Sea bass is a frequent guest at a festive feast. In terms of taste, juiciness and usefulness, this fish can compete with any others, including elite ones: salmon, salmon and pink salmon.
The fins must be removed before cooking. They are quite sharp, and it is easy to injure the palm with them. Then they cut off the head, clean the scales and gut the insides. Most often it is baked as a whole, in various sauces and marinades, but sometimes it is also cut into portioned steaks.
There are much fewer bones in the sea bass than in the river, but still, you need to be careful and extremely attentive when eating.
This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in foil, in a sleeve, or simply seasoned with spices, put on a grill and baked like on a grill. Whichever cooking method you choose, do not forget that sea fish cooks very quickly and you should not overexpose it on the stove, otherwise you will get a dry, tasteless dish.
Whole sea bass baked in the oven
Baking whole fish in the oven is the easiest cooking method that not only an inexperienced young housewife can handle, but also a host no less distant from this.
- fish (sea bass) - 1 pc.;
- spices - 1 tsp;
- salt - a pinch;
- oil - 50 g;
- parsley - 30 g.
Preparation: 35 minutes.
Calories: 65 kcal / 100 g.
We wash the carcass under running cold water. Carefully cut off the tail and fins with special scissors. We remove the scales with a knife. It is better to do this in a deep wash so that it does not fly in all directions. We cut the belly of the perch and with one sharp movement of the hand we remove all the insides. Thoroughly wash the abdominal cavity so that the blood drains and the fish does not taste bitter.
We rub abundantly inside and out with salt and spices, leave to be saturated with the aromas of herbs. We turn on the electric oven at 175 ° C. We prepare a glass brazier and put a piece of butter there.
Wash parsley, shake off and finely chop. We stuff the perch inside with greens, transfer to a dish and set to bake for twenty minutes. Some housewives squeeze lemon juice on the fish, but this will only make the dish drier.
Before baking on the sides, you need to make cuts corresponding to portioned pieces, it is more difficult to do this when ready - the dish will fall apart.
Sea red perch with potatoes and cheese
A delicious dish is obtained from red perch fillet with new potatoes and grated cheese. From one mention, there is a desire to immediately cook it.
- red sea bass fillet - 650 g;
- potato tubers - 1 kg;
- cheese - 300 g;
- dill - 1 tsp;
- homemade mayonnaise - 4 tbsp. l.;
- oil - 3 tbsp. l.;
- salt - 1 tsp;
- egg - 2 pcs.
Preparation: 75 minutes.
Calories: 73 kcal / 100 g.
You can buy red sea bass whole and cut it into beautiful fillets at home, but it will take at least an hour. You can pay a little more, but buy already prepared meat. In any case, this must be done in a trusted specialized store in order to get a quality product.
We clean young potatoes with a knife or with a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.
Spread the potatoes on a baking sheet with high sides, sprinkle with vegetable oil. Put the perch fillet on top. Fill with egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.
We put to bake in a heated electric oven for fifty minutes. The finished hot dish is immediately laid out on plates and served on the table.
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How to cook sea bass tasty in foil
Baking seafood in foil is one of the most common ways to cook seafood. Due to this winding, the product retains all its juice inside and at the same time it turns out to be very tender.
- fish (sea bass) - 2 pcs.;
- onion - 1 pc.;
- carrot - 1 pc.;
- vegetable oil - 3 tbsp. l.;
- pepper, salt
Preparation: 40 minutes.
Calories: 59 kcal / 100 g.
Wash fresh sea bass in water, cut off the fins, peel off the scales and take out the insides. The head can be left or cut off at the ear. We chop the onions with thick rings, carrots with bars.
We grease the fish well with salt inside and on the surface. We cut off a long piece of foil, fold it in half and put one fish in the center. Crush with pepper. We put vegetables in the abdomen, pour oil over the top and wrap tightly in foil so that there are no gaps.
By the same principle, we process the second fish. We start the device at 180 ° C. We spread the blanks on a baking sheet and send to bake for twenty-five minutes. At the end, carefully tear the foil and let the fish brown. Make sure that all the juice does not leak out. Form the shape of a boat.
