- About the benefits of fish
- Smart product selection
- Fried Sea Bass Ingredients Required
- Step by step recipe
- Grocery list
- Required Ingredients
- Grocery list
- Required Ingredients
- Grocery list
- Required Ingredients
- Grocery list
About the benefits of fish
Sea bass contains many beneficial substances. They promote proper metabolic processes in the body, normalize cholesterol in the blood, and prevent diseases of the cardiovascular and central nervous systems. Taurine, which is found in fish, has a good effect on the growth of cells and tissues, is involved in metabolic processes, and vitamin B12 promotes DNA synthesis.
Perch also contains an antioxidant called myelin, which is involved in fat metabolism. In acute and chronic hypoxia, it increases oxygen consumption by cells. This fish will be extremely useful for those who suffer from atherosclerosis, diseases of the cardiovascular system and pancreas, as well as hypertension and diabetics. It is necessary for healthy skin and mucous membranes.
Important! The diet of children, pregnant women and the elderly should certainly include sea bass dishes. Of course, if they have no contraindications.
Smart product selection
Now we will teach you how to choose good and fresh sea bass:
- Buy fish only with the head! Otherwise, you risk buying its cheaper brother, hake, under the guise of sea bass.
- Avoid fish with cloudy eyes or soft flesh.
- Remember that the carcass and gills should be brightly colored.
- Already when cutting, please note that after separating the scales, the skin should have a characteristic white color.
And of course, don’t forget about the smell, because it is what always gives away stale products.
Find out which fish is the healthiest, how to choose fish, how to fry it, and whether fish oil is healthy.
Fried sea bass
Well, let's get straight to the recipes. Let's start with fried fish.
Required Ingredients
- Sea bass without heads - 1.8 kg
- Lemon - 0.5 pcs.
- Salt, ground black pepper - to taste
- Flour, vegetable oil - for frying.
Step by step recipe
First, we remove the plumage from the carcasses. Be careful not to get hurt by the thorns! Remove scales from the fish. Cut the fish into portions, remove the entrails and film from it and wash the pieces. When cutting, try not to rip the belly! Make several deep cuts (down to the bone) on each piece.
Place the fish in a container and squeeze half a lemon into it. Add salt and pepper. Mix everything well and set aside while you prepare everything else. Pour oil into a frying pan and heat it well.
Dip the fish pieces in flour, frying them on each side for 5 minutes (until golden brown). It is advisable that at least half of this time the frying pan is covered with a lid, then the fish will heat up more evenly and deeply.
Familiarize yourself with the proportions of proper nutrition for athletes, for muscles, for growth, for pregnant women, nursing mothers and for gastrointestinal diseases.
Marinated perch fillet
Marinated perch fillet
Ingredients:
2 kg perch fillet, 50 ml olive oil, 200 g onions (shallots can be used), 500 ml water, 50 ml grape vinegar, 50 ml dry white wine, 100 g tomatoes (without skin), 5 g chopped garlic, 2 g crushed cumin, 1-2 bay leaves, 50 g mayonnaise.
Cooking method:
Cut the perch fillet into portioned flat slices, cut the skin crosswise so that it does not shrink during cooking.
Rub the pieces with a mixture of salt, ground pepper and mayonnaise. Fry the perch in olive oil until golden brown.
Peel the onions, wash them, chop them finely, mix with chopped garlic and mashed tomatoes to a puree.
Boil water, add cumin and bay leaf, bring to a boil, add tomato mass, bring to a boil again.
Then pour wine and vinegar into the marinade, boil and cool. Place the perch fillet in the prepared marinade, close the lid and place in a cool place for 24 hours. The finished dish can be slightly reheated before serving or served cold.
Sea bass in the oven
Now let's find out how to cook this fish in the oven.
Grocery list
- Red sea bass - 4 pcs. (approximately 350 g each)
- Lemon - 0.5 pcs.
- Garlic - 3 cloves
- Olive oil - 4 tbsp. l.
- Provençal herbs - 2 tsp.
- Salt - 1 tsp.
- Fresh dill - 1 bunch
Step-by-step recipe with photos
Cut off the heads of the fish, clean the carcasses. Prepare the marinade: combine lemon juice, squeezed garlic, olive oil, Provençal herbs, and salt. Mix everything well.
