Sea bass in the oven: 9 options for an amazing dinner

Sea bass in foil in the oven

In cooking, the brightly colored perch fish is highly valued. Perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot smoked beryx is especially popular. And we invite you to try preparing a holiday dish using this photo recipe - sea bass baked in foil in the oven, with lemon and parsley.

Beriks sea bass – 2 fish with a total weight of 700 g;
lemon – 1 pc.;
fresh parsley - a few sprigs;
vegetable oil – 2 tbsp. l.;
butter – 50 g;
ground black pepper;
salt.

As a rule, perch goes on sale without a head. Therefore, all that remains is to gut the fish and clean it of scales. Then wash and cut off the dorsal fins of each fish.

Using a thin, sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Pepper and salt the fish outside and inside.

Wash the lemon thoroughly and cut into very thin slices (1.5-2 millimeters). Then cut each circle in half.

Wash the parsley and dry. Place a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Place the fish on food foil. Moreover, place each perch on its side, on a separate sheet of foil. Grease the top of the fish with vegetable oil.

Wrap the foil tightly into envelopes. Preheat the oven to 200°C. Sea bass is baked in the oven for approximately 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, being careful not to get burned by the steam. This must be done so that the perch acquires a pleasant golden color.

Then free the fish completely from the foil and transfer it to a large dish.

With potatoes and cheese

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

Set of required products:

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

Preparation time: 40 minutes
Cooking time: 40 minutes

Number of servings: 8

Energy value per 100 grams:

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

Step-by-step cooking recipe:

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

Place the baked fish into portioned plates. Serve hot.

Sea bass spotted in the oven with lemon, onion, carrots - a simple recipe

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Once you master this recipe, you can easily cope with the rest.

Take:

Sea bass – 2 carcasses.
Bulb.
Carrot.
Butter – 50 gr.
Sunflower oil – as needed.
Lemon juice - to taste.
Lemon.
Ground pepper, salt, seasonings for fish.

Step by step recipe:

Clean and gut the perch carcasses. Rinse thoroughly and make several shallow cuts along the entire length.

Salt the carcass on all sides and inside, season with pepper. Rub with fish seasonings.

Sprinkle with lemon juice (you can use squeezed lemon juice). Sprinkle with a small amount of sunflower oil. Leave the prepared fish on the table to marinate for 15-20 minutes.

Chop the onion into circles and cut the carrot into rings in the same way.

Lightly oil an ovenproof dish. Scatter the onion rings. Place the carrots between them.

Place fish carcasses on top. Add a small piece of butter.

Divide the lemon into slices and spread over the fish.

Place in the oven for 25 minutes at 180 o C. At the same time as the perch, I baked potatoes in foil. This is such a beautiful dish that came out in the end.

If you don’t want to spend a lot of time cleaning the fish, immerse its carcass in boiling water for a couple of minutes, then the scales will easily separate.

Delicious sea bass baked in sour cream

A wonderful variation on cooking sea fish. If you don't care about losing weight, use mayonnaise, it will taste better.

Required:

Fish – 2 pcs.
Mushrooms (champignons) – 300 gr.
Tomatoes - a couple.
Cheese – 100 gr.
Bulb.
Egg.
Sour cream (mayonnaise) – 150 ml.
Butter – 50 gr.
Sunflower oil – 50 ml.
Lemon – ½ part.
Ginger root - a piece.
Salt pepper.

Preparation:

Cut the fish, gut them, cut off the heads, tails and fins.
Cut the ginger root, add pepper and salt. Grind the mixture. Rub the fish well. Squeeze lemon juice and spray perch. Let marinate for a quarter of an hour.
Place in hot oil in a frying pan and fry quickly.
Finely chop the onion and mushrooms into cubes. Fry in the remaining oil from frying the perch until beautifully golden.
Grate a piece of cheese with coarse shavings. Place in a bowl with sour cream. Beat in the egg, throw in a pinch of salt, and mix the filling thoroughly.
Place the carcasses in an oiled, heat-resistant dish, and place the fried mushrooms and onions nearby.
Pour in sour cream sauce. Cook for 15 minutes at 190°C.

