Recipes for cooking red sea bass in the oven

Composition, benefits and calorie content of sea bass

Hearty and low-calorie perch meat is perfect for those who are concerned about healthy eating. The calorie content of 100 g of fresh fish is only 110 kcal. This number may vary depending on the method of cooking the fish.

Sea fish fillet is distinguished by its content of useful substances.

Compound:

• groups of vitamins B, PP, D, A;
• phosphorus, iodine, magnesium, potassium, selenium, cobalt, magnesium;
• unsaturated omega-3 fatty acids;
• protein;
• amino acids;
• antioxidants;
• taurine

Fresh sea bass
Benefits of sea bass:

• preventing the development of atherosclerosis due to lower cholesterol levels;
• reducing the risk of hypoxia;
• blood sugar control;
• normalization of the functioning of the thyroid gland;
• prevention of diseases of the digestive and cardiovascular systems;
• acceleration of metabolism, cleansing of toxins and toxic substances, which promotes weight loss;
• blood pressure regulation;
• improving the creation of new blood cells;
• sharpening of vision.

Poached sea bass recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Poached Sea Bass”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of poached sea bass is 107.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Sea bass soup in a slow cooker

This light and flavorful soup is sure to please both adults and children. The dish turns out to be moderately fatty with tender and not bony meat and a delicate aroma.

Necessary:

• sea ​​bass – 1 piece;
• potatoes – 4-5 pcs.;
• bulb;
• carrot root;
• millet cereal – 3 tbsp. l.;
• black peppercorns, bay leaf, coarse salt - to taste;
• green dill branches - a bunch;
• purified drinking water – 2 l.

Recipe for sea bass soup
Step-by-step process for preparing fish soup:

1. The scales are removed from the perch carcass and the sharp fins are cut off.
2. Potatoes, onions and carrots are peeled.
3. The cereal is washed and soaked for 5 minutes in boiling water to remove the bitterness from the millet.
4. The potatoes are cut into cubes, the carrots are finely grated, the onions remain whole.
5. The fish is cut into portions.
6. All components are placed in a multicooker bowl and salted.
7. 2 liters of water are poured in and the “Soup” mode is set and the time period is 1 hour.
8. Before serving, remove the onion, bay leaves and perch from the fish soup using a slotted spoon.
9. The fish boiled in the soup is removed from the bones, after which the fillet is returned to the pan.

The delicious soup is ready. The millet gives the soup a special “camping” feeling, as it boils and makes the taste of the soup even richer.

Sea bass soup - a simple fish soup recipe

Soup or fish soup, call it what you want. This does not change the essence, the soup will turn out rich, satisfying and amazingly tasty. Remember the old Jewish joke where they advise not to skimp on the tea leaves? This is the same case, do not spare the fish, there should be a lot of it.

You will need:

• Perch carcasses – 2-3 pcs.
• Potatoes – 4 tubers.
• Carrot.
• Onion.
• Pepper, salt, seasonings, dill, sunflower oil.

How to cook:

1. Place the cleaned fish in a pan, add water, and let it cook.
2. After boiling, reduce the heat and cook for a quarter of an hour.
3. At the same time, fry the carrots and onions. Real ukha is cooked without frying; you can throw in the onion all at once, whole, and add carrots cut into rings. Here the choice is yours.
4. Cut the potatoes into cubes and add to the soup. On the contrary, take out the fish, disassemble it into pieces, selecting the ridge and bones.
5. When the potatoes are cooked, add the fish to the pan, frying it if you decide to make it. Salt the soup.
6. Cook for 10 minutes, then let the dish boil strongly, turn off the burner. Without opening the lid, let the soup brew.

Sea bass fillet with mushrooms

Baked perch under a delicious mushroom “coat” turns out aromatic and very beautiful.

For the recipe you need:

• fish without bones, scales and fins – 1 kg;
• oyster mushrooms – 300 g;
• onion – 3 small pieces;
• wheat flour - 4 tbsp. l.;
• coarse salt – 1 tsp;
• Provencal mayonnaise – 4 tbsp. l.;
• clarified butter – 4 tbsp. l.

Cooking method step by step:

1. The fish is divided into plates along the ridge. The bones are removed from the fillet using tweezers.
2. Oyster mushrooms are washed and chopped finely, the solid parts are discarded.
3. Mushrooms are fried in oil separately for 5 minutes, and then with finely chopped onions for 8 minutes.
4. Flour is mixed with salt.
5. The baking tray is greased with vegetable oil.
6. Each fish plate is thoroughly coated in flour and placed on a greased baking sheet.
7. The mixture of onions and mushrooms is evenly spread on the fillet, and you need to lightly press it with your hand.
8. Next, 2 tbsp is laid out on each piece. l. mayonnaise.
9. Bake the fish in an oven preheated to 200 degrees for 12-15 minutes.

Serve an appetizing baked dish with chopped vegetables and any white sauce.

How to deliciously cook sea bass fillet

The recipe is intended for the oven. We bake perch with onions, tomatoes, herbs, this is how it is prepared in Italy, in a place called Livorno.

We take:

• Perch fillet – 500 gr.
• Onion – 80 gr.
• Tomatoes – 100 gr.
• Anchovies – 50 gr.
• White wine – 50 ml.
• Olive oil – 70 ml.
• Capers – 40 gr.
• Flour - spoon.
• Olives – 6 pcs.
• Parsley - a few sprigs.
• Basil, oregano, salt, pepper.

