Sea bass in the oven. Sea bass baked in the oven A very simple and tasty recipe with potatoes and cheese

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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 preparing 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:

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.
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.
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.
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.
The perch is baked at a temperature of 180 degrees, 25-30 minutes.

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

Perch is a very tender and pleasant-tasting fish. Cooks especially value sea bass, which is less bony and contains a huge amount of omega-3. The best way to prepare 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 everyone can prepare a dish that meets their personal requirements.

Cooking features

Experienced chefs know how to prepare sea bass to make it 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 you purchase frozen perch for baking, you need to choose a product that has the thinnest ice glaze. It is advisable to defrost it in the refrigerator before cooking.
Regardless of whether you purchase fresh or frozen perch or its fillet, you are faced with the task of choosing the freshest possible product. To do this, the perch or its fillets must be inspected. Cloudy eyes and faded scales indicate that the fish has been in the refrigerator for too long. The meat of the perch should be white, slightly pinkish. If the fillet offered to you has a yellowish tint, then this is a reason to doubt the seller’s integrity: most likely, under the guise of perch, he is selling cheap hake.
Before baking, the perch must be cut, removing the entrails, fins and head (it is not left on the perch). If you purchased a carcass that has already been cut up, then you just need to wash it under the tap and pat it dry with a towel so that it becomes dry.

It is best to bake sea bass in foil or in a rich sauce made from sour cream, cream, and mayonnaise. However, this 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, rinsing in water and blotting with a napkin.
In a bowl, mix the juice squeezed from half a lemon, two tablespoons of olive oil, pressed garlic, salt and dry herbs. Rub the fish with this mixture on all sides. 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, and the carrots into halves or quarters, 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 - they should become soft.
Remove the carrots from the pan. Place the perch and lightly fry it on both sides over medium heat (literally 2 minutes on each side).
Wash the greens and let the water drain from them. Use scissors or a knife to cut off the branches with leaves - these are all you need.
Fold the foil in half and make a “boat” out of it. Lay greens on the bottom and place the perch on it. Place carrots and onions on top.
Wash the tomato, cut into thin slices, and place on top.
Place the “boat” on a large sheet of foil, lift its edges and connect at the top so that there are no holes left.
Place the “boat” with the perch on a baking sheet, supporting it from below so that the foil does not tear.
Preheat the oven to 180 degrees and place a baking tray with a “boat” in it. Bake for 35 minutes.

Before serving, remove the foil and transfer the perch to a platter. It should be decorated with the herbs with which the fish was baked, or with fresh ones.

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:

Thaw the fillet, rinse and dry with a napkin, removing excess moisture.
Mix salt, pepper, nutmeg and rub the fillet pieces with them. After half an hour, cut the fillet into small pieces.
Grease a deep baking dish generously with oil.
Peel the potatoes. Cut into thin circles. Young potatoes bake faster, so it is better to use them for preparing this dish. If the potatoes are old, then they should be cut into very thin slices.
Peel the onions and cut into small rings. If you come across a large onion, you can cut it into halves or even quarters of rings.
Place a thin layer of potatoes in a mold, cover it with a mayonnaise mesh and place pieces of fish on it.
Place onion rings on the fish and cover with the remaining mayonnaise. Place a layer of potatoes on top, using any that are left over.
Finely grate the cheese, beat the egg and mix the ingredients.
Brush the potatoes with the cheese-egg mixture.
Place the baking sheet with the dish in the oven, preheated to 180 degrees. You can remove it after 40 minutes.

This dish does not require a side dish; it turns out satisfying due to the fact that the perch is cooked together 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, ground black pepper - to taste.

Cooking method:

If you have perch carcasses, fillet them. Just defrost the fillet. Cut the fish into fairly large pieces.
Add salt and pepper to the sour cream, pour this mixture over the pieces of perch and mix them well.
After 15 minutes, place the pieces of perch in a baking dish.
Make cross-shaped cuts on the tomatoes, place them in boiling water and blanch for 2 minutes. Remove, cool, immerse in cool water, and clean. Cut the tomato pulp into small cubes.
Finely chop the green onions and dill with a knife.
Place the onions and tomatoes in the sour cream remaining in the bowl where the fish was marinated.
Finely grate the cheese and add it there. Mix everything well.
Cover the sea bass pieces with the mixture.
After preheating the oven to 180 degrees, place the pan with the workpiece in it for 30 minutes.

