What dietary food can be prepared from sea bass. Sea bass - cooking recipes. Bacon-wrapped perch rolls

For any “continental” fisherman, well, who fishes in rivers like the Dnieper, perch is a prickly, striped and malicious monster, and clad in real armor made of small scales, which can only be cleaned by a court verdict. The swearing “so that you catch perches” sounds, if you know what it’s about, worse than “that you didn’t see the bite.”

Sea bass - sea bass (Sebastes), although also fish, are called perches more out of habit, because their body shape is similar to river minke whales. But in terms of anatomy and external characteristics, sea perches are so different from river perches that they even belong to different orders and families of fish. Sea bass are often quite dangerous sea creatures due to their sharp and sometimes poisonous fin spines. But peeling the scales of sea bass is very easy.

About a hundred species of sea bass live throughout the world - from cold waters to the equator. The size and weight of perch vary, a lot of them are caught, and you can buy them almost anywhere, frozen.

For us, the most popular sea bass is Sebastes pinniger, the so-called orange (canary) grouper. Also called - Canary (Orange) Rockfish. It is the carcasses of such perch that are most often sold in stores.

The meat of this perch is very tasty, suitable for almost any type of culinary processing: boiling, frying, stewing, smoking, etc. Sea bass in the oven goes well with almost any side dish. The most important thing is to clean the carcasses carefully, because... The fins of perches are very spiny.

and gut it. If the perch has a head, cut off the head and throw it away. Carefully remove the black film that covers the internal cavity of the sea bass.

Very tasty - sea bass baked in the oven. Try it with vegetables, potatoes, lemon, herbs.

In cooking, the brightly colored perch fish is highly valued. Perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot smoked beryx is especially popular. And we invite you to try preparing a holiday dish using this photo recipe - sea bass baked in foil in the oven, with lemon and parsley.

• Beriks sea bass – 2 fish with a total weight of 700 g;
• lemon – 1 pc.;
• fresh parsley - a few sprigs;
• vegetable oil – 2 tbsp. l.;
• butter – 50 g;
• ground black pepper;
• salt.

As a rule, perch goes on sale without a head. Therefore, all that remains is to gut the fish and clean it of scales. Then wash and cut off the dorsal fins of each fish.

Using a thin, sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Pepper and salt the fish outside and inside.

Wash the lemon thoroughly and cut into very thin slices (1.5-2 millimeters). Then cut each circle in half.

Wash the parsley and dry. Place a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Place the fish on food foil. Moreover, place each perch on its side, on a separate sheet of foil. Grease the top of the fish with vegetable oil.

Wrap the foil tightly into envelopes. Preheat the oven to 200°C. Sea bass is baked in the oven for approximately 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, being careful not to get burned by the steam. This must be done so that the perch acquires a pleasant golden color.

Then free the fish completely from the foil and transfer it to a large dish.

Insert half rings of lemon into the slits on the fish. The rest of the dish can be decorated using your imagination, for example, with tomato slices and herbs.

Fried, boiled or baked potatoes can be served as a side dish.

Recipe 2: sea bass in the oven (step-by-step photos)

Delicious, fresh, aromatic, unusual sea bass baked in foil will take first place in your cookbook and you will delight your household with a delicious fish dinner every week!

• Sea bass 400 g.
• Lemon ½ part
• Carrot 1 pc.
• Tomato 1 pc.
• Onions 1 pc.
• Garlic 1 head
• Dill, parsley, rosemary to taste
• Mixture of dried herbs to taste
• Salt to taste
• Olive oil to taste

Clean the fish carcasses, remove the fins and entrails, wash and dry the fish meat with a paper towel.

Place grated garlic in a plate, mix it with dried herbs, pour in olive oil, lemon juice, salt, stir everything again.

Place the prepared carcasses into a container, rub with the resulting mixture, and let the fish marinate for half an hour.

Peel the onion skins and cut the onion into rings.

Cut the carrots into circles, and then cut each circle in half.

