How best to cook sea bass fish. How to cook sea bass in the oven in foil is a simple recipe. Sea bass in the oven with lemon

A variety of fish species makes it possible to choose the product itself and the method of its preparation to your taste. Of course, the basic principles are the same everywhere, but the taste of each "breed" will be its own, unique. And for those who are embarrassed by the abundance of bones in some representatives of reservoirs, sea bass is perfect - a fish that has very few of them. In addition, her meat is tender, juicy, without a pronounced smell. An additional bonus is the wide range of culinary techniques applicable to such fish, since sea bass can be prepared in almost any way.

How to fry sea bass deliciously

Frying is the fastest and most common way to cook fish. Almost everyone likes it fried. But if you are not looking for speed, try following our recipe for how to cook sea bass, hold it first in a spicy marinade of two tablespoons of lemon juice, half a teaspoon of strong mustard and the same amount of ground paprika. This amount of sauce is enough for four fish.

The preparation is as follows. The fish is gutted, cleaned and washed thoroughly, after which it is salted (inside too). All components of the marinade are mixed, and the sea bass is rubbed on all sides with the resulting sauce. It will marinate for two hours if you leave it indoors, or overnight if you plan to cook it tomorrow and put it in the refrigerator. Marinated fish is fried over high heat for four minutes on each side, until crusty. To make the sea bass even more juicy, close the pan with a lid, put out the fire and leave it like that for ten minutes. Thanks to the marinade, the meat will not only be very tender, but will also acquire a noble and appetizing pink hue.

How to bake sea bass in the oven

No less successful can be considered baking. True, before placing the cleaned and gutted fish in the oven, it must be flavored with seasonings, and not only salt and pepper. Seabass in the oven is very successful with rosemary, lemon and garlic. Therefore, the fish should be sprinkled with chopped rosemary, sprinkled with lemon juice and soy sauce and rubbed with crushed garlic. It will work especially well if you put a couple of lemon slices in addition to the abdomen. The baking sheet is smeared with vegetable oil, sea bass is laid out on it, the oven heats up to 180 degrees, and the fish is placed in it for 25 minutes. To get a beautiful crust, five minutes before the end of baking, you can turn on the grill (if, of course, it is provided for by the stove design).

Fish in coffee sauce

The basis of this method of how to cook sea bass is also roasting. The highlight lies in the sauce that is served with the fish. For him, half of the onion is cut (preferably smaller) and fried in olive oil along with peppercorns and two bay leaves. When the onion becomes almost transparent, a stack of white (the simplest) dry wine is poured into the pan. When the liquid is reduced by half in volume, the same procedure is carried out with half a glass of fish broth. Coffee is brewed in advance (small cup). When the broth has evaporated to half, pour in the drink, half a glass of cream and pour in a teaspoon of sugar. The sauce should thicken, after which it is salted, filtered and brought to a boil again. Two sea bass fillets are fried on both sides; 4 small tomatoes and 100 g of spinach are browned in the same pan. The fish is covered with vegetables, poured with sauce, and you can start enjoying the dish.

Bake in foil

Most of the recipes according to which this fish is cooked in the oven involve the use of different sauces and marinades. If you want the sea bass in foil to turn out airy, but not boiled, mix olive oil with lemon juice in a 2: 1 ratio. Grate the gutted and washed fish both inside and out with this sauce. A pair of dill sprigs is placed in the abdomen, and non-through cuts are made outside, into which lemon slices are inserted. Salt, seasonings and pepper are sprinkled on top of the fish, after which the carcass is tightly wrapped in foil. Seabass baked according to this recipe should be in the oven at 200 degrees for at least half an hour. About five minutes before the end of cooking, the foil can be unfolded (or completely removed) to get a beautiful crust.

