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 barbecue. 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

Roasting whole fish in the oven is the most easy way cooking, with which not only an inexperienced young housewife can cope, but also a host no less distant from this.

My carcass under the stream 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. Wash thoroughly abdominal cavity so that the blood comes down, 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 fillet sea ​​bass- 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.

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 like 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. Add some salt, pour over the remaining oil and set to bake in a preheated electric oven for fifty-five minutes.

1. The dish will turn out even tastier if the fish is pre-marinated;
2. 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;
3. To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
4. 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;
5. If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
6. Baked sea bass goes well with crumbly rice, fresh vegetable salad and fried potatoes;
7. 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;
8. It is better to trim the tail and fins with special scissors and gloves so as not to prick your fingers or palm;
9. Experienced cooks prepare sea bass in white wine, in batter, with mushrooms and herbs and also rub with a mixture of olive oil and balsamic vinegar.

Enjoy your meal!

Sea red perch, the recipes for which you can read in our article, is one of the most popular types of fish in home cooking. It can be boiled or fried, but it is especially tasty when salted.

Baked red sea bass. Recipe

If you don't know, check out this recipe. Fish in cheese sauce turns out delicious and has a very appetizing look:

• Process three sea bass carcasses - wash them thoroughly, remove scales, remove fins and gut them.
• Make several slits on each fish and carefully insert a slice of lemon into them.
• Rub the carcasses with red pepper and rosemary.
• To prepare the sauce, break two chicken eggs into a bowl and mix them with two tablespoons of sour cream. Add to them 100 grams of grated parmesan and salt to taste.
• Cover the foma for baking with foil, grease with oil and put the prepared fish on the bottom. Pour the sauce over the perches and cover with foil.

Bake the fish in a preheated oven for about 45 minutes. When ready, serve it with a simple side dish or fresh vegetable salad.

Grilled sea bass (red)

Recipes in a slow cooker allow you to cook fish quickly enough and at the same time retain all its useful qualities. This time we will tell you how to fry perch fillet in batter. The recipe for the dish is quite simple:

• Prepare one carcass of sea bass. To do this, it should be washed, remove the scales and fins, remove the insides. After that, cut the fish along the ridge and divide into two parts. Remove the bones, and cut the fillet into pieces of the size you need.
• Take two bowls and pour flour into one, and beat two chicken eggs in the second.
• Turn on the slow cooker, set the "Baking" mode on it and pour a little vegetable oil into the bowl.
• Using a fork, dip each piece first in the egg and then roll in the flour. After that, put the fillet in a bowl and fry until cooked on both sides.

Decorate the finished dish with fresh herbs and serve with any side dish.

Perch with garlic in sour cream sauce

We are sure that you will like the red sea bass. Recipes in the foil oven are very popular for this type of fish, and therefore we suggest you cook it in this way. Detailed description you can read the cooking process below:

• Process one carcass weighing about 800 grams.
• Prepare the sauce from half a glass of sour cream, a teaspoon of mustard, juice from a third of a lemon, one pinch of lemon zest, salt and pepper (to taste). Mix all the ingredients thoroughly and rub the fish with the resulting mixture.
• Chop the parsley and dill with a knife, then mix them with the rest of the sour cream sauce and stuff the perch with them.
• Cover a baking sheet with foil, grease it with vegetable oil and lay out the fish. Put a few slices of lemon next to it, and put a piece of butter, dry rosemary and a few mustard seeds on top of the fish.

Roast perch in a preheated oven until nicely browned.

Perch with orange juice

If you love fish, then you will surely love the idea for an original Mexican-style dinner. Therefore, we want to tell you how else red sea bass is prepared (recipes). Fried with onions, marinated with lemon and orange, it turns out incredibly tasty and fragrant. Read the recipe here:

• Prepare one fish (800 grams) and cut it into five portions.
• Pour lemon juice over each of them and leave alone for ten minutes.
• Bread the perch in flour and fry in a pan in vegetable oil along with one chopped onion.
• Squeeze the juice from four oranges, and when the fish turns golden, pour it into the pan.