Heat a frying pan with olive oil, fry the onion rings, then transfer them to a plate.

Pour more olive oil into the same frying pan and fry the carrot slices.

Now brown the fish product a little.

Take foil, put dill stems, rosemary, parsley on it, put perch on top, then place onion rings and carrot slices.

Decorate the dish with tomato rings, connect the edges of the foil, and bake the dish in the oven for half an hour. That's all, soon the sea bass baked in foil is ready!

Recipe 3: red sea bass in the oven with lemon

Red sea bass is a tasty and healthy fish. It, like mackerel, has few bones, is moderately fatty and is well suited for baking.

There are many recipes for sea bass in the oven, the simplest is baked sea bass in foil with lemon.

• 1 red sea bass;
• 1/3 teaspoon salt;
• A pinch of black pepper;
• 2 lemon slices.

Defrost the fish at room temperature. Sea bass have very sharp fins, so trim them before cleaning them to avoid cutting your hands. Then remove scales and rinse.

Rub with a mixture of salt and pepper. Insert the lemon slice halves into the slits and wrap the fish in foil.

Bake the sea bass in the oven at 200C for 30 minutes, then carefully unfold the foil and cook for another 5-7 minutes until the fish is browned.

Baked sea bass goes well with a side dish of potatoes or vegetable salad.

Recipe 4: how to cook sea bass in the oven

Sea bass is a very tasty fish in all its forms. Well, here’s my simple recipe for baked perch in foil.

• sea ​​bass - 2 pcs;
• salt - to taste;
• ground black pepper - to taste;
• lemon juice - to taste

Perch is usually sold without a head. Wash two sea bass carcasses and clean them of scales and inner black film, trim the fins and tail with scissors.

Using a sharp knife, make several transverse cuts on both sides of the carcasses (to the bone)

Rub the perch with salt and pepper and pour in lemon juice (you can simply squeeze it out of the lemon), trying to get it into the cuts too. Place the carcasses on foil.

Seal the carcasses tightly with foil. You can leave the fish like this for a while to marinate, or you don’t have to wait.

Place the foil “ball” on a baking sheet and place in an oven preheated to 180 degrees for 25-30 minutes. Now the sea bass is ready. Tasty, tender and healthy.

Recipe 5: Oven potatoes with sea bass and mushrooms

Fish baked in the oven with potatoes, onions and mushrooms, sour cream and spices.

• Sea bass
• Potatoes - 7 pcs.
• Onion - 1 pc.
• Champignons - 8 pcs.
• Sour cream - 3 tbsp. spoons
• Salt - 1 teaspoon
• Soy sauce - 1 tbsp. spoon
• Seasonings - 1.5 teaspoons (to taste)
• Sunflower oil - 1-1.5 tbsp. spoons

Peel the potatoes, wash and cut into slices.

Peel the onion and cut into half rings. Combine onions and potatoes.

Add sour cream (2 tablespoons). Mix.

Salt and add soy sauce.

Add seasonings (1 teaspoon).

Cover the pan with foil. Add potatoes and onions. Flatten.

Cut the champignons into slices.

Place champignons on top of potatoes.

Clean the perch and remove the skin. Cut into portions.

Place the fish pieces on top of the potatoes. Add salt.

Sprinkle with seasoning and brush with remaining sour cream.

Drizzle sunflower oil on top.

Cover with foil. Bake in the oven for 40 minutes at 180 degrees.

Bon appetit!

Recipe 6: sea bass in sour cream in the oven (step by step)

Sea bass baked in sour cream can be prepared for a holiday table or served for a family dinner. The only difficulty in cooking fish in the oven is that you will have to choose the right time so that the fish is cooked and not overcooked. Thanks to sour cream sauce, sea bass turns out even more juicy and soft, so this dish can even be given to children.

If you have never cooked this wonderful fish, then the photo of preparing perch baked in the oven will help you do it without much effort. The only thing you will have to take care of is to clean the fish well so that the finished dish does not contain small bones that can spoil the impression of the treat you have prepared.