Sea bass ear

As we have already demonstrated, sea bass is a fish from which almost everything can be cooked. This also applies to soup. True, the process of its preparation is very different from the usual. They start with the fact that a glass of rice (preferably basmati) is washed and boiled at a strong boil in a large saucepan for 7 minutes, and then over low heat for another 20. Ready rice is filtered. Green pepper, celery (1 each) and onion are cut into cubes; green beans (400 g) are defrosted. Oil is poured into a deep frying pan, in which a spoonful of flour is lightly fried. Then all fresh vegetables are thrown and stewed for about five minutes. 400 g of tomatoes are mashed with a fork and put into the broth. When it boils again, add the frying. Cook everything together for 10 minutes and only then put 400 grams of sea bass fillet, cut into pieces. The ear will be cooked for five minutes. Greens (parsley, onion-feather, dill) are already placed in plates.

sea ​​bass on salt

Those who have tried different ways of how to cook sea bass highly recommend the following recipe. Take a package of sea salt (600 g packaging) and pour a little water into it so that it becomes sticky. Line a baking sheet with parchment or food foil and put two-thirds of the salt on top. Grate the prepared sea bass (two carcasses of 300 grams each) with pepper and your favorite spices, and cover with the remaining salt on top. At 220 degrees, it will bake for about half an hour. During this time, small tomatoes, 8 pieces, are cut into cubes, 5 olives are cut into slices, a clove of garlic is passed through a press, and the basil is finely chopped. All this mix and pepper (use white pepper). When the sea bass is ready, you need to remove the skin from it - it is removed very easily. Some enthusiasts also extract the bones, but this is not necessary - the fish have few of them, and all are large. You can try for salt: it should be salted during baking, but you may need to add a little seasoning to the sauce. Pieces of sea bass are poured over them and served at the table.

Steam cooking

Fans of a healthy diet can also cook this fish for a couple if they take care to purchase a double boiler. For 2 kilograms of sea bass, a quarter of a medium ginger root is bought, which must be peeled and cut into thin strips. Two garlic cloves are cut into slices. Oblique cuts are made on the cleaned and washed carcasses, into which pieces of ginger and garlic are inserted each. A steamer pan is thickly greased with black bean sauce (for lack of sunflower oil, you can do). The fish laid out on it is poured with rice wine and soy sauce. The steamer turns on for a quarter of an hour - and here you have an exceptionally tasty and, moreover, extremely healthy sea bass. When serving, such fish is sprinkled with cilantro, and as a side dish, lentils and vegetable salads are most suitable for it.

Grilled sea bass

For those who have such a useful device (or function in the stove), it will not be difficult to cook this dish. It is only necessary to stock up on the necessary seasonings: dried garlic, paprika and onion seasoning (all in a quarter of a teaspoon), plus lemon pepper and sea salt. All components are mixed; they are sprinkled with fish (there are enough seasonings for a kilogram of sea bass). 3 tablespoons of butter are melted, rubbed with one spoon of finely chopped parsley and two cloves of crushed garlic. Before you start frying the sea bass on the grill, spread the grate with this mixture. First, one side of the fish is fried for seven minutes, then the carcass is turned over, the raw side is smeared with vegetable oil and the same time is cooked. When serving, season the sea bass with olive oil. Bon appetit everyone!

24.05.2018

Seabass, lavrak or sea wolf is a medium-sized fish belonging to the perch-like group, which has white meat with a sweetish taste. It has a low fat content, so it is great for diet food. How long to bake sea bass in the oven in whole or in parts, with what to cook it?

This recipe is suitable for any occasion: using it, you can cook a fragrant fish for a festive table or for an everyday lunch. The list of ingredients is rather long, but at the same time, the taste of the fish turns out to be versatile enough to be served with vegetables, potatoes, cereals or pasta. If desired, it can be immediately baked with a side dish.

Ingredients:

• sea ​​bass - 2 pcs.;
• fresh spinach - 100 g;
• lime - 2 pcs.;
• sprigs of thyme - 2 pcs.;
• a sprig of rosemary;
• sprigs of parsley - 2 pcs.;
• garlic cloves - 2 pcs.;
• butter - 15 g;
• olive oil - 40 ml;
• pine nuts (kernels) - 1 table. spoon;
• ground white pepper, salt.

Cooking method:

1. Wash the fish carcasses, scrape the scales with a knife. Make a long cut on each side.
2. Pour the sea bass with lime juice (cut crosswise, squeeze) and a teaspoon of olive oil.
3. Rub with salt and ground pepper.
4. Mix remaining olive oil with minced garlic clove and rosemary sprig (finely torn or cut with a knife).
5. Sprigs of thyme and parsley put together, rub against each other.
6. Pour olive oil with garlic into each fish carcass, put a bunch of herbs. Place the lime pulp between the gills.
7. Send the sea bass to the oven preheated to 180 degrees, tightening the baking dish with foil. Cook 15 min.
8. Remove the foil, brown for another 10 minutes.
9. Separately, heat the butter in a pan, brown the pine nuts and the remaining garlic on it (grind beforehand). Decorate the finished fish with this before serving.

