Sea bass baked with vegetables. Sea bass baked in foil

Perch in a frying pan with vegetables

Ingredients

400 g river perch, 2 tablespoons lemon juice, salt, 400 g multi-colored sweet peppers, 2 carrots, 200 g spinach, 2 small onions, 2 tablespoons vegetable oil, 2 tablespoons flour, 200 ml vegetable broth, 150 ml milk, 50 g fish paste, pepper, 1 tablespoon chopped dill

Cooking method

Clean the fish, wash it, dry it, add lemon juice, salt and cut it big pieces. Cut sweet peppers and carrots into pieces. Cut the onions into cubes. Heat vegetable oil in a saucepan and fry the onion in it until transparent. Sprinkle the onion with flour and, stirring, lightly brown. Pour in vegetable broth. Add milk and mix with fish paste. Add carrots, sweet pepper and simmer for 8 minutes.

Add the fish and spinach, cover and simmer for another 10 minutes. low heat. Salt and pepper. Stir in chopped dill and serve.

From the book How to Preserve and Cook Fish on the Pond and at Home author Murashova Svetlana Anatolyevna

From the book Fish dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Sea bass, stewed with cucumber pickle and vegetables Cover the bottom of a deep saucepan with an even layer of parsley and celery roots, chopped into thin strips or small cubes (3 mm), place portioned pieces of fish on them in one row, chopped with or without bones

From the book Miracle Dishes in clay pots author Kashin Sergey Pavlovich

Sea bass with vegetables Ingredients 1 kg fillet sea bass, 2–3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon apple cider vinegar, ? bunch of parsley, ? bunch of green cilantro, pepper, salt. Method of preparation Sea bass fillet

From the book Cookbook fisherman author Kashin Sergey Pavlovich

Perch stewed with eggplants and vegetables Ingredients: 500–600 g sea bass fillet, 3–4 eggplants, 1 head onions, 1–2 pods of sweet pepper, 4 tomatoes, 4 tbsp. l. sunflower oil, ground black pepper, salt to taste. Method of preparation: Cut the eggplants

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Sea bass with cucumber brine and vegetables Cover the bottom of a stewpan, steamer, wide pan with a tight lid with an even layer of parsley and celery roots, chopped into thin strips or small cubes, place portioned pieces of fish on them in one row, chopped

From the book The All Mighty Multicooker. 100 best recipes for your family author Levasheva E.

SEA PERCH WITH VEGETABLES 400 g sea bass fillet, 1 tbsp. spoon of parsley, 1 lemon, 2 tbsp. tablespoons vegetable oil, 8 chopped new potatoes, 3 carrots, 4 zucchini, salt and pepper to taste Wash the fish and pat dry with a paper towel, then beat lightly on both sides.

From the book 1000 most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna

Spicy perch with vegetables You will need: 500 g perch fillet, 2 anchovy fillets, 1 zucchini, 1 eggplant, 1 hot green pepper, 1 tbsp. l. finely chopped fresh ginger, 200 ml fish or vegetable broth, 4–5 tbsp. l. wine vinegar, 1 tsp. ground black pepper, fish salt

From the book Multicooker. Fish dishes author Kashin Sergey Pavlovich

Royal perch with vegetables Ingredients: 500 g royal perch fillet, 200 ml vegetable broth, 2 potatoes, 2 carrots, 2 tomatoes, 2 onions, 1 bunch of dill, bay leaf, pepper, salt. Method of preparation: Wash fish fillet, cut into pieces in small pieces. Potatoes and

From the book Separate food author Kozhemyakin R. N.

Perch baked with cauliflower and vegetables Components Sea bass fillet – 600 g Cauliflower – 500 g Onion – 2 pcs Carrots – 1 pc Flour – 1 tablespoon Dry white wine – 2 tablespoons Vegetable oil – 4–5 tablespoons Parsley and dill – 1 each

From the book Cooking Dishes Tatar cuisine author Kozhemyakin R. N.

Perch baked with vegetables and omelette Ingredients Sea bass fillet – 500 g Table vinegar – 1–2 tablespoons Carrots – 1–2 pcs. Medium turnip – 2 pcs. Pumpkin – 200 g Flour – 3–4 tablespoons Sour cream – 1 glass Ghee – 2 tablespoons Raw eggs – 3 pcs. Ground pepper and

From the book Cooking in the Oven author Kozhemyakin R. N.

Perch stewed with vegetables in mayonnaise Ingredients Perch fillet – 700 g Tomatoes – 3 pcs. Onions – 2 pcs. Celery, dill and parsley – 400 g Vegetable oil – 0.5 cup Ground walnuts – 3 tablespoons Garlic – 2 cloves Mayonnaise – 0.5 cup Ground pepper and

From the book Cooking on the barbecue, grill, grill and fire author Kozhemyakin R. N.

