Line a baking sheet with food foil, place the future on it, then put it in an oven preheated to 200 degrees and bake for 30-40 minutes.
Baked river perch in foil is a separate topic of conversation, since on the Internet you can find a huge number of recipes that use this. River perch in the oven, the recipes of which differ both in ingredients and in other parameters, can be prepared by wrapping the fish in foil.
For this you will need almost the same ingredients. The only difference in how to cook river perch is wrapping the perch itself in foil. Baked river perch in foil turns out very tender, and the meat falls off the bones perfectly.
River perch baked in batter
How to deliciously cook river perch in the oven? In batter! River perch baked in the oven in this way is so good that it can be served at any holiday 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. It is necessary to rinse and dry thoroughly, 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, turning the fish periodically so that it has time to bake and acquire a characteristic golden hue.
The finished dish must be cooled and placed on a flat dish. Serve with a side dish of rice or any other cereal.
Almost any chef knows how to cook river perch deliciously, but, as you know, they don’t like to reveal their secrets. That is why most people prefer to hide some secrets, which is why their oven-baked river perch differs from original recipe and taste.
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Perch in foil in the oven - amazingly tasty, healthy dish, which is easy to prepare and quickly eaten. I know several ways to bake perch in the oven in foil quickly and easily, without wasting a lot of strength and energy. Read the article below and memorize the recipes for cooking river perch in the oven.
Perch is a very tasty and nutritious fish that has a lot of positive taste properties. The meat of this representative of aquatic fauna is very healthy, containing a huge amount of vitamins, minerals, and trace elements. It is easily absorbed by the body, therefore it is recommended as a main product of the daily diet for everyone suffering from diseases of the stomach and intestines. Perch is rich in iodine, therefore it is vital for proper operation human thyroid gland. From this fish you can prepare many delicious culinary creations, which will be an excellent base for a quiet family lunch and a stormy solemn feast. Perch in foil in the oven is an incredibly tasty, healthy dish that is easy to prepare and quickly eaten. I know several ways to bake perch in the oven in foil quickly and easily, without wasting a lot of strength and energy. Read the article below and memorize the recipes for cooking river perch in the oven.
Perch in foil with vegetables in the oven
So, let's take a closer look at how to bake perch in foil in the oven with vegetables. To achieve our goal we will need the following products:
- River perch – 1 pc. weighing 1-1.5 kg;
- Potatoes – 2 pcs.;
- Carrot – 1 pc.;
- Onion – 1 pc.;
- Butter – 50 grams;
- Lemon – 1 pc.;
- Sunflower or olive oil – 3 tbsp. spoons;
- Cheese – 200 grams;
- Salt, ground black pepper, coriander, curry.
To properly and tasty bake perch in the oven in foil, you first need to prepare it. Therefore, we clean the fish from scales, gut it, wash it thoroughly under running water, cut off the head, fins and tail. All cut off parts of the fish’s body, except for the entrails, can be put in the freezer to later cook excellent fish soup. Next, salt and pepper the peeled perch, sprinkle with ground coriander and curry. Squeeze the juice from half a lemon and pour it over our fish. Leave for 20-30 minutes so that the meat marinates and acquires a piquant, aromatic taste.
While the fish is marinating, let's prepare the vegetables for this dish. So, take the potatoes, peel them, wash them and cut them into slices. Next, peel the carrots and cut them into thin strips. Cut the onion into half rings.
Place a frying pan on the fire and pour in a few tablespoons of sunflower or olive oil. When it has warmed up well, add the onion. Lightly fry until golden brown. Remove from heat and leave to cool slightly.
Take a baking sheet and line it with foil. We place our products on it in the following sequence: first, potatoes, previously salted and peppered, then carrots on top, which also need to be salted a little to obtain a richer taste. Next, place the marinated perch on the vegetables. To make the perch baked in foil in the oven tender and soft, spread butter cut into thin slices on it. Wrap the foil, push it carefully on all sides and place the baking sheet with the contents in the oven for 30 minutes. The oven temperature should be 200-220C 0. After the required time has passed, pull out the baking sheet, unfold the foil and generously sprinkle the fish with cheese grated on a coarse grater. Place in the oven for another 10-15 minutes until a tender, golden brown crust forms. We take out our culinary masterpiece, put it on beautiful dish, decorate with lemon slices and fresh herbs. Vegetables will serve as a side dish for this dish; you can only chop up a fresh salad of cucumbers and tomatoes. There is absolutely no need to invite your family to the table; river perch in the oven in foil with vegetables will do it for you! The stunning aroma of this dish will attract absolutely everyone to the kitchen without exception.