Place the fish in a deep saucepan or bowl and pour the marinade over it. Let it sit for half an hour. Place the carcasses on foil (each on a separate sheet) and wrap the fish in envelopes.
Preheat oven to 200 degrees. Send the envelopes there for 30 minutes.
Hot option
If you want to cook hot smoked sea bass, this recipe will definitely suit you. This delicacy is useful for heart diseases and hypertension.
We will need:
- carcasses - 2.5 kilograms;
- salt, spices - as needed.
KBJU:
- Calories - 166
- Proteins - 23.5
- Fats – 8
- Carbohydrates - 0
Cooking time: 45 minutes
Cooking time: 2 hours
Number of servings: 10-15
How to smoke perch correctly:
- Let's start by preparing the wood chips. Next, put it in water and leave for about 40 minutes until the water turns brown.
- First you have to salt the fish. Place the unpeeled perch in a plastic container, add salt and pepper. Leave for 30 minutes.
- Let's start preparing the fire. We heat the wood until it begins to smolder a little.
- Now drain the excess liquid from the container with the fish. We put on gloves and wipe with dry wipes, as shown in the photo.
- Place wood chips on the bottom of the smokehouse. We put a grate on it. Then we place the fish so that there is free space.
- Cover with a lid and let it warm up.
- After 10 minutes, you can open the smokehouse lid a little to get rid of excess steam.
- After 20 minutes, remove from heat and let cool slightly.
Ready perch at home has a uniform golden color, fibrous meat that easily comes off the bone. Bon appetit!
With sour cream and mustard sauce
This fish is also cooked in an unusual and tasty sauce - sour cream and mustard. Don't forget that you'll need foil here too!
Required Ingredients
- Sea bass - 4 pcs.
- Thyme, salt, pepper, lemon juice - to taste
- For the sauce:
- Sour cream - 5 tbsp. l.
- Mustard - 1 tbsp. l.
- Lemon juice - a few drops
- Dill, salt - to taste
Step by step recipe
Salt and pepper each carcass on both sides and add thyme. Wrap in foil. Place the fish in the oven for half an hour, preheating the oven to 180 degrees.
While the fish is baking, make the sauce. Place sour cream in a container, add mustard, dill (finely chopped in advance), lemon juice and a little salt. Mix everything.
When the fish is ready, take it out, unwrap the foil, and sprinkle the pieces with lemon. Serve along with the sauce.
Did you know? In our restaurants, sea bass is often found under the name “sea bass”. This is a general name for many perciform fish. By the way, in Latin this fish is called “sebastes”.
River perch - cooking recipes
With a little effort and using one of the suggested recipes, you won’t be able to prepare an ordinary everyday dish from simple and affordable ingredients.
Baked fish with vegetables or in sour cream sauce is a worthy decoration for a festive table, and a grill is quite capable of attracting the attention of those taking a break from the meat kebabs.
River perch in the oven
Fish cooked in the oven is an elegant dish, not an ordinary one. The processing method is gentle; the product retains all its beneficial properties and is well absorbed by the body.
The following ingredients are required for this culinary delight:
- Fish - 2 copies.
- Onion - 1 head.
- Vegetable oil - 1.5 tbsp. l.
- Fish seasoning - 0.5 tsp.
- Dill - branch.
- Spices, seasonings - to taste.
Algorithm of actions:
- The catch is cleaned and the fins are cut off. It is recommended to wear gloves first.
- The carcasses are salted, peppered, and spices are added. Marinate for a quarter of an hour.
- Chop the onion into cubes.
- Dill is chopped.
- Chopped vegetables and herbs are salted and peppered.
- The baking dish is greased with oil.
- Carcasses stuffed with onions and herbs are sprinkled with lemon juice and placed in a mold.
- Heat the oven to 180 degrees, place the pan with the perch, and bake until done (45 minutes).
Let's celebrate! Before serving, the golden dish can be decorated with thin slices of lemon or herbs. It is worth noting that even without additions it looks appetizing and attractive.
Perch baked in salt
If you don’t want to bother with cleaning, you should cook perch using a simple recipe.
To bake a delicious dinner, you need the following products:
- River freshwater - 2 pieces.
- Salt - 1 pack;
- Lemon - 1 piece.
Algorithm of actions:
- If the main ingredient is ice cream, it must be thawed and rinsed. Fresh catch, washable under running water.