Perch baked with vegetables and seaweed Ingredients Perch fillet – 600 g Onion – 2 pcs. Carrots – 1 pc. Briquette seaweed– 400 g Vegetable oil – 3–4 tablespoons Sour cream – 3 tablespoons Ground pepper and salt – to taste Method of preparationSea

From the book Bake in clay pots, oven and microwave author Nesterova Daria Vladimirovna

Sea bass with vegetables Ingredients: 1 kg sea bass fillet, 2-3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of apple cider vinegar, 1/2 bunch of parsley, 1/2 bunch of cilantro, pepper, salt. Method of preparation Sea bass fillet

From the book 50,000 favorite recipes for multicooker author Semenova Natalya Viktorovna

Stewed perch with vegetables 1 kg perch, 2 tomatoes, 2 eggplants, 1 onion, 1 sweet pepper, ? lemon, 4 tablespoons vegetable oil, black ground pepper, salt. Wash and peel the vegetables. Cut tomatoes and eggplants into thin slices, onions and sweet peppers into thin strips.

From the book Minus 60. System and recipes in one book author

From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Baked perch with vegetables NEEDED PRODUCTS: sea bass (fillet) – 600 g zucchini – 4 pcs. onion – 1 pc. sweet pepper – 2 pods tomatoes – 4 pcs. parsley – 1 bunch sunflower oil – 1 tbsp. spoon salt, ground black pepper - to taste METHOD

Sea bass with vegetables in the oven - wonderful dish which can be prepared for festive table! That's what I did - I made it for my mother's birthday. We were very pleased! 😉

In contrast, this dish is lower in calories, but at the same time is in no way inferior in taste! I suggest you prepare both options and see it from personal experience 😉

My family and I fell in love with sea bass, so now I sometimes use it wisely in the kitchen, despite the fact that I hate cleaning fish. But what to do... good and delicious dish often requires some kind of sacrifice :)

As always, when I cook fish or meat dishes(For example, ), special attention I give it to the onion. It is important for me that it turns out no less tasty than the main ingredient. I just really love both onions and garlic! In this recipe, the vegetables taste just like the fish!

To ensure that the perch baked in the oven was not dry, I used lemon, sunflower oil And vegetable caviar from summer preparations. If you don’t have caviar, you can use ketchup, lecho, your favorite tomato/carrot/vegetable sauce, diluted with water tomato paste(or ready-made juice). And during the season you can take fresh tomatoes, finely cutting them or vice versa - laying them out in circles.

Required Products:

sea bass - 5 small pieces
vegetable caviar (ketchup/sauce) - 5 tbsp.
onions - 3 small pieces
garlic - 3 cloves
lemon - 1 small
dill - 5 sprigs
universal seasoning - 1 tsp.
salt - 1 tsp.
sunflower oil - 5 tbsp.

Preparation of perch:

First, I washed the fish and cleaned it of scales using a knife.

Then I removed the tail and fins and cut them out with scissors. I cleaned the inside with a dark film. I washed the fish again.

I covered a baking sheet with foil (but you can do without it), and greased it with two tablespoons of sunflower oil. I cut the onion into half rings and laid it over the entire surface of the baking sheet as a “pillow” for the perch.

In a separate bowl, I combined vegetable caviar, sunflower oil (3 tbsp), garlic, universal seasoning and salt.
I already wrote above how you can replace caviar. Now about the oil - I took fragrant, but you can also use refined oil. I like the first option better.
I finely chopped the garlic with a knife, or you can press it through a press or finely grate it and chop it with a blender.

I stirred this mixture and it turned out interesting sauce. I greased each perch with it on both sides and placed it on the onion.

On top of each fish I placed a sprig of dill.

And on top of the greens I placed two rather thin lemon rings.
I first washed the lemon well with soap and a brush, because it goes into the dish with the zest. If you have a large fruit, then half will be enough.

I baked the perch for 45 minutes at 180 degrees.

That's all, you can take it out of the oven and arrange it into portions.

The fish turned out tender and tasty, with a gorgeous onion! ;)

We split up - some ate hot, some cold. Everyone was happy! ;)

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Initially, one should distinguish between two species of equally named fish, and, accordingly, absolutely two different types dishes: river perch in the oven and sea bass in the oven. About sea bass - in a separate article on our website. River perch meat is white, tender, practically free of fat, its taste cannot be confused with anything else. In terms of digestibility and usefulness for the body, it is comparable to pike perch meat. Freshwater perch is very common in cooking Scandinavian countries, Baltic states.

with their own taste qualities and its wide culinary capabilities, perch has earned a reputation as one of the best river fish. The main trouble, because of which chefs often refuse to cook perch, is the difficulty of cleaning it due to the small and tightly packed scales. But there are tricks here too, which are outlined in our tips at the end of the article. You will quickly learn to solve this problem, and you will have a frequent dish for dinner. delicious perch in the oven. You will still have one question - how to deliciously cook perch in the oven.

