River perch in the oven: how to bake river perch deliciously and quickly

Baked perch in the oven is an excellent dish for everyday life and holidays. Fish with white tender meat does not require much trouble, it cooks quickly, and both adults and children love it. No matter how much you do, it won't be enough.
How do you cook fish?

I fry 36%, 1145 votes
1145 votes 36%
1145 votes - 36% of all votes
I bake 26%, 820 votes
820 votes 26%
820 votes - 26% of all votes
Salt 15%, 481 votes
481 votes 15%
Read also: Catching carp on a feeder in spring and summer - the right gear and fishing technique
481 votes - 15% of all votes
I cook soups 9%, 299 votes
299 votes 9%
299 votes - 9% of all votes
I make cutlets 7%, 211 votes
211 votes 7%
211 votes - 7% of all votes
Kopchu 4%, 113 votes
113 votes 4%
113 votes - 4% of all votes
I bake pies 3%, 90 votes
90 votes 3%
90 votes - 3% of all votes

Total votes: 3159

Votes: 1635

17.09.2020

You or from your IP have already voted.

How to cook perch in the oven

Many housewives constantly ask the question: how to properly cook fish - bake or steam, in pieces or whole, should I use sea fish or river fish? In cookbooks you can often find photos showing perch being cooked in the oven. To make the dish tasty and refined, you need to master some cooking tricks.

How long to bake

The baking time for fish depends on the variety, size and weight. How long to bake perch in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes; larger specimens are baked from 30 minutes to an hour. It is more advisable to use foil or a sleeve - this way the product will retain more nutrients and will be richer and tastier. In addition, you will save time when washing the baking sheet.

Recipe for perch in the oven

In order for any fish to turn out so that you will lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:

preference should be given to chilled fish rather than frozen;
A high-quality perch has intact, intact scales, no spots or bruises;
the gills are pink, the eyes are clear and not cloudy;
perch, unlike hake (which they often try to sell instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.

Video

After watching the video, you can cook delicious river perch in the oven in foil at home.
All the necessary ingredients are mentioned at the beginning of the video; they must be taken in a certain quantity. The cooking process is described in detail, so there should be no difficulties. Have you tried baking perch at home in the oven in foil? Do you like the taste of baked perch or do you prefer sea fish? What ingredients do you use in the cooking process and how long do you cook the fish? Share your experience of cooking perch in the oven in the comments.

Other fish recipes

Salted herring Mackerel in the oven with potatoes Mackerel in oil in a jar Salt capelin Herring in Korean Bon appetit!

Reader reviews

Nobody has written anything yet. Be the first!

Baked sea bass

Many housewives are accustomed to frying red snapper. At the same time, such a valuable seafood product not only loses valuable substances, but also gains additional calorie content. You need to cook a carcass or fillet correctly - by baking it in the oven with vegetables or other side dishes. How to cook sea bass in the oven? You should choose a high-quality carcass, prepare it correctly and bake it in accordance with the step-by-step recipe photos.

Ingredients:

carrots – 200 g;
fish – 1 kg;
tomatoes – 500 g;
onion – 300 g;
potatoes – 400 g;
butter – 50 g;
salt, herbs - to taste.

Cooking method:

Peel and cut the onion into rings and the carrots into strips.
Chop the tomatoes into slices.
Sauté vegetables in butter for 7-8 minutes.
Peel the potatoes and cut into slices.
Process the fish: remove the scales, cut off the fins, remove the gills, entrails, and rinse.
Place potato slices on the bottom of the pan, followed by a next layer of half a portion of sautéed vegetables, finely chopped herbs, and a fish carcass.
Stuff the fish with vegetables, season with spices and salt.
Bake for 30 minutes at 180 degrees.

Preparing for baking

Before you start cooking you will need:

Wash the perches thoroughly.
Gut it.
Remove scales and sharp fins.