Perch in the oven in foil - a simple, quick recipe
You can also quickly and easily cook perch in the oven in foil for a very simple recipe. Creating this dish will not require a huge expenditure of strength and energy, and will also save your time, allowing you to spend it on yourself.
So, we prepare river perch baked in the oven in foil. To implement our plan we will need the following components:
- River perch – 1 piece;
- Lemon – 1 pc.;
- Salt;
- Ground black pepper;
- Seasoning for fish dishes;
- Onion – 1 pc.
We take our river friend and clear him of scales. We cut off the head, tail, and don’t forget about the fins. Rinse thoroughly under water and dry with a kitchen towel. Then sprinkle it with salt, ground black pepper and fish seasoning. Carefully and scrupulously rub the spicy mixture into the body of the perch. Sprinkle with the juice of freshly squeezed half a lemon and leave for 10-15 minutes - let it marinate a little.
Meanwhile, peel the onion and cut into rings. We scald it with boiling water so that it becomes softer and the bitterness goes away. Season it lightly and leave. Place a sheet of foil on a baking sheet and grease with a little sunflower or olive oil. Next we put our perch. Stuff the onion and sliced lemon into the belly. You can add a couple more slices of butter, but this is individual to everyone’s taste. Wrap the foil carefully and place the baking sheet with the perch in the foil in the oven for 40-50 minutes. 
Perch baked in the oven in foil will thus turn out soft, tender, as if melting in your mouth. Lemon and onion will add a specific taste to fish meat, and spices and butter will leave a delicate aftertaste. In addition, this dish is very beneficial for our health. After all, a dish prepared in this way is a low-calorie product that does not add excess fat to the waist and hips. Perch is perfectly digestible, nourishing the human body with useful vitamins and microelements. With this processing, the dish retains a lot of useful substances that people so lack in the modern world, given our ecological situation. There is an opinion that fish contains special substances, so-called antidepressants, which help fight stress and negative emotions, having a calming effect on the body as a whole. Therefore, today almost everyone should know how to cook perch in foil! Cook with pleasure, eat healthy and live healthy!
Previously, perch was a frequent guest on our tables, but over time it was replaced by more delicious varieties of fish.
However, this is not only tasty, but also very healthy fish.
Perch can be either sea or river.
Sea bass less bony and larger than the river one.
In addition, sea bass holds the record for the content of important omega-3 acids.
Perch in the oven in foil - basic cooking principles
Cooking begins with cutting the fish. The sharp fins are cut off first, as they can seriously injure the hand. The fish is then scaled and the head and tail are removed.
You can bake perch in the oven in foil either whole or in pieces. Sometimes only fish fillets are used.
The prepared perch is rubbed with spices and left for a while so that it is saturated with their aromas.
When baked in foil, the fish turns out tender and juicy. Foil allows you to save everything useful substances and the juice that is released during the cooking process. In addition, fish is cooked in sauce, sour cream or cream in this way.
Make a boat-like shape from foil, the size of the fish, and pour a little olive oil into it.
Transverse cuts are made on the perch and a lemon slice is placed in each. You can top it with sauce, cream or sour cream. Cover the dish with foil and place in the oven for half an hour.
If you bake vegetables or mushrooms with fish, you will get a complete dish that is quite suitable even for festive table.
Recipe 1. River perch in the oven in foil
Ingredients
two kg of perch;
sunflower oil;
carrot;
salt, ground ginger, pepper, oregano;
bulb;
butter – 100 g;
a large bunch of dill.
Cooking method
1. Peel and wash the onion and carrot well. Cut vegetables into rings. Sort out the dill, rinse, dry and finely chop.
2. Now let's prepare the fish. Rinse the perches well and gut them. Cut off the fins, head and tail. Cut out the gills and remove scales. So clean each fish and rinse it again. Now we need to make sure that we get fillet on the skin. To do this, cut the rib bones on both sides and completely remove the spine. Choose small bones. Season the resulting fillet well with salt, pepper and spices. Place the fish in a deep bowl, cover with film and place in the refrigerator for half an hour.