Bake:

1. Dip the fish fillet in flour, fry in olive oil in a frying pan until lightly browned. Transfer to a plate.
2. Add a little oil to the pan and fry the diced onion. Add similarly chopped tomatoes, add capers and anchovies. Continue cooking until ingredients are soft.
3. Return the perch carcasses to the pan, add olives
4. Cover with a lid and place in an oven preheated to 200°C.
5. Set the timer for 10 minutes. When signaled, take it out and place the dish on a plate. Garnish with parsley, basil, and drizzle with olive oil.

Sea bass baked in the oven

This dietary fish delicacy turns out tender and soft, its meat literally melts in your mouth.

Product set:

• carcass – 400 g;
• half a lemon;
• coarse sea salt - a pinch;
• thyme, rosemary and other spices for fish - to taste.

Sea bass baked in the oven
The dish is prepared in steps:

1. The carcass is cleaned of scales, fins, entrails and head. After this, it is washed and dried with a towel.
2. The meat is salted and flavored with seasonings.
3. We make 2-3 cuts in the side, and insert a thin slice of lemon into each.
4. The carcass is wrapped in foil and placed on a baking sheet in an oven preheated to 200 degrees.
5. The perch is baked for 35 minutes with foil wrapped, and then another 10 minutes in the open.

Browned perch is served on a plate with beans, rice or as a separate dish.

In the oven

A great option for a family dinner is sea bass baked in the oven with vegetables. Fish goes best with celery, carrots, onions and tomatoes. Thanks to the cucumber brine used in the recipe, the perch acquires a piquant taste.

For preparation you will need the following products:

• 800 grams of sea bass fillet;
• 8 onions;
• 1 carrot;
• A couple of tomatoes;
• Celery root;
• 5 tbsp. spoons of cucumber pickle;
• A couple of st. spoons of flour;
• Art. spoon of butter;
• A little fresh parsley;
• Salt and pepper to taste.

Detailed recipe:

1. Cut the fish fillet into portions.
2. Remove the skins from the tomatoes and cut them into slices.
3. Cut each onion into 4 parts.
4. Finely chop the parsley and celery.
5. Cut the carrots into cubes or half rings.
6. Grease a baking sheet with oil and place chopped parsley and celery on it first, then onion, tomatoes and fish. Season each layer with salt and pepper.
7. Pour cucumber brine over everything and simmer at 180˚C for a quarter of an hour, covering with a lid.
8. Then remove the lid and drain the juice that formed during the stewing process.
9. Sprinkle the entire contents with flour, salt and pepper and mix carefully. Place in the oven. Cook for another 10 minutes at 200˚C.

You can serve this fish with any side dish or favorite sauce. Be sure to add a slice of lemon to the plate with the prepared perch.

100 grams of meatballs contain:

• 8.1 g protein;
• 2.4 g fat;
• 6.5 g carbohydrates.

Energy value – 79.7 Kcal.

Fried sea bass in a frying pan

The flesh of the fish is very soft, tender and does not have a pronounced fishy taste. One of the most common methods of heat treatment of perch is frying in a frying pan.

Product set:

• carcass – 800 g;
• Teriyaki sauce - 1 tbsp. l.;
• a pair of eggs;
• finely ground crackers - 3 tbsp. l.;
• coarse salt - a pinch;
• powdered black pepper - to taste;
• clarified oil - 80 ml for frying.

One of the easiest ways to cook perch is in a frying pan.
Step-by-step cooking method:

1. The cleaned perch is gutted and its head is cut off. The carcass is washed and divided along the spine into 2 halves. The fillet with skin is cut from the bone and divided into convenient pieces.
2. The slices are rubbed with salt and spices and left to marinate.
3. Eggs are beaten with Teriyaki sauce. Crackers are poured into a plate.
4. Oil is heated in a frying pan. The pieces are dipped in breading, then in breadcrumbs, then again in breading, and again in breadcrumbs.
5. The fillet is placed in a frying pan and fried on both sides until nicely golden.
6. The finished perch is laid out on a napkin to remove excess fat.

An excellent dish can be served with mashed potatoes, vegetables and sour cream sauce.

Sea bass fried in a pan

The easiest way to treat your loved ones to a delicious dish is to fry fish. You can simply fry the perch in oil, or do it in batter. Here I give the technology for regular frying; a few more successful ideas for cooking in a frying pan can be found on another page of the site.

We take:

• Perch.
• Sunflower oil.
• Lemon, rosemary, pepper, salt.

How to fry:

1. Clean the carcasses; if they are large, divide them into parts, but not too small. Fry small fish whole.
2. Sprinkle with rosemary or fish seasoning from a bag, salt and sprinkle with lemon juice. Leave on the counter for 15 minutes.
3. Heat the oil in a frying pan, lay out the preparations. Fry the underside for 5 minutes. then turn over and cover with a lid. Fry the pieces for another 5 minutes.

Sea bass in foil

Soft, flavorful meat, separated by fiber, will be the highlight of the holiday table.

