Sea bass in the oven with vegetables recipes. Sea bass in a frying pan stewed with vegetables

Today we will cook something useful a fish dish from sea bass. This particular fish is very common in cooking because it contains a huge amount of omega-3 and a minimal amount of bones. To save everything beneficial features fish and not weigh it down by frying, we will bake the dish in the oven.

So, let's take a closer look at the idea of ​​​​cooking red sea bass using this recipe with photos.

Recipe for cooking sea bass in the oven

Kitchen appliances and utensils: baking sheet, oven, cutting board, knife.

Ingredients

Step by step recipe

Video recipe

Dear lovers of fish dishes, I bring to your attention a very detailed video with a step-by-step recipe for preparing sea red snapper. You will see how to properly cut fish, what the marinade will be like, and what the finished dish will look like.

And here's another one wonderful recipe delicious baked perch fillet. This dish will provide you and your family with a quick and healthy dinner or will be an excellent treat for guests. While the fish is baking, you can start preparing the side dish and light vegetable salad. Even children will not be able to refuse such aromatic food. My children are not seafood lovers, so I don’t tell them that they ate fish today.

So, let's prepare some very tasty and healthy fillet perch in the oven with breadcrumbs.

Sea bass fillet recipe

Cooking time: 25 minutes.
Number of servings: for 4 people.
Kitchen appliances and utensils: baking dish, oven.
Calories: 170 kcal per 100 g of product.

Ingredients

Step by step recipe

Video recipe

And now, dear readers, let's watch this one-minute video, which outlines the entire process of preparing aromatic fish.

https://youtu.be/HpN1YeXm_Wg

• The taste of any fish, and in particular sea bass, which we used today in our cooking recipe, will be perfectly emphasized by the juice of freshly squeezed lemon or lime. It adds a piquant taste and removes excess odor.
• The ideal herb for fish is dill. This duet has an excellent combination and a delicious aroma.
• The most delicious and juicy dish is made from fresh fish. If you take ice cream, make sure that the layer of ice on it is as thin as possible. It is better to defrost such a carcass in the refrigerator.
• Perch meat has a white, slightly pinkish color. If it is not, then the fish is spoiled, or it is not a perch.
• It is advisable to leave the fish in the marinade for at least half an hour. This way it will be well saturated with spices and its taste will be simply unique.
• The most in a simple way The best way to cook perch is to bake it in foil.

Serving options

• For many, potatoes are a favorite side dish for fish. You can bake it with fish.
• Serve the fish on a common platter or in portioned plates, sprinkling with dill and sprinkling with lime or lemon juice.
• It would be a great addition light salad from fresh vegetables.
• If you're preparing fish for guests, once it's baked, display it on the baking sheet, then transfer it to the main dish. This is often done in restaurants.

Cooking options

So we learned how to cook delicious and simple sea bass in the oven. It is recommended to eat fish dishes at least a couple of times a week, because they are very beneficial for our body. It’s not for nothing that Thursday used to be a fish day. Now many have forgotten about this, but nutritionists recommend this tradition be carried out publicly. To diversify the fish menu, I bring to your attention some more very available recipes these dishes.

• I recommend cooking this way simple recipe. This fish dish of Korean cuisine is often called fish salad. It is prepared from raw fish, cut into small pieces. As for me, such fish will become a desirable appetizer on any table.
• Here's a great cooking idea. It is very interesting that in Poland they may not even know about the existence of such a recipe, but this name has taken root, and even for gourmets, just the sound of it will cause a storm of positive emotions. I recommend using this easy recipe and please your family and guests with it.
• It is very popular in our country. For us, it is a complete dish that can be a light lunch or dinner. It cooks very quickly, you can also serve a light salad, and the dinner is a success.
• Previously, canned food was very affordable and was considered budget food. Now I can’t say that about them. We love fish in any form and during the fishing season we cook it for future use, freeze it and make it. Preparing them will not be difficult, but you will always have something to serve as a side dish and something to treat unexpected guests.

Be sure to try it

• Here's a great cooking idea. This fish, like any other, is best cooked fresh. It can be combined and filled with various products. If you have fresh pike at home, cook it using this delicious recipe. A baked whole fish, with the head on, will look very unusual on your dinner table. Be sure to try it, you will like it.
• And here I will leave recipes for you. They can be fried, pickled, or made into sauce. The main thing is to use your imagination and desire to enjoy a healthy dish. By the way, they have a positive effect on the human cardiovascular system.