It is best to serve perch prepared according to this recipe 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 peel the vegetables. Cut the potatoes into thin slices, the pepper into rings, and the tomato into slices. If you decide to bake perch along with zucchini, then the zucchini should be cut into thin discs and lightly fried in vegetable oil.
Place zucchini and tomato slices on the perch (the tomatoes should be on top). Place potatoes and peppers nearby.
Crush the garlic with a press and mix with sour cream. Pour this sauce over the perch. Wrap it in foil.
Bake at 180 degrees for half an hour, then unwrap the foil.
Finely grate the cheese and sprinkle it on the dish. Continue baking for another 10 minutes.

This dish can be served with or without a side dish. It would be perfect for a dinner party.

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

Ingredients needed (for two people):

Sea bass 1 pc.
Tarragon 6 branches
Olive oil to taste
Lemon 4 slices
Salt 1 kg

More about cooking:

Turn on the oven at 100 degrees.
Place the salt in a baking dish and heat for fifteen minutes in the oven.
Take out the salt and set the oven to 220 degrees.
Cover the baking sheet 1/3 with an even mixture of heated salt.
Place tarragon (three stems) and a couple of lemon slices on top.
Then we place the sea bass on this “blanket”, and on top of it we place the remains of tarragon and lemon slices.
Sprinkle everything thoroughly with salt (the fish should be completely covered).
Bake for ten minutes and test with a knife for doneness.
Once ready, remove all the salt from above, clean the fillet from the bones and pour oil (olive). The food is ready.

Sea bass cooked in a pot

This type of cooking preserves all the beneficial properties of the product for as long as possible.

What is needed for that:

Carrot 1 pc.
bell pepper 1 PC.
Potatoes 4 pcs.
Lemon 0.5 pcs.
Tomato paste 1 tbsp.
Sea bass 4 pcs.
Onions 1 pc.
Garlic 4 teeth.
Parsley half a bunch
Ginger (grind) 1 pinch
Cilantro half a bunch
Tomatoes 2 pcs.
Nutmeg (powder) 1 pinch
Salt to taste
Paprika (powder) 1 tbsp.
Olive oil 2 tbsp.

Cooking:

We clean the perches, remove the entrails, and prepare the fillets (carefully removing the bones).
Prepare the marinade: squeeze the paste, lemon juice and olive oil into a blender, plus salt and pepper to your personal taste. Everything is processed to a homogeneous structure.
Place pieces of fish fillet into the prepared marinade and leave for soaking.
We cut the potato fruits into strips along with the pepper.
Cut the onion into slices.
Cut the tomatoes and carrots into rings.
Take a pot and pour oil into it, and place onions on top. After it comes potatoes, then sea bass and tomatoes, at the end we add pepper.
Fill the pot with water (half the capacity). Cover with a lid and place in the oven at 220 degrees for fifty minutes. Ready.

Sea bass breaded with garlic

To prepare you need:

Garlic 4 teeth.
Breadcrumbs 100 g
Onions 1 pc.
Sea bass (fillet) 900 g
Olive oil 3 tbsp.
Bay leaf 2 pcs.
Soy sauce 1/4 tbsp.
Black peppercorns 6 pcs.
Vinegar solution 6% 0.5 tbsp.
Salt 1 tsp.

Let's look at the cooking:

Let's start with the fish. Carefully cut off the fillet from the whole fish into large pieces. Then wash and dry (or wipe).
We cut the fillet parts into pieces with a thickness of about five centimeters. After which, each one is rubbed with soy sauce.
The fish absorbs the salt, and we prepare the marinade. You need to peel and wash the onion, and then cut it into rings.
The next step is to fill the container with water and boil it, followed by adding the cooked onion, bay leaf and pepper with the required amount of salt.
Remove the saucepan from the stove after about five minutes and pour the vinegar solution into it along with the pieces of fish.
Simmer over low heat and with the lid closed for twenty minutes.
In a separate frying pan, fry the chopped garlic (in olive oil) for a minute. Then, in the same place, we bring the breadcrumbs to brown.
The perch will be ready in twenty minutes.
Then you need to roll the fillet slices in the prepared garlic-breading mixture.

