How to cook large perch - a recipe in the “shell” without cleaning and fuss

My daughter once brought me two large perches, my husband caught them. They were obviously too big for frying, and I didn’t want to cut them into pieces. I decided to bake it whole. Moreover, in order not to struggle with the scales (in large specimens they are oh so hard), I baked them right in the “shell” and together with an ingredient unusual for fish, salted bacon.

With scales

The recipe for baking river fish with scales comes from antiquity. The fishermen's wives were experts in preparing this dish. When placing the perch in the oven, they whispered spells, the meaning of which was the desire to make the most delicious dish. Incomparable fish is obtained at the fire. But baked perch, cooked at home, seasoned with spices and the love of the hostess, is no worse.

Products:

River perch – 2 pcs.
Spices for fish - to taste
Salt – 150 g.
Black pepper - to taste
Butter – 40 gr.
Garlic – 4 cloves
Lemon – 1 piece
Vegetable oil – 1 tbsp. spoon

Cooking time: 20
Cooking time: 20 minutes

Number of servings: 2

Energy value per 100 grams:

Calories: 79.6
Proteins: 11.6
Fat: 2.5
Carbohydrates:2.8

How to cook:

Rinse the fish thoroughly under water. To remove the entrails and gills, make an incision in the upper part of the abdomen, under the head. Do not touch the scales.
Rinse the fish again and dry. Brush with spices mixed with salt.
Cut the lemon into half rings.
Stuff the fish with garlic (two cloves for each carcass) and lemon wedges.
For juiciness, pieces of butter are placed in the fish.
Preheat the oven to 190 degrees. Line a baking sheet with parchment and grease lightly with sunflower oil. Place the fish and sprinkle thickly with salt.

Beginning housewives often ask how long does it take to cook river perch? Fast - no more than 20 minutes. The scales are then separated along with the peel. The taste of the most tender white meat cannot be described in words. The calorie content is low, which is another plus.

How to fry perch: recipes

Before frying river perch in a frying pan, you should not remove the skin, as it prevents the juice from leaking out and allows you to achieve a crispy crust.

In flour

To fry perch in flour, you need to prepare the following ingredients:

fish;
salt and spices;
flour for breading;
sunflower oil for frying.

As a breading, in addition to flour, you can use crushed crackers, semolina, sesame seeds, and even corn flakes. Special importance is attached to spices. For fish, dried basil, coriander, saffron, turmeric, etc. are often chosen.

In order to fry river perch, you should:

Remove the dorsal fin, scales and entrails, and separate the head.
Then roll the carcasses in a mixture of salt and spices until the juice releases, stir and let stand for a few minutes.
Drain the fish in a colander.
When the liquid has drained, roll in flour and fry in hot oil for 6-7 minutes on each side.

Serve with mashed potatoes or rice. Separately, offer a salad of fresh cucumbers and tomatoes with onions.

With onion

To complete this recipe, carcasses are removed from the head, entrails, fins and scales along with the skin. The ingredients you will need are:

Perch – 8 pcs.;
onions – 2 pcs.;
vegetable oil – 60 ml;
flour - 4 dec. l.;
salt - to taste.

The cooking process is as follows:

The prepared river perch fillet should be salted, rolled in flour, and placed in a frying pan with heated oil.
When it is fried to a crust on one side (5-6 minutes), turn it over, add onion half-circles, cover and fry for another 3 minutes.
Then remove the lid and continue cooking until the onion is browned.

If desired, you can add a few spoons of sour cream and keep the fish and onions under the lid for 2-3 minutes.

With scales

For frying with scales, small fish are usually used. Why it is gutted, the fins and head are removed. Then they are washed, lightly dried, salted, then fried in a thick-walled frying pan in well-heated oil under a lid so that the oil does not fly in all directions. Turn the carcasses over when the skin, on one side, is well browned, after about 5 minutes.