- Roll each fish evenly in salt.
- The carcasses are placed on a baking sheet and covered with a thick layer of salt on top.
- Cook at 180 degrees - 40 minutes.
Note! The finished fish is cleaned of a layer of salt, and the fins and skin are carefully removed. An incision is made along the back and the spine is removed. Place the finished fillet on a plate, drizzle with lemon juice, and enjoy the delicious food.
River perch in batter
An unusual way to cook fish in the oven is perch in batter, baked.
For a successful process, you need to prepare the following ingredients:
- Fish pulp - 500 gr.
- Small eggs - 5 - 6 pieces.
- Greens - bunches of fresh greens.
- Flour - 100 gr.
- Vegetable oil - 5 tbsp. l.
- Spices, herbs - to taste.
Algorithm of actions:
- Fish fillet, dried.
- Beat the yolks with salt and flour.
- Beat the whites with salt until a strong foam forms.
- The egg is combined until a creamy consistency is formed.
- Fish pieces are immersed in the mixture and placed on a baking sheet lined with foil.
- Bake at 180 - 200 degrees until cooked and golden brown.
Good to know! The version of cooked freshwater river will appeal to all relatives and invitees.
Perch in a pot
The method of preparing river perch allows you to taste the delicacies that your distant ancestors ate.
Dishes cooked in clay pots always turn out delicious:
- Fresh catch - 500 gr.
- Onion - 1 head.
- Butter - 100 gr.
- Potatoes - 3 pieces.
- Tomato paste - up to 2 tablespoons.
- Pickled cucumbers - 2 pieces.
- Cream - 3 tbsp. l.
- Ground red pepper - to taste.
- Onion feather - a bunch.
- Water - 200 ml.
Algorithm of actions:
- The onion is cut into half rings.
- Potatoes - cut into cubes.
- All bones are removed from the perch, and the fillets are cut into pieces.
- Cucumbers are cut into small cubes.
- Sauté the onion in a frying pan with oil until golden brown.
- Place the prepared onion on the bottom of a clay container, followed by potatoes, ground black pepper, and water (to cover the potatoes).
- Bring the oven temperature to 220 degrees.
- When the potatoes become soft, add tomatoes, cucumbers, fish, and cream.
- Simmer for another half hour.
- The finished dish is sprinkled with herbs.
Note! You can serve the dish in pots, straight from the oven. This way it retains heat and looks aesthetically attractive.
Grilled perch
Grilled food tastes amazing. Freshwater fish with a smoky aroma can surprise even the most demanding gourmet.
To prepare you will need:
- Fresh river catch - two pieces.
- Garlic - 3 cloves.
- Hot pepper - 1 piece (to taste).
- Ground, dry parsley - 2 - 3 tbsp. l.
- Dried thyme - 1 tsp.
- Paprika - 1 tsp.
- Lemon juice - 1.5 tbsp. l.
- Vegetable oil - 6 tbsp. l.
- Salt, pepper - 1 tsp each.
Algorithm of actions:
- Garlic, onion, pepper - crushed in any convenient way.
- Add all the dry ingredients, vegetable oil, and lemon juice to the vegetable mixture.
- The fish is gutted, scaled, and combined with marinade.
- Leave for 3 hours.
- Grease the grate with oil and lay out the marinated product.
- Fry for 10 - 15 minutes on each side.
Note! The golden brown crust, aroma and taste are well emphasized by vegetables. It is important to eat the dish warm.
Perch in a slow cooker
Many housewives appreciate the ease of cooking using a multicooker.
Ingredients:
- Fish fillet - 1 kg.
- Onion - 1 head.
- Tomato juice - 1 glass.
- Carrots - 1 piece (large).
- Vegetable oil - 5 tbsp. l.
- Dill - branch.
- Salt - to taste.
Algorithm of actions:
- The fish flesh is cut into pieces, marinated in lemon juice and salt for half an hour.
- Set the baking mode, pour oil into the bowl, fry the fish for 10 minutes.
- Carrots are grated, onions are cut into rings, dill is finely chopped.
- Fry vegetables in a slow cooker until soft.
- Place the fish on the pillow and pour in the juice (timer for an hour).
- Five minutes before turning off, sprinkle with herbs.
Good to know! Your family will appreciate this dish and will want to cook it again.