List of required components:

• 1 kg of fish;
• a pair of onions;
• a couple of tomatoes;
• lemon – 1/3 pcs.;
• olive oil – 1 tbsp. l.;
• dill greens - optional;
• coarse salt and freshly ground black pepper – optional.

In foil, the fish turns out to be as tender as possible.
The aromatic fish dish is prepared in the following steps:

1. The carcass is washed, divided along the belly, and cleaned of scales and entrails.
2. The fillet is cut into pieces.
3. The onion is finely chopped, the tomatoes are divided into thin circles, the greens are chopped.
4. Pieces of perch are brushed with olive oil, salted, peppered and sprinkled with lemon juice. The workpiece is left for 10 minutes to marinate.
5. A baking sheet is covered with foil, and an onion layer and finely chopped greens are laid out on it.
6. Slices of perch are laid out on a vegetable bed, skin side down.
7. Mugs of tomatoes are placed on them, which, when baked, will release juice and prevent the meat from drying out.
8. The baking sheet is placed in a preheated oven and is not covered with foil. Baking takes place for 45 minutes at 180 degrees.

The appetizing dish is ready to be served with potatoes, spicy rice or fresh vegetables.

How to cook sea bass in a slow cooker

I realized a long time ago that the simpler the recipe, the tastier the dish turns out.

Ingredients:

• Fish – 2 carcasses.
• Carrots – 3 pcs.
• Sour cream – 4 large spoons.
• Tomatoes – 2 pcs.
• Water – 150 gr.
• Pepper, salt, oil.

Cooking technology:

1. Divide the cleaned fish into fillets.
2. Grate the carrots with coarse shavings and place them on the bottom of the multicooker bowl.
3. Chop the tomatoes very finely and add to the carrots.
4. Place the perch on a vegetable bed and sprinkle with sour cream. Add some salt. If desired, sprinkle with other spices not included in the recipe, but do not overdo it.
5. Pour water into the bowl and set the gadget to the “Baking” mode.
6. Cook covered for 40 minutes.

Grilled sea bass

Sea bass, the recipes for which are described in detail in the article, looks most appetizing after grilling. Fried strips combined with golden brown crust and juicy meat turn into a delicious, smoky dish.

Need to:

• perch – 3 pcs.;
• lemon – ½ piece;
• white wine – ½ glass;
• olive oil – 3 tbsp. l.;
• spices, coarse salt and crushed pepper - at your discretion.

Grilled sea bass
Cooking method in stages:

1. The cleaned fish is washed, dried and placed in a bowl. The carcasses are salted, seasoned with spices, poured with dry white wine and squeezed juice of half a lemon.
2. The workpiece is sent to the refrigerator.
3. After 20 minutes, the marinade is drained, the carcasses are dried and coated with olive oil.
4. The fish is fried over medium heat on the grill. This can be an electric grill, a frying pan or a charcoal grill. It is necessary to pay attention that the carcasses must be dry and not touch one another. For beautiful stripes, the perch should not be moved while frying.
5. The frying process is 10 minutes on each side.

The finished fish is beautifully laid out on a plate. You can also serve grilled peppers, tomatoes or eggplants next to it.

Dietary recipe for sea bass with vegetables for a child

Amazing fish cooked with healthy vegetables. The taste of the dish is soft and delicate. The recipe is perfect for adherents of proper nutrition, inclusion in the menu for children, while following a diet. several more options for baking perch with vegetables on another page, I invite you.

You will need:

• Perch, already gutted – 2 pcs.
• Lemon.
• Dry white wine – ½ glass.
• Butter – 80 gr.
• Broccoli – 250 gr.
• Celery - several stalks.
• Olive oil - a couple of spoons.
• White pepper, salt, Provençal herbs.

How to cook:

1. Wash the perch carcasses and dry them with towels.
2. In a separate bowl, mix olive oil, pepper, and herbes de Provence. Rub the fish inside and out.
3. Divide the lemon into thin slices. Place them into cuts made throughout the carcass.
4. Wash the vegetables. Cut the celery stalks into 3-4 cm pieces.
5. Separate the broccoli into florets.
6. Take a mold, grease it with oil, sprinkle with seasoning. Make a celery pillow. Spread the cut butter on top.
7. Arrange the fish. Pour in wine and bake at 180°C for 25-30 minutes, depending on the weight of the perch. The signal of readiness is the appearance of a beautiful crust.
8. At the same time, boil the broccoli in salted water. Place on a plate, place the fish next to it, pour over the juice that will remain on the bottom of the pan after baking.

Baked sea bass fillet

Recipes for preparing sea bass allow you to preserve the maximum amount of proteins, vitamins and nutrients in the composition; when baked in the oven with delicious cream cheese, sweet onions and fragrant cheese, it turns into the main dish of the holiday table.

Components:

• boneless perch fillet – 500 g;
• potatoes – 1 kg;
• semi-soft cheese with creamy taste – 100 g;
• mayonnaise fat sauce – 100 ml;
• coarse salt without impurities - a pinch;
• freshly ground black pepper - optional;
• nutmeg powder - optional.