3. Heat sunflower oil in a frying pan, add onions and carrots and fry until soft. Cut the foil into pieces the size of the fillet. Place the fillet on the foil, place the fried vegetables and a piece of butter on it. Sprinkle with finely chopped dill. Then fold the fillet in half so that the fry, dill and oil are inside. Wrap tightly in foil and place on a baking sheet. Do this with each fillet. Then place the pan with the fish in the oven for forty minutes, preheated to 180 C.
4. Place the finished perch directly in foil on a plate, garnish with herbs and serve with fresh vegetables or potato side dish.
Recipe 2. Perch in the oven in foil with a surprise
Ingredients
700 g perch;
two onions;
50 ml sunflower oil;
small young zucchini;
sea salt.
Cooking method
1. Gut fresh perches, trim off sharp fins and gills. Rinse well. If you wish, you can peel the scales, but, in principle, when finished, the skin along with the scales separates perfectly from the fillet. Sprinkle the perch with salt and fry in hot oil on both sides for four minutes on each side.
2. Peel the onions, rinse and cut into half rings. Fry the onion until golden brown. Wash the young zucchini, wipe with napkins and cut into thin rings.
3. Cut a piece of foil and place lightly fried perch in it. Place some fried onions and zucchini slices into the belly, salting them first.
4. Wrap the stuffed perch in foil and place on a baking sheet. Place it in the oven for 25 minutes, preheating it to 200 C. Remove the baked fish from the oven and transfer directly, wrapped in foil, to a serving dish. Carefully unwrap and garnish with green onions.
Recipe 3. Sea bass in the oven in foil
Ingredients
400 gram sea bass carcass;
olive oil;
lemon - half;
kitchen salt;
carrot – 1 pc.;
dried herbs - a pinch;
rosemary, parsley and dill;
onion - head;
garlic - head.
Cooking method
1. Use scissors to cut off the sharp fins from the perch carcass, remove the scales from it and gut it. Using a sharp knife, remove the black film. Wash the fish well and dry with a paper towel.
2. Separate the head of garlic into cloves, peel them, rinse them and squeeze them through a garlic press. Place the crushed garlic on a plate. To it add a mixture of dried herbs and two tablespoons of olive oil. Squeeze the juice from half a lemon into a plate, add salt and mix thoroughly.
3. Transfer the perch carcass to a plate, rub it thoroughly with salt, pour over the prepared marinade and leave to marinate for half an hour.
4. Peel the onion and chop it into rings. Peel the carrots, wash them and chop them into thin half rings.
5. Pour olive oil into a hot frying pan and fry onion rings in it until lightly browned. Place the onion on a plate.
6. Wash the frying pan after the onions, pour in fresh oil and put on fire. Lightly fry the carrots.
7. Place the perch in a frying pan and lightly fry on both sides, a couple of minutes on each side. This is done to ensure that the perch is juicy.
8. Rinse the sprigs of greenery and place them on a sheet of foil. Place the perch carcass on the greens. Place fried onion rings and carrots over the entire surface of the fish.
9. Wash the tomatoes, wipe them with a napkin and cut them into rings. Place them on top of the vegetables on the fish. We tightly connect the edges of the foil, transfer the perch to a baking sheet and put it in a preheated oven for half an hour.
Recipe 4. Oven-baked perch in foil in sour cream sauce
Ingredients
fresh perch – 900 g;
salt, spices and pepper;
fat sour cream - a glass;
fresh herbs;
garlic - five cloves;
lemon zest - two tsp;
French mustard – 10 g.
Cooking method
1. Carefully clean the scales from the perches, cut out the gills, dorsal and lower fins. Gut the fish and rinse under running water cold water. Dry each fish with paper towels and rub with a mixture of salt, pepper and spices.
2. Using a sharp knife or a fine grater, remove the zest from the lemon and place it in a deep plate. Squeeze the juice from the lemon here. Add sour cream, pepper and mustard to the plate. Mix everything well. Place the fish in the prepared sauce, mix and leave it to marinate for 20 minutes.
3. Cover a baking sheet with food foil. Place marinated perches in it. Cover the top with another sheet of foil. Place the baking sheet with the fish in the oven, preheated to 200 C, for half an hour.
Recipe 5. Oven-baked perch in foil with walnuts
Ingredients
700 g sea bass;
table salt;
250 g walnuts;
a bunch of green onions.
Cooking method
1. Cut off the lower and dorsal fins from the perch carcass. Cut off the head and tail. Cut the ridge on both sides and remove it. Remove the skin from the fillet and carefully remove the small bones with tweezers. Rinse the fillet and place on paper towel and dry it.