Sea bass in the oven with vegetables

Ingredients:

Sea bass (medium, total weight 850 g) - 2 pcs;
Onions (medium, approximately 600 g) - 6 pcs;
Tomato (medium, approximately 800 g) - 6 pcs;
Lemon - 1/2 pcs;
Garlic - 3 teeth;
Black pepper - 1/2 tsp;
Salt - 1 tsp;
Olive oil - 50 ml;
Saffron.

I took two perches with a total weight of approximately 850 grams. I washed it and removed the internal films. There is no point in cleaning the scales; they will dissolve during cooking. I cut some of the onion into rings and placed it on the bottom of the dish (I have an oblong glass dish, which I keep specifically for baking fish). I placed the fish on the bow.

Slicing tomatoes...

... and the second part of the onion into quarters.

Finely chop the garlic, put it in a cup along with salt and pepper, squeeze out the juice from half a lemon and pour in 50 ml of olive oil.

Mixed all this thoroughly.

Pour boiling water over the saffron and let it brew for 10 minutes.

Cover the fish tightly with onion quarters and tomato, cut side up.

I poured it with saffron infusion, and then with a mixture of garlic, lemon juice and oil.

I put the mold in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. This long period of time is needed for new flavors to develop and for all our ingredients to become enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You don’t have to worry, the fish won’t dry out, and this will only benefit the onions and tomatoes.

This is how beautiful it turned out. Bon appetit!

With cheese

The dish contains the following ingredients:

6 small perch carcasses;
2–3 large onions;
5 ripe tomatoes;
125 gr. cheese that melts well;
half a juicy lemon;
vegetable oil;
coarse salt and black pepper;
some greenery.

Preparation

Peel the onions, cut them into thin half rings, sprinkle with lemon juice, generously sprinkle with salt and black pepper and leave to marinate.

Interesting! Instead of lemon juice, you can use apple cider vinegar with the addition of granulated sugar - the taste of pickled onions will become even more aromatic.

Season the prepared fish with salt and pepper and place on the bottom of a greased baking dish. Place the pickled onions and herb stalks inside the belly, and distribute the tomatoes cut into half rings over the fish.

Bake in the oven for about 20–25 minutes, then remove the pan, sprinkle the dish with grated cheese and bake until golden brown. Rice or boiled potatoes are suitable as a side dish for this dish, or you can serve fresh vegetable salad.

Sea bass with mayonnaise

To prepare you will need:

fish – 1 kg;
juice of ½ lemon;
mayonnaise – 2 tbsp. l.;
mustard - 2 tsp. l.;
coriander, marjoram, salt, pepper - to taste.

Sea bass carcasses should first be thawed in the refrigerator or under cold water. It is necessary to remove scales, fins, entrails, rinse and dry. Make oblique cuts on both sides of the carcasses, and then coat them with lemon juice. Mix the remaining ingredients. Coat the fish thoroughly, including the belly and cuts. Bake in an oven preheated to 200 degrees for 25-30 minutes. Before baking, you can give it time (1-2 hours) to marinate. After lying in the marinade, the perch meat will become more juicy and aromatic.

Serve the finished dish with lemon slices and herbs.

Fillet under a cheese coat

In 5 servings – 1097.6 Kcal.

Protein – 158.6 g, fat – 48.4 g, carbohydrates – 27.6 g

Preparation/cooking time – 10/60 min.

Ingredients:

Sea bass – 1 pc.;
Chicken egg – 1 pc.;
Hard cheese – 50 grams;
Sour cream – 2 tbsp. l.;
1 sprig of rosemary;
Salt - to taste.

Sequencing:

Grate the cheese.
Mix cheese, egg with sour cream.
Wash the fish. If you buy an ungutted perch in a store, then the first thing you need to do is clean the insides.
Place a sprig of rosemary inside the fish and add a little salt. Transfer the perch to a baking dish.
Carefully pour the mixture of eggs, cheese, sour cream over the entire dish.
Cover with a sheet of foil and bake in the oven for about a quarter of an hour at a temperature of at least 180 degrees.
A few minutes before it's ready, you can open the foil a little. How long will it take to prepare the dish? No more than forty minutes.

Fillet under a cheese coat according to this recipe will appeal to all family members without a doubt.