The calorie content of this fish is very low - there are only 97 kcal per 100 g, so it is great for a healthy menu for every day. The dish becomes most useful if you add fresh or baked vegetables here: for example, tomatoes and beans. If you are planning a workout after eating, you can bake sea bass with potatoes - it will turn out even more satisfying. The white wine mentioned in this recipe is optional.

Ingredients:

• sea ​​bass - 2 pcs.;
• cherry tomatoes - 300 g;
• green beans - 200 g;
• bell pepper - 200 g;
• dry white wine - 50 ml;
• bunch of parsley;
• lemon - 1/2 pc.;
• olive oil - 2 tsp. spoons;
• salt.

Cooking method:

1. Gut the fish and rinse. Cut into several transverse pieces (pieces at least 5 cm thick).
2. Drizzle with olive oil, salt.
3. Put the beans in a baking dish, spread the halves of cherry tomatoes and half rings of bell pepper on top.
4. Place pieces of fish on this vegetable pillow and pour over everything with white wine.
5. Tighten the form with foil, send the dish to bake for 20 minutes.
6. Before serving, pour the sea bass with lemon juice, garnish with hand-torn parsley.

Seabass in foil in the oven: a quick recipe

You don't have time to come up with complex food combinations, and the refrigerator is half empty, and you need to cook dinner? Try making foil-wrapped seabass, whose sweet taste is barely offset by high-quality olive oil, coarse sea salt, and lemon. Connoisseurs of interesting dishes will like the replacement of the last product with a red orange - it turns out no less tasty, but very visually unusual. You can serve such a fish either alone or with any side dish.

Ingredients:

• sea ​​bass - 1 pc.;
• ground sea salt - 1 tsp. spoon;
• extra virgin olive oil - 1 table. spoon;
• lemon.

Cooking method:

There are no particularly unique recipes for this product - sea bass can be baked with the same ingredients as tilapia, flounder, trout and other types of fish. However, there are several important points that relate specifically to him:

• Don't overdo it with flavorings: rare combinations of ingredients really create harmony - often this way you only kill the own taste of the fish. Limit yourself to 1-2 seasonings or herbs, or 1 full sauce.
• Do not overexpose the sea bass in the oven: it is baked as a whole for about 40 minutes, if the carcass is large (heavier than 800 g), and smaller sizes (by weight) are cooked for 20-25 minutes.
• Before baking, sea bass can be browned in a pan, but before that, roll it in flour to “seal” the juice.

Cooking sea bass is a real pleasure, because this fish does not require special culinary skills, and recipes for its preparation are available even to a novice cook.

This article is intended for persons over 18 years of age.

Are you over 18 already?

Basic techniques for cooking sea bass in the oven

Baked sea ​​bass is very tender and tasty. You don't need much time For cooking not easy fish, but a real culinary masterpiece. You can easily surprise your guests with a restaurant dish by preparing, for example, sea bass with herbs. in salt.

tender meat sea ​​bass, baked in the oven, has no harmful fats, so it has a minimum of calories and maximum benefit. This wonderful dish is an integral part of the diet for those who adhere to proper nutrition and monitor their health. Baked sea bass children will also like it, as it does not have a pronounced fishy taste and smell.

For cooking in the oven, both a whole carcass and fillet. But it is better to buy sea bass with a whole carcass - firstly, you will be sure of its freshness, and secondly, in addition to meat, you will have bones for fish broth (and this is for the same money). When choosing fish, pay attention to:

• the color of the gills - they should be red (but not gray). But it’s better not to take sea bass without a head - it may not be the first freshness (and not even the second);
• fins and scales should be elastic, not faded and without damage;
• feel free to sniff the fish - a strong smell may indicate that it is starting to spoil.

With a conventional oven, you can cook

• tenderest grilled sea bass;
• juicy fish in the sleeve with rosemary and lemon;
• fillet with crispy crust or in sour cream;
• fish in foil with vegetables;
• carcass in a salt cocoon.