• Sea bass - 4-5 pieces
• Carrots - 1 pc.
• Sour cream – 200 gr
• Water - 2 glasses
• Green or onion - 1 pc.
• Lemon - optional
• Vegetable oil - 50 g
• Salt and pepper - to taste
• Dill and parsley - 1 bunch

You can prepare a tasty, satisfying and healthy fish lunch within one hour. To make sea bass in sour cream cook faster, remove the frozen fish from the freezer in advance - about two to three hours. Fresh fish can be cooked immediately.

Sea bass is a very delicate fish, which does not have many bones, but very spiny fins. Therefore, to ensure that perch cooked in the oven in sour cream is also safe, cut off the fins with a sharp knife or special scissors. You should also very carefully remove all small seeds.

We cut the washed and prepared fish into portions - 3-4 centimeters, if the fish is not large, you can cook it whole. To do this, carefully separate the fillet and place it in a deep bowl.

It is best to mix salt and pepper and salt the fillet pieces with the resulting mixture.

Mix the fish well and, if desired, sprinkle with juice from half a lemon.

We cut the carrots into thin rings or strips, but you can also use a regular coarse grater.

Cut the onions into thin rings, cut the green onions into small pieces.

Lightly fry the onion and seaweed in a small amount of vegetable oil; this will give the perch baked in sour cream a delicate fried flavor.

Place the fried vegetables on a baking sheet in which the fish will be baked.

Lightly fry the sea bass fillet pieces until a tender golden brown crust forms. If you want the sauce to be thicker, roll the fish in flour before frying.

Dilute a few tablespoons of sour cream with water to obtain a mixture similar to jelly. Don't forget to add salt and pepper.

Place the fried fish on top of the vegetables on a baking sheet and pour in sour cream water.

Place the baking sheet in the preheated oven and bake for about 30 minutes. Checking the readiness of the perch is very simple - the fish should become soft. Transfer the pieces of fillet in sour cream to a convenient plate.

Finely chop the dill and parsley and sprinkle on top. Sea bass stewed in sour cream can be served as a separate dish or a great appetizer, so don’t be discouraged if there are a few pieces of fish left over.

Recipe 7: sea bass in the oven with vegetables (with photo)

• Sea bass (medium, total weight 850 g) - 2 pcs.
• Onions (medium, approximately 600 g) - 6 pcs.
• Tomato (medium, approximately 800 g) - 6 pcs.
• Lemon - ½ piece
• Garlic - 3 teeth.
• Black pepper - ½ tsp.
• Salt - 1 tsp.
• Olive oil - 50 ml
• Saffron

I took two perches with a total weight of approximately 850 grams. I washed it and removed the internal films. There is no point in cleaning the scales; they will dissolve during cooking. I cut some of the onion into rings and placed it on the bottom of the dish (I have an oblong glass dish, which I keep specifically for baking fish). I placed the fish on the bow.

Slicing tomatoes...

And the second part of the onion into quarters.

Finely chop the garlic, put it in a cup along with salt and pepper, squeeze out the juice from half a lemon and pour in 50 ml of olive oil.

Mixed all this thoroughly.

Pour boiling water over the saffron and let it brew for 10 minutes.

Cover the fish tightly with onion quarters and tomato, cut side up.

I poured it with saffron infusion, and then with a mixture of garlic, lemon juice and oil.

I put the mold in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. This long period of time is needed for new flavors to develop and for all our ingredients to become enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You don’t have to worry, the fish won’t dry out, and this will only benefit the onions and tomatoes.

This is how beautiful it turned out. Bon appetit!

Recipe 8, step by step: whole sea bass in the oven

• Sea bass 3 pcs
• Lemon 1.5 pcs
• Olive oil 3 tbsp. l
• Salt to taste
• Ground black pepper to taste

Preheat the oven to 180 degrees. Wash and dry the fish, cleaned and without heads. Rub salt and pepper outside and inside. Place the fish in a heatproof dish.