Perch in sour cream
River perch cooked in sour cream sauce is a simple recipe. It is quite popular, as the dish turns out tender, with a creamy note.
Ingredients:
- Fresh river perch - 500 gr.
- Sour cream with high fat content - 200 gr.
- Lemon - one.
- Lemon zest - one and a half tsp.
- Mustard (French) - 1.5 tsp.
- Garlic cloves - 3 - 4 pieces.
- Any greens (fresh, frozen).
- Salt, pepper, spices - to taste.
Algorithm of actions:
- The fish is cleaned, fins and bones are removed;
- The fillet is rubbed with pepper and salt;
- Prepare a sauce from mustard, lemon juice, sour cream, pepper;
- Combine the pulp with the liquid mixture and marinate (quarter of an hour);
- The rest of the sauce is poured into the fish and placed on a baking sheet covered with foil;
- Bake in an oven preheated to 200 degrees for 45 minutes.
Good to know! Some recipes recommend sealing the perch in foil before baking, but it is worth noting that in this case it is difficult to get a golden crust.
Perch in foil
Freshwater river baked in foil with vegetables is a gentle cooking method that is suitable for children's and dietary cuisine.
Place pieces of boneless fish and family favorite vegetables: cauliflower, onions, potatoes, carrots on food foil greased with butter. If the dish is prepared from whole carcasses, add finely chopped ingredients inside. The foil is sealed to retain the juices during baking. At a temperature of 180 degrees, a dish with vegetables will be prepared in 30 minutes.
Perch soup
A healthy dish that is served hot is ukha. There are a great many cooking options, but the principle of action has some similarities.
Required Products:
- Potatoes - 3 pieces.
- Onion - one head.
- Carrots - 2 small.
- Millet - a third of a glass.
- Perch - half a kilo.
- Spices and seasonings - to taste.
Procedure:
- Cleaned and gutted fish are poured with water, salted and boiled with onions for about half an hour.
- The broth is filtered and the fish is set aside.
- Add millet to the liquid and cook for a quarter of an hour.
- Add vegetables.
- Readiness is determined by the potatoes.
Note! Before pouring the fish soup into plates, you should lay out the pieces of fish. Before serving, sprinkle with finely chopped dill.
River perch cutlets
As paradoxical as it may seem, delicious perch cutlets are a dietary dish.
To prepare, you will need the following products:
- Wheat flour.
- White bread.
- Potatoes - one piece.
- Milk.
- Onion - one piece.
- Garlic - clove.
- One egg.
- Spices, salt - according to preference.
Step-by-step instruction:
- Frozen fish are cut, bones and skin are removed.
- The bread is dipped in milk and squeezed out after swelling.
- All ingredients are twisted. Cutlets are formed from minced meat.
- Before frying, roll in flour.
- For steaming, place without flour in a steamer.
Served with finely chopped dill.
Note! Fishing is an exciting activity, but fishermen’s trophies do not always please housewives. Some people are embarrassed by small bones, spiky fins, and small fish, but real needlewomen can always prepare a masterpiece from an unsightly catch and delight the family with a festive dish.
In wine sauce
Gourmets love to cook sea bass in wine sauce. Try it too, because the dish turns out simply divine!
Grocery list
- Sea bass - 6 pcs.
- Leeks - 3 pcs.
- Salt, black and white pepper - to taste
- Butter - for frying
For the sauce:
- Red wine – 300 ml
- Sugar - 4 tbsp. l.
- Balsamic vinegar - 3 tsp.
- Cinnamon, cloves - a pinch of each
- Ground black pepper - to taste
Step-by-step recipe with photos
Cut off the heads of the fish, remove the scales, remove the entrails and rinse the carcasses in cold water. Make a mesh on each fish on both sides, that is, several crosswise cuts. Salt and pepper the carcasses (all on both sides). Place in the oven for 20 minutes.
Prepare the sauce: pour wine into a saucepan, add sugar, a little cinnamon, cloves, and ground black pepper. Put it on the fire. Meanwhile, cut the leek into rings. Fry it in butter.
3 minutes before turning off the sauce, add balsamic vinegar. Place the finished carcasses on leek beds. Pour the sauce over them and you can serve.