2. In a separate bowl, beat the egg with salt. Walnuts pour into a blender container and grind. Wash the green onions, dry and finely chop. Place nuts, flour and green onions in separate plates.
3. Dredge the perch fillet in flour, then dip it in the egg mixture. After this, roll the fish in nuts and finely chopped herbs.
4. Cover a baking sheet with foil, place the prepared fish on it and wrap it tightly in foil. Place the perch in an oven preheated to 160 C for half an hour.
Recipe 6. Perch in the oven in foil with potatoes
Ingredients
large carcass of perch;
spices for fish – 10 g;
potatoes – 300 g;
salt – 5 g;
balsamic vinegar– 25 ml;
two onions;
olive oil – 80 ml;
carrot.
Cooking method
1. Carefully clean the fish of scales, using scissors, cut off the sharp dorsal fins. Remove the lower ones as well. Gut the perch, cut out the gills and rinse the carcass well. Make long shallow cuts on it, pat the fish with napkins and sprinkle it with spices.
2. Peel the potatoes, wash the potatoes and carrots. Boil the vegetables in lightly salted water until tender.
3. Mix olive oil with vinegar. Pour over the marinade and lemon juice fish carcass and leave it to marinate for an hour.
4. Cut boiled vegetables and onions into rings.
5. Cover a baking dish with foil and grease it with oil, place potatoes in an even layer, then carrots and onion rings. Place the perch carcass on top of the vegetables and cover the top with foil. Place in an oven preheated to 200 C for 45 minutes. Shortly before the end of cooking, remove top layer foil so that the fish browns.
Recipe 7. Perch in the oven in foil with vegetables
Ingredients
one and a half kg of perch;
pepper and salt;
ten Cherry tomatoes;
fresh herbs;
half a glass of dry white wine;
butter – 70 g;
carrot;
dried basil – 15 g;
carrot;
olive oil;
bulb;
bell pepper;
five potatoes.
Cooking method
1. Clean the perch, remove the head, tail and fins. Rinse well under the tap and dry with disposable towels. Sprinkle generously with salt and pepper.
2. Peel potatoes and carrots, wash and chop into half rings. bell pepper rinse, wipe with a napkin, cut out the tail with the seeds, cut in half and crumble into thin strips. Fry the peppers and onions in hot olive oil until golden brown.
3. Cool the fried vegetables and place them in a foil-lined dish; place slices of boiled potatoes on them in an even layer. Remove the cherry tomatoes from the branch, rinse and place them whole on top of the vegetables. Place the lemon cut into slices here. Place perch on top.
4. In a separate bowl, mix wine with melted butter, add basil to the mixture and mix well. Pour sauce over fish. Cover the top with foil and place the pan in the oven for half an hour. Cook at 180 C. After this time, remove the pan, remove the top foil and place in the oven for another five minutes.
If you stuff the perch with onion half rings, the fish will turn out much more tender.
At the end of cooking, you can sprinkle the fish with lemon juice.
To give the fish a delicious crust, open the foil and place the perches in the oven for another five minutes.
Be sure to cut the fins off the perches, otherwise you may get injured.
The perch will turn out much tastier if you pre-marinate it.
Sea bass is a fairly common fish on the shelves in our stores. This sea fish has great taste, it has few bones and is very easy to prepare. Sea bass is fried, baked, boiled using a stove, oven or slow cooker. Here is one of the recipes: "".
Today we will prepare a wonderful hot second course - Sea bass baked in foil with herbs. It will certainly delight you with its wonderful spicy aroma, thanks to a set of herbs and spices, and juiciness, thanks to the use of foil.
The following ingredients are required for preparation:
- sea bass - 2 pcs.
- onion – 1 pc.
- salt – 1 pinch
- ground black pepper – 1 small pinch
- lemongrass leaves – 2 pcs.
- lime leaves – 4 pcs.
Number of servings: 2.
Cooking time: 40 minutes.
Recipe for sea bass in foil
The main “highlight” of this recipe is not even the main ingredient - sea bass, but a bouquet of herbs, herbs and spices that so wonderfully transforms the taste of usually cooked perch.
Seasonings such as onion, garlic, black and white pepper, cumin, ginger, lemon zest, lemongrass, and lime are great for sea fish.
In my recipe I used onions, lemongrass, lime and black pepper - a wonderful combination that gives amazing taste sea bass dish.