Before cooking, it is better to marinate the fish. Marinade for sea ​​bass is quite simple - sunflower oil, coarse sea salt and lemon juice.

How to cook sea bass in the oven

cooking sea bass the process is simple, so it is enough to know how long to bake it and at what temperature. Prepare this useful fish need at a temperature of 180 degrees. so sea bass baked most juicy and tasty.

And here cooking time every recipe has different. To correctly calculate how much to prepare fish, you need to consider:

• the weight of the fish - the larger the carcass, the longer it needs to be kept in the oven;
• what kind of fish are you using? bake it whole will by time much longer than just a fillet;
• cooking technique.

Considering all the nuances, delicious bake sea ​​bass in the oven, not at all difficult.

Seabass with vegetables in the oven using a papillotte

This wicking technique is very popular in France. It consists in the flowing of fish in parchment paper curlers. Seabass cooked in this way is especially tender, fragrant and juicy.

For cooking fish, take

• sea ​​bass - 1 carcass (approximately 400g);
• zucchini - 1 pc;
• green peas - 100g;
• tomatoes - 200g;
• shallots - 1 pc;
• rosemary greens - 2 small sprigs;
• lemon - 1 pc;
• coarse sea salt;
• vegetable oil;
• ground pepper;
• paprika flakes;
• scissors and cooking parchment.

Cooking steps

1. Clean the fish. First you need to cut off the fins (otherwise you risk pricking), scrape off the scales, tear out the gills and remove the insides. Do not forget after that, rinse the abdomen under running water and remove the black films (otherwise the fish will be bitter).
2. Marinate the fish in a lemon-oil mixture with spices and herbs. Inside, you can put a sprig of greenery and chopped lemon. The carcass should marinate for at least 20 minutes.
3. Peel and chop vegetables with a knife.
4. Put vegetables on a rectangle of parchment paper in the center, salt, pepper and mix everything well (this can also be done in a separate bowl). Place the fish on top.
5. We fold the parchment like a candy wrapper on a candy, but instead of sweets we have a fish.
6. Put the candy on a baking sheet and send it to the preheated oven. We cook sea bass for 25 minutes at a temperature of 180-200 degrees.

It is customary to serve fish cooked using this technique on a large platter without removing the parchment (just opening it a little). You can decorate the fish with sprigs of rosemary and tarragon. You can also prepare pesto sauce for sea bass. It perfectly complements the tender, sweetish meat of this fish.

Pesto

For the sauce, take basil, cheese, pine nuts, garlic and olive oil. Whisk all ingredients with a blender. Since this sauce does not have to be homogeneous, it is not necessary to filter or grind it through a sieve.

Sea bass with potatoes and tomatoes

This rather hearty dish with tasty and fragrant fish will be appreciated by everyone, especially men.

To cook sea bass with potatoes, you will need

• sea ​​bass - 3 pieces (about 1.5 kg);
• potatoes - 0.5 kg;
• tomatoes - 300g;
• capers - 30g (optional);
• lime - 1pc;
• parsley;
• garlic;
• salt pepper;
• extra virgin olive oil.

Cooking

Clean the carcasses of the fish, gut, remove the gills and fins. Wash the fish well and then pat dry with a paper towel. Marinate the fish in a lime-oil mixture with spices, seasonings and herbs.

In the meantime, the fish is marinating, peel the potatoes, cut them into small slices, salt, pepper, pour olive oil, put on a baking sheet and send to a preheated oven. Bake for 25 minutes at 200 degrees.

After that, remove the baking sheet and evenly distribute the tomatoes, capers, fish on top of the potatoes and bake for another 30 minutes. Garnish the finished dish with parsley sprigs.

Advice. To make the fish bake faster, make small cross-shaped cuts on both sides of it.

Seabass in foil with lemon and rosemary

Almost all recipes for this fish require lemon or lemon juice, but this one is the easiest.

List of ingredients

• sea ​​bass - 1 large carcass;
• lemon - 1pc;
• fresh rosemary - 3 sprigs;
• salt;
• ground black pepper;
• vegetable oil.