If desired, you can add broccoli to the perch.
A delicious fish dish is prepared in the following steps:

1. The prepared fillet is cut into cubes up to 3 cm thick.
2. The meat is placed in a bowl, salted and sprinkled with spices. The workpiece is left to marinate for 15 minutes.
3. The potatoes are cut into thin slices up to 2-3 mm, and the onion is chopped into half rings.
4. The cheese is grated on a grater with large cells.
5. ½ potato slices are laid out in a heat-resistant form, fish, onions and potatoes are distributed on them.
6. The workpiece is salted and covered with a layer of mayonnaise sauce. After this, the dish is sprinkled with grated cheese and flavored with spices if desired.
7. The form is sent to the oven, where the dish is baked for 40 minutes.

During this time, the cheese will melt and cover the delicacy with a golden brown crust. When serving, the perch is sprinkled with parsley, chopped onion feathers and a couple of spoons of sour cream sauce.

Recipe for cooking sea bass in the oven

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

Ingredients

Step by step recipe

1. Gut, scale and cut off the heads of four perches. You need to carefully cut off the fins and spines, try not to get hurt by them. Rinse the fish with water.

   

2. Now we will prepare the marinade. Mix in a bowl the juice of half a lemon, chopped three cloves of garlic, 4 tbsp. l. olive oil, 2 tsp. Provençal herbs and 1 tsp. salt.

   

3. Place the fish in a bowl, pour over the marinade, stir, cover and leave for 30 minutes. If you have time, let it sit for a couple of hours.

   

4. Wrap each fish separately in foil, place on a baking sheet and place in the oven for 30 minutes at 200°C. Serve the fish sprinkled with chopped dill.

   

5. Ready!

   

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.

Here's another great recipe for 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 a side dish and a 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 cook a very tasty and healthy perch fillet in the oven with breadcrumbs.

Thai fish in sweet and sour sauce

Using special spices and sweet and sour sauces, you can marinate unusual fish in Thai style, which has a bright aroma and a slight spice.

For cooking you need:

• slices of perch meat – 600 g;
• Teriyaki sauce - 4 tbsp. l.;
• clarified butter – 1 cup;
• wheat flour - 4 tbsp. l.;
• bulb;
• tomatoes – 100 g;
• canned pineapple – ½ can;
• ketchup – 3 tbsp. l.;
• starch - 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• water – 1 glass;
• apple cider vinegar – 1 tbsp. l.;
• chopped dill and parsley - for decoration.

Sea bass in sweet and sour sauce
Step-by-step recipe description:

1. Mix ½ volume of soy sauce with apple cider vinegar. The resulting marinade is poured over the fish pieces, mixed and left to marinate for 15 minutes.
2. Heat ¾ cup of oil in a frying pan. The perch is rolled in flour and fried in oil until golden, so that the crust sets and browns, and the middle is half cooked.
3. The fish is removed, the frying pan is washed and the remaining oil is poured into it. Add chopped onions and diced tomatoes and simmer for 2 minutes.
4. Place pineapple cubes in a frying pan, simmer for another 2 minutes, then add ketchup, the rest of the soy sauce with vinegar, sugar and water. The roast is stewed for 3 minutes.
5. Starch is diluted in ¼ cup of water and poured into a frying pan.
6. The fish is added to the mixture, the heat is reduced and the dish is simmered for 3 minutes.

Serve on a flat plate. For taste and beauty, the fish can be sprinkled with sesame seeds or paprika powder.

Recipe for cooking delicious sea bass in a frying pan

My mother cooks fish this way. She loves simple and quick recipes, but with a twist. The meat turns out juicy and incredibly tender, just like in a Mediterranean restaurant. Garlic and ginger add piquancy to the dish. Be sure to try this option!

Ingredients:

• 2 perches;
• 1 ginger root;
• 2 cloves of garlic;
• 30 g butter;
• ½ tsp. wine vinegar;
• salt, pepper - to taste.

Step-by-step cooking recipe:

1. Clean the fish from scales, cut off the fins, and wash the carcasses.

1. Make several cuts on each side. Rub them with salt outside and inside, pepper, grease with vegetable oil and leave to marinate for 15 minutes.

1. Cut the peeled ginger root into thin strips, and the garlic into thin slices.

1. In a hot frying pan with a little oil, start frying the fish. When one side is ready, turn it over, add butter, ginger and garlic, and wine vinegar.

1. Cook on each side for 7 minutes, then you will get a delicious crispy crust.

Before serving, drizzle with the garlic-ginger pan juices. It will be delicious with any side dish.

Heh from perch

An ideal fish appetizer with spicy onions, hot peppers and aromatic olive oil accompanied by strong alcoholic drinks.

Set of cooking products:

• perch – 1 kg;
• onion – 800 g;
• sea ​​salt and black pepper powder - to taste;
• a pinch of red hot pepper - a pinch (more to taste);
• 9% vinegar - 3 tbsp. l.;
• aromatic olive oil – 2 tbsp. l.

Heh - a moderately spicy snack for alcoholic drinks
Heh is prepared in the following steps:

1. Fillet is cut from the cleaned carcass. The bones are removed from the meat using tweezers.
2. The fillet is cut into small long strips.
3. The onion is chopped into rings.
4. Place onion rings and perch fillets in layers in a jar. Each layer is sprinkled with spices and salt.
5. The entire workpiece is poured with vinegar, compacted and marinated for 2 hours.
6. After 2 hours, olive oil is poured in and the heh is left to marinate until the morning in the refrigerator.