You can also fry small fish with scales by placing them in a cauldron with plenty of oil, especially outdoors. Then you get perch fries.

With potatoes and cheese

The beauty of sea bass in the oven is enhanced by seasonal vegetables. Anything in the refrigerator is good: bell peppers, zucchini, eggplants. The king of dishes is called young potatoes with sea fish, mushrooms, tomatoes, cheese, and an onion layer. The food turns out juicy, tasty, and healthy.

Set of required products:

Perch fillet (whole carcasses) – 800 g
Potatoes – 1200 gr.
Onion – 2 heads
Champignon mushrooms – 200 g
Red tomato – 300 g
Cheese, mayonnaise – 140 g each
Nutmeg (ground) – 1 teaspoon
Lemon – 1 pc.
Chicken egg – 1 pc.
Salt, black pepper - individually
Vegetable oil (mustard, olive, sunflower) – 2 tbsp. spoons

Cooking time: 40 minutes
Cooking time: 40 minutes

Number of servings: 8

Energy value per 100 grams:

Calories: 110.8
Proteins: 6.7
Fat: 5.4
Carbohydrates:8.9

Step-by-step cooking recipe:

Prepare fish (carcasses) for baking. Remove scales, fins, gills, film inside. It is necessary to clean off the black film - it gives bitterness.
Rinse the carcass or fillet under water and dry. Grate with spices, nutmeg, sprinkle with lemon juice.
Marinate the fish for half an hour.
Meanwhile, peel the potatoes and cut into thin half rings.
Peel the onions and cut into thin half rings. You can lightly fry it, it will turn out tastier. Perch “loves” onions, it is recommended to take more of them.
Cut the washed champignons and tomatoes into thin slices.
Grease a baking dish with vegetable oil and warm for 2-3 minutes. in a hot oven.
Place some of the potatoes, some of the onion layer, mushrooms, half of the tomatoes on the bottom of the mold, grease the layer with some of the mayonnaise.
The second layer comes from fish. Lay out the carcasses or fillets, which can be cut into pieces or left whole.
The third layer will be the remaining vegetables and mushrooms.
Season the top layer with mayonnaise.
While the oven is heating up, grate the cheese, beat the egg, and mix the ingredients.
Pour the egg and cheese mixture over the fish and vegetables.
Bake in a hot oven, preheated to 180 degrees for at least 40-45 minutes.

Place the baked fish into portioned plates. Serve hot.

River perch baked in batter

How to deliciously cook river perch in the oven? Breaded! River perch baked in the oven in this way is so good that it can be served at any holiday table on the most significant holiday. To do this you will need:

700-900 grams of river perch fillet;
6-7 small eggs;
a couple of bunches of fresh dill and parsley;
100-150 grams of flour for batter;
5-6 tbsp. l. olive oil;
salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. It is necessary to rinse and dry thoroughly, then cut into small pieces. To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into a foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.

Roll the fish in batter, place on a baking sheet lined with food foil and place in the oven for 20-30 minutes, preheated to 170-200 degrees, turning the fish periodically so that it has time to bake and acquire a characteristic golden hue.

The finished dish must be cooled and placed on a flat dish. Serve with a side dish of rice or any other cereal.

Almost any chef knows how to cook river perch deliciously, but, as you know, they don’t like to reveal their secrets. That is why most people prefer to hide some secrets, due to which their river perch baked in the oven differs from the original recipe and in taste.

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Step 1: Cut the fish.

First of all, we need to properly cut and clean the fish. At the same time, you need to buy perch exclusively fresh. So, we cut off the fins and tail of the fish using kitchen scissors (they are most convenient). Remove the head using a kitchen knife. With quick movements (with a sharp knife) from the tail to the head, we begin to scrape off the scales. Then we cut along the belly and remove the intestines with malaki or caviar (whatever comes around). After which we rinse it well under cold running water, and make diamond-shaped cuts throughout the fish up to the ridge. Thanks to this, the perches will cook faster, and small bones will not cause you trouble, as they will simply fry.