Cooking

Prepare the carcass - scrape off the scales, remove the gills and fins. Also remove the bones: cut the fish along the back with culinary scissors and carefully draw out the backbone, entrails and costal bones through this cut (the sea bass is not particularly bony, and therefore it is very easy to do this).

Dry the fish with a paper towel. Put it on a foil rectangle, sprinkle it with fresh juice from half a lemon and vegetable oil. Salt and pepper the sea bass. Put thin slices of lemon and rosemary greens in the belly. Roll up the foil and leave for 20 minutes. Bake the pickled fish in the oven for 20 minutes at a temperature of 180-200 degrees. If you want your fish to be with a crispy golden brown, then five minutes before the end of cooking, unfold the foil and increase the baking temperature by 40 degrees.

Sea bass in a cocoon of sea salt

Fish in salt is the most unusual way of baking. How to cook sea ​​bass in this way, came up with eminent French chefs. For a long time, this recipe remained the exclusive prerogative of restaurants. But, fortunately, now cocooned sea bass is available to every amateur cook.

List of ingredients

• fish - 0.5 kg;
• sea ​​salt - 1 kg;
• rosemary greens;
• lemon - 1 pc.

Clean the fish carcass and marinate. Put the sea bass on a baking sheet sprinkled with salt (about 5 mm thick). Form a salt cocoon on top by sprinkling it with a little water. Bake the fish for half an hour in the oven, heated to 200 degrees. When serving, the fish must be cleaned of excess salt.

Sea bass fillet with tomatoes

Soft, juicy meat in a thick tomato sauce with a divine spicy touch - this dish is fraught with an extravaganza of taste that you will not be able to forget.

Required Ingredients

• fish fillet - 2 pieces;
• tarragon;
• tomatoes - 200g;
• tomato juice - 200 ml;
• salt pepper.

Cooking

Clean and fillet the fish. Blanch and chop the tomatoes, salt and pepper. Form a pillow of tomatoes on the foil, lay the fillet on top. Pour in tomato juice. Cook at 180 degrees for about 20 minutes.

Of course, this recipe will seem too simple for you, but believe me, the taste of this dish is just great.

Delight your loved ones with delicious and healthy dishes. Cooking at home is not a routine duty, but an exciting process of creating beauty.

Seabass is considered a premium fish. Tender meat, minimum bones, few calories, many nutrients, delicate taste…

Well, what could be better? To make this predatory fish really bring you pleasure, cook it in foil, bake it in the oven. Believe me, you have never tasted such a tender fish!

Aromatic sea bass fish baked in foil

Time:

Ingredients:

• sea ​​bass - 1 pc.;
• lemon - 1 pc.;
• rosemary - 1 sprig;
• olive oil - 1 tbsp. l.;
• salt pepper.

Cooking process:

1. Gut the fish, remove the scales, wash the carcass inside and out. Be sure to pat it dry with a paper towel to remove excess moisture. Seabass is easy to clean from scales. Cut out the eyes, cut off the fins.
2. Wash the lemon, cut into half rings.
3. Put the sea bass in foil. Make cross cuts on top of the fish. Insert lemon slices into them. Salt the fish, pepper, brush with olive oil. Put a sprig of rosemary inside the sea bass.
4. Wrap the fish in a double layer of foil and bake in a preheated oven (220 degrees) for half an hour. At the time of laying the dish, you need to reduce the temperature to 180 degrees.

• So that the scales do not scatter over the entire working surface, walls, you need to clean the fish in a bowl of water.
• To get a crispy crust, at the end of cooking, you need to remove the foil.
• Baked fish can be served with olives and chopped herbs.

Seabass baked in foil with white wine

Time:

Ingredients:

• sea ​​bass carcass - 3 pcs.;
• dry white wine - 100 ml;
• lemon - 2 pcs.;
• red onion - 2 heads;
• cumin - a pinch;
• fresh dill - 1 bunch;
• olive oil - 4 tbsp. l.;
• salt pepper.

Cooking process:

1. Gut the fish, cut out the eyes, cut off the fins. Wash each carcass, pat dry with paper towels.
2. Mix salt, pepper, cumin, olive oil in one plate. Grate the sea bass inside and out with this mixture.
3. Peel the onion, cut into rings. Wash the lemons, cut into half rings. Chop the greens with a knife.
4. Lay out a sheet of foil. Lubricate it with oil. Put half of the onion, lemon and herbs. Lay the sea bass on top of the vegetable pillow. Pour it with white wine. And put the remaining onions, lemons and herbs on top. Cover the carcasses tightly with foil to prevent steam from escaping.
5. Bake the dish at 180 degrees for about half an hour. Then remove the foil, add fire and continue cooking the fish for another 10 minutes.

