How to bake sea bass in foil in the oven: recipes and tips. Sea bass - recipes How to bake sea bass in the oven

Unlike its river relative, the sea bass is devoid of the peculiar smell of mud, characteristic of many fish, and therefore its preparation for cooking comes down to a series of standard manipulations: cleaning the scales, gutting and washing.

Among other things, the tender flesh of sea bass does not lose its softness even after baking, and is also able to be combined with a series of a wide variety of side dishes. Below we will discuss the recipes for sea bass in the oven.

How to cook whole sea bass in the oven?

Like any other fish, perch goes well with many citrus fruits. Based on a simple trio of fish, orange and lemon, you can bring to life an interesting dish rich in aroma and fresh taste.

Ingredients:

• sea ​​bass - 1 pc.;
• lemons - 2 pcs.;
• orange - 1 pc.;
• garlic cloves - 3 pcs.;
• sprigs of oregano - 5 pcs.;
• parsley sprigs - 5 pcs.

Cooking

Before you cook sea bass in the oven deliciously, you need to cut the fish, gut the contents of the abdominal cavity and rinse it. You should also clean off the scales, after which the fish is generously seasoned on the outside and inside.

Flatten the garlic cloves with the flat side of a knife. Divide citrus fruits into wedges. Fill the empty belly with slices of lemon and orange, place garlic and herbs there. Put the remaining citruses on top of the peel. Bake the fish at 200 degrees for 30 minutes, and then serve immediately.

Sea bass baked in the oven in foil

By baking sea bass in foil, you lose the opportunity to cook fish with a crispy crust, but you get perch with tender and juicy flesh, which, thanks to the foil coating, will not dry out even if you keep the fish in the oven a little longer.

Ingredients:

• sea ​​bass - 2 carcasses;
• dried garlic - 2 teaspoons;
• lemon zest - 1 teaspoon.

Cooking

You can bake whole carcasses, or you can pre-cut fillets from them. Drizzle the white fish flesh with oil and season generously with a mixture of salt and pepper, sprinkle with dried garlic and spread the citrus zest over the top. Place the fish fillet in the baking sleeve and secure the ends. Bake the fish in an oven preheated to 200 degrees for about 12-15 minutes.

Sea bass in sour cream in the oven

Like river perch, its sea counterpart can be baked, covered with a crust of sour cream. After baking, the sour cream on the surface will be slightly browned, and the fish pulp, thanks to the sauce, will retain its juiciness.

Ingredients:

• sea ​​bass - 4 carcasses;
• a handful of green cilantro, dill and basil;
• sprigs of rosemary - 8 pcs.;
• laurel leaves - 6 pcs.;
• garlic - 2 cloves;
• sour cream - 215 ml.

Cooking

Mash one of the garlic cloves with a good pinch of salt, mix the resulting puree with sour cream and chopped leaves of one of the rosemary sprigs. Prepare perch carcasses by removing scales with entrails and rinsing well. Dry and season the surface of the fish, and place the remaining rosemary sprigs, laurel and crushed garlic clove in the abdomen. After spreading the fish on a baking sheet, grease each with sour cream sauce and send to bake at 200 degrees for half an hour.

Sea bass in the oven with vegetables

Perch in foil in the oven is an amazingly tasty, healthy dish that is easy to prepare and quickly eaten. I know several ways to bake a perch in the oven in foil quickly and easily, without losing 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 the aquatic fauna is very useful, contains a huge amount of vitamins, minerals, trace elements. It is easily absorbed by the body, therefore it is recommended as the main product of the daily diet for all those suffering from diseases of the stomach and intestines. Perch is rich in iodine, which is why it is vital for the proper functioning of the human thyroid gland. Many delicious culinary creations can be prepared from this fish, which will be an excellent base for a quiet family dinner and a stormy solemn feast. Perch in foil in the oven is an amazingly tasty, healthy dish that is easy to prepare and quickly eaten. I know several ways to bake a perch in the oven in foil quickly and easily, without losing 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 need the following products:

• River perch - 1 pc. weighing 1-1.5 kg;
• Potato - 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.

In order to properly and tasty bake perch in the oven in foil, you need to prepare it first. Therefore, we clean the fish from scales, gut it, rinse it thoroughly under running water, cut off the head, fins and tail. All cut off parts of the body of the fish, except for the entrails, can be put in the freezer in order to subsequently cook an excellent fish soup. Next, salt the peeled perch, pepper, sprinkle with ground coriander and curry. Squeeze the juice from half a lemon and pour it over our fish. We leave for 20-30 minutes so that the meat marinates and acquires a piquant, aromatic taste.

While the fish is pickling, let's prepare the vegetables for this dish. So, take a potato, peel it, wash it and cut it into circles. Next, peel the carrots and cut them into thin strips. Onion cut into half rings.

We put a frying pan on the fire and pour a few tablespoons of sunflower or olive oil. When it's hot enough, add the onion. Lightly fry until golden brown. Remove from fire and leave to cool slightly.