How to fry red snapper in a frying pan: delicious recipes
Classic recipe
Ingredients:
- Cleaned perch - 6 pcs.;
- Lemon;
- Rosemary - 4 tsp;
- Vegetable oil: 5-7 tbsp. l.;
- Ground black pepper and salt - to taste.
Preparation:
- The fish carcass should be cleaned and washed under normal water.
- Cut off all excess. Divide the perch into three approximately equal parts.
- Place the fish in a container, add salt and pepper.
- Add rosemary and sprinkle with lemon juice.
- The mixture should be marinated for 35-45 minutes.
After the specified time, the fish is ready for further cooking. Oil is heated in a frying pan. Place the perch pieces into the frying pan.
You need to fry for 5 minutes on each side. Do not cover while frying. Set the fire to medium level. After both sides are fried, cover with a lid and fry for another 5 minutes. It is recommended to use mashed potatoes or rice as a side dish.
Flour-breaded
Ingredients:
- Sea bass - 2 pcs;
- Lemon - 0.5 pcs;
- Whole egg - 1 piece;
- Oil for frying;
- Ground pepper to taste, salt.
Preparation:
- The fish must be cleaned. After cutting off all the fins and tail, clean the belly from the entrails.
- It is important to pay attention to removing scales.
- If the dish is served with a side dish, then the carcass is cut into a couple of parts. Taking into account that one half goes for 1 serving. If there is nothing to cook except fish, then there is no need to cut it into pieces.
- Sea bass should be marinated with lemon juice, salt and pepper. Leave for 1 hour.
- It is advisable to turn the fish in the marinade several times so that it is evenly soaked.
For breading:
- The egg should be broken and poured into a bowl. The fish will dip into it.
- The fish is dredged in flour and egg before frying.
- Place the perch on a heated frying pan.
- It is important that there is enough oil in the pan to cover half the carcass.
- Fry on both sides until a crust appears over medium heat.
With lemon juice
Ingredients:
- Sea bass - 4 pcs;
- Salt and pepper to taste;
- Sunflower oil;
- Water - 5 tbsp. l;
- Lemon - 3 pcs;
- Flour - 7 tbsp. l.
Preparation:
- Wash the fish and remove scales and entrails. Cut off the tail and head.
- Cut the carcass into small pieces.
- Salt and pepper.
- Each part should be rolled in flour.
- The frying pan is heated over medium heat. Then place the fish and fry it on each side until golden brown. On average it takes 5-7 minutes per side.
- Reduce heat and add lemon juice to each piece.
- Add water to the pan and cover with a lid to simmer for 5 minutes.
For side dishes you can use potatoes or rice porridge.
With onion
Ingredients:
- Half a lemon;
- Half an onion;
- Sunflower oil - 3 tbsp;
- Perch - 600-700 gr;
- Salt - 1 tbsp. l;
- Flour - 1 tbsp. l;
- Breadcrumbs;
- Spices to taste.
Preparation:
- First clean the fish and cut off the fins.
- Place in a container, add salt and spices.
- Add breadcrumbs to the flour and bread the fish in it.
- The frying pan is heated with oil.
- The perch should be fried over medium heat until crisp. On average - 7 minutes.
- After frying one side, turn the fish over and add chopped onion.
- It is recommended to cut the carcass crosswise so that the meat is better fried.
- At the end of frying, cover the dish slightly with a lid.
- The crust on the onion and the white color of the meat indicate complete readiness.
- You can serve the dish with hot sauce or salad.
With sour cream
Ingredients:
- Perch carcass - 5 pieces;
- Sour cream - 2 packs;
- Parsley;
- Lemon juice;
- Mustard - 2 tbsp. l;
- Salt and pepper to taste;
- Garlic.
Preparation:
- Clean the perch, remove excess fins and scales.
- Add pepper, salt and lemon juice.
- While the fish is marinating, finely chop the parsley and garlic.
- Mustard is added to sour cream.
- Mix fish with sour cream.
- The oven must be preheated to 200 degrees and place the fish there for 40 minutes.
You can tell when a dish is ready by the aroma in the kitchen.
Breaded
Ingredients:
- Fresh perch - 2 pcs;
- Salt and pepper to taste;
- Rosemary - 2 tsp;
- Lemon juice;
- Egg - 4 pcs;
- Flour - 2 cups.
Preparation:
- The perch must be cleaned and cut.