A little information: Lemongrass is an aromatic herb that grows in Thailand, Cambodia, India, and Sri Lanka. Its taste and smell can be compared to ginger and lemon.
Lemongrass and lime leaves are often used as seasoning in Thai and Indonesian cuisine. By the way, it was there that I learned about their existence and purchased them.
In cooking, these aromatic herbs are used both fresh and dried. If you don’t have lemongrass, it would be quite appropriate to use lemon zest when baking.
So, let's move on to the recipe itself.
Sea bass (already gutted and without a head) must be cleaned of scales and rinsed thoroughly under running water. We will cook it entirely.
Season each perch with a little salt and pepper. Lay on big piece foil.
Place a lemongrass leaf (or lemon zest) and part of the cut into half rings into the belly of the fish. onions. Crush the lime leaves and spread evenly over the surface of the perches on both sides.
Carefully wrap each perch in foil. It is advisable that the seam be at the top, this way all the fish juices are guaranteed to remain inside.
Place the packages with perch in the mold.
Bake for 20-25 minutes in an oven preheated to 180-200 degrees on a medium level, with heating from above and below.
Then open the edges of the foil and return to the oven for another 10 minutes.
We cook quickly and eat with pleasure!
Bon appetit!
Sea bass is a frequent visitor to festive feast. In terms of taste, juiciness and benefits, this fish can compete with any other, including elite ones: salmon, salmon and pink salmon.
Before starting cooking, you must remove the fins. They are quite sharp and can easily injure your palm. Then the head is cut off, the scales are cleaned and the entrails are gutted. Most often it is baked whole, in various sauces and marinades, but sometimes it is cut into portioned steaks.
Sea perch has much fewer bones than river perch, but you still need to be careful and extremely attentive when eating.
This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in foil, in a sleeve, or simply seasoned with spices, placed on a grill and baked as if on a grill. Whichever cooking method you choose, do not forget that sea fish cooks very quickly and you should not overcook it on the stove, otherwise you will end up with a dry, tasteless dish.
Whole sea bass baked in the oven
Baking whole fish in the oven is the most easy way preparations that can be handled not only by an inexperienced young housewife, but also by an equally distant owner.
- fish (sea bass) – 1 pc.;
- spices – 1 tsp;
- salt - a pinch;
- butter – 50 g;
- parsley – 30 g.
Preparation: 35 minutes.
Calories: 65 Kcal/100 g.
We wash the carcass under running cold water. Using special scissors, carefully cut off the tail and fins. Remove the scales with a knife. It is better to do this in a deep sink so that it does not fly in all directions. We cut open the belly of the perch and remove all the insides with one sharp movement of the hand. We thoroughly wash the abdominal cavity so that the blood drains and the fish does not taste bitter.
Rub generously inside and out with salt and spices, leave to absorb the aromas of herbs. Turn on the electric oven at 175 °C. Prepare a glass roasting pan and put a piece of butter in it.
Wash the parsley, shake it off and chop it finely. We stuff the perch inside with herbs, transfer it to a dish and set to bake for twenty minutes. Some housewives squeeze lemon juice onto the fish, but this will only make the dish drier.
Before baking, you need to make cuts on the sides corresponding to portioned pieces; it is more difficult to do this when finished - the dish will fall apart.
Red sea bass with potatoes and cheese
A delicious dish is made from red perch fillet with new potatoes and grated cheese. Just the mention of it makes you want to cook it right away.
- red sea bass fillet – 650 g;
- potato tubers – 1 kg;
- cheese – 300 g;
- dill – 1 tsp;
- homemade mayonnaise - 4 tbsp. l.;
- oil – 3 tbsp. l.;
- salt – 1 tsp;
- egg – 2 pcs.
Preparation: 75 minutes.
Calories: 73 Kcal/100 g.
You can buy red sea bass whole and cut it into beautiful fillets at home, but this will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this must be done in a trusted specialized store in order to get a quality product.
Peel young potatoes with a knife or using metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.
Place the potatoes on a baking sheet with high sides and sprinkle with vegetable oil. Place perch fillet on top. Pour in egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.
Place in a preheated electric oven to bake for fifty minutes. We immediately place the finished hot dish on plates and serve.
Read how to prepare a tasty and healthy dish - candied pumpkin.
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Appetizing shrimp soup recipes with photos and step-by-step recommendations.
How to cook delicious sea bass in foil
Baking seafood in foil is one of the most common ways to prepare it. Due to this winding, the product retains all its juice inside and at the same time turns out to be very tender.