Take a baking sheet and line it with foil. We spread our products on it in the following sequence: first, potatoes, pre-salted and peppered, carrots on top, which also need to be slightly salted to get a richer taste. Next, put the pickled perch on the vegetables. To make the perch baked in foil in the oven tender and soft, spread the butter cut into thin slices on it. We wrap the foil, push it carefully from all sides and send the baking sheet with the contents to the oven for 30 minutes. The temperature of the oven should be 200-220C 0. After the required time has elapsed, we pull out the baking sheet, unfold the foil and generously sprinkle the fish with cheese grated on a coarse grater. We put in the oven for another 10-15 minutes, until a tender, ruddy crust is formed. We take out our culinary masterpiece, put it on a beautiful dish, decorate with lemon slices and fresh herbs. Vegetables will serve as a side dish for this dish, you can only chop a fresh salad with cucumbers and tomatoes. You don’t need to call your family to the table at all, river perch in the oven in foil with vegetables will do it for you! The amazing 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 according to a very simple recipe. The creation of 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 are preparing river perch baked in the oven in foil. To implement our plan, we need the following components:

• River perch - 1 pc.;
• Lemon - 1 pc.;
• Salt;
• ground black pepper;
• Seasoning for fish dishes;
• Onion - 1 pc.

We take our river comrade and clean it from scales. We cut off the head, tail, do not forget about the fins. Rinse thoroughly under water and dry with a kitchen towel. Then sprinkle it with salt, ground black pepper and seasoning for fish. Carefully and scrupulously rub the spicy mixture into the body of the perch. Sprinkle with the juice of a freshly squeezed half of a lemon and leave for 10-15 minutes - let it marinate a little.

Meanwhile, peel the onion from the husk and cut into rings. We scald it with boiling water to make it softer, and the bitterness is gone. We add it slightly and leave it. Put a sheet of foil on a baking sheet, grease with a little sunflower or olive oil. Next, we put our perch. In the abdomen we stuff the onion and sliced ​​\u200b\u200blemon. You can put a couple more plates of butter, but this is individual to the taste of each. We wrap the foil carefully and put the baking sheet with the perch in the foil in the oven for 40-50 minutes.

Perch baked in the oven in foil, thus, will 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, the dish prepared in this way is a low-calorie product that does not add extra fat to the waist and hips. Perch is perfectly digested, nourishing the human body with useful vitamins and microelements. With such processing, the dish retains a lot of useful substances that are so lacking in the modern world, given our ecological situation. There is an opinion that fish contains special substances, the 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!

Sea bass baked in the oven is much healthier and tastier than fried fish.

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

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

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

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

Ingredients:

• sea ​​bass - 3 carcasses;
• 3-4 bulbs;
• 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 carcasses of sea bass without heads, carefully remove fins and tails. Make a longitudinal incision on the back of each of the carcasses, so the fish will cook 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

Rub the carcasses with a mixture of salt and spices. Brush the fish with half of the sauce. Mix the rest of the cream with the onions.

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

Place the dish in the preheated oven and bake until done (about 30-35 minutes). It is very important not to overcook the perch in the oven, otherwise it will turn out to be rather dry.

Baked sea fish can be served with lemon sauce and onion with cream.

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

Perch baked with cream has a more delicate taste, with mayonnaise, on the contrary, it is more piquant. Properly selected seasonings will complement the taste of the fish dish and make it brighter. But do not add too much of them, so as not to drown out the sea bass itself. Cumin, ground white pepper, lemon and ginger harmonize very well with it.

Hurry up to serve the dish hot, in this form the sea bass is very tasty and fragrant.

The dish looks more impressive surrounded by greenery. When decorating a salad for perch, place it in a flat salad bowl, cover the bottom of which with bright curly lettuce leaves, the same green cushion of leaves can be made for fish. You can also cook lemon sauce with wine for fish. To do this, in a frying pan with a little olive oil, pour a couple of tablespoons of lemon juice, the same amount of white wine, add chopped green parsley and a few chopped capers. After salting, simmer over low heat for a couple of minutes.

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

Bon appetit!

Perch is a very tender and tasty fish. Particularly appreciated by culinary specialists is sea bass, which is not so bony and contains a huge amount of omega-3. The best way to cook it, according to most gourmets, is baking. Sea bass baked in the oven is a 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 be delicious. However, the secrets of professional chefs are so simple that any housewife can master them and cope with the task perfectly.

• The most juicy dish is 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 buy fresh or frozen perch or even its fillet, your task is to choose the freshest product possible. For this perch or its fillets should be inspected. Cloudy eyes and pale scales indicate that the fish has lain 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 honesty of the seller: most likely, under the guise of a perch, he sells a cheap hake.
• Before baking, the perch must be cut, removing the insides, fins and head (they do not leave it on the perch). If you purchased an already cut carcass, then you just need to wash it under the tap and pat it dry with a towel to make it dry.