Sea bass fillet in cheese

For this recipe you will need:

fillet – 450 g;
milk – 5 ml;
hard cheese – 150 g;
eggs – 2 pcs.;
flour – 100 g;
dill – 2 bunches;
vegetable oil - for frying;
salt, pepper, spices - to taste.

Grate the cheese on a fine grater, beat in the eggs, add milk and mix thoroughly. Make shallow cuts on the skin side of the fillet so that the pieces do not become deformed during baking. Grease a baking sheet with vegetable oil, roll the fish in flour, place in the pan, skin side down. Place the cheese mixture on top and bake in an oven preheated to 180 degrees for 20 minutes.

You can also cook fish in cheese sauce.

To do this you will need:

medium-sized fish – 3 pcs.;
lemon – ¼ piece;
eggs – 2 pcs.;
cheese – 100 g;
sour cream – 3 tbsp. l.;
rosemary – 1 dec. l.;
salt, pepper - to taste.

Each carcass must be freed of scales, fins and entrails. After cutting a little, insert thin slices of lemon and rub with salt and pepper. In a small plate, mix the pre-grated products: cheese, eggs, sour cream. Mix thoroughly. The mold or baking sheet should be covered with foil. Place the sea bass carcasses on foil, then pour the sauce over them. Preheat the oven to 170-180 degrees and cook for 45 minutes. The dish is best served with herbs. As a side dish you can offer mashed potatoes and fresh vegetable salad.

Recipe for cooking fillet in sour cream

Homemade fatty sour cream is always a win-win option for marinating and pouring over any fish that is baked in the oven. This fermented milk product helps soften already tender meat.

Compound:

perch fillet – 4 pcs.;
sour cream – 200 ml;
parsley – 25 g;
carrots – 2 pcs.;
unrefined oil - 2 tbsp. l.;
salt - a pinch.

Cooking: 55 minutes.

Calories: 92 Kcal/100 g.

Wash the finished fish fillet and dry it on a napkin.

Grease the frying pan with vegetable oil. Peel the vegetables and cut into half rings. Sprinkle the fish with special seasonings, herbs and salt and leave for ten minutes. Chop the parsley.

Turn on the electric oven at 185 °C. Place the fillets in a roasting pan tightly next to each other, and distribute the prepared vegetables in a thick layer on top. Place the homemade sour cream all at once in the center and spread it all over the dish with a spoon. This creates a vacuum for baking. Let it cook for thirty minutes. At the end, sprinkle the fish with sour cream and parsley and serve along with mashed potatoes or buckwheat.

You can cook perch using the same method, only marinate it not in spices and herbs, but in homemade light mustard. It will also turn out delicious.

How to cook red snapper fillet in cream sauce

Necessary:

Fish fillet – 4 pcs.
Red and yellow bell peppers – one each.
Butter – 50 gr.
Lemon juice – 3 large spoons.
Dry white wine – 100 ml.
Flour - a large spoon.
Salt, pepper mixture.

Bake:

Cut the fish carcass into fillets, sprinkle with lemon juice, and set aside to marinate for 10 minutes.
Remove the seeds from the peppers and chop the pulp into cubes. Place the slices in a small saucepan and pour over the wine. Place on the stove, heat under the lid for 2-3 minutes. Then turn off the burner and puree the peppers.
Grease a baking dish with butter. Cut the leftovers into cubes and place them on the bottom.
Place the fish, pour in the wine, salt and pepper.
Hide the prepared carcasses under foil and secure well. Place in the oven for 8-10 minutes.
Remove the mold and pour the released juice into a bowl. Add pepper puree, egg, spices, salt.
Stir the sauce and pour over the fish. Return to oven and bake for another 10-15 minutes.

In garlic cream sauce

Perch with a pleasant, unobtrusive taste of meat, baked in a spicy garlic-cream sauce, is saturated with the aromas of the dressing, the flesh is separated from the bone and divided into fibers. The dish goes well with white wine and fresh vegetable salads.

Components:

4 perches;
300 ml 15% cream;
12-15 leaves of juicy basil;
2-3 garlic heads;
1 tsp each freshly ground pepper and salt;
4 tbsp. l. refined oil.