Bring the sauce to a boil, add salt and ground pepper to taste, and then immediately serve the dish to the table.

diet recipe

Red sea cooking which is very diverse, it turns out very tasty in any form. But this time we suggest you try the diet option:

• Take a fillet of sea bass, wash it, dry it with paper towels, and then rub it with salt and any spices.
• Place the fish in the steamer bowl and top it with bay leaves and fresh dill sprigs.

Turn on the steamer and cook the perch for 20 minutes. Serve this dish with a side dish of fresh or stewed vegetables.

perch

This delicious dish will not leave indifferent even the most strict culinary critics. This time we will cook tasty soup, the main ingredient of which will be red sea bass. The recipe for this dish is quite simple:

• Take the carcass of a large perch, process it and cut the fillet into pieces with the skin.
• Peel one onion and one carrot, then cut them into strips.
• Fry the vegetables in a pan until golden brown, cool slightly and drain the excess oil.
• Peel and cut into cubes four medium potatoes.
• Pour water into a saucepan, put the prepared potatoes in it and put on medium heat.
• After ten minutes, dip the fish into the soup and add salt to taste.
• When the fish is completely ready, send the vegetable frying to the pan and pour in 400 ml of cream.
• Pepper the dish to your liking.

As soon as the soup boils, remove it from the heat, pour into bowls and sprinkle with chopped herbs.

Rolls of perch in bacon

As you can see, sea red perch, the recipes of which we have collected in this article, can be cooked different ways. But this time we invite you to try an original dish that combines fish and bacon. So how do you cook red sea bass? Read the recipe below:

• Prepare perch fillets for processing, then cut off the tail and top of each piece. You should get rectangular blanks. They should also be thin enough so that they can be rolled up in the future.
• Sprinkle the fillet with lemon juice, and chop the segments with a knife. Mix the pieces with a finely chopped strip of bacon and one clove of garlic, previously passed through a press. Pepper the filling for rolls and mix with two tablespoons of soy sauce.
• For each fillet, put two tablespoons of the filling and roll the blanks into rolls. If you have leftover chopped fish, you can later use it as a filling for pies.
• Wrap in bacon strips and secure with toothpicks.
• Grease a baking dish with oil, put the rolls in it and pour them with soy sauce (one tablespoon is enough).

Bake the dish for 20 minutes and then serve it for dinner with a side dish of rice, herbs and fresh vegetables.

Stuffed squid

And again, we suggest you cook and as a filling we will have crushed red sea bass. Recipe of dish:

• Defrost and clean two whole squids, completely squeezing the film inside and out.
• Cut one perch carcass and cut the fillet into small cubes.
• Peel and chop one onion, and then fry it in vegetable oil.
• Add prepared fish to the pan to the onion, salt. When the products are almost ready, pour one raw egg into them and mix everything.
• Cool the filling and mix with one tablespoon of mayonnaise. Carefully fill the squid with it.
• Whisk two eggs in a separate bowl.
• Heat a cast iron skillet and pour half of the egg mixture into it. Then put in the stuffed squids and turn them over as soon as the omelet has set.

Transfer the dish to the oven and cook for another ten minutes. Calamari can be served both hot and cold.

We will be glad if you like red sea bass. Recipes with photos, collected in our article, will help you cook it in a variety of ways.

Let's prepare all the necessary ingredients. Rinse the vegetables well under running water. Peel potatoes, onions, carrots. I'll cut the greens. Defrost perch at room temperature. We cut off the head and holding the fish by the tail, we clean it from scales. We take out the insides of the perch. We thoroughly rinse the internal cavity of the fish, clean it with a knife from the black film (!).

Rub the perch with a mixture of salt, pepper and seasonings. We leave the