrap it in an “envelope”, carefully pinching it at the ends. Place the baking sheet with the fish in a preheated oven. Bake for about 40 minutes.
Perch in the oven “Easier than Easy”
Ingredients:
- w 2 perch carcasses with head
- w 5 cloves of garlic;
- w 1 packet of fish spices;
- w fresh herbs 1 bunch;
- w half a lime;
- w spices to taste.
Cooking technology:
Finely chop the parsley and dill, cut the garlic cloves lengthwise into slices. Rub the fish carcasses outside and inside with fish spices. Cut the fish on both sides and insert the garlic into these cuts. Place half a lime wedge, herbs and garlic in the belly of the perch. Place 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 at both ends. Place the baking sheet with the fish in a preheated oven for 20 minutes. Then we take the fish out of the oven, unwrap the foil and place 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 to retain the juice. Decorate the dish with vegetables.
Perch baked in the oven without foil
Many housewives believe that baking fish in the oven without foil means ruining it, since it dries out during cooking and becomes not very tasty. This is partly true. But you can diversify this method of preparing perch a little and make the dish juicy, tasty and aromatic.
Perch in the oven with 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:
Preparing this dish requires “decapitating” the perch and freeing it of its fins, scales and tail. Finely chop the onion and carrots and fry in vegetable oil. Then add tomato paste and fry again. Mix sour cream with mayonnaise, garlic and pepper squeezed through a press. We make two cuts in the fish on each side. We put onions, carrots and tomatoes into these holes, pour mayonnaise and sour cream sauce on top. The last layer is also made from onions and carrots. Place the perch on a baking sheet greased with vegetable oil and place in a preheated oven until the fish is cooked. Then we decorate the dish with herbs.
Tip: Dill goes best with fish as a herb. To prevent the fish juice from spreading during cooking, it is better to place the perch on foil, wrapped in a boat, and already on the foil cover the fish with a marinade of onions, carrots and tomatoes, as well as mayonnaise with sour cream. Serve on the same boat.
