Perch is a very tender and tasty fish. Sea bass is especially appreciated by cooks. The best way to cook it, according to most gourmets, is roasting. Sea bass baked in the oven is a very healthy and tasty dish at the same time. There are many recipes for cooking, so everyone can cook a dish that meets their personal requirements.
Cooking Features
Experienced chefs know how to make sea bass to make it tasty. However, the secrets of professional culinary specialists are so simple that any hostess will be able to master them and cope with the task perfectly.
- The most succulent is a dish made from fresh fish. If frozen perch is purchased for baking, then it is necessary to choose a product on which the icing 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, you have to choose the most fresh product. For this perch or its fillet should be inspected. Muddy eyes and faded 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 seller’s good faith: most likely, under the guise of a perch, he sells a cheap hake.
- Before baking, the perch must be cut by removing the insides, fins and head (they are not left at the perch). If you have already purchased a carcass, then it is enough to wash it under a tap and blot with a towel so that it becomes dry.
It is best to bake sea bass in a foil or fatty sauce made from sour cream, cream, mayonnaise. However, it already depends on the selected recipe.
Perch Baked in Foil
Composition:
- 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, spicy herbs (dried) - to taste.
Method of preparation:
- Prepare the perch carcass for baking, removing all excess and rinsing in water, blotting it with a napkin.
- In a bowl, mix the juice, squeezed from half a lemon, olive oil in the amount of two tablespoons, press garlic, salt and dry spicy herbs through a press. From all sides, rub this mixture with fish. Leave to marinate for 20 minutes.
- While perch is being pickled, prepare the vegetables: peel the carrots and onions, chop the onions into thin half rings, and the carrot into halves or quarters of circles, depending on the size.
- Pour half of the remaining oil in the pan and fry the onion in it.
- Take out the onions, add oil and fry the carrots in it - it should be soft.
- Remove the carrots from the pan. Place the perch and lightly fry it on both sides on medium heat (literally 2 minutes on each side).
- Wash greens, let water flow from it. Cut the branches with leaves with a scissors or a knife - only they are needed.
- Fold the foil in half and make a “boat” out of it. At the bottom of her bed lay greens, put on her perch. Spread the carrots and onions on top.
- Wash the tomato, cut into thin slices, spread out on top.
- Place the “boat” on a large sheet of foil, lift its edges and join it from above so that not the slightest hole is left.
- Place the “boat” with the perch on the baking sheet, supporting it 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.
Before serving, you need to remove the foil and move the perch to the dish. It should be decorated with greens, which baked fish, or fresh.
Perch Baked with Potatoes and Cheese
Composition:
- perch fillet - 0, 75 kg;
- potatoes - 1, 5 kg;
- bulb onion - 150 g;
- cheese - 150 g;
- egg - 1 pc .;
- mayonnaise - 0, 2 l;
- vegetable oil - 50 ml;
- nutmeg - 5 g;
- salt, black and white pepper - to taste.
Method of preparation:
- Defrost fillets, rinse and wipe with a napkin, removing excess moisture.
- Mix salt, pepper, nutmeg and rub the fillet pieces with it. After half an hour, cut the fillets into small pieces.
- Grease a deep baking dish with plenty of oil.
- Peel the potatoes. Cut into thin circles. New potatoes bake faster, so it’s best to use just that for cooking. If the potatoes are old, then it should be cut into very thin slices.
- Peel the bulbs, cut into small rings. If you get a large onion, you can cut it into halves or even quarters of rings.
- Put the potatoes in a thin layer in the form, cover it with mayonnaise net and put the pieces of fish on it.
- Put onion rings on the fish, cover with the remaining mayonnaise. Top with a layer of potatoes, using all that remained.
- Finely rub the cheese, beat the egg and mix the ingredients.
- Smear potatoes with cheese and egg mixture.
- Put the baking tray with the dish in the oven, preheated to 180 degrees. You can take out after 40 minutes.
This dish does not require a side dish, it turns out to be satisfying 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
Composition:
- 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 pepper powder - to taste.
Method of preparation:
- If you have perch carcasses, cut them into fillets. Fillet enough to defrost. Cut the fish into fairly large chunks.
- Add salt and pepper to the sour cream, pour the perch pieces with this mixture and mix them well.
- After 15 minutes, put the bass pieces in a baking dish.
- On the tomatoes, make cross-shaped cuts, dip them in boiling water and blanch for 2 minutes. Remove, cool, immerse in cool water, clean. Cut the tomato flesh 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 pickled.
- Finely grate the cheese and add to the same place. Mix well.
- Cover the mixture with sea bass.
- Having preheated the oven to 180 degrees, place a form with a billet into it for 30 minutes.
It is best to serve perch prepared with this recipe with a side dish of potatoes. It goes well with rice.
Sea bass baked with vegetables
Composition:
- sea bass (carcasses) - 0, 6 kg;
- potatoes - 0, 4 kg;
- Bulgarian 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.
Method of preparation:
- Rinse and dry the perch carcass 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 potatoes into thin slices, peppers - into rings, tomato - into slices. If the decision is made to bake the perch together with the zucchini, then the zucchini should be cut with thin washers and lightly fried in vegetable oil.
- Place slices of zucchini and tomatoes on the perch (tomatoes should be on top). Next put the potatoes and peppers.
- Crush garlic with a press and mix with sour cream. Pour the perch on this sauce. Wrap it in foil.
- Bake at 180 degrees for half an hour, then unfold the foil.
- Grate the cheese finely and sprinkle on the dish. Continue baking for another 10 minutes.
Such a dish can be served both with and without side dishes. It is quite suitable for a dinner party.
Perch baked in the oven - a delicious and satisfying dish. At the same time, it turns out to be easy and useful, since during baking the useful substances contained in fish are almost completely preserved.