On a note:

• If you already see that the fish is ready, then you do not need to overexpose it in the oven, otherwise it will turn out dry. Roasting times are approximate, the exact cooking time depends on the size of the carcass.
• In freshly frozen fish, the eyes are clear, the gills are pink, the carcass itself is elastic, and when pressed, the hole quickly disappears.
• Sea bass and sea wolf are the name of the same fish. Therefore, when buying, do not get lost, but feel free to take this delicate and healthy fish.

Sea bass baked in foil, in mustard-honey marinade

Time:

1 hour 30 minutes.

Ingredients:

• sea ​​bass - 3 pcs.;
• mustard seeds - 2 tsp;
• honey - 2 tsp;
• soy sauce - 3 tbsp. l.;
• lemon - 1 pc.;
• olive oil - 2 tbsp. l.;
• dry thyme - 3 pinches;
• salt pepper.

Cooking:

1. Clean the fish, remove the insides, eyes, fins. Wash the carcass, blot with a towel. Salt, pepper.
2. Make a marinade: mix thyme with squeezed lemon juice, soy sauce, honey, mustard. Mix the whole mixture well. After making cuts crosswise on the fish, marinate the sea bass in this mixture. The longer the hostess marinates the fish in the refrigerator, the better. Marinate at least 1 hour.
3. Put the prepared fish on the foil. Drizzle with olive oil. Wrap in foil. Bake the dish for half an hour at 200 degrees.

On a note:

• In the process of marinating the sea bass, you need to turn the carcass several times so that it is evenly soaked with marinade.
• Putting the fish in the refrigerator, be sure to cover the pan (bowl) with a lid. Otherwise, the aroma of the marinade and the fish itself will disperse throughout the refrigerator.
• Do not rush to get the finished sea bass out of the oven. Let stand for another 20 minutes, cool down. Then the juices will evenly disperse over the meat and the dish will turn out to be very tender and juicy.

Seabass baked in foil with vegetables

Time:

1 hour 50 minutes.

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• sweet pepper - 2 pcs.;
• cherry tomatoes - 200 grams;
• zucchini - 1 pc.;
• zucchini - 1 pc.;
• onions - 2 heads;
• lime - 1 pc.;
• olive oil - 2 tbsp. l.;
• salt, black pepper.

Cooking process:

1. Clean the fish from scales, remove the insides, gills, fins, eyes. Rinse each carcass thoroughly in cold water, wipe with a towel. Make transverse incisions 1 cm deep on the back.
2. Prepare the marinade: mix salt, pepper with olive oil, squeezed lime juice. Lubricate each carcass of fish with this mixture. Leave to marinate for 1 hour.
3. Wash all vegetables. Cut zucchini and zucchini into slices 0.5 cm thick. Dip tomatoes in boiling water for 5 seconds, then transfer to cold water. Remove the skin from the tomatoes, cut the pulp into cubes. Peel the onion, cut into half rings.
4. Lay foil on a baking sheet. Place both carcasses, put onions and chopped tomatoes in the abdomen of each. Cover fish with vegetables and drizzle with olive oil.
5. Cover the fish with a double layer of foil and put in the oven (190 degrees) for half an hour. At the end of cooking, remove the foil, keep the dish in the oven for another 10 minutes until the sea bass is browned.

On a note:

• If the zucchini is young, then the skin can not be peeled off. In old vegetables, it is imperative to cut off the skin, otherwise it will be felt in the finished dish.
• To easily and quickly get lime juice, you must first roll the citrus on the table. Then the pulp fibers will soften, and the juice will come out easily.
• Olive oil is ideal for cooking sea bass. In its absence, you can take the usual odorless vegetable oil, refined.

Seabass in foil with bacon and cream

Time:

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• tomatoes - 2 pcs.;
• cream - 200 ml;
• bacon - 200 grams;
• hard cheese - 150 grams;
• salt pepper;
• vegetable oil - 1 tbsp. l.