Dear cooks, I hope you have used my recipes today and your kitchen already smells like cooked sea bass. If during its preparation you have any questions or additions, write them in the comments, I will not leave you unattended. And now I wish you more lungs and delicious recipes and Bon Appetit!

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 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;
• onion– 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.

Video recipe for the occasion:

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.
• Put it on the fish onion rings, 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.

TO this dish no side dish is required, 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.

Perch baked in the oven - delicious and hearty dish. At the same time, it turns out to be light and healthy, since when baking useful material, contained in fish, are almost completely preserved.

Baked sea bass with vegetables in the oven is a real culinary masterpiece, fantastically tasty, appetizing, healthy dish. In this material we will tell you how to cook, what products and spices you use, and also share valuable tips.

Sea bass has fairly sharp fins; if you prick your hand with them, you can get unpleasant painful sensations, and the damaged skin can become inflamed and red. Therefore, it is better to remove the fins immediately before cooking; this can be easily done with tweezers and kitchen scissors.

This subspecies of fish can be found in stores already cut, cleaned of fins and gutted. Or you can immediately purchase the fillet - then the cooking process will be much simplified, and the time allotted for preparing the ingredients will be reduced.

Bake fish in foil with tomatoes and herbs

This dish looks incredibly appetizing in the photo, as you can further verify, but the main thing is that the excellent taste is in no way inferior appearance. Sea bass baked in foil in the oven with vegetables really looks very impressive; such beauty can be safely served on a holiday table as the main hot dish. To prepare it you will need the following ingredients:

• 4 chilled sea bass carcasses;
• Medium-sized tomatoes – 6 pcs.;
• 2 medium onions;
• A small bunch of fresh dill;
• Green onion feathers;
• Butter – 90 g;
• Vegetable oil (for greasing the baking sheet);
• Salt, lemon pepper to taste.

If you purchased already prepared, cleaned fish, then just rub it on all sides with salt and spices and leave to marinate in this form for 1-2 hours. If you only have regular ground pepper, then feel free to use it; in this case, it will be enough to water the perches a little lemon juice.

As you know, lemon goes best with different types fish and is the most preferred component of the marinade.

Otherwise, of course, you need to clean off the scales, cut off the fins, gut the carcasses, not forgetting to remove the black warblers inside. Before marinating, the fish must be thoroughly washed under cold running water.

The remaining ingredients are prepared as follows: the greens must be washed and chopped, the tomatoes and onions must be cut into thin half rings.

Now let's start laying out. First, cut four identical sheets of foil, according to the number of perches, grease with a small amount vegetable oil. We place 1 carcass on each cut, then put a piece on each butter.

Next, evenly distribute the onions, tomatoes and generously cover everything with herbs.

After all the “components” have been laid out, we fold the foil on all sides so that we get a sealed envelope. Carefully transfer the pieces onto a baking sheet and place them in an oven preheated to 220°C for 15-20 minutes.

At the end of the specified time period, unfold the foil and send the fish again for 15-20 minutes. In this case, the baking temperature can be reduced to 180-190 degrees.

We hope that this step by step recipe cooking sea bass in the oven in foil with vegetables was useful to you. The fish turns out very juicy, aromatic and so appetizing that it is simply impossible to resist such a tempting delicacy. Bon appetit!

Sea bass baked in foil with potatoes and mushrooms

• Sea bass – 1 piece;
• Potatoes – 3-4 pcs.;
• Canned champignons – 200 g;
• Onion – 1 head;
• Mayonnaise – 3 tbsp. spoons;
• Olives – 50 g;
• Fresh herbs (parsley, onion, dill);
• Salt, spices to taste.

As mentioned above, the fish must be scaled, fins removed, gutted and washed with cold water. Without these manipulations, you cannot start baking sea bass.

Note: to make the fish as flavorful and tender as possible, make several shallow longitudinal cuts on the carcass.

As for the remaining ingredients, everything is much simpler here. Peel the potatoes and cut into thin slices.

Fresh champignons can be used, but we simplified the recipe and used canned ones. In our case, the mushrooms were small, so we chopped half of them and left some untouched.

Peel the onion and finely chop into thin half rings. Chop the greens with a knife.

The olives can be cut into quarters or left whole, as long as they are pitted.

Now all that remains is to lay out all the prepared ingredients and proceed directly to baking.