Cut the lemon into thin slices. Place some of the slices inside the fish, and some on top. Drizzle with olive oil.

Bake for 30 minutes. Bon appetit!

Recipe 9: Sea bass baked in the oven

Sea bass is a very popular fish in the cuisine of almost all countries of the world. This is not only tasty, but also very healthy fish, containing a lot of vitamins. Today is my holiday, my husband’s birthday. We will be celebrating in a narrow family circle, so I decided to prepare something unusual. I will share with you how to cook sea bass in the oven. Run after the fish, we're starting!

• 2 pcs Sea bass
• 3 pcs Tomato
• 2 pcs Garlic cloves
• 2 pcs. Bow
• 2 pinch of spices: salt, allspice, ginger, nutmeg, coriander seeds.
• 1 tbsp. spoon.Flour
• 1 piece Lemon
• 1 100 gr. glass white wine

I had sea bass, so in the evening I took it out of the freezer to defrost it. Do not defrost fish outdoors. Place it on the top shelf of the refrigerator, the fish will defrost overnight...

In the morning, the perches need to be cleaned and their fins trimmed; I warn you right away that this will not be easy, but try your best. Cut off the head of the fish and wash the carcass thoroughly.

Now we need to grind sea salt (or any kind), a few black peppercorns, allspice, coriander hay, nutmeg and ginger. This can be done in a mortar. We will need about a teaspoon of spice mixture.

Gently rub the carcasses with spices, place them in a deep container, add a couple of bay leaves, sprinkle everything with lemon juice and pour wine. Let marinate for 1 hour, then turn the fish over and leave for another 1 hour.

Let's do the vegetables. Cut the onion into rings and fry in olive oil until golden brown. Transfer to a separate bowl.

We scald the tomatoes with boiling water, remove the skin from them, and cut them into very thin slices. Finely chop the dill and parsley.

Now take the fish out of the marinade (do not pour out the marinade), dry it with a paper towel, bread it in flour and fry on both sides in olive oil until golden brown. over very high heat. Then turn down the heat and fry the fish on both sides for about 5 minutes.

Divide the vegetables in half, grease a baking dish with olive oil, lay out half the cooked tomatoes and sprinkle with herbs and grated garlic, then add half the fried onion and bay leaf from the marinade, and place the carcasses on top.

Place the remaining onions, herbs, and tomatoes on the fish. Pour half a glass of marinade over the fish.

Bake the fish in a preheated oven at 240 degrees. Mandatory every 5 - 7 minutes. water it with juice so that the top tomatoes and the fish itself do not dry out.

Serve the sea bass in a plate, put the vegetables on top and pour over the marinade that remains after baking.

Recipe 10: sea bass with vegetables and herbs

This fish is very tasty; it can be prepared according to universal recipes that are suitable for river perch, bream or crucian carp. A distinctive feature of sea bass is its color - fresh fish has a reddish tint. The baked version will undoubtedly be appreciated by you. Read on for details.

• Sea bass 1 piece (500 g)
• Bell pepper 1 piece
• Potatoes 2–3 pcs.
• Onion 1 piece
• Carrot 1 piece
• Tomato 2 pcs
• Vinegar (grape) 2 tbsp. spoons
• Olives 10 pcs (for decoration)
• Vegetable oil 3 tbsp. spoons
• Greens 2 tbsp. spoons (parsley and basil)
• Salt to taste
• Pepper to taste
• Dry ginger to taste

The perch must be chilled when preparing the dish. It is better to defrost at room temperature. Clean the fish from scales: to do this, take the tail with one hand and scrape the knife towards the head with the other. If you don’t do this often and the scales fly away, try doing the same in a plastic bag. Cut off the head and gut the insides. Rinse the cut fish in water, be sure to remove the black film inside to avoid bitterness. Rub clean sea bass with salt, ground black pepper and herbs inside and out. Leave in this state for 30 minutes.