Step-by-step cooking method:

Place the unpeeled garlic cloves in the oven at 220℃ for 15 minutes.
Cool the cloves, remove the skins and mash the garlic with a fork.
Chop the basil into smaller pieces, combine with garlic, add cream and adjust the taste of the sauce with seasonings.
Wash the dressed carcasses and dry them with napkins so that no moisture remains.
Fry the fish in a small amount of oil until crispy, add salt and place in a baking dish.
Pour the sauce over the perches and simmer at 180℃ for 30 minutes.

Place on a large platter and serve with sauce. If desired, add small potatoes when baking. It will be saturated with the juices of the sauce, will become soft and boiled.

Sea bass baked whole in foil in mustard sauce

A very simple and tasty recipe for cooking whole fish. Thanks to baking in foil, the dish will turn out incredibly juicy.

You will need:

Whole sea bass.
Mustard - a small spoon.
Mayonnaise – 2 small spoons.
Lemon juice - to taste.
Pepper, salt.

Bake:

Prepare the fish carcass for baking: clean, gut. Cut out the gills if you decide to cook with the head. Leave the tail and fins - decide for yourself.
Mix mayonnaise with mustard in a bowl and grate the carcass. Sprinkle with lemon juice.
Place a sheet of foil on a baking sheet, leaving a long tail for wrapping. Place the fish, cover with foil, and secure the edges securely.
Cook at 200°C for 30 minutes. If you want a golden brown crust, open the foil 5-10 minutes before the end.

Baked red snapper - tasty and healthy!

Any baked fish is good, even ordinary capelin baked in the oven turns out amazing!

But if you choose red snapper, the result will be magical!

The meat and fat of this ocean predator contains vitamins A and E, protein, proteins, and amino acids.

Another plus that any girl will definitely appreciate is that the meat of red sea bass does not harm the figure ( calorie content - 164 Kcal per 100 g).

If you do not flavor your dishes with fatty sauces, you can include them in diet menus.

This sea creature is attractive not only due to its excellent taste, but also in appearance. On the shelves, fish carcasses stand out in a bright red-orange color. The pinkish perch fillet looks no less appetizing.

Typically, red sea bass is sold frozen. To preserve the taste of the juicy meat of this fish as much as possible, it should be defrosted correctly. The best way is to leave it on the refrigerator shelf until completely thawed.

If time is running out, defrost the perch in the microwave at the appropriate setting. You should not pour hot water over the fish: it will ruin both the taste and appearance.

Sea bass with potatoes and mushrooms

To prepare this dish you will need the following ingredients:

Several fish carcasses;
0.5 liters of sour cream;
2 tablespoons flour;
about 600 gr. potatoes;
200 gr. any mushrooms;
one onion;
fresh herbs, salt.

First you need to fry the potatoes and make sour cream sauce. In a dry frying pan, lightly dry the flour until creamy, then gradually pour in the sour cream. Stirring vigorously to avoid lumps, add salt, add some chopped herbs and heat for 2 minutes. Separately, fry vegetables and mushrooms until half cooked. You can use champignons.

Then pour half of the sour cream sauce into a deep baking pan. Place the cleaned, gutted sea bass. Place potatoes tightly around, on top of which mushrooms and onions are placed. Pour the remaining sauce over top. Heat the oven to 180 degrees and bake for about half an hour. The appearance of blush will signal the readiness of the dish, which can be served with a green salad.

Red snapper baked with rice garnish

You can bake fish immediately with a side dish, for example.

To do this you will need:

sea bass – 4 pcs.;
long grain rice - 1 tbsp.;
carrots – 1 pc.;
onion – 1 pc.;
water – 2 tbsp.;
mayonnaise – 2 des. l.;
sour cream - dec. l.;
salt, spices - to taste.

Place washed rice in a baking dish and chop carrots and onions into strips. Mix rice, vegetables, 1 spoon of mayonnaise, water, salt. Cut the cleaned fish into portions. Separately mix sour cream, remaining mayonnaise, spices and salt. Coat the perch pieces with the mixture, then place on the rice. Place a baking bag on the pan and place in an oven preheated to 190 degrees for 35 minutes.