- Break the egg into a plate and add pepper and salt.
- Flour is poured into a separate plate.
- Heat the pan and add 3 tablespoons of oil.
- Before frying, the perch is dipped in egg and flour, then placed in a frying pan.
- It is recommended to lay out the perch so that the pieces do not touch each other. Otherwise, they may stick.
- The fish is fried until crusty and served. You can add greenery for decoration.
Battered with soy sauce
Ingredients:
- Fresh perch - 1 kg;
- Soy sauce - 3 tbsp. l;
- Black pepper to taste;
- Butter;
- Oil for frying - 3 tbsp. l;
- Onion - 2 pcs.
For the sauce:
- Dry wine (preferably red) - 300 ml;
- Soy sauce - 4 tbsp. l;
- Sugar - 3 tbsp. l;
- Cinnamon and cloves to taste;
- Black pepper to taste.
Preparation:
- Clean the carcass and remove fins, tail, scales and entrails.
- Rinse and dry the carcass.
- Marinate the fish with pepper and soy sauce.
- Cover a baking sheet with foil and grease with sunflower oil.
- Melt the butter and pour over the fish pieces.
- Place in a preheated oven for 20-25 minutes.
- While the fish is cooking, pour wine into the pan and add black pepper, cinnamon, cloves and sugar.
- Bring to a boil and reduce heat. Then the liquid should be evaporated for 10 minutes. Before turning off, add soy sauce to the mixture.
The onion is cut into rings and fried until lightly browned. Onions are added to decorate the finished dish. After the oven, the fish is poured with the prepared sauce, or served separately.
Grilled sea bass
If you have the opportunity to grill this saltwater fish, great! After all, it turns out to be an incredibly tasty and healthy dish.
Required Ingredients
- Red sea bass - 2 pcs.
- Lemon - 0.5 pcs.
- Garlic - 1 clove
- Olive oil
- Salt, pepper mixture, oregano - to taste
Step by step recipe
Pour a little salt, a mixture of pepper and oregano into the mortar. There is also peeled and chopped garlic. Grind everything thoroughly. Add a little olive oil to the resulting mixture and squeeze in lemon juice. Cut off the heads of the fish carcasses, remove the scales, cut off the spines, and remove the entrails. Rinse the perch.
You can make cuts on both sides of the carcasses, but then a white liquid will be released from them during the cooking process; not everyone likes this. So do at your own discretion.
Pour the marinade over the fish, rub it into the carcasses (don’t forget to add a little inside). Place the perch on the grill and bake for about 30-40 minutes. Perhaps longer. You need to watch how it bakes.
How to prepare sea bass for frying?
Sea bass has some similarities with river bass, but there are still a number of differences. They differ in external characteristics and internal structure.
The teeth on the surface of the fins of the ridge contain toxic components that can cause irritation and allergies in humans.
It is this moment that often pushes people away from buying such fish. To avoid punctures and damage, you should get rid of the spiny fins at the very beginning.
Note! If the recipe calls for fillet, cut the carcass into two parts, remove the backbone and large bones. In order for the meat to retain its appearance, it should be marinated.
Sea bass in the oven with potatoes, onions, champignons
This recipe will definitely appeal to those who don’t know what to serve as a side dish for this fish. Here, by the way, you will also need foil.
Grocery list
- Sea bass - 2 pcs.
- Potatoes - 3 pcs. (large)
- Carrots - 2 pcs. (large)
- Onion - 2 pcs. (large)
- Champignons - 6 pcs.
- Lemon - 1 pc.
- Parsley - 1 bunch
- Salt, pepper, fish seasoning, thyme, basil, rosemary - to taste
- Vegetable oil
Step-by-step recipe with photos
Clean the carcasses (without heads and entrails) with a grater. Rinse under running water. Trim the fins and tail. Salt the fish on each side and season. Pour in the juice of half a lemon. Cut the potatoes into slices and place them in a glass baking container. Season with salt and pepper on top.
Place onion slices and carrots cut into rings on top. Drizzle a little with vegetable oil. Marinate the champignons in spices (thyme, basil, rosemary) and vegetable oil.
Meanwhile, place the perch in a glass container (on top of the vegetables). Place mushrooms next to them. Pour a little vegetable oil onto the fish. Place a slice of lemon on each carcass.