Step 2: Marinate the fish.

After we have prepared the fish, pour salt, peppercorns, ginger and coriander into a mortar and grind everything into powder. Lubricate each fish inside and out with a mixture of spices. Then put them in a bowl, pour lemon juice and white wine. Cover the bowl with cling film and place in the refrigerator to marinate for two hours
.

Step 3: Prepare the ingredients.

While the fish is marinating, peel the onion and cut it into thin rings.

Place a frying pan over medium heat, add olive oil and add the onion to fry.

Then scald the tomatoes with boiling water and peel them. Then cut them into thin slices. Wash the parsley and dill and chop finely. Pour wheat flour into a bowl.

Step 4: Cooking river perch in the oven.

Set the oven to preheat to 240 degrees
.
At the same time, heat a frying pan over medium heat and add olive oil. Take the fish out of the refrigerator and place it on a paper towel. Then we coat it in flour and put it in a frying pan. Fry on both sides until golden brown. Then reduce the heat, cover with a lid and continue to simmer on both sides for 5 minutes
.

Take a baking dish, grease it with olive oil and lay out half of the prepared tomatoes (evenly distributed over the surface).

Sprinkle chopped garlic (using a garlic press), bay leaf and herbs (half) on top. And then add the fried onions.

Season with salt and pepper to taste and lay out our perches.
Top the fish with onions, herbs, and tomatoes. Pour fish marinade over everything ( about half a glass
) and bake in the oven
for 35-40 minutes
.
In this case, it is necessary every 5-7 minutes
.

With lemon

Lemon adds a special piquancy to baked perch dishes in the oven and saturates it with useful substances. Sea bass is prepared not only with lime or lemon. The Japanese add tangerines to the fish, make sushi from it, boil it, and stew it. There are many who like to fry delicious food. In the Land of the Rising Sun, this fish has been revered since ancient times, called “tai” and believed that it brings happiness. Red carcasses symbolize prosperity, so perch is always prepared for the New Year.

Ingredients:

Perch fillet – 4 carcasses
Lemon – 1 piece
Green onions – 2 bunches
Green dill, parsley - 1 bunch each
Garlic – 3 cloves
Sunflower oil – 1.5 tbsp. spoons

Cooking time: 35 min.
Cooking time: 40 min.

Number of servings: 4

Energy value per 100 grams:

Calories: 119.3
Proteins: 15.1
Fat: 6.1
Carbohydrates:1.1

Step-by-step cooking tips:

Prepare the fish for baking. Remove fins, gills, scales, and entrails. Be sure to remove the black film that gives bitterness. Rinse the carcasses.
To make the fish juicy and aromatic, rub the carcasses with spices, salt, moisten with the juice of half a lemon, and leave in the marinade for half an hour.
Wash the greens, onions and dry. Finely chop, add chopped garlic, juice of the second half of a lemon, mix.
Stuff the fish with a mixture of herbs and garlic.
Cover the pan with foil, lightly greased with vegetable oil, leaving the edges.
Place the perch on a baking sheet, fold the edges of the foil towards the center. You can cover the fish with another piece of foil, it will be more piquant and juicy. Perch cooked in the sleeve turns out even tastier. All the juice remains entirely inside and saturates the fish while it cooks.
Place in a hot oven (180°C).
Bake in the oven for 40-45 minutes.

In salt

As usual, there are two versions of the appearance of this dish. According to one of them, perch in salt was invented by fishermen who did not have the usual ingredients on hand. According to another legend - their wives. Try to cope with the catch when there is nowhere to put it. And so, “put on” a shirt made of salt, and rest. Culinary experts claim that the recipe is many years old. Perch was prepared in a similar way back in the days of Emperor Peter the Great.