Transfer the finished dish to a plate, garnish with sliced \u200b\u200blemon slices and red tomatoes.
Recipe for fillets in sour cream
Homemade fat sour cream is always a win-win option for marinating and pouring any fish that is baked in the oven. This fermented milk product helps to soften the already tender meat.
- perch fillet - 4 pcs.;
- sour cream - 200 ml;
- parsley - 25 g;
- carrot - 2 pcs.;
- unrefined oil - 2 tbsp. l.;
- salt - a pinch.
Preparation: 55 minutes.
Calories: 92 kcal / 100 g.
Wash the finished fish fillet and dry it on a napkin.
Lubricate the roaster with vegetable oil. Remove the peel from vegetables, cut into half rings. Sprinkle the fish with special seasonings, herbs and salt, leave for ten minutes. We chop the parsley.
We turn on the electric oven at 185 ° C. We spread the fillet in a brazier tightly to each other, spread the prepared vegetables in a thick layer on top. Spread homemade sour cream all at once in the center and spread with a spoon all over the dish. It turns out a vacuum for baking. Let's cook for thirty minutes. At the end, sprinkle the fish with sour cream parsley and serve with mashed potatoes or buckwheat.
According to the same scheme, you can cook perch, only pickle it not in spices and herbs, but with homemade light mustard. It will be delicious too.
Sea bass with vegetables in the sleeve
When baking perch with vegetables, you can experiment every time - change the ingredients. So you won’t get bored with the dish, and as a result, you will find the most suitable combination of products for you.
- peas - 200 g;
- fish (sea bass) - 2 pcs.;
- onion - 2 pcs.;
- broccoli - 200 g;
- tomatoes - 2 pcs.;
- oil - 3 tbsp. l.;
- fragrant herbs for fish - 2 tsp;
- salt - 1 tsp
Preparation: 75 minutes.
Calories: 87 kcal / 100 g.
We clean the fish, remove the insides, cut off the fins and tail. We make an incision along the ridge and turn it inside out with one sharp movement. So the ridge will instantly exfoliate from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. We rub the resulting fillet with dried herbs: rosemary, thyme, dill. Anything available will do.
We are preparing vegetables. Immerse broccoli for one minute in boiling water, remove with a slotted spoon and lay out on a towel. We pass the onion in vegetable oil. Wash tomatoes and cut into rings.
We take a deep brazier, put onions, broccoli, tomatoes on the bottom, pour out canned peas and finish with fish fillets on top. We add some salt, pour over the remaining oil and set to bake in a heated electric oven for fifty-five minutes.
- The dish will turn out even tastier if the fish is pre-marinated;
- The scales can be removed more easily from the perch if it is immersed in boiling water for one minute or sent to the freezer for five minutes. Another trick: sprinkle coarse salt on the fish at night, in the morning the plates will peel off by themselves. But it is best to use a special knife for cleaning seafood;
- To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
- This sea fish is tasty not only when baked in the oven. The ear welded on it is simply divine. The perch is already immersed in boiling water and boiled for no more than ten minutes;
- If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
- Baked sea bass goes well with crumbly rice, fresh vegetable salad and fried potatoes;
- Do not defrost fish in water, it will lose all the vitamins and turn out dry. It is best to do this in the refrigerator, even if it takes longer;
- It is better to trim the tail and fins with special scissors and gloves so as not to prick your fingers or palm;
- Experienced chefs cook sea bass in white wine, battered, with mushrooms and herbs, and rub with a mixture of olive oil and balsamic vinegar.
For any "continental" fisherman, well, who fishes in rivers like the Dnieper, perch is a prickly, striped and malicious monster, moreover, clad in real armor made of small scales, which can only be cleaned by a court verdict. Swearing “so that you catch perches” sounds, if you know what it’s about, worse than “that you didn’t see the bite.”