Wash and peel the vegetables. Cut potatoes, carrots and sweet peppers into small cubes. Tomato - not too thin half rings or slices. Cut the onion into thin rings. It needs to be marinated; to do this, put it in a bowl, pour vinegar over it and add salt. In this state, set aside while the fish is salted. The fish bakes very quickly, but the vegetables may remain raw; to prevent this from happening, they must be baked first. The easiest way to do this is in the microwave. To do this, turn it on at a power of 750-800 W and bake the potatoes, carrots and peppers for 10-15 minutes until fully cooked.

Take a baking sheet or ovenproof dish. Be sure to lubricate with oil. First, lay out the fish, then around the potatoes, carrots, onions (without excess liquid) and peppers. Sprinkle everything with herbs.

Place the tomato on top of the dish so that it covers the entire space around the perch. Important: as a final touch, you need to pour a small amount of olive oil on top of everything, so that the dish does not burn later. Pour 100 ml of hot water into the dish and place in an oven preheated to 220 degrees. Baking time varies from 45 minutes to 1 hour.

Decorate the finished dish with olives and sprigs of fresh herbs. You can serve it in the same dish in which the crucian carp was baked. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Red sea bass is a tasty, healthy fish. It is not as bony as river fish, and is also much more tender and juicy. It is best to bake sea bass in the oven rather than fry it. Thanks to this, the fish will retain all its beneficial properties. There are different recipes for baked sea bass. If you use one of them, you will get a wonderful dish that will look amazing both on the holiday table and in the photo.

How to select and prepare fish for baking

In a store or market, look for bright red perch carcasses. Lift up the scales and you will see white skin underneath. The fish should have bright fins and gills. Do not take perch with cloudy eyes and grayish gills, this is a sign that it is stale. If you buy fillets or headless carcasses, then study the color of the meat. A good fillet is white with a pinkish tint. If it is yellowish, then this is most likely an ordinary hake. Frozen fish should be flat, without a thick layer of ice.

Before cooking sea bass, defrost and clean it. The scales are easily removed. Cut off the fins and tail with scissors. If there is a head, then it must be removed. The perch must be thoroughly cleaned of entrails and black film. When everything is ready, rinse the fish under the tap and dry. Based on what exactly you want to cook, start baking immediately or pre-marinate.

Recipes for sea bass baked in the oven

You can cook fish in a regular oven, in a slow cooker, or even on the grill. Sea bass dishes taste simply delicious, and many vitamins and nutrients are retained. Fish and vegetables are ideally combined, and different sauces will add unexpected shades to the taste. You should definitely know several original and simple recipes for preparing fish dishes.

How to Cook Whole Red Snapper

Ingredients:

• red sea bass – 4 pieces, approximately 350 grams each;
• lemon – 2 pcs.;
• vegetable oil - 4 tbsp. l.;
• parsley - a bunch;
• sweet cream butter – 100 g;
• salt, ground black pepper.

Step-by-step instruction:

1. Prepare the carcasses, clean them. If there are heads, cut them off.
2. Take a sharp knife and make transverse, not too deep cuts on all sides of the fish every couple of centimeters.
3. Rub the carcasses with salt and pepper outside and inside.
4. Wash the lemons. Cut them into thin semicircles.
5. Wash the parsley and dry. Place a sprig of herbs, a couple of lemon slices and about 25 grams of butter in the belly of each fish.
6. Place the carcasses on 4 separate sheets of foil and cover with vegetable oil.
7. Wrap the fish in thick foil envelopes.
8. Place the dish in an oven preheated to 200 degrees for half an hour.
9. A few minutes before complete readiness, tear the foil so that a golden crust forms on the carcasses.
10. Serve the fish on a large platter with a lemon slice inserted into each cut. Remove the foil completely.

How to bake deliciously with vegetables in your sleeve

Ingredients:

• sea ​​bass – 1 kg;
• cherry tomatoes – 10 pcs.;
• dry wine (white) – 100 ml;
• dry basil - a pinch;
• butter – 50 g;
• potatoes – 3 large;
• bell pepper – 1 large;
• Yalta onion - half a head;
• carrots – 1 medium;
• lemon – 1 pc.;
• parsley;
• black pepper, salt, vegetable oil.