The following products are needed:

River perch – 800 g
Egg white – 1 pc.
Lemon – 1 piece
Salt – 600 gr.
Garlic – individually, to taste
Spices for fish - 1 tbsp. spoon
A mixture of crushed black and red peppers - to taste
Water – 3 tbsp. spoons

Cooking time: 35 min.
Cooking time: 40 min.

Number of servings: 4

Energy value per 100 grams:

Calories: 43.9
Proteins: 10
Fats:0
Carbohydrates:1

Step-by-step cooking recipe:

In a deep bowl, mix regular salt, egg white, fish spices, pepper. The result will be a mixture that resembles snow flakes.
Prepare the fish. Clean, remove gills and entrails. You don't have to touch the scales. Place lemon and 2-3 cloves of garlic in each fish belly.
While you are cleaning the fish, you need to preheat the oven. Line a baking pan with foil or parchment paper.
This fish is baked on a “bed” of salt. This is done simply: sprinkle a little regular salt on the parchment.
Place the fish on the “cushion”. Sprinkle salt on top and press it in a little (as in the photo), leaving the head free.
The fish is baked for 25-30 minutes. Taking the pan out of the oven, the shell is cracked. It turns out incredibly delicious!

How to cook perch without cleaning: recipe in foil

It is best to take medium-sized perch. Preferably freshly caught ones, but if your own fishing is unsuccessful, you can get some fish at the market. The main thing is that it is fresh!

Ingredients

Perches (200-300 g each) – 4 pcs.;
Lemon – 1 pc.;
Medium onion – 1 pc.;
Carrot – 1 pc.;
Celery (root) – 1 pc.;
Parsley (greens) – 1 bunch;
Garlic – 1 clove;
Butter – 1 tbsp;
White wine (dry) – 100 g;
Coarsely ground black pepper – ¼ tsp;
Dry basil and oregano - a pinch each;
Coarse salt - to taste.

Cooking perch with scales in foil

First of all, you need to protect yourself from possible “injuries at work” by cutting off all the fins of the perches with scissors.

Now, armed with a sharp knife, you should remove the heads. We don’t throw them away, because they will make a rich and aromatic fish soup.

We cut the belly of the fish and take out the insides and wash it.
Using the same sharp knife, we cut the fish, separating the rib bones. The purpose of this simple operation is to remove the ridges. The skin on the back should remain intact.
Now salt the perches from the inside, pepper and sprinkle with herbs.
Peel a clove of garlic, grate it and rub the aromatic pulp over the fish fillet.
Take half a lemon, grate the zest and place it in the carcasses.
Squeeze the other lemon half to get fresh juice. We pour it over the carcasses placed in a glass or enamel bowl, flesh to pulp (unfolded).
Add wine, cover the container and refrigerate it for at least half an hour so that the perches are thoroughly marinated.

Now let's prepare the filling

Divide the rest of the lemon into 4 half rings, and also cut the peeled carrots, onions and celery.
Fry everything in butter until half cooked.
At the end, add chopped herbs.

We put the filling into the carcasses, fold the fillet in half (scales facing out).

We put our stuffed fish in foil, wrap it tightly and send it to the deco, and send it to an oven heated to 180 o C.

When the magical aroma of baked fish begins to spread throughout the kitchen (in about half an hour), this will be a signal that it is ready. Serve the baked fish directly in the foil, unrolling it. The fillet turns out aromatic and soft, and all the scales remain on the wrapper.

Stuffed

Stuffed sea bass will decorate a banquet table and create a festive mood on a weekday. This fish is cooked in a foil sleeve. Made on the grill and in the oven. Serve hot or cold. The cooled fish is cut into pieces, in the middle of which the minced meat looks so appetizing that your hands naturally reach for the dish.