Another interesting recipe for sea bass with rice and vegetables:

For a large fish, remove the scales and gills from the head, cut out the backbone and carefully remove the entrails without damaging the abdomen. You will get a sea bass boat. It should be washed and dried.
Separately, cook rice or a mixture of wild, brown and red rice until tender. Let it cool, you can add chopped vegetables (bell peppers, green beans, corn, carrots, onions, green peas) or a ready-made vegetable mixture, for example, Mexican, chopped herbs, grated cheese, salt, pepper and mix.
Fill a fish boat with the resulting mixture, place tomato slices on top and sprinkle with cheese.

Bake in an oven preheated to 200 degrees for 35-40 minutes.

With lemon and herbs

In 8 servings – 1796.3 Kcal.

Protein – 251.4 g, fat – 80.6 g, carbohydrates – 49.3 g

Preparation/cooking time – 10/125 min.

What products to buy:

Sea bass – 4 pcs.;
2 bunches of green onions;
2 bunches of dill, parsley;
Sunflower oil – 1 tbsp. l.;
2 cloves of garlic;
Lemon juice – 2 tsp.

How to cook sea bass in the oven:

Take the fish. If you bought a frozen perch, first defrost it, then get rid of the scales, remove all the insides, cut off the fins and head. Rinse thoroughly, do not forget to remove the black film, which is always located in the abdominal cavity. Otherwise, you may taste the sea bass a little bitter.
Rub the fish generously with salt, spices, and ground pepper. Leave the perch for about half an hour.
Wash the parsley, green onions and dill. Cut everything as finely as possible, add the garlic passed through a press. Pour a little lemon juice over everything and mix well. The resulting mixture is stuffed with fish, which should already be salted by this time.
Wrap the perch in foil, making a sleeve. Be sure to grease a piece of foil with sunflower oil. Place the fish in the middle of the sheet, and then wrap it like an envelope so that the juice does not leak out during baking.
The dish is baked at 180 degrees for approximately 50 minutes.

To avoid any digestive problems, it is advisable to serve red perch cooked in the oven cold, as is done in most cases in photos in magazines.

How to cook deliciously with rice

Rice and fish are an ideal combination, and this recipe is no exception.

Products:

800 g sea bass fillet;
300 g rice cereal;
100 g cheese;
2 boiled eggs;
a glass of tomato sauce;
half a glass of cream;
salt, spices (to taste);
basil (greens).

Cooking process

Salt the fillets and season with spices.
Boil the rice until half cooked.
Finely chop the eggs.
Grate the cheese and mix with the rice.
Grease the bottom of the mold with oil. Place half of the rice and cheese mixture. Place the fillet on top. On top of it is the second part of the mass. Sprinkle with chopped egg.
Mix tomato sauce and cream and pour the mixture over the dish.
Bake (+ 200 °C) for 15 minutes.
Turn off the stove, sprinkle the fish and rice with chopped basil. Cover with a lid. Let it soak in the aromas for another 10 minutes.

Italian fillet

The appetizing perch fillet is soaked in tomato juice, the aroma of basil and herbs; the flesh of the fish remains soft and fibrous, and compares favorably with other varieties due to its low bone content.

For cooking you need:

500 g sea bass fillet;
80 g onion;
100 g tomatoes;
50 g anchovies;
50 ml dry white wine;
40 g capers;
5-6 branches of fresh parsley;
a pinch of fine salt with pepper, dried oregano and basil.

Cooking method:

Disassemble the chilled perch carcasses into fillets. This must be done carefully, as the fish has sharp and prickly fins.
Roll the pulp in a thin layer of flour, shake off the remaining residue, fry in oil until lightly browned, and place on a plate.
Add oil to the pan, simmer the onion chopped into small cubes.
Add chopped tomatoes and anchovies with capers. Simmer the ingredients until soft.
Return the carcasses to the vegetables, add olives, place the frying pan with a lid in the oven at 200℃ for 10 minutes.

Serve the perch on juicy vegetables, pour the sauce on top, sprinkle with olive oil and sprinkle with chopped herbs.

Baked sea bass

Ingredients:

1 medium sea bass, scaled and gutted;
lemon;
olive oil;
sea salt;
coarse black pepper;
12 chili peppers;
4 cloves of garlic;
dill or parsley.