Cover the pan with foil. And put it in the oven for 40 minutes. Remove the pan, remove the foil and return it to the oven for 20 minutes. That's it, the fish is ready!
Stuffed with mushrooms and cheese
This sea fish can also be stuffed. It turns out to be finger licking good!
Required Ingredients
- Sea bass (without head) - 2 pcs.
- Oyster mushrooms – 100 g
- Hard cheese - 60 g
- Onion - 1 pc.
- Sour cream - 4 tbsp. l.
- Salt, pepper mixture - 0.5 tsp each.
- Water - half a glass
Step by step recipe
Clean the fish, cut off the fins and tails, remove the insides, and wash it. Finely chop the onion and place it in a bowl. Cut the oyster mushrooms into small cubes and add them to the onion. Add two tablespoons of sour cream, lightly salt (0.5 spoon should be distributed over both the filling and the fish itself), and pepper. Mix everything well.
Each fish needs a separate piece of foil. Place the carcass on foil and stuff its belly. Brush the top with sour cream (on each side). Lightly salt and sprinkle with a mixture of peppers. Wrap the fish in foil in an envelope. Place it on a baking sheet and pour half a glass of water there so that the baking sheet does not burn.
Preheat the oven to 180 degrees, send the fish there for half an hour. Meanwhile, grate the cheese on a coarse grater. Take out the baking sheet, open the foil, sprinkle the fish on top with cheese. Without wrapping it back, return the pan to the oven for just 5 minutes. Place the finished fish on plates and serve.
Did you know? Among sea bass there are real long-livers. The officially registered maximum age of one of the individuals of the species Sebastes aleutianus is as much as 205 years!
With liquid smoke
This recipe presents the fastest cooking method. It is almost impossible to distinguish between fish smoked over a real fire or in liquid smoke.
List of ingredients:
- perch - 1 piece;
- liquid smoke - 1 teaspoon;
- soy sauce - 1 teaspoon.
KBJU:
- Calorie content - 101.8
- Proteins - 17.8
- Fats - 3.2
- Carbohydrates - 0
Cooking time: 50 minutes
Cooking time: 4 hours
Number of servings: 1
How to prepare the dish correctly:
- First you need to marinate the perch in soy sauce and liquid smoke. It should be applied with a silicone brush over the entire surface of the fish.
- It is necessary for the carcass to marinate evenly for about 3 hours.
- Place on the air fryer rack. Set the temperature to 120 degrees and cook for about half an hour.
During this time, the fish should be saturated with liquid on all sides. The taste of fish with seasoning is unsurpassed, and the aroma and appearance are identical to those obtained by conventional smoking. Bon appetit!
Sea bass under marinade
There is another way to marinate this fish to make it really tasty.
Grocery list
- Sea red snapper – 2 fillets
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Celery – 2 stalks
- Garlic - 1 clove
- Thyme and rosemary - a sprig each
- Raisins, dried apricots - a handful
- Dry white wine – 100 ml
- Rice vinegar - 20 ml
- Olive oil - 2 tbsp. l.
- Salt, pepper - to taste
- Greens (chard leaves, spinach, basil), sun-dried cherry tomatoes - for decoration.
Step-by-step recipe with photos
Start with the marinade. Peel the carrots, celery, onions and chop them. Pour olive oil into a saucepan. First, fry the onion a little in it, adding garlic, chopped thyme and rosemary. Add carrots and celery, then raisins and dried apricots. Add salt, pepper and simmer for another 5 minutes. Salt and pepper the perch fillet and fry in olive oil on both sides (until half cooked).
Place the fillet in a saucepan and cover it with vegetables. Place the container on the stove and cook until done - about 5-7 minutes. To achieve full flavor, let the perch steep for at least three hours. Place it on a plate and garnish with herbs. You can add sun-dried cherry tomatoes.
Enjoy fresh fish soup.