Cooking:

1. Remove the scales from the sea bass. Remove the insides, fins, eyes, cut off the tail. Wash the carcasses, pat dry with a towel. Make longitudinal cuts on the side. Pepper and salt the carcasses.
2. Wash the tomatoes, cut into half rings. Bacon cut into slices. Grate the cheese.
3. Cover the form with foil. Lubricate it with vegetable oil. Lay out the fish carcasses. Put tomatoes in the belly of each. Put the remaining tomato halves on top of the fish. Insert bacon into slits. Pour cream over fish. Sprinkle with cheese.
4. Cover dish with foil. Bake for half an hour.

• Put the fish only in a preheated oven.
• You need to clean the fish from the scales from the tail to the head.
• It is better to clean the fish in a bowl of water, and not in the sink. The scales will quickly clog the shell.
• The sea bass has very sharp fins. Before cleaning, they must be cut with scissors so as not to get hurt.
• Buy sea bass carcasses weighing 400 grams, no less. If you take a smaller fish, you will not be able to enjoy it, because there will be little meat in it.

Sea bass with mussels in tomato sauce

Time:

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• mussels - 6 pcs.;
• capers - 6 pcs.;
• tomatoes in their own juice - 400 ml;
• garlic - 3 cloves;
• green onions - 3 feathers;
• vegetable oil - 2 tbsp. l.;
• Italian herbs - 0.5 tsp;
• salt pepper.

Cooking:

1. Clean the fish: remove the scales, gut. Cut off the head, fins, half of the tail. Wash each carcass of sea bass. Pat dry with paper towel. Make cuts on the sides of each carcass. Salt carcasses, pepper, sprinkle with herbs.
2. Wash green onions, chop, fry in a hot frying pan with vegetable oil. Grind capers (leave 2 buds for decoration) and fry with onions.
3. Tomatoes are also put in a pan and simmer along with the rest of the ingredients. Place the mussels next to the tomatoes. Simmer the sauce for 10 minutes. At the very end, add the garlic squeezed through the press. Remove skillet from heat, cool sauce.
4. Put the sea bass in foil. Stuff each carcass with capers and tomatoes. Pour the same gravy over each carcass. Cover with foil and bake in a preheated oven (200 degrees) for 30 minutes.
5. Serve the sea bass garnished with capers and fresh herbs.

On a note:

• If the tomatoes are large, then be sure to cut them.
• Before serving, sea bass should be poured over with sauce that has drained to the bottom.
• Frozen fish must be thawed. For proper defrosting, you need to put the carcass on the bottom shelf of the refrigerator. It is impossible to defrost sea bass in water or a microwave oven, because then it will lose its beneficial properties, become dry and insipid.

Seabass in foil stuffed with mushrooms and rice

Time:

1 hour 15 minutes.

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• onion - 1 head;
• champignons - 200 grams;
• rice - 100 grams;
• green onions - 0.5 bunch;
• garlic - 2 cloves;
• vegetable oil;
• salt pepper.

Detailed process:

1. Clean the fish from scales, remove the insides. Rinse the carcass inside and out. Cut off the fins. Make two longitudinal cuts along the back along the ridge. Having thus divided the carcass into two parts, carefully remove the ridge with bones. Cut off the head and tail. Cut the sea bass into large pieces. Salt, pepper, drizzle with oil.
2. Wash mushrooms, cut into slices. Fry the mushrooms in a hot dry frying pan. Fry for 10 minutes over high heat to remove moisture, and then reduce the fire and simmer for another 15 minutes. Salt and pepper the mushrooms.
3. Boil rice in water for 15 minutes.
4. Peel the onion, cut into half rings. Squeeze the garlic cloves through a press. Add onions and garlic to mushrooms. Remove all the mass from the plate. Add chopped green onions.
5. Line a baking sheet with foil. Put the pieces of sea bass. Spread the cooled mushrooms with onions on top, rice. Gently mix everything with a wooden spoon. Cover everything with a second sheet of foil. Put the dish to bake in a preheated oven (200 degrees) for half an hour.