1. Cut the fish into pieces about 4 cm thick. Rub with salt and pepper.
2. Boil the potatoes and carrots in salted water until half cooked, cut into large pieces.
3. Peel the onion. Cut it into half rings and the bell pepper into strips. Fry these vegetables.
4. Place a layer of roasted vegetables, tomatoes, parsley, and fish in the sleeve. Cut the lemon into large pieces and add to the rest of the ingredients.
5. Put butter in the sleeve, sprinkle everything with basil, pour wine over it. Tie and pierce the top in several places.
6. Bake in the oven at 180 degrees for about half an hour.
7. Cut the sleeve 5 minutes before cooking so that the dish is covered with an appetizing golden crust.

Perch fillet baked with sour cream in foil

• sea ​​bass – 4 pcs.;
• potatoes – 8 pcs.;
• bell pepper – 2 pcs.;
• tomato – 2 large;
• grated cheese – 300 g;
• sour cream – 300 g;
• garlic – 4 cloves;
• bay leaf, pepper, salt, herbs.

Cooking process:

1. Peel the potatoes and cut into thin slices. Remove the seeds from the bell pepper. Cut into rings. Chop the tomato and herbs and grate the cheese.
2. Clean the fish, wash it, rub it with spices, and place the carcasses on separate pieces of foil. Distribute tomatoes, herbs and cheese on top. Place potatoes and sweet peppers around.
3. Add a clove of garlic and three tablespoons of sour cream for each serving. Salt, pepper, wrap in foil.
4. Perch in sour cream is baked for about 40 minutes at 180 degrees.

How to cook in garlic cream sauce

Components:

• sea ​​bass – 4 pcs.;
• cream – 300 ml (10-15% fat);
• basil – 15 leaves;
• garlic – 2-3 heads;
• salt, ground white pepper, vegetable oil.

Cooking steps:

1. Perch baked in the oven with garlic and cream turns out tender and piquant. It's easy to prepare.
2. Take the garlic cloves, without peeling them, bake them in the oven at 220 degrees for a quarter of an hour. Cool, remove the skin and mash with a fork.
3. Finely chop the basil and mix it with garlic. Add cream, white pepper, salt.
4. Clean the fish, cut off the heads if necessary. Wash the carcasses and dry with paper towels.
5. Heat a frying pan, pour a little vegetable oil. Fry them on both sides for a couple of minutes, lightly salt them.
6. Preheat the oven (up to 180 degrees). Place the carcasses into a baking dish and pour the sauce over them. Cook the dish for approximately 20-30 minutes.

On the eve of summer, more than ever, you want to reconsider your diet, giving preference to low-calorie and healthy dishes. Red sea bass, the recipes for which we will consider in detail today, completely meets all the stated dietary requirements. The meat of this sea dweller hides real treasure troves of useful elements. Just 200 grams of this fish contain the daily dose of amino acids we need.

And this is not counting proteins, protein, a rich vitamin-mineral complex and such healthy fish oil. At the same time, the meat of red perch has a tender and juicy consistency.

It has an excellent, rich fishy taste, but at the same time there is no unpleasant fishy smell, and there are no small bones, which significantly expands the gastronomic possibilities of this seafood. Dishes with sea bass are incredibly tasty, and the recipes are inexhaustible, and it’s easy to get lost in this vast selection.

We decided to simplify the task and selected the most interesting options for delicious dishes for any meal.

Sea red snapper in a pot

What could be better than recipes for dishes simmered in the oven in ceramic vessels? We can talk about the benefits of “pot” food for hours.

However, in addition to saving the maximum useful inclusions in products, this method of heat treatment also allows you to prepare red sea bass fillet incredibly tasty, preserving its natural aroma and enhancing it with additional components.