The rich delicacy is served as an appetizer, topped with pickled onion rings.

Heh

Heh made from perch will be an excellent appetizer for strong alcoholic drinks.

For it you will need:

• 1 kg of perch;
• 800 grams of onion;
• A couple of tablespoons of olive oil and 70% vinegar;
• Salt, black and hot pepper, as needed.

Description of the cooking process:

1. Clean the perch and fillet it. Then cut the fillet into cubes or small strips.
2. Cut the peeled onion into rings.
3. Place onions and fish fillets in layers in a jar or any sealable container. All layers of fish must be sprinkled with two types of peppers and salt.
4. Fill the entire contents of the jar with vinegar and place in a cool place for a couple of hours.
5. Then pour olive oil into the jar and marinate overnight.

In the morning you can serve the finished heh to the table.

100 grams of finished fish soup contains:

• 10.2 grams of protein;
• 3.2 grams fat;
• 4.1 grams carbohydrates.

Calorie content is 85.9 Kcal.

Braised sea bass

Tender perch, stewed with delicious vegetables, is soaked in juices and simply melts in your mouth. The pulp is slightly reminiscent of crab meat and does not leave a specific fishy aftertaste.

Required:

• fish – 800 g;
• a pair of onions;
• asparagus – 200 g;
• clarified butter – 2 tbsp. l.;
• salts with large fractions - 1 tsp;
• chopped dill – 20 g;
• spices for fish – 1 tsp.

Braised sea bass
Step by step preparation:

1. The carcass is gutted, the scales are removed and the fillet is cut out.
2. Oil is poured into the pan and water is added.
3. The perch is salted, peppered and sent to the frying pan.
4. Turn on the fire, cover the pan with a lid and simmer the contents for 25 minutes.
5. The onion is peeled, cut into half rings and sent to the fish. The workpiece is sprinkled with dill.
6. The lid is lowered and the dish continues to simmer for another 10 minutes.
7. Asparagus is also placed in a frying pan and salted.
8. The dish continues to simmer for another 5 minutes with the lid open, and then another 15 minutes with the lid closed.

Perch is served with a side dish of stewed vegetables.

Sea bass baked with vegetables

Ingredients:

• 3 fish carcasses;
• 1 carrot;
• 2 pcs. onions;
• 1 leek stalk;
• 200 g green peas;
• 3-4 potatoes;
• 0.5 lemon;
• 6-8 pcs. cherry tomato;
• 2 tbsp. l. olive oil;
• 5-6 sprigs of thyme;
• Salt, pepper to taste;
• Vegetable oil for frying.

Cooking method:

• We wash the fish, cleaned of scales and fins, and dry it with a paper towel.
• We clean the carrots and onions, chop the leeks, cut the onions into strips, and pass the root vegetables through a coarse grater.
• Place the frying pan on the fire, pour in vegetable oil and lightly fry the onions, add the carrots and sauté.
• Remove the skins from the potatoes, wash and cut into large pieces.
• Salt, pepper, pour olive oil over it and mix thoroughly.
• Place the prepared root vegetable in a non-stick pan.
• Take some of the fried onions and carrots and cover the potatoes with them.
• Salt and pepper the fish, pour in squeezed lemon juice and place on top, then cover with the rest of the sautéed vegetables.
• Finally, cover with thyme sprigs and place halved tomatoes on the side.
• Cover with foil and place in a hot oven.
• Bake at 200 degrees for 40 minutes and open.
• If necessary, bake on the top rack without foil for another 10-15 minutes.
• Place the fish and vegetables on a plate in separate components and sprinkle with chopped leeks.
• Serve hot, with sauce prepared in advance.

Fact!

Perch meat is lean, does not have a strong odor, and can be used for a variety of culinary experiments.

Boiled sea bass

Sea bass, the recipes for which are mostly dietary, can help normalize metabolism and lose weight.

Cooking products:

• perch in carcasses – 2 pcs.;
• pumpkin – 100 g;
• sea ​​salt - a pinch;
• lemon juice – 2 tsp;
• spices for fish – 2 tsp;
• potatoes – 2 pcs.;
• lingonberries - for decoration.

Boiled perch
Boiling occurs in stages:

1. Frozen fish is first defrosted in the refrigerator, then the carcass is cleaned and gutted.
2. The carcasses are rubbed with spices and salt, sprinkled with lemon juice and placed in a pan.
3. The perch is filled with water and cooked for 20 minutes until cooked.
4. The pumpkin is peeled and chopped into thin strips, the potatoes into quarters.
5. Vegetables are boiled in a double boiler or saucepan with minimal addition of salt.
6. The perch is placed on a bed of boiled pumpkin slices. Potato quarters are placed nearby.

The presentation can be supplemented with lingonberries.

With potatoes in the oven

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running to you for dinner. Sea bass in the oven with potatoes, baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is soaked in the aromas of mushrooms, and then gently enveloped and saturated with the creamy taste of sour cream.

Ingredients:

• potatoes – 1 kg;
• perch – 5-6 pcs.;
• onion – 150 g;
• champignons – 250G;
• seasonings – 25 g;
• sour cream – 100 ml;
• olive oil - 50 ml;
• soy sauce – 30 ml;

Cooking method:

1. Peel the potatoes and cut into slices.
2. Cut the onion into rings and combine with potatoes.
3. Add sour cream, soy sauce, salt, seasonings, mix.
4. Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
5. Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
6. Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

Sea bass with vegetable stew

Perch with juicy vegetables is baked in the oven until the meat is juicy and the vegetable ingredients are soft. The result is a hearty main course with a full side dish.