Grease a large sheet of foil with a piece of butter, place the potatoes in the first layer, then the onions. Place the potato slices with a slight overlapping “scale”, do not forget to add a little salt. Lubricate the first layer of ingredients with two tablespoons of mayonnaise.

Place the perch carcass, previously stuffed with chopped mushrooms, 1 tablespoon of mayonnaise and herbs, onto a potato pillow. Place the remaining whole champignons around the fish, spread the olives on top of it, as shown in the photo.

We wrap the workpiece in foil more tightly so that everything languishes as if in own juice, transfer to a baking sheet. Bake sea bass with vegetables in foil in the oven at t=190°C for about half an hour.

The time can be increased to 40-45 minutes, it all depends on the size of the fish and the thickness of the potato slices.

This is so delicious, very beautiful dish You will get it eventually.

If you are interested in how else you can cook sea bass with vegetables in the oven and see a clear example of the technological process, we recommend watching the video, which describes another excellent recipe in detail.

One of the most useful sea ​​fish is sea bass. In our stores and markets we are offered the smallest representatives of this fish, 20-25 centimeters long. In general, sea bass can reach 1 meter in length. But it is rather for the better that they offer us small carcasses; they are best suited for preparing portioned dishes.

The benefits of sea bass are difficult to overestimate. This fish is rich in protein, which is easily absorbed by the body and gives strength. It contains a large amount of fish oil, and therefore omega-3 fatty acids, which normalize metabolism, reduce bad cholesterol and prevent cardiovascular diseases. Sea bass also contains a unique amino acid - taurine, which promotes cell regeneration. This fish is especially useful for pregnant women and children, since it contains almost all healthy vitamins and microelements. I’ll add one more fatty plus to this fish - it is low in calories, only 103 kcal per 100 grams.

The only trouble you can expect when cooking sea bass is that you can get pricked by its sharp fins. but this will only happen if you are very “lucky” to purchase uncleaned fish; mostly on the shelves there are carcasses already completely ready for cooking.

Due to the high content of fish oil, sea bass meat is very tender. It is believed that this fish is the most delicious of all sea fish. Due to its high fat content, sea bass lasts longer than other fish.

Cooking sea bass is a real pleasure. It can be boiled, fried, baked, stewed, salted, smoked. We would like to invite you to bake sea bass with vegetables. The dish turns out very tender. The taste of vegetables harmonizes wonderfully with the taste of fish, thyme adds aroma. In addition to taste and aroma, this dish also looks very beautiful on a plate due to the variety of colors of the ingredients.

Ingredients:

• Sea bass - 3 carcasses;
• Carrots - 1 piece;
• Onions - 2 heads;
• Leek - 1 stalk;
• Green peas - 200 grams;
• Potatoes - 3 tubers;
• Thyme - 5-6 sprigs;
• Olive oil - 1 tablespoon;
• Cherry tomatoes - 4-5 pieces;
• Vegetable oil for frying vegetables;
• Salt and pepper to taste.

How to cook sea bass:

Step 1

We clean the fish, wash it and dry it with a towel. We cut off the fins. You can lightly sprinkle it with lemon juice.

Step 2

Cut the onions into feathers. Finely chop the leek. Three carrots on a coarse grater.

Step 3

Heat vegetable oil in a frying pan and add chopped vegetables.

Step 4

Peel the potatoes and cut them into large pieces. In a deep plate, mix the potato pieces with olive oil, salt, pepper and thyme so that they are evenly distributed over the potatoes.

Step 5

Place the steamed vegetables in a baking dish and add green pea, salt and pepper to taste.

Step 6

Salt and pepper the fish carcasses to taste and place on a bed of vegetables. Place pieces of potatoes and cherry tomatoes on the sides. Place the thyme sprigs left over from the potatoes on top of the fish.

Step 7

Bake sea bass in a preheated oven at 200-220 degrees for 40 minutes. You can cover the pan with foil to enhance the flavor of the dish, but then the cooking time will increase to 60 minutes.

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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. We invite you to try cooking holiday dish according to 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.

Clear onion skins, 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 - very delicious fish in all its manifestations. 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 also be prepared festive table, and serve it 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 has 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 tender. golden brown crust. 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 upset 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 time is needed for new flavors to develop and for all our ingredients to be 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 the 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 of the cooked tomatoes and sprinkle with herbs and grated garlic, then add half fried onions and bay leaf from the marinade, 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. Required 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; you can cook it 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!