Product composition:

Sea bass – 4 small carcasses
Red carrots – 2 pcs.
Green bell pepper – 2 pcs.
Fresh dill – 1 bunch
Large black olives – 4 pcs.
Onion – 1 head
Sour cream – 25 ml
Mayonnaise – 2 tbsp. spoons
Fish spices – 1 tbsp. spoon
Garlic – 4 cloves
Ground turmeric – 1 tbsp. spoon
Sunflower oil – 1 tbsp. spoon
Ground mixed pepper – 2 g
Salt - to taste

Cooking time: 35 min.
Cooking time: 40 min.

Number of servings: 4

Energy value per 100 grams:

Calories:81
Proteins:11.3
Fats:2.4
Carbohydrates:3.6

Recipe:

Chop the onion, dill, and olives as finely as possible. Grate the carrots on a grater with large holes, chop the garlic.
It is better to grind the bell pepper in a meat grinder, this way there will be more juice.
Salt, pepper, season the filling with spices and pepper.
Prepare the sauce. To do this, mix sour cream, mayonnaise, a little pepper, and turmeric. The sauce will get a nice color. If it is thick, add a drop of water. You can season the minced meat with a spoon of sauce - it will be even tastier.
Prepare the perch. Cleaning the fish will not take much time. The main thing is that there are no black films inside and no fins; they are removed. Special devices are used to clean the scales; they make the process easier.
Wash the fish and dry on a paper towel.
Stuff the perch carcasses with vegetables. To prevent the minced meat from “spreading” during cooking, secure the perch with wooden toothpicks, as in the photo. If there is some minced vegetable left over, no problem. It can be used in salad.
Prepare a baking dish. Cover with foil, grease with oil, and lay out the stuffed carcasses.
Grease each carcass with sauce, spreading it not only on the surface, but also on the sides.
Cover the carcasses with foil and place in a hot oven for 40 minutes. Baking temperature 200 degrees. 5 minutes before the end of cooking, remove the foil so that the fish is covered with a crust. The dish is served hot. Bon appetit!

How to fry perch caviar

You can prepare caviar in different ways:

just in a frying pan, without removing the crusts, adding a little salt;
you can put it in the belly and fry it along with the fish;
or make caviar pancakes.

To fry caviar using the latter method, you will need:

fresh caviar – 0.5 kg;
eggs – 2 pcs.;
flour - 3 tbsp. l.;
semolina - 3 tbsp. l.;
salt, pepper;
refined oil.

First, the caviar should be washed, freed from the film, salted and left in the refrigerator for 90 minutes. Then beat at minimum speed for 25 seconds, add the egg, pepper, salt and beat again. Then, stirring the mixture with a spoon, slowly add flour and semolina. The consistency of the mixture will be slightly thinner than pancake batter, but thicker than pancake batter. Fry the caviar in hot oil, just like the pancakes, spooning the mixture out with a spoon. Serve on a flat dish with sour cream.

Conclusion

In addition to the above dishes, river perch is considered one of the most attractive fish for fish soup. Moreover, small individuals are only gutted and used for broth, wrapped in gauze. The big ones come in second place.

Perches are also hot smoked on sawdust from alder, beech, oak, ash, maple and fruit trees for 2 hours.

In addition, perch makes a very tasty aspic. They are baked in foil on the grill and cooked into fish cutlets. You can cook perch caviar in the same way.

Perch fishing is most popular in the winter season. A hefty catch is always a reward for the fisherman, but for housewives it is a real punishment, since not everyone knows how to talk about such fish.

Cleaning perch can often be challenging, but there are methods that allow you to prepare the dish without cleaning the fish.

Knowing how to handle fish will not only allow you to please your family with a delicious dinner, but also provide your body with the necessary vitamins. The article offers several options for decorating a dish of perch with scales.

With vegetables

Perch in the sleeve turns out tasty and juicy if it is stuffed with vegetables. You can prepare the dish in ceramic portion pots, adding a lot of spices and grated tomato inside. In the Balkans they make moussaka with sea bass.