On a note:

• Do not rush to throw away the head and spine of the sea bass. From them you can cook fish broth or fish soup.
• If you are going to cook the broth from the head of the sea bass, then be sure to cut out the eyes. They make the broth cloudy.
• Often, housewives have sea bass meat that is bitter. This happens if the hostess accidentally crushes the bladder of a fish. So that the sea bass does not taste bitter, you need to quickly rinse his stomach several times, and then blot it with another towel.
• You can remove the scales not only with a knife, but also with a fork. You need to work with short but strong movements.

Sea bass baked in the oven in foil will help us taste all the charm of Mediterranean cuisine. The unique richness of aroma, softness, juiciness and tenderness of the fish fillet will not leave anyone indifferent. Interestingly, in ancient times in Hellas, fish was the food of the poorest segments of the population, and bread and olive oil were worth their weight in gold. Even ancient historians wrote that the Greeks knew and used 116 varieties of fish. For us, for cooking, we only need “sea bass” or “sea wolf”, “koykan”, “lovrak” - so differently, in many countries they call sea bass.

Whatever it is called, the value of this fish will not be diminished, but on the contrary, with the current vitamin deficiency, it will increase. Only polyunsaturated fatty acids in the carcass promote health, and what can we say about phosphorus and vitamins, which are also present in the meat of this fish. In general, this is just a storehouse of useful substances. In many restaurants of European cuisine, you will be served this delicious fish prepared in many ways. But you can not go to a restaurant and create a delicious dish at home. It's not that difficult. Sea bass is easily cut, there are very few bones in it, and this is an undeniably big plus.

You just need to choose a method - baking, steaming, frying. There are many options. If this is your first time deciding to cook this fish, give preference to the simplest recipe.

Sea bass stuffed with oranges in the oven

Sea bass in the oven is an easy option even for novice cooks. A very useful way to preserve nutrients, baking comes first. For a change, you can supplement the taste of the fish with fragrant spices and herbs, sauces and seasonings. I recommend you a recipe, step-by-step photos of the cooking process for which you will see below. And believe me, it is no worse than served in Greek psarotavernas, that is, fish taverns in our opinion.

Ingredients:

• sea ​​bass fish - 2 pieces;
• orange - 1 pc;
• lemon -1/2pc;
• thyme - 2-4 sprigs;
• Provence herbs, mixture (optional) -1 tsp;
• sea ​​salt (or regular) - to taste;
• ground pepper (mixture of peppers) - to taste;
• olive (vegetable) oil - 2 tbsp. l.

How to cook sea bass in the oven in foil - a simple recipe

Turn on the oven to preheat to 200°C.

Such a dish is self-sufficient, goes well with a bang and without a side dish. But if you want to please the family with a full dinner, serve boiled potatoes sprinkled with fresh dill. Prepare a Mediterranean salad. You can bake young vegetables in the oven. Or even just boil rice.

If you carefully read the recipe, you will notice that the process of cooking in the oven is absolutely not complicated and somewhat interesting. You can turn on your imagination and show your culinary talents. One has only to wish and make a little effort, add a piece of your love - and you will get a chic Mediterranean dish. Refined and fragrant.

• it is advisable to choose a carcass by weight, starting from 350-400 grams. Less - do not buy, there is little meat, a lot of bones ...
• The right choice of fish is the main guarantee of a delicious dish. It should be fresh - the gills are pinkish, the eyes are clear, without film. Press on the carcass with your finger - the hole disappeared quickly, in front of you is fresh fish. Fresh sea bass does not have an unpleasant fishy smell. Smell before buying. And my observation - do not buy a ready-made, cleaned, gutted carcass, without a head - this is how dishonest sellers try to “fuse” old fish.
• be sure to store the workpiece in the refrigerator or in a container filled with ice. Frozen fish is nutritionally incomparable to fresh fish.
• if you want to get a low-calorie dish, cook sea bass without fat at all. And again - it is best to bake it. If there is a desire to fry, be prepared for the fact that the taste of meat will be completely different, softness and juiciness will disappear.
• if you bake, wrap the fillet in foil with an envelope, leaving no gaps, then the fish will be baked in its own juice and will not dry out.
• onions and greens will fit perfectly into this dish. You can search for your flavors of seasonings, spices, sauces…
• You don't always have to follow the recipe exactly. Add your ingredients, try, go for it. A fresh look at a famous dish - and a new recipe is ready.