Components:

• perch carcasses – 2 pcs.;
• tomatoes marinated in their own juice – 400 g;
• young zucchini – 1 piece;
• eggplants – 1 pc.;
• bulb;
• garlic cloves – 4 pcs.;
• upholstery aromatic oil – ¼ cup;
• wine vinegar - 1 tbsp. l.;
• dried thyme - a pinch;
• basil leaves – 4 pcs.;
• lemon zest – 1 tsp;
• coarse salt and freshly crushed pepper - to taste.

Vegetables are a great addition to perch.
Step-by-step recipe description:

1. Zucchini and eggplant are cut into small cubes.
2. The garlic is finely chopped.
3. Tomatoes are mixed with zucchini, eggplant, onions, oil, ½ garlic and dried thyme.
4. The mass is salted and seasoned with pepper.
5. Place the vegetables in a baking dish and simmer until soft for about 1 hour, stir and continue to simmer for another 30 minutes.
6. Next add oil, lemon zest, garlic, ½ basil.
7. The fillet is seasoned with salt and pepper and poured into a spicy oil mixture. The workpiece is covered and cooled.
8. The marinated fillet is laid out on vegetables and baked until cooked for 10 minutes.

When serving, the perch is laid out on vegetables, sprinkled with basil leaves and sprinkled with vinegar.

Breaded perch

It’s interesting that during our search on our portal for ways to prepare this predator, we didn’t find many options offered by the female half of our site. One of these was Anna, who suggested how to cook perch in a breading mixture.

• What do you need. Cleaned and gutted perches, salt and pepper to taste, lemon.
• How to cook. Salt the cleaned and gutted fish, add pepper, and sprinkle the whole thing with lemon juice. As Anna adds, fish love citrus. We marinate the whole thing for an hour in our own juice, roll the carcasses of the striped robber in the breading mixture and fry in a frying pan until slightly crusty. Afterwards, put it in the oven for a few minutes, bringing the dish until fully cooked.

Fish pie "Kalakukko"

The original combination of cape and fish is inherent in classic Finnish cuisine. Kalakukko baked goods in an edible loaf container are a hallmark of Finland.

Main components:

• perch - about 700 g;
• wheat flour - 4 cups each;
• rye flour – ½ cup;
• water – 3 glasses;
• clarified butter – 2 tbsp. l.;
• round rice - 1 tbsp. l.;
• rich bacon – 150 g;
• salt – 2 tsp;
• a slice of butter – 50 g;
• freshly ground black pepper - optional.

Kalakukko - traditional Finnish fish pie Step
-by-step method for preparing the pie:

1. Combine water with flour, butter and salt. The mass is kneaded into an elastic dough.
2. The dough is rolled out into a sheet measuring 30 x 40 cm, with the middle being thicker.
3. Rice is placed in the middle of the dough so that it absorbs the juice released from the filling.
4. Slices of perch are laid out on rice in layers, sprinkled with salt and pepper.
5. Slabs of bacon are placed over the entire surface of the fish, and the edges of the dough are moistened with water.
6. The edges are folded over the surface of the filling to form a loaf-shaped cake.
7. You need to make sure that the edges are closed well. The surface of the cake should be absolutely smooth without cracks or holes.
8. The top is sprinkled with rye flour. The workpiece is moved to a baking sheet previously covered with baking paper.
9. Bake for 40 minutes until the surface is golden brown and crusty.
10. The dish is removed from the oven, the temperature is reduced to 125 degrees.
11. The surface is greased with butter, wrapped in parchment and foil, and the edges are pressed well.
12. The pie is placed in the oven again and baked for another 6 hours.
13. The finished appetizing dish is served whole, with the “lid” cut off.
14. You need to eat Kalakukko pie with spoons.

To serve, you can transfer the filling onto plates, and the bottom of the pie soaked in juices is broken into pieces and placed next to it.

Perch cutlets

An interesting tip on how to make perch cutlets was shared by Novosibirec, who illustrated the whole process with a video.

• What do you need. Minced perch, breadcrumbs, butter and sunflower oil, salt and two eggs.
• How to cook. Take the fillet and finely chop it with a knife. Transfer the resulting mass to a plate, add salt to taste and yolk. Mix. Take a piece of butter and grate it on a fine grater. Add to our fish mass, mix and set aside. Beat the egg whites in a separate cup, and then add them to our minced fish. Mix everything that comes out. To form the cutlets, add breadcrumbs. Fry in vegetable oil until golden brown. Predator meat cutlets are ready.

Breaded sea bass

Breaded sea bass (cooking recipes can be supplemented with your favorite spices) is a simple and incredibly tasty delicacy. The dish combines heat to match the mild flavor of the fillet.

Product set:

• fillet – 350 g (2 pcs.);
• bread crumbs breading – 150 g;
• black pepper, dried garlic and salt - a pinch;
• chili powder and paprika - a pinch;
• clarified butter – 2 tbsp. l.