Sea perches - sea basses (Sebastes), although also fish, are called perches rather out of habit, because they are similar in body shape to river minke whales. But in terms of anatomy and external features, sea bass are so different from river bass that they even belong to different orders and families of fish. Often sea bass are quite dangerous marine life, because of their sharp, and sometimes poisonous, fin spines. But cleaning the scales of sea bass is very easy.
About a hundred species of sea bass live all over the world - from cold waters to the equator. The size and weight of perch is varied, they are caught in a lot, and you can buy them almost anywhere, in frozen form.
For us, the most popular sea bass is Sebastes pinniger, the so-called orange (canary) perch. Also called - Canary (Orange) Rockfish. It is the carcasses of such a perch that are most often sold in the store.
The meat of such a perch is very tasty, suitable for almost any type of cooking: boiling, frying, stewing, smoking, etc. Sea bass in the oven is combined with almost any side dishes. The most important thing is to carefully clean the carcasses, because. Perch fins are very spiny.
and gut. If perch with a head - cut off the head and throw it away. Carefully remove the black film that covers the internal cavity of the sea bass.
Sea bass attracts housewives not only for its taste, but also for its pink tint, which makes any dish more pleasant to look at. When frying, the shade almost completely disappears, so it is better to bake perch in the oven. When baking, useful properties and contained vitamins are not lost.
The composition of the baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3. The calorie content of perch cooked in the oven is 103 kcal per 100 grams.
Sea bass in foil with potatoes
Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.
For cooking in foil, you can use both a whole perch and cut into pieces, less often a fillet is taken. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. Then leave for a few hours to absorb the spices.
Ingredients:
- Large perch - 1 piece.
- Potato - 350-400 grams.
- Lemon juice.
- Bulbs - 2 pieces.
- Balsamic vinegar.
- Carrots - 1 piece.
How to cook:
- Cut the fish, insist in spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.
- Wash potatoes and carrots, peel, wash again. Boil vegetables, before boiling water, salt to taste.
- Mix balsamic vinegar and lemon juice, add olive oil. Pour the perch with the resulting mixture, add dill or parsley, put in a plate, close for an hour.
- Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
- Line a baking dish with foil and brush the inside with butter.
- Put the potatoes in the form, then the onion rings, then the carrots. Put the fish carcass on top, cover with foil.
- Preheat the oven to 160 degrees, put the perch. Bake for 45 minutes, and 5-10 minutes before the readiness to remove the top layer of foil to get a golden crust.
Video recipe
How to bake red sea bass fillet
Ingredients:
- Fillet of red sea bass - 700 grams.
- Sour cream - 200 milliliters.
- Cheese - 100 grams.
- Tomatoes - 200 grams.
- Dill, green onion, salt, pepper - to taste.
Cooking:
- Put the frozen perch fillet on a plate, leave to defrost for an hour. Cut the carcass and remove the bones, turning it into a fillet. Cut into large pieces, fry in olive oil, salt.
- Pour the perch with sour cream, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
- Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for several minutes, remove the skin, cut into cubes. Put the tomatoes in sour cream, salt, add finely chopped onion and dill. Grate cheese on a fine grater.
- Put the fillet in a baking dish, pour the resulting sauce. Preheat the oven to 200 degrees, put the fish, bake for 40 minutes.
Videos cooking
To such a perch, you can make an additive from potatoes or rice fried with onions.
The most delicious baked recipe
Ingredients:
- Fillet of red sea bass - 800 grams.
- Flour - 100 grams.
- Egg - 1 piece.
- Walnuts - 300 grams.
- Salt, dill pepper - to taste.
Step by step preparation:
- Defrost the fillet, drain the water, dry with a napkin or cotton wool.
- Using a blender, beat the egg, add salt. Roll the fish in flour, pour the egg with salt.
- Chop the walnuts using a blender or crusher, finely chop the onion and dill, mix everything. Roll the fillet in the resulting mixture.
- Wrap the fish in foil, put in a mold or on a baking sheet, place in the oven, preheated to 150 degrees, remove after 30 minutes.
The benefits and harms of baked perch
The sea bass contains a large amount of amino acids, calcium, manganese, phosphorus, calcium, fluorine, nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish is not high in calories, it can be used in a diet, it has a good effect on overall human health.