You can put the fish on a plate and use rice or chopped vegetables as a side dish.

Sea perch kebabs

With the onset of spring days, one is drawn to nature. And what is a picnic without barbecue? For quickly preparing fish kebab, this method is perfect, not only for nature, but also for the home.

Ingredients:

Ham pieces 60 g
Wheat flour 2.5 tbsp.
Lemon juice 1 tbsp.
Soy sauce 1 tbsp.
bell pepper 1 PC.
Sea bass 400 g
Olive oil 2.5 tbsp.
Onion 1 pc.
Dill half a bunch
Black pepper (powder) 1/3 tsp.
Salt to taste

Cooking process:

We clean the fish, separate the fillets, remove the bones and cut into pieces four centimeters thick.
Marinate the fillet in a mixture of soy sauce, chopped herbs and lemon juice.
We are preparing other components. Cut the ham pieces into wide strips.
Cut the bell pepper and onion into rings.
Next, you need to wrap pieces of perch in ham and prick them on a bamboo skewer, constantly separating such parts with pepper and onion rings.
Sprinkle everything with flour and pepper, add salt to your taste (do not over-salt) and fry on all sides in a container covered with a lid (or on a skewer, over a fire) for about five minutes.

Preparing the soup:

Prepare the ingredients needed for the soup (listed above).
Pour water into a two-liter container, throw in pre-cleaned perch and pepper with bay leaves.
After cooking, separate the fish from the broth.
In a frying pan moistened with olive oil, fry carrot cubes (until soft) and chopped onion.
Carefully remove all the bones from the perch fillet.
The broth should boil and add the onion with fried carrots.
We put vegetables there and add spices to our taste.
Cook for ten minutes.

The soup should be placed on the table with separately laid out pieces of sea bass.

New Year is a big, cheerful, long-awaited holiday. In our family we prepare for it in advance, since there has already been a tradition that all our closest relatives gather to visit us. In addition to gifts, we come up with a holiday scenario and record new karaoke discs. Well, of course, we are putting together a New Year’s menu - this is a very responsible matter that needs to be approached very seriously and we begin to think about it a month in advance. All this strengthens the family, makes life happier and more fun. This year's family New Year's dish was Russian salad. He created a real sensation among the guests. He rightfully became the king of the table - both in his beauty and in his taste. It wouldn’t be delicious, because there are already three types of fish: boiled sea fish, sliced red and white fish, caviar, and much more that makes this salad unique and tasty. The salad was prepared with love, jokes, good humor and the desire to participate in the “Family Dish of the Year” competition.

Oven-baked sea bass is much healthier and tastier than fried fish.

Many housewives do not like perch because of its “spikes” and scales. To make the perches easier to clean, it is recommended to immerse them in hot water for a second or two. If you have delicate hands, then to avoid getting hurt, cut 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 pieces, mashed or stewed with vegetables. Pasta, on the contrary, does not go well with fish.

If you plan to have a soulful time at the table, do not forget to stock up on a bottle of good white wine; it will ideally complement the taste of baked perch.

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

Ingredients:

sea bass – 3 carcasses;
3-4 onions;
cream (you can use sour cream or mayonnaise) – 150 gr.;
Cherry tomatoes – 5 pcs.;
garlic – 3 cloves;
salt and fish spices to taste.

Cooking process:

Take the headless sea bass carcasses and carefully remove the fins and tails. Make a longitudinal cut on the back of each carcass, so the fish will cook faster.

Peel the garlic and squeeze it into the cream. Add salt and spices.

Cut the peeled onions into feathers, line the bottom of a heat-resistant baking dish with them, add salt

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

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

Place the pan in the preheated oven and bake until cooked through (about 30-35 minutes). It is very important not to overcook the perch in the oven, otherwise it will turn out a little dry.

Baked sea fish can be served with lemon sauce and creamed onions.

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, while with mayonnaise, on the contrary, it is more piquant. Properly selected seasonings will complement the taste of a fish dish and make it brighter. But don't add too many 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, sea bass in this form is very tasty and aromatic.

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

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

Bon appetit!

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