Breaded sea bass
Description of preparation:

1. Spices are combined with breadcrumbs.
2. Pieces of fish are rolled into the mixture.
3. Oil is heated in a frying pan, in which the fillet is fried for 3 minutes on each side.

The dish is served with any side dish and a salad of fresh vegetables with olive oil.

Whole sea bass in sour cream and cheese

A very easy option. The dish can be cooked in a frying pan or in the oven, and the result will please you every time. I give the recipe a little more complicated, for the oven.

Compound:

• Fish – 2 carcasses.
• Sour cream – 3-4 tablespoons.
• Vodka – 3 spoons.
• Lemon juice - a teaspoon.
• Parmesan cheese – 2 tablespoons.
• Pepper, salt, seasoning for fish.

How to bake:

1. Clean the perches and gut them. Make longitudinal cuts on both sides along the entire carcass.
2. Place the fish in a bag, pour in vodka, shake several times, distributing the alcohol throughout the fish. Leave for a quarter of an hour. This manipulation is not necessary, but thanks to vodka the meat will become softer and juicier.
3. At the same time, prepare the sauce: put sour cream in a bowl, season with seasonings, lemon juice, stir.
4. Place the perches in an oiled pan and pour in sour cream sauce. Sprinkle with coarsely grated Parmesan. If you love onions, you can make a fish bed from sliced ​​onions. It will turn out very tasty.
5. Cook the dish at 200 o C, turning on the timer for 20 minutes. After the beep, take it out and call your household.

Attention! If you decide to bake perch in sour cream sauce in a frying pan, the method is even easier. Scatter lots and lots of diced onions, pour sour cream diluted with water. Add some salt and a little pepper. Simmer the fish over low heat without covering it with a lid for about an hour. The onions will become sweet, and the perch will be pure bliss!

Salad with sea bass

A light, fresh and tasty vegetable salad with perch will be an excellent appetizer on a bright holiday table.

Required ingredients:

• oven-baked perch – 500 g;
• medium potatoes - 3 pcs.;
• tomatoes – 3 pcs.;
• onion – 1 head;
• mayonnaise “Provencal” - 2 tbsp. l.;
• purified butter – 2 tbsp. l.;
• coarse salt - a pinch;
• egg;
• 9% vinegar - 1 tbsp. l.;
• Teriyaki sauce - 1 tbsp. l.

Beautifully decorated perch salad
Process of preparing fish salad:

1. A hard-boiled egg.
2. Carrots and potatoes are boiled in their skins and cooled with cold water.
3. The onion is peeled and finely chopped into half rings.
4. The onion is transferred to a bowl, poured with vinegar and boiling water for 20 minutes.
5. The water is drained and washed with cold water.
6. Tomatoes are cut into cubes, potatoes and carrots are peeled, cut and placed in a bowl.
7. Add onions to the boiled vegetables. The mass is filled with oil and soy sauce. Everything gets mixed up.
8. The fish is divided into fibers, all bones are removed. The fillet is placed in the salad. The ingredients are seasoned with mayonnaise and dismounted.
9. At the last moment, add the diced tomatoes.

When serving, the salad is decorated with halves of a hard-boiled egg.

Sea bass fillet recipe

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

Ingredients

Step by step recipe

1. In a bowl, mix 2 tbsp. l. mayonnaise, juice of half a lime, a pinch of onion powder and black pepper. Additionally, you can add fish seasonings.

   

2. Divide the perch fillet into 4 portions and coat each with mayonnaise sauce. If you have time, you can leave the fish for 20 minutes to allow it to soak.

   

3. Then sprinkle the meat with breadcrumbs, you will need about 0.5 cups. If desired, you can roll each piece in breadcrumbs to coat the meat completely.

   

4. You can melt 100 g of butter in the microwave in just 30 seconds and pour it over the fish. Bake in the oven for 20 minutes at 180°C. It can be eaten both hot and cold.

   

5. Ready!

   

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

Sea bass with cream and garlic

Tender fish flesh, which is easily divided into fibers, in combination with heavy cream, spicy garlic and salty sauce becomes juicy and piquant.

Components:

• filleted sea fish – 1 pc.;
• butter – 20 g;
• cream – ½ cup;
• garlic clove;
• a pinch of black pepper;
• soy sauce – 1 tsp;
• dill branch.

Perch with creamy garlic sauce
Description of cooking in stages:

1. The fillet is eaten and dried.
2. Place butter in a frying pan. The perch is placed on it, skin side up, and fried, turning over for 3 minutes on each side.
3. Next, garlic is poured, pressed through the press.
4. Dill and ground black pepper are poured into the frying pan.
5. Cream and soy sauce are poured into the preparation. The mass continues to simmer for 10 minutes.

The fillet is served on a wide plate with cream sauce and chopped herbs.

How to cook “Stewed sea bass”

We clean the fish from scales and entrails, cut off the head, tail and fins. We wash the fish thoroughly.

Pour vegetable oil and a couple of tablespoons of water into the pan. Sprinkle the fish with spices and salt and place it in a frying pan. Place on the fire (below medium), cover with a lid and simmer for 20 minutes.

Peel the onion and cut it into thin half rings. Add the onion to the frying pan with the fish, sprinkle the fish with chopped dill. Simmer for another 5-7 minutes.