Perch can be used in cooking vegetable stew, fish soup, it can be baked whole or in portioned pieces with vegetables – there are many options for dishes. But perch baked in the oven is worth paying special attention to. You can use foil for this dish, because... Perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take fillets straight away. You will avoid problems with cleaning, and the perch fillet will cook faster in the oven. If you have a whole fresh fish, and you don’t have much time, take a simple recipe for baked perch in the oven in foil: wash and gut the perch, rub it with pepper and salt, wrap it in foil and bake in the oven.

Feel free to cook perch in the oven, adjust the recipe to your taste. Cooking perch in the oven with any recipe is a simple matter. In addition, photographs of dishes will be of great help in preparing them. You have chosen the appropriate option for the “perch in the oven” dish; the photo should tell you whether you did it correctly or not. So, the choice is made - perch in the oven! The recipe with photo is in front of you. There is very little of your effort, desire and luck left. Whatever you cook, you will succeed. For example, perch in foil in the oven, its recipe is simple and reliable. Or - perch baked in the oven, the recipe differs from the previous one in small details (spices, method of laying on a baking sheet, etc.). To see the difference, take a look at the photos of these dishes. Perch baked in the oven, its photo is more colorful and visual, because... the foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, choose a recipe with photos on our website. Did you pick it up? Have you studied it? Now you know how to cook perch in the oven, or even more, how to cook perch in the oven whole or in portions, with vegetables or just with spices. Good luck in the kitchen!

To achieve good result, you should also check out our tips for cooking perch:

To avoid being pricked by the sharp spines of the perch, cutting its carcass should be done with rubber gloves;

To clean the perch without any problems, you need to pour boiling water over it, or immerse it in boiling salted water for a few seconds;

The second way to clean perch is to freeze the perch in the freezer. Before cooking, remove and allow to thaw slightly. room temperature up to an hour. Then you need to make cuts on the skin, but without touching the meat, as well as along the back, belly and around the head. The skin along with the scales can easily be removed from the frozen perch with deft, sharp movements of the hands;

You can cook perch in the oven with its scales on, the basic rule

– gut thoroughly and rinse well;

Mushrooms, juicy or dried roots, as well as white wine are added to perch dishes for additional flavor sensations. dry wine or pickle from pickled vegetables(cucumbers, tomatoes, cabbage, etc.).

Sea bass takes one of the first places due to its tender, dense and delicious meat. You can prepare many dishes from it, but the best meat is obtained through the baking process. When cutting up a perch carcass, you should remember that there are sharp fins that can deeply and very painfully injure your hand.
In this recipe we will prepare sea bass baked in foil with vegetables.

Taste Info Main fish courses / Baked fish in the oven

Ingredients

a sea bass carcass weighing four hundred grams;
half of one lemon;
one carrot;
tomato;
onion head;
head of garlic;
dill, parsley, rosemary;
a pinch of dried mixture herbs;
salt;
olive oil.

How to cook sea bass baked in foil

1. Using scissors, cut off the fins from the perch carcass and clean the scales from it. Take out the insides and carefully remove the black film with a sharp knife - it will not only look unsightly on the plate, but also accumulate toxins. Rinse the fish well and dry with a towel.

2. Place grated or chopped garlic using a garlic press into a plate.

3. Add a mixture of dried herbs. In this case, a mixture based on oregano, basil, sweet red pepper, dried onion and hot red pepper is perfect.

4. Pour in two tablespoons olive oil.

5. Squeeze the juice of half a lemon into a container. Add a little salt and mix all the ingredients with a spoon.

6. Place the prepared sea bass carcass on a plate, rub it thoroughly with salt on all sides and add marinade to it. Send the fish to marinate for thirty minutes.

7. Peel the onion, cut it into rings, and chop the carrots into half rings.

8. Pour olive oil into a hot frying pan and fry onion rings until soft golden color.

9. Wash the frying pan after the onions, pour a fresh portion of olive oil into it and lightly fry the carrots. Frying the vegetables one at a time will preserve their individual color and texture.

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10. To make the sea bass juicy during baking, you need to brown it in a frying pan on both sides. To do this, fry the seafood in hot oil for 2 minutes on each side.

11. Place the washed stems of dill, parsley and a sprig of rosemary on a piece of foil.

12. Place the perch carcass on top.

13. Place onion rings and carrots over its entire area.

14. Cut the tomato into thick rings.

15. Add it to the rest of the dish ingredients. Connect the edges of the foil and bake the fish in a well-heated oven for thirty minutes.

This is how we got sea bass baked in foil.