Cooking method

1. Make 4 cuts in the skin of the fish on each side. Drizzle olive oil on top. Rub the skin of the fish with coarse salt and pepper (this will crisp the skin of the perch). Finely chop the garlic and chili pepper. Place the perch on a fairly large piece of foil. Place half of the chilli and garlic inside the fish and spread the other half on top.

2. Take a lemon and grate the zest from it onto the fish. Then cut 3 pieces from the lemon and squeeze the juice from the rest directly onto the perch. Cut the pieces into slices (in half), place 3 slices inside along with the peel from the rest of the lemon, and place the other three on the fish. Now wrap the foil tightly around the perch so that the juice does not leak out (you can wrap two layers of foil).

3. If your oven has a grill function, then grill for 10 minutes. If not, turn the oven to high and bake for 15 minutes. Check if the perch is ready: remove it from the oven and carefully open the foil. It should be juicy. If it's not ready yet, turn it back and let it finish baking. When ready, sprinkle with dill or parsley. Wonderful sea bass baked in foil is ready!

Bon appetit!

A simple recipe for cooking sea bass with potatoes in the oven

This recipe requires nothing but potatoes and fish. Fish and vegetable seasonings, vegetable oil, of course, are stored on the spice shelf of most housewives. That's all!

Of course, you can fry fish, boil potatoes and... it will also be delicious! But in the oven it is such a tender fish, such crumbly potatoes! And the golden crusts... yum-yum-yum-yum! Super!

Meet the recipe! There is no need to stand at the frying pan and wash the grease off the splattered stove. We prepared everything, threw it on a baking sheet - and into the oven! Simplicity and deliciousness. I'm ready to eat this dish every day!

Let's take for the recipe:

Sea bass – 1 piece (large);
Potatoes – 6-8 pcs;
Salt, pepper - to taste;
Seasoning for fish – 1 tsp. (without top);
Dried dill, parsley – 1-2 tsp.

Actions:

1. Today for lunch we will bake sea bass with potatoes in the oven. First, let's process the carcass. Let's cut off the fins and tail. It doesn’t matter if your scissors are poorly sharpened, the main thing is to cut these bones at least halfway, because they are very sharp. If you inadvertently prick yourself, your finger will hurt and become inflamed for a long time. Now you need to rinse the carcass well with running water and remove the black film inside the fish.

2. Cut the carcass into several pieces. Season with salt and pepper on all sides. Add fish seasoning. Lubricate each piece with spices.

3. Place pieces of sea bass and slices of peeled and chopped potatoes on a baking sheet. Sprinkle with dried herbs for vegetables, pour in vegetable oil and place in the oven at 180 degrees for 30-35 minutes (1-4).

4. 35 minutes have passed. Take the baking sheet out of the oven. The potatoes and fish were baked and covered with a delicate golden crust. Can be served. Bon appetit!

Up your sleeve

Baking fish in a sleeve has a number of advantages: you don’t have to monitor what’s happening in the oven, the flesh will remain juicy, without excess fat and oil. Due to the tightness of the sleeve, all the aromas of the seasonings are retained inside, permeating the fish and side dish.

Components:

5 kg of small potato tubers;
750 (2 pcs.) sea bass carcasses;
2 onions;
4 tbsp. l. mayonnaise sauce;
1 tsp each freshly ground pepper and fine salt;
5-6 branches of fresh dill fir trees.

Cooking fish step by step:

Cut the peeled potatoes into halves or quarters.
Chop the onion into half rings, mix with potatoes, season with dill and pepper and salt, season with mayonnaise.
Place the sleeve on a baking sheet, tie it on one side and place the cooked potatoes in the middle.
Clean the perches from scales, cut off the fins and remove the entrails. Cut the carcasses into pieces and add salt.
Transfer the perches to the fish, tie the sleeve and pierce the surface so that steam can escape.
Place the workpiece in the oven for an hour at 180℃. It is important that the potatoes have time to cook, so baking time may vary depending on the size of the cut and the quality of the tubers.
At the end, you can carefully cut the sleeve so that the carcasses have time to brown.

When serving, place the fish on a warm plate and garnish with steaming potato slices. For a piquant sourness, serve sauerkraut or Korean carrots.