- fish (sea bass) – 2 pcs.;
- onion – 1 pc.;
- carrot – 1 pc.;
- vegetable oil - 3 tbsp. l.;
- pepper, salt
Preparation: 40 minutes.
Calories: 59 Kcal/100 g.
Wash fresh sea bass in water, cut off the fins, clean off the scales and remove the entrails. The head can be left or cut off at the ear. Chop the onions into thick rings, carrots into bars.
Lubricate the fish well with salt inside and on the surface. Cut a long piece of foil, fold it in half and place one fish in the center. Crush with pepper. We put vegetables in the belly, pour oil on top and wrap tightly in foil so that there are no gaps.
We process the second fish using the same principle. We start the device at 180 °C. Place the pieces on a baking sheet and bake for twenty-five minutes. At the end, carefully tear the foil and let the fish brown. Make sure that all the juice does not leak out. Form something like a boat.
Transfer the finished dish to a plate and garnish with sliced lemon and red tomatoes.
Recipe for cooking fillet in sour cream
Homemade fatty sour cream is always a win-win option for marinating and pouring over any fish that is baked in the oven. This fermented milk product helps soften already tender meat.
- perch fillet – 4 pcs.;
- sour cream – 200 ml;
- parsley – 25 g;
- carrots – 2 pcs.;
- unrefined oil - 2 tbsp. l.;
- salt - a pinch.
Cooking: 55 minutes.
Calories: 92 Kcal/100 g.
Wash the finished fish fillet and dry it on a napkin.
Grease the frying pan with vegetable oil. Peel the vegetables and cut into half rings. Sprinkle the fish with special seasonings, herbs and salt and leave for ten minutes. Chop the parsley.
Turn on the electric oven at 185 °C. Place the fillets in a roasting pan tightly next to each other, and spread the prepared vegetables on top in a thick layer. Homemade sour cream Place it all at once in the center and spread it all over the dish with a spoon. This creates a vacuum for baking. Let it cook for thirty minutes. At the end, sprinkle the fish with sour cream parsley and serve with mashed potatoes or buckwheat.
You can cook perch using the same method, only marinate it not in spices and herbs, but in homemade light mustard. It will also turn out delicious.
Sea bass with vegetables in a sleeve
When baking perch with vegetables, you can experiment every time - change the ingredients. This way you won’t get bored with the dish and in the end you will find the most suitable combination of products for you.
- peas – 200 g;
- fish (sea bass) – 2 pcs.;
- onion – 2 pcs.;
- broccoli – 200 g;
- tomatoes – 2 pcs.;
- oil – 3 tbsp. l.;
- aromatic herbs for fish – 2 tsp;
- salt – 1 tsp.
Preparation: 75 minutes.
Calories: 87 Kcal/100 g.
We clean the fish, remove the entrails, cut off the fins and tail. We make a cut along the ridge and turn it inside out in one sharp movement. This way, the backbone will instantly peel off from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. Rub the resulting fillet with dried herbs: rosemary, thyme, dill. Whatever is available will do.
We are preparing vegetables. Immerse the broccoli in boiling water for one minute, remove with a slotted spoon and place on a towel. Sauté the onion for vegetable oil. Wash the tomatoes and cut into rings.
Take a deep roasting pan, put onions, broccoli, tomatoes on the bottom, pour canned peas and top it off with fish fillet. Add some salt, pour in the remaining oil and bake in a preheated electric oven for fifty-five minutes.
- The dish will turn out even tastier if the fish is pre-marinated;
- The scales will be easier to remove from the perch if you immerse it in boiling water for one minute or put it in the freezer for five minutes. Another trick: sprinkle the fish with coarse salt overnight; in the morning the plates will peel off on their own. But it is best to use a special knife for cleaning seafood;
- To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
- This sea fish turns out delicious not only when baked in the oven. The fish soup cooked on it is simply divine. The perch is immersed in boiling water and boiled for no more than ten minutes;
- If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
- Baked sea bass goes well with fluffy rice, fresh vegetable salad and fried potatoes;
- Do not defrost fish in water, it will lose all its vitamins and turn out dry. It's best to do this in the refrigerator, even if it takes longer;
- It is better to trim the tail and fins with special scissors and wearing gloves so as not to prick your fingers or palm;
- Experienced chefs prepare sea bass in white wine, in batter, with mushrooms and herbs, and rub it with a mixture of olive oil and balsamic vinegar.