Products you will need:

Sea bass fillet – 500 g
Potatoes – 5 pieces
Eggplants – 400 g
Red tomato – 2 pieces
Any hard cheese – 40 g
Mayonnaise – 2.5 tbsp. spoons
Olive oil – 4 tbsp. spoons
Ground pepper mixture – 2 g
Garlic – 2 cloves
Leek – 400 g
Salt - individually

Cooking time: 35 min.
Cooking time: 40 min.

Number of servings: 4

Energy value per 100 grams:

Calories:104.5
Proteins: 6
Fat:5.1
Carbohydrates: 8.7

How to cook:

Cut the perch fillet into flat pieces, potatoes and onions into slices.
Prepare a baking dish: grease with oil, heat in the oven, which has already reached 180 degrees.
Place some of the potatoes and onions into the pan. Place the fish evenly on top. Finely chop the tomato and eggplant, chop the garlic, mix the vegetables, and place on top. You can add salt to the eggplants and let them sit for a while. If there is bitterness, it will go away with the juice. Many people don't do this. Anyone who doesn’t like “blue” ones can replace them with zucchini.
Cover the fish with eggplants with a layer of potatoes and onions, grease with mayonnaise.
Grate the cheese. Large or small – it doesn’t matter. Cover the dish with foil and place in an oven preheated to 200°C for half an hour.
5 minutes before the end of cooking, the foil can be removed to allow the cheese crust to brown (see photo). So yummy, you won't be able to pull it off by the ears!

Fillet in sour cream

Sea bass meat contains protein, vitamins, and minerals. It contains omega-3 polyunsaturated fatty acids. Nutritionists put baked perch in the oven on a par with salmon and trout.

Ingredients:

Perch in carcasses – 1 kg.
Sour cream 15% – 450 gr.
Carrots – 2 pieces
Onion – 4 heads
Apple cider vinegar – 2 tbsp. spoons
Seasoning for fish – 1.5 tbsp. spoons
Salt, pepper - to taste
Any vegetable oil – 2 tbsp. spoons

Cooking time: 35 min.
Cooking time: 40 min.

Number of servings: 4

Energy value per 100 grams:

Calories: 93.1
Proteins: 8.7
Fats:4.8
Carbohydrates:3.81

Step-by-step preparation of the dish:

Prepare perch carcasses. Wash and remove film inside.
Mix dry seasonings with salt, rub the carcasses inside and out.
Grease the desired size pan with oil. Place the fish carcasses.
For the sauce, mix sour cream and vinegar, which can be replaced with soy or balsamic.
Grate the carrots on a coarse grater, cut the onion into thin half rings, mix with sour cream.
Spread the mixture over the surface of the fish, cover the pan with foil and place in the oven, heated to 180 degrees. Bake for 35-40 minutes.
Remove the fish from the oven, remove the foil, and continue baking for another 10-15 minutes.

The dish is served with lemon slices and herbs.

With walnuts

For lovers of fried fish, a recipe for perch in nut batter has been invented. A mixture of two eggs, chopped nuts, corn flour, pepper and salt will allow you to enjoy fish in an unusual “fur coat”. Gourmets who prefer dietary food will not be offended. A dish cooked in the oven is no less tasty.

Ingredients:

Sea bass – 600 gr. (2 carcasses)
Walnuts – 30 gr.
Bell pepper – 1 pc.
Olive oil – 35 gr.
Soy sauce – 1 teaspoon
Basil – 10 gr.
Garlic in cloves – 2 pcs.
Sunflower oil – 25 gr.
Medium hot mustard – 1 tbsp. spoon
Pepper, salt - to taste

Cooking time: 35 min.
Cooking time: 40 min.