The omega-3 fat found in perch accelerates metabolism, which helps to lose weight, stabilizes cholesterol levels, and is a good preventive agent against diseases of the nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.
This fish carries some danger. A person may have a personal intolerance or allergy. Do not use it for people suffering from diseases of the kidneys and pancreas.
Sea bass is one of the most commonly used fish in the home, it is very tasty and good for human health. Baking allows you to save vitamins and amino acids, leave useful qualities, improve taste.
- sea bass - 3 carcasses;
- 3-4 bulbs;
- cream (you can take sour cream or mayonnaise) - 150 gr.;
- cherry tomatoes - 5 pcs.;
- garlic - 3 cloves;
- salt and fish spices to taste.
Cooking process:
Take carcasses of sea bass without heads, carefully remove fins and tails. Make a longitudinal incision on the back of each of the carcasses, so the fish will cook faster.
Peel the garlic, squeeze into the cream. Add salt and spices.
Cut the peeled onions into feathers, cover the bottom of a heat-resistant baking dish with them, salt
Rub the carcasses with a mixture of salt and spices. Brush the fish with half of the sauce. Mix the rest of the cream with the onions.
Place sea bass and small tomatoes on a pillow of onion feathers.
Place the dish in the preheated oven and bake until done (about 30-35 minutes). It is very important not to overcook the perch in the oven, otherwise it will turn out to be rather dry.
Baked sea fish can be served with lemon sauce and onion with cream.
If you grind the onion on which the fish was baked in a blender, it will also make an excellent sauce.
Perch baked with cream has a more delicate taste, with mayonnaise, on the contrary, it is more piquant. Properly selected seasonings will complement the taste of the fish dish and make it brighter. But do not add too much of them, so as not to drown out the sea bass itself. Cumin, ground white pepper, lemon and ginger harmonize very well with it.
Hurry up to serve the dish hot, in this form the sea bass is very tasty and fragrant.
The dish looks more impressive surrounded by greenery. When decorating a salad for a perch, place it in a flat salad bowl, cover the bottom of which with bright curly lettuce leaves, the same green cushion of leaves can be made for a fish. You can also cook lemon sauce with wine for fish. To do this, in a pan with a little olive oil, pour a couple of tablespoons of lemon juice, the same amount of white wine, add chopped green parsley and a few chopped capers. After salting, simmer over low heat for a couple of minutes.
Garlic, onion and lemon dressings are in perfect harmony with the dish.
Enjoy your meal!
Sea bass is very tasty and it belongs to non-fatty fish, so with its participation you can safely cook for babies from 10 months. But for such small children (up to 1.5 years old), due to their characteristics, the fish must be pureed with a blender with a small amount of water or milk. Older children can be given fish in the form of pieces, after removing everything - all the bones.
Sea bass is a source of protein and vitamin B12. Which has a beneficial effect on our skin and muscles. In addition, it is low-calorie and at the same time nutritious, so it is suitable for the whole family.
I cook it very, without any frills. I cleaned it, salted it, wrapped it in foil and put it in the oven. Let's try together?
Sea bass baked in the oven in foil:
1. Rinse the sea bass well and remove the scales. Cut off the fins and tail. The perch must be cut carefully, slowly, because it has very sharp fins that stab painfully.
2. Rub the fish on all sides with salt and black allspice. You can limit yourself to one salt or, on the contrary, add some seasonings. You can also, if desired, coat lightly with sour cream or mayonnaise. But since I cook for the whole family, including a one-year-old child, I use only salt and a little allspice.
3. Wrap the fish in foil and place it on the opponent.
4. Bake sea bass in the oven for 30 minutes at 180-200 degrees. Then, if desired, unfold the top of the foil and bake for another 10-15 minutes, until golden brown.
5. Sea bass baked in the oven in foil is ready, it's time to unfold and cool a little.
Be sure to sort out a portion of the fish for the child and remove all the bones.
6. You can serve fish with any vegetables or cereals. We also had fresh tomatoes as a side dish.
Enjoy your meal!