It is best to bake sea bass in foil or a fatty sauce of 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;
• onions - 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, mix the juice squeezed from half a lemon, two tablespoons of olive oil, garlic, salt and dry herbs, passed through a press. Rub the fish all over with this mixture. Leave to marinate for 20 minutes.
• While the perch is marinating, prepare the vegetables: peel the carrots and onions, cut the onions into thin half rings, carrots into halves or quarters of circles, depending on the size.
• Pour half of the remaining oil into a frying pan and fry the onion in it.
• Remove the onion, add oil and fry the carrots in it - it should become soft.
• Take the carrots out of 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. Cut off the branches with leaves with scissors or a knife - only they are needed.
• Fold the foil in half and make a "boat" out of it. Lay greens at the bottom of it, put a perch on it. Arrange carrots and onions on top.
• Wash the tomato, cut into thin circles, spread on top.
• Place the "boat" on a large sheet of foil, lift its edges and connect at the top so that there are not the slightest holes left.
• Place the "boat" with perch on a baking sheet, supporting from below so that the foil does not tear.
• Preheat the oven to 180 degrees and place a baking sheet with a "boat" in it. Bake 35 minutes.

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;
• onion - 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 the fillet, rinse and wipe with a napkin, removing excess moisture.
• Mix salt, pepper, nutmeg and rub them over the fillet pieces. After half an hour, cut the fillet into small pieces.
• Grease a deep baking dish generously with oil.
• Peel potatoes. Cut into thin slices. New potatoes bake faster, so it is better to use this one for cooking. If the potatoes are old, then cut them 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.
• Put a thin layer of potatoes in a mold, cover it with a mayonnaise net and place pieces of fish on it.
• Put onion rings on the fish, cover with the remaining mayonnaise. Lay a layer of potatoes on top, using whatever is left.
• Finely grate the cheese, beat the egg and mix the ingredients.
• Brush potatoes with egg and cheese mixture.
• Put the baking sheet with the dish in the oven, preheated to 180 degrees. You can take it out after 40 minutes.

This dish does not require a side dish, it turns out to be hearty due to the fact that the perch is cooked with potatoes. At the same time, this 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 sprigs;
• salt, black ground pepper - to taste.

Cooking method:

• If you have perch carcasses, cut them into fillets. Defrost the fillet enough. Cut the fish into fairly large pieces.
• Add salt and pepper to the sour cream, pour the perch pieces with this mixture and mix them well.
• After 15 minutes, place the perch pieces in a baking dish.
• Make cross cuts on the tomatoes, dip them in boiling water and blanch for 2 minutes. Remove, cool, immerse in cool water, clean. Cut the tomato pulp into small cubes.
• Finely chop the green onion and dill with a knife.
• Put the onions and tomatoes in the sour cream left in the bowl where the fish was marinated.
• Finely grate the cheese and stir in. Mix everything well.
• Cover the pieces of sea bass with the resulting mixture.
• Preheat the oven to 180 degrees, put the mold with the workpiece in it for 30 minutes.

The perch prepared according to this recipe is best served with a side dish of potatoes. It also goes well with rice.

Sea bass baked with vegetables

• sea ​​bass (carcasses) - 0.6 kg;
• potatoes - 0.4 kg;
• bell 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 carcasses with a napkin. Rub them with a mixture of salt and pepper.
• Place each carcass on a separate sheet of foil.
• Wash and clean vegetables. Cut the potatoes into thin slices, the pepper into rings, the tomato into circles. If the decision is made to bake perch with zucchini, then the zucchini should be cut into thin washers and lightly fried in vegetable oil.
• Place circles of zucchini and tomatoes on the perch (tomatoes should be on top). Put potatoes and peppers next to it.
• Crush the garlic with a press and mix with sour cream. Drizzle the perch with this sauce. Wrap it in foil.
• Bake at 180 degrees for half an hour, then unfold the foil.
• Finely grate the cheese and sprinkle over 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.

Perch baked in the oven is a tasty and satisfying dish. At the same time, it turns out to be light and healthy, since when baking, the beneficial substances contained in the fish are almost completely preserved.

Ingredients

Cuisine: Russian. Cooking time: 15 min. Servings: 2

Red perch is probably one of the most delicious fish dishes. It can be stewed, fried or baked in the oven.

I prefer to cook sea fish with lemon, although sour cream, butter, etc. can be used as a marinade. In my opinion, it goes best with lemon, but again, everything is individual. Let's cook!

1. Thoroughly rub the thawed fish with salt, pepper, and then pour over the lemon juice. We spread it in a baking dish, pre-greasing it with oil. Baking fish in foil is very difficult, as the skin sticks to metal paper very easily, and the fish loses its spectacular appearance. In order to be sure that the fish does not burn to the bottom of the form, you can lay the onion rings. Thus, the fish will remain intact, and the dish will get a spectacular look.

2. Put the lemon rings on top of the fish, and then send the thief to the oven for 30-40 minutes at a temperature of 200-210 degrees Celsius. By the way, paired with fish, you can also bake vegetables that require quick cooking. It can be, for example, asparagus beans, carrots, potatoes, etc.

3. The finished dish should be served hot, so the fish is more juicy. You can decorate it with herbs, such as spinach, for example.

Red perch goes well with light spring salads based on sour cream, cucumber and herbs.

OK it's all over Now!

Bon appetit and come back!

Video Red perch in the oven

An excellent video recipe that will help you better understand the process of preparing this delicious, satisfying and healthy dish.

Thank you for your attention and bon appetit!