Ingredients

• Red snapper – 4 carcasses;
• Fresh tomatoes – 2 pcs.;
• Carrots – 1 root vegetable;
• Onion – 1 pc.;
• Bulgarian pepper – 1 pc.;
• Potatoes – 4 tubers;
• Garlic cloves – 4 pcs.;
• Tomato paste - 1 tbsp;
• Fresh cilantro – ½ bunch;
• Fresh parsley – ½ bunch;
• Lemon - ½ fruit;
• Nutmeg powder – 1 pinch;
• Ground dried ginger – 1 pinch;
• Dried paprika powder – 1 tbsp;
• Salt - to taste;
• Olive fruit oil – 2 tbsp.

Preparation

1. Perch carcasses must be cleaned, gutted and filleted, removing all the bones. And for the marinade we will prepare the following composition.
2. Place parsley and cilantro in a blender bowl, squeeze in the juice of ½ lemon, add tomato paste and olive oil (1 tbsp), and also anoint with all the spices and salt to taste. After this, grind everything into a homogeneous mass, in which we marinate the fish fillet cut into slices.
3. While the perch is soaking in the aromatic mixture, prepare the vegetables. Chop the onion into rings, carrots and tomatoes into circles, potatoes and peppers into strips.
4. Now you can place the ingredients in the pot in layers. First pour 1 tbsp. olive oil, onto which we place carrots, then onions, then potatoes, fish and tomatoes, and finish everything off with pepper slices.
5. Then fill the ceramic container halfway with water, close the lid and put it in the oven for 50 minutes at a temperature of 220 o C.

Potato and fish gnocchi

Ingredients

• - 3-4 tubers + -
• - 2 pcs. + -
• — 150 g + -
• — 250 g + -
• — a pinch in both the dough and the filling + -
• Sea bass fillet— 200 g + -
• Cottage cheese - + -
• — 100 g + -

Preparation

Redfish recipes are popular all over the world. For example, in sunny Italy there is one very common dish made from flour and potatoes - gnocchi, which is often prepared with minced fish filling. And preparing Italian dumplings is quite simple.

Gnocchi dough

First you need to knead the potato dough.

• To do this, peel the boiled potatoes “in their jackets” and grate them on a fine grater.
• Then add to it 1 chicken egg, wheat flour, passed twice through a sieve, as well as 150 g of finely grated cheese and a pinch of salt.

The result is a tough but elastic mass, which should be placed in the refrigerator for half an hour.

Filling

In the meantime, prepare the filling.

• Boiled sea bass fillet, curd cheese, 100 g of grated hard cheese, 1 chicken egg and a pinch of salt, mix in a blender until creamy.

All that remains is to make the gnocchi themselves.

From the dough we separate small lumps the size of a walnut, from which we make small flat cakes. To speed up the modeling, we make a rope of dough and cut it into portions.

Place the filling into the resulting pancakes, pinch the edges of the dough at the top and roll into an even ball. This is how we prepare gnocchi from all the dough and minced meat.

Boil Italian dumplings with filling in boiling salted water in small batches for 3-5 minutes. This delicious delicacy should be served with butter and fresh herbs.

This dish is very tasty and unusual. Surprise your friends with it

Fish in garlic breading

Almost every recipe for preparing sea red snapper is unique, because this fish is so versatile that any dish made from it turns out delicious. Likewise, garlic fish will be a very interesting treat at any feast.

Ingredients

• Sea bass fillet – 0.9 kg;
• Soy sauce – ¼ tbsp.;
• Garlic cloves – 3-4 pcs.;
• Breadcrumbs – ½ cup;
• Onion – 1 pc.;
• Bay leaf – 2 leaves;
• Black peppercorns – 6 pcs.;
• Olive oil – 3 tbsp;
• Salt – 1 tsp;
• Vinegar 6% - ½ cup.