Similar chapters from other books
Marinated trout fillet
Marinated trout fillet Dried trout – 500 g, carrots – 50 g, onions – 2 pcs., vegetable oil – 50 g, table wine – 50 ml, mayonnaise – 100 g, table vinegar – 1 tbsp. spoon, green salad – 1 leaf, vinegar – 50 g, bay leaf – 1 pc., herbs, salt, pepper to taste. Wine, oil and
Sea bass fillet on a bed
Sea bass fillet on a bed Ingredients: 750 g sea bass fillet, juice of 1 lemon, 2 onions, 3 cloves of garlic, 2 tomatoes, 2 eggplants, 4 sweet peppers, 3 zucchini, 10 tbsp. tablespoons olive oil, 1 teaspoon dried thyme, 300 ml white wine, 0.5 bunch
Omelette with sea bass fillet
Omelette with sea bass fillet Required: 300 g sea bass fillet, 3 tbsp. l. margarine or butter, 1/2 cup milk, 6 eggs, dill or green onions, salt. Method of preparation. Prepare cold smoked fillet according to the methods indicated above. To do this, rinse the fillet,
Marinated smoked fish fillet
Marinated smoked fish fillet 1 kg of smoked fish (fillet). For the sauce: 50 g vinegar, 3 tbsp. spoons of vegetable oil, salt, sugar, mustard to taste. Place skinned and boned smoked fish fillets (whole or cut into pieces) on a dish, sprinkle with chopped dill,
Pangasius fillet marinated in wine
Pangasius fillet, marinated in wine 500 g frozen pangasius fillet, 2 pcs. onions, 2 carrots, 1 bell pepper (preferably red), 100 ml dry white wine, 2-3 tbsp. spoons, juice of half a lemon, allspice, bay leaf, salt, sugar, black pepper to taste. Ketchup
Marinated perch fillet
Marinated perch fillet Ingredients: 2 kg perch fillet, 50 ml olive oil, 200 g onions (shallots can be used), 500 ml water, 50 ml grape vinegar, 50 ml dry white wine, 100 g fresh tomatoes (without skin), 5 g chopped garlic, 2 g crushed cumin, 1–2 bay leaves
Marinated perch fillet
Marinated perch fillet Ingredients: 2 kg perch fillet, 50 ml olive oil, 200 g onions (shallots can be used), 500 ml water, 50 ml grape vinegar, 50 ml dry white wine, 100 g tomatoes (without skin), 5 g chopped garlic, 2 g crushed cumin, 1–2 bay leaves,
Marinated cod fillet
Marinated cod fillet You will need: 4 servings of cod fillet, 2 young carrots, 1 red bell pepper, 2 leeks with green leaves, 2-3 cloves of garlic, a piece of fresh ginger the size of a walnut, a few sprigs of cilantro or parsley For the marinade: juice 1 lemon, 3
Marinated fish fillet
Marinated fish fillet Ingredients: 300 grams of fish fillet. For the marinade: 75 grams of wine vinegar, 60 grams of vegetable oil, 1 teaspoon of tomato paste, 15 grams of sugar, 2 onions, 15 grams of butter, black and red pepper, bay leaf,
King perch fillet with vegetables
Royal perch fillet with vegetables Ingredients: 500 g king perch fillet, 4 potatoes (young), 2-3 tomatoes, 2 cloves of garlic, 1 tablespoon of vegetable oil, 1 tablespoon of lemon juice, 1 sprig of thyme, 1 sprig of lemon balm, pepper, salt. Method of preparation:
Omelette with sea bass fillet
Omelet with sea bass fillet 300 g sea bass fillet 2 tbsp. spoons of margarine For the omelet: 5-6 eggs? glasses of milk dill or green onions salt Cut the prepared fish fillet into small pieces, fry in a frying pan on both sides in margarine. Eggs well
Sea bass fillet in milk
Sea bass fillet in milk 500 g fish fillet, 1 tbsp. spoon of butter, 2 tbsp. spoons of ground crackers, 1 glass of milk, salt and herbs to taste. Rinse the fish fillet, cut into pieces and add salt. Melt butter in a saucepan, add crackers and milk. Into the boiling
Who will have to give up meals?
Unfortunately, such healthy fish also have their own contraindications. But there are not many of them: it is better not to eat sea bass dishes if you suffer from idiosyncrasy.
Important! Be extremely careful when cutting up sea bass carcasses! Its fins have poisonous spines; injury from them can lead to partial paralysis!
As you can see, sea bass is an extremely healthy fish. And how many different goodies can be prepared from it! Therefore, after reading our article, do not waste your time, but hurry to the store. We think your family will be grateful to you for such a dinner. And not only tasty, but also rich in healthy vitamins and minerals.
Food Recipes Fish Main courses