Now add the green beans and add a little salt. Simmer for 5 minutes without a lid, and then cover the pan again with a lid and simmer for 15 minutes. During this time, all the water should evaporate and the perch may even fry slightly.

Sea bass baked in the oven with vegetables

Sea bass, the recipes for which are described in detail in the material, turns out soft and juicy after baking with vegetables.

Ingredients:

• fish – 2 fillet plates;
• onions – 6 pcs.;
• tomatoes – 6 pcs.;
• half a lemon;
• garlic cloves – 3 pcs.;
• a pinch of black pepper;
• salt - at discretion;
• olive aromatic oil – 50 ml;
• saffron - a pinch.

Additionally, the perch can be wrapped in foil.
Cooking recipe step by step:

1. The onion is cut into rings, and half is placed on the bottom of the mold.
2. Place fish fillet cut into portions on the onion.
3. Tomatoes and the rest of the onion are laid out on the fish.
4. Finely chop the garlic and place it in a bowl with pepper and coarse salt. Squeeze the juice of ½ lemon and olive oil into the mixture.
5. Everything gets mixed up.
6. Pour boiling water over the saffron and leave for 10 minutes.
7. The fish is tightly covered with onions and chopped tomatoes.
8. The workpiece is poured with saffron tincture, sprinkled with chopped garlic, lemon juice and oil.
9. The mold is placed in the oven for 1 hour 20 minutes.
10. During this time, all the ingredients will release their juices and exchange aromas.

Serving is decorated with herbs and, if desired, grated cheese.

Red sea bass in the oven in foil

A very simple and therefore popular recipe for cooking fish.

Take:

• Perch carcasses.
• Mustard - a teaspoon.
• Mayonnaise – 2 spoons.
• Lemon juice - spoon.
• Salt, black pepper.

Preparation:

1. Clean the fish, gut it, remove the head and fins.
2. Mix mayonnaise with mustard, lemon juice and spices in a bowl.
3. Coat the carcasses and leave to marinate for 10 minutes.
4. Cut a sheet of foil into pieces. Wrap a carcass in each, leaving no holes.
5. Place on a baking sheet, bake at 200 o C. Cooking time depends on the size of the carcasses, estimate about half an hour.

The best side dishes for fish

Fish is a product that is good in itself. If desired, you can add a side dish that reveals and emphasizes the taste of the perch.

For example:

• boiled potatoes, carrots and asparagus;
• vegetable stew, beans with tomato;
• French fries;
• fluffy saffron or wild rice;
• vegetable salad of beets, tomatoes, onions, cucumbers, eggplant or cabbage.

Perch is an appetizing and healthy variety of sea fish. The presented cooking recipes allow you to preserve the beneficial substances of the fish, while emphasizing the taste and aroma of the sea delicacy.

How to cook sea bass in a frying pan in sour cream

There are many options for preparing fish in sour cream. I offer the simplest, but no less tasty.

You will need:

• Red snapper – 4-5 pcs.
• Sour cream 15-20% fat - a few spoons, optional.
• Sunflower oil – 40 ml.
• Lemon juice – 20 ml.
• Salt pepper.

Preparation:

1. Cut up the carcasses, you can leave the head. Rub with salt and pepper. If you like to add fish seasonings, use them, but in moderation. Spray the carcasses with lemon juice. Pause for 30 minutes to allow the meat to marinate.
2. Place the pieces in hot oil, cook until crispy, first on one side, then on the other.
3. Pour the dish with sour cream diluted with water, simmer over low heat until the fish is cooked.

How to cook sea bass deliciously

If broth is not needed and round pieces, fillets with or without skin and bones are used, then it is better to place them on a baking sheet, skin side up, salt and pour hot water 1-2 cm above the level of the fish. You can add coarsely chopped carrots and onions , bay leaf, pepper.

Note! Sea bass does not have a sharp specific smell, so a lot of spices are not needed. If you cook the whole perch, you will get a good broth.

Cucumber brine added during cooking will add unusual notes to the soup and prevent the pulp from falling apart. For the same purpose, use table vinegar or lemon juice (10 ml per 1 liter of broth). In addition, acid helps preserve shape and color, which is especially important when sea bass is cooked in pieces.

Fish can be boiled poached (steam). In this case, the pieces or round pieces are filled with hot water so that it reaches 1/3 of the height of the fish (400 ml of water per 1 kg of perch). For whole carcasses, use cold water. The finished fish is taken out, the coagulated protein is removed, the broth is filtered and used to prepare the sauce. Unlike boiled, poached sea bass has greater nutritional value and a richer taste.

How long to cook after boiling water

Whole carcasses are brought to a boil in a saucepan and cooked under the lid at a temperature of 90 degrees for 30 minutes. For portioned pieces, 10 minutes is enough time. For allowance the conditions are the same. The finished fish should be cooled in the broth, but not longer than 1 hour.

Recommended reading: How to fry bream in a frying pan

Boiled or steamed fish is served with various sauces (white, tomato, wine, etc.), you can add pieces of crab and shrimp. Garnish with green peas, boiled potatoes, pickled cucumber, mushrooms, lemon, etc.

How to tell when fish is ready

To do this, pierce the thickest part of the carcass with a wooden skewer. If the juice is clear, then the fish is ready; if it is pink, it needs to be cooked further.