Preparation

1. First you need to deal with the fish. If whole perch carcasses are used, then try to remove the fillets from them in large layers, after which the meat should be rinsed and blotted with a paper towel.
2. Then the pieces need to be cut into portions of 10x5 cm and rubbed with soy sauce.
3. While the fish is salting in the sauce, prepare a marinade for it. To do this, peeled onions must be chopped into half rings and placed in boiling water, where we also add salt, pepper and bay leaf.
4. After 5 minutes, remove the saucepan from the heat, pour vinegar into the liquid and put the fish in it, then simmer the perch over low heat under the lid for 20 minutes.
5. Meanwhile, heat the olive oil in another frying pan and fry the finely chopped garlic in it for literally 1 minute. After this, pour breadcrumbs into a container and fry them until golden.
6. After 20 minutes, when the fish meat is ready, roll each piece of fillet in garlic breading and place on a serving plate.

An excellent side dish would be fresh sliced ​​vegetables or steamed pink rice with butter.

Warm days are just around the corner, but the time has not yet come for barbecue picnics. However, this is absolutely no reason to put this matter off for a long time. You can cook on skewers at home and it doesn’t have to be meat. How about sea bass kebab?

Ingredients

• Red snapper meat – 0.4 kg;
• Lemon juice – 1 tbsp;
• Dill greens – ½ bunch;
• Ham slices – 60 g;
• Soy sauce – 1 tbsp;
• Olive oil – 2.5 tbsp;
• Bulgarian pepper – 1 pc.;
• Onion – 1 head;
• Premium wheat flour -2.5 tbsp;
• Salt - to taste;
• Powdered black pepper – 1/3 tsp.

Cooking method

Cooking kebabs at home is not at all difficult, the main thing is to get bamboo skewers in advance and properly marinate the fish.

1. First, cut the perch fillet into 4x4 cm pieces, after which they need to be marinated in a mixture of lemon juice, soy sauce and finely chopped herbs.
2. In the meantime, prepare the remaining ingredients of the dish. Ham slices must be cut into wide strips. Chop the onion and bell pepper into slices.
3. We will form the kebab like this: wrap the fish slices in pieces of ham and string them onto a bamboo skewer, alternating with onion and pepper slices, but so that the beginning and end of 1 serving of kebab falls on the fish and ham pieces.
4. After this, sprinkle the kebabs with a mixture of flour, pepper and salt and fry in a frying pan in oil under a closed lid for 3-5 minutes.

You can serve the dish directly on chopsticks, sprinkled with sesame seeds along with fresh vegetables.

The originality of this fish is confirmed by centuries-old culinary traditions. Sea bass is included in recipes in cuisines all over the world, and it is worth noting that it is in great demand due to its taste.

Not uncommon on store shelves. This fish can be steamed, baked, fried, boiled. You can prepare red sea bass in various ways; there are many recipes.

Regardless of the chosen recipe and cooking method, the fish will turn out very tasty. Red sea bass dishes can be safely served at any holiday table.

In our article today we will look at the most successful recipes with which you can quickly prepare a delicious dish for the holiday table.

Red sea bass recipes in the oven

You can buy red sea bass frozen. The carcass, as a rule, has already been cleaned; all that remains is to defrost it and you can proceed to the main part, namely cooking the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

The first recipe. Required ingredients:

• lemon;
• salt and pepper;
• two onions;
• parsley;
• vegetable oil (olive oil works great);
• sea ​​bass (0.6 kg).

Preparation:

1. The carcass is defrosted, then the fins are cut off with scissors. You need to be careful with the fins, as they are very sharp and can hurt you. The abdomen is thoroughly cleaned of any remaining entrails, and the black film must also be removed. The carcass is washed under cold running water and dried with a paper towel.
2. Vegetable oil is mixed with a few tablespoons of lemon juice. After this, pepper, spices and salt are added to taste. The carcass is thoroughly lubricated on all sides with the resulting marinade.
3. While the carcass is soaking, peel the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
4. A baking sheet is greased with vegetable oil, after which a “pillow” of onions is placed on it, on which we place the red sea bass carcass. Lemon is placed on top of the carcass, and the belly is filled with chopped parsley.
5. The perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and can be served.