Determining the freshness of fish

The freshness of the product can be assessed by the following characteristics:

the scales fit securely to the carcass, they are smooth to the touch, with a slight sheen;
the shine is natural (it is important to check that it does not arise because the carcass has been coated with egg white; sellers often do this to hide staleness);
there should be no spots - this is evidence of a disease;
the belly is smooth, not swollen;
You should be careful when buying a product without a head part, because you can learn a lot about the quality from it. In particular, the eyes should be transparent and slightly protruding. If they are cloudy or have other problems, this is a direct indication that there is some kind of disease that will affect a person in a negative way;
closed gills are an indicator of freshness; they should be bright red, pinkish, and shiny. There should be no mucus, stains or other deposits. It is recommended to touch and check them, because sellers may tint them;
the meat should not be yellow, gray or have other dark spots, and it should not be too soft, flabby or dry;
If the meat is quite elastic when pressed, this is an indicator of freshness. If a dent remains after pressing, this is a sign of staleness;
the bone parts should not be yellow;
the smell should be marine, not contain iodine, ammonia, swamp or other aromas. The strongest odor comes from the gills, it is worth taking this into account when checking;
classic test: you need to immerse the product in a bowl of water. A sunken fish is fresh, a floating fish is rotten.

We recommend reading: How to salt trout at home

Depending on the recipe and the degree of heating of the oven, baking can last from 20 to 30 minutes.

What ingredients may you need?

Almost any recipe requires the following ingredients:

perch (carcass or fillet);
vegetable oil;
lemon juice;
salt;
pepper.

The remaining ingredients are used individually, depending on the recipe.

Calorie content of baked river perch

Perch meat is not high-calorie, which allows it to be eaten by everyone. In 100 gr. The product with this method of preparation contains about 105 kcal.

Fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. To fillet a carcass, you don’t need any special knowledge or skills, just a little patience and a sharp knife. Place the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the table surface and, starting from the head, separate the fillet from the ridge to the tail, and then remove the body itself. Step-by-step photos of the process can be found in cookbooks.

Ingredients:

red perch fillet – 700 g;
sour cream – 200 g;
garlic – 2 cloves;
egg – 1 pc.;
lemon juice – 30 ml;
carrots – 150 g;
cheese – 120 g;
salt, spices - to taste.

Cooking method:

Cut the fish flesh into pieces of 4-5 centimeters.
Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let sit for 5-7 minutes
Line a baking sheet with parchment and lay out the pieces.
Grate the carrots on a grater with medium holes and fry with oil.
Chop the garlic and place in a plate with sour cream. Add egg, grated cheese, spices, salt. Mix the dressing thoroughly.
Place the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill 200 degrees).

With vegetables

It’s not for nothing that this sea creature is highly valued by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red snapper with vegetables in the oven turns out more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be added to the dish, but in this case we will stuff it with onions and tomatoes.

Ingredients:

carrots – 150 g;
tomatoes – 200 g;
fish carcass – 700 g;
lemon - half;
onion – 150 g;
olive oil – 70 ml;
garlic, salt, fish spices - to taste.

Cooking method:

Cut off the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon and mix everything.
Place the fish carcass on a board, thoroughly grease the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
Peel the onion, cut into rings, cut the carrots into circles. Fry the vegetables until golden brown.
Place the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavoring substances inside the product.
Place the fish on a sheet of foil, stuff it with vegetables, and place them on top of the carcass.
Cut the tomatoes into thin rings and place them on top.
Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

Perch with vegetables: ingredients

There are many options for preparing sea bass in foil. In the oven you can simultaneously bake not only the fish, but also a delicious side dish for it.

Ingredients:

Perch – 1.5 kg.
Butter.
Ten cherry tomatoes.
Parsley.
Pepper.
Five potatoes.
Dried basil.
White wine (dry) – ½ glass.
Olive oil.
Carrot.
Bell pepper.
Lemon.

In foil

Another recipe for baking fish. Perch baked in foil will look great on any table. For baking, it is preferable to use large carcasses - they are juicier, and there is more meat in them. It is very important to clean the fish correctly: the process is complicated by the fact that perch has very sharp and poisonous fins, the sting of which can cause a lot of trouble. Therefore, before work, the first thing you need to do is remove them.

Ingredients:

potatoes – 300 g;
fish – 1 kg;
tomato – 300 g;
onion – 300 g;
basil and parsley – 50 g;
olive oil – 100 ml;
herbs, spices, salt - to taste.

Cooking method:

Clean the fish, remove the entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut through small bones.
Rub the fish with spices or herbs and leave for half an hour.
Peel the onion and chop into slices. Fry until golden brown.
Bake the potatoes until tender in the microwave (10 minutes). Cut the vegetable into 6 pieces.
Cut the tomatoes into slices into 8-10 pieces.
Place herbs (basil and parsley), potatoes, and fish carcass on a sheet of foil. Place onions, tomatoes, and herbs on top. Season everything with salt.
Wrap the foil and bake everything for 45-60 minutes until done at 190 degrees.