Number of servings: 4

Energy value per 100 grams:

Calories: 106.1
Proteins: 9.8
Fat: 5.4
Carbohydrates:4.6

Step-by-step cooking method:

Wash the carcasses, remove the black film, make cuts on the skin. This will help marinate the fish better. The cuts are filled with lemon and tomato slices.
Make the marinade. To do this, mix crushed walnuts, soy sauce, chopped basil, olive oil, pepper, and salt. Beat the mixture with a blender.
Coat the perch carcasses on both sides, as well as on the inside. Leave to marinate for 30 minutes.
While the fish is marinating, prepare a baking dish, place foil on the bottom, coat with vegetable oil, warm in the oven, cut the pepper into slices. They fill the incisions.
Place the perch in the mold. Bake the marinated fish in a hot oven, heated to 180 degrees, for 35-40 minutes. over medium heat.
During the baking process, pour the juice that comes out of the carcass over the fish several times - it will be juicier and more aromatic.

The fish does not need to be taken out immediately after the stove is turned off. Let it absorb the remaining juice.

Description of preparation:

Here I am sharing a very simple fried snapper recipe with minimal ingredients.
However, this recipe has its own peculiarity - we will fry the perch without the skin, carefully separate it from the carcass and work with clean fish. And, although there is nothing complicated here, it also has its own tricks. Therefore, let’s start cooking immediately, and here is a recipe for fried perch with photos especially for you. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Fish and seafood / Perch Dish: Hot dishes

With mayonnaise with mushrooms

When buying a perch, you need to pay attention to the color of the fins and tail - they should be red. Signs of fresh fish will be transparent eyes, as well as the white color of the meat.

Required Products:

Sea bass fillet – 1 kg
Oyster mushrooms – 300 gr.
Onions – 3 heads
Wheat flour – 3 tbsp. spoons
Vegetable oil – 3 tbsp. spoons
Dry dill – 1 tbsp. spoon
Salt - to taste

Cooking time: 30 min.
Cooking time: 40 min.

Number of servings: 6

Energy value per 100 grams:

Calories: 115.4
Proteins: 5.1
Fat: 6.5
Carbohydrates:9.2

Step-by-step cooking recipe:

Prepare the fish. Wash the fillet and dry.
Finely chop the oyster mushrooms, fry in vegetable oil, stirring constantly.
Peel the onion and cut into cubes.
Add the fried onions to the oyster mushrooms and cook the mushrooms until cooked.
Cover the baking dish with foil, which must first be greased with oil and heated so that the fish does not “stick” to the foil.
Mix flour with dry dill, adding a little salt.
Dredge each piece of fish in a mixture of flour and spices.
Place the perch on a baking sheet.
Mix the mushroom filling with mayonnaise and spread over the surface of each fish.
Grate the cheese on a fine grater and sprinkle on each piece of fish.
Place the perch in a hot oven (180 degrees).
Bake the dish for 35-40 minutes. Baked perch is prepared with champignons, chanterelles, and porcini mushrooms.

Under the marinade

In 2 servings – 551.9 Kcal.

Protein – 70.9 g, fat – 24.8 g, carbohydrates – 1.6 g

Preparation/cooking time – 10/50 min.

What to buy to prepare the dish:

½ cup flour;
½ cup sunflower oil;
3 onions;
Carrots – 300 grams;
1 glass of tomato paste;
200 ml vegetable broth;
Apple cider vinegar – 1 tbsp. l.;
Salt, sugar, cinnamon, cloves, pepper - to taste;
3 bay leaves;
Perch fillet – 0.4 kg.

Cooking process

Wash the fish fillet, dry it, carefully cut into small pieces. Sprinkle them with salt and pepper on top.
Roll portioned pieces in flour, fry in sunflower oil on each side.
Chop the onion.
Grate the carrots.
Fry all vegetables in sunflower oil until golden brown.
Add spices and tomato paste.
Simmer over low heat for a quarter of an hour. It is advisable to do this under a lid.
Add vinegar, broth.
Add sugar and salt and bring to a boil.
Remove from heat after 5 minutes.
Place the fish on any plate. Pour marinade over top and refrigerate for a couple of hours.
The finished dish can be decorated with herbs if desired.