Sea bass stuffed with mushrooms in foil

Products (for 2 servings)

Sea bass (carcass) – 400 g (2 pcs.)
Oyster mushrooms – 100 g
Onions – 1 pc.
Sour cream – 4 tbsp. spoons
Hard cheese – 60 g
Salt – 0.5 teaspoon (to taste)
Pepper - to taste
Seasoning (optional) - to taste

Recipe

Prepare the necessary ingredients for cooking sea bass stuffed with mushrooms.
How to cook sea bass stuffed with mushrooms in foil:
First of all, prepare the fish. Carefully cut off the tail and sharp fins. Remove the entrails and black film, remove scales from the fish and wash.
Peel the onion and chop finely.
Finely chop the oyster mushrooms.
Place onions and mushrooms in a deep bowl. Add a little (0.5-1 tbsp) sour cream.
Add salt, pepper (seasoning), mix well. The filling is ready.
Spread a piece of foil on the table. Place one fish on foil and stuff the belly with the prepared filling. Grease the perch on all sides with sour cream. Then lightly salt and pepper.
Wrap the sea bass completely in foil. Prepare the second fish in the same way.
Place the fish in foil on a baking sheet. Pour in 0.5 cups of water. Place in an oven preheated to 180 degrees for 30 minutes.
Grate hard cheese on a fine grater.
After 30 minutes, remove the pan from the oven. Unfold the foil and sprinkle the sea bass with grated cheese.
Then place the fish back in the oven for about 5 minutes.
Sea bass stuffed with mushrooms, baked in foil, ready. Bon appetit!

Up your sleeve

Baking in a sleeve is one of the healthiest ways to prepare any food. Perch in a baking sleeve will not only be stewed quickly, but will also retain all the necessary substances and, most importantly, its unique taste. The fish must be thoroughly cleaned of scales, the fins and entrails, film and gills removed, and at the final stage the head must be cut off. There is no need to throw it away, because the head makes a wonderful ear.

Ingredients:

potatoes – 400 g;
sour cream – 100 g;
garlic – 3 cloves;
fish carcass – 1 kg;
lemon – 4-5 slices;
onion – 100 g;
dill, parsley, salt - to taste.

Cooking method:

Clean the fish and salt thoroughly.
Peel the onion and fry in oil until golden brown.
Place half a portion of onion, a fish carcass, and the remaining onion in the sleeve.
Place lemon slices and sprigs of herbs on top.
Boil the potatoes until half cooked in salted water. Cut the garlic into slices and add to the potatoes.
At this stage, add sour cream and chopped basil to the potatoes.
Place the sleeve with the fish on a baking sheet, and place the potatoes with sour cream next to it.
Bake everything for 30 minutes at 190, then cut the sleeve and leave for another 10 minutes to brown.

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!

Freshness can be easily determined by the gills - a light shade indicates that the perch’s journey from the lake to the dinner table was short.

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°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.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese turns out tender, aromatic and incredibly delicious. Even the most capricious child who hates seafood will like this dish. You can cook any type of fish using this recipe – it will certainly turn out tasty, healthy, and satisfying.

Ingredients:

fish carcasses – 6 pcs.;
onion – 150 g;
tomatoes – 500 g;
cheese – 100 g;
lemon juice – 70 ml;
spices, salt - to taste;
egg – 1 pc.

Scottish Fold kittens: care and character
Cashless payment: application
Intercostal neuralgia - symptoms on the left and right

Cooking method:

Peel the onion, cut into strips, pour in lemon juice. Let marinate for 15 minutes.
Place the fish carcass at the bottom of the mold, sprinkle with spices, salt and herbs.
Place pickled onions and tomato slices on top.
Bake for 30 minutes at 180 degrees.
In a bowl, mix the egg, grated cheese, and a little salt. Whisk.
At the last stage of cooking, pour the cheese dressing over everything. Brown for 5-7 minutes.

Sea bass with rice

Rice and fish go well together, so serving them together is ideal.

Ingredients:

Sea bass fillet – 850 g.
Rice – 300 g.
Cheese – 150 g.
Boiled eggs – 2 pcs.
Cream sauce - glass.
Basil greens.
Salt.

Season the fish fillet with spices and salt. Boil the rice in a saucepan until half cooked. Peel and chop the pre-boiled eggs. The cheese must be grated and then mixed with boiled rice. Place oiled foil on the bottom of the pan. Then lay out the cheese-rice mixture, fillet and another layer of rice with cheese. Sprinkle the chopped egg on top of the dish. Fill with creamy sauce. Cover the baking sheet with foil and place it in the oven. After thirty minutes, the dish can be served, sprinkled with chopped herbs.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The resulting dish is tasty, satisfying, and easy to prepare. Small carcasses that don’t have time to clean are baked this way, but a large specimen can also be baked this way, using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - they simply come off along with the fish skin.

Ingredients:

onion – 150 g;
lemon – 1 pc.
river perch – 1200 g;
carrots – 200 g;
butter – 30 g;
celery (root) – 150 g;
white wine – 100 ml;
spices for fish, salt to taste.

Cooking method:

Remove the entrails and gills. Salt and season with spices.
Grate the lemon to get the zest, squeeze out the juice.
Rub the carcass inside and out with lemon juice.
Pour wine over the carcasses and let stand for an hour and a half.
Cut vegetables (carrots, celery, onions) into rings, fry in butter until soft, season with chopped herbs.
Place the carcasses on foil, stuff them with vegetables, bake (30 min./180 degrees).

Sea bass in foil in the oven: recipe with a cheese crust

Very tender fish under a fragrant cheese crust looks appetizing. As it cooks, magical aromas waft through the kitchen. Therefore, it will be very difficult to wait until the end of the cooking time!

The recipe involves the use of vegetables and mushrooms. Therefore, it turns out to be a complete second course, which is ideal for dinner, as well as for special occasions. To get a crispy cheese crust, the dish must be baked under an open lid. The cheese will not only melt, but will also brown a little and become crispy.

Ingredients:

Sea bass fillet – 600 grams;
Any mushrooms – 300 grams. It is better to take royal champignons or porcini mushrooms. In this case, the dish will be more flavorful;
Ripe tomatoes – 2 pieces;
Hard cheese – 100 grams;
Sour cream – 5 tablespoons;
Chicken egg – 1 piece;
Butter - 2 tablespoons;
Onions – 1 piece;
Black peppercorns – 5 peas;
Lemon juice – 2 tablespoons;
Ginger root – 1 cm;
Salt to taste.

Sea bass in foil in the oven: recipe with a cheese crust

Cooking method:

Wash the fillet well under running cold water;
Finely grate the ginger root into a mortar and add pepper and salt.
Push the mass until smooth;
Mix spices with lemon juice. Rub the resulting mixture onto the perch and leave the fish to marinate for about 20-30 minutes;
In a frying pan, fry the onion in butter. As soon as it turns golden, add chopped mushrooms and fry until half cooked;
Grate the cheese on a coarse grater and mix it with sour cream;
In a bowl, beat the egg until smooth and add it to the cheese and sour cream mixture;
Fry the fillet in a frying pan until golden brown;
Wash the tomatoes, remove the skins using a special knife, cut into thin rings;
Then place the fish in a greased baking sheet, add mushrooms with onions, tomatoes on top and pour cheese sauce over it;
Bake the dish at 180 degrees for about 20-25 minutes.

With potato

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:

Peel the potatoes and cut into slices.
Cut the onion into rings and combine with potatoes.
Add sour cream, soy sauce, salt, seasonings, mix.
Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
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.
Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

Learn how to cook whole oven-baked mushrooms.

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 sour cream

Excellent, unique taste of baked fish combined with a delicate taste of sour cream and spices. Perch in sour cream in the oven is easy to prepare and bakes quickly. First you need to clean the carcasses of scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, and dried on a paper towel to remove excess moisture.

Ingredients:

red snapper – 700 g;
garlic – 3-4 cloves;
onion – 200 g;
parsley and dill – 50 g;
lemon - half;
butter – 70 g;
sour cream (or mayonnaise, cream) – 100 ml;
mustard – 40 g;
spices, salt - to taste.

Cooking method:

For the sauce, mix sour cream, juice of half a lemon, mustard, and spices in a small bowl.
Brush the perch carcasses inside and outside with sauce. Let marinate for 40-45 minutes.
Chop the greens, chop the garlic, mix. Fill the carcasses with this mixture.
Before cooking perch in the oven, place it on the bottom of the mold, place onion rings, lemon rings, and pieces of butter around it.
Bake until golden brown for 40 minutes (temp. 190 degrees).

Entirely

Experienced fishermen and connoisseurs of fish dishes claim that there is nothing tastier than whole baked fish without a lot of marinades and spices, but simply with salt and pepper. River perch baked in the oven is only cleaned of entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The delicious fish is ready!

Ingredients:

large perch carcass – 1 pc. (more than 1 kg);
lemon – 1 pc.;
salt, spices, vegetable oil - to taste.

Cooking method:

Before baking the perch in the oven, remove the scales from the already processed carcass and dry it on a paper towel.
Make 3-4 cuts along the entire length - deep, cut thickness - 5-6 mm.
Sprinkle lemon juice over the entire carcass.
Salt and pepper inside and out, not forgetting the cuts.
Grease a baking tray with oil and place the carcass. Drizzle with oil.
Bake the fish at 180 degrees for 30 minutes.

Perch in foil with vegetables in the oven

So, let's take a closer look at how to bake perch in foil in the oven with vegetables. To achieve our goal we will need the following products:

River perch – 1 pc. weighing 1-1.5 kg;
Potatoes – 2 pcs.;
Carrot – 1 pc.;
Onions – 1 pc.;
Butter – 50 grams;
Lemon – 1 pc.;
Sunflower or olive oil – 3 tbsp. spoons;
Cheese – 200 grams;
Salt, ground black pepper, coriander, curry.

To properly and tasty bake perch in the oven in foil, you first need to prepare it. Therefore, we clean the fish from scales, gut it, wash it thoroughly under running water, cut off the head, fins and tail. All cut off parts of the fish’s body, except for the entrails, can be put in the freezer to later cook excellent fish soup. Next, salt and pepper the peeled perch, sprinkle with ground coriander and curry. Squeeze the juice from half a lemon and pour it over our fish. Leave for 20-30 minutes so that the meat marinates and acquires a piquant, aromatic taste.

While the fish is marinating, let's prepare the vegetables for this dish. So, take the potatoes, peel them, wash them and cut them into slices. Next, peel the carrots and cut them into thin strips. Cut the onion into half rings.

Place a frying pan on the fire and pour in a few tablespoons of sunflower or olive oil. When it has warmed up well, add the onion. Lightly fry until golden brown. Remove from heat and leave to cool slightly.

Take a baking sheet and line it with foil. We place our products on it in the following sequence: first, potatoes, previously salted and peppered, then carrots on top, which also need to be salted a little to obtain a richer taste. Next, place the marinated perch on the vegetables. To make the perch baked in foil in the oven tender and soft, spread butter cut into thin slices on it. Wrap the foil, push it carefully on all sides and place the baking sheet with the contents in the oven for 30 minutes. The oven temperature should be 200-220C0. After the required time has passed, pull out the baking sheet, unfold the foil and generously sprinkle the fish with cheese grated on a coarse grater. Place in the oven for another 10-15 minutes until a tender, golden brown crust forms. We take out our culinary masterpiece, put it on a beautiful dish, garnish with lemon slices and fresh herbs. Vegetables will serve as a side dish for this dish; you can only chop up a fresh salad of cucumbers and tomatoes. There is absolutely no need to invite your family to the table; river perch in the oven in foil with vegetables will do it for you! The stunning aroma of this dish will attract absolutely everyone to the kitchen without exception.

How to deliciously cook perch in the oven - tips from chefs

To cook fish appetizingly, you need not only to find a delicious recipe for perch in the oven. You need to know a number of culinary subtleties, and photos of proper cleaning, preparation of fish products, and baking recipes can be found on the Internet. This will help novice housewives master all the complexities of cooking fish and seafood:

give preference to large specimens - they almost always turn out great when baked or fried;
clean the fish correctly: wearing thick gloves, observing the necessary sequence - first the head, then the gills, entrails, film, scales;
Always defrost frozen seafood only gradually - in the refrigerator and then at room temperature, because any preliminary heat treatment during freezing will negatively affect the taste of the dish;
Before cooking perch in the oven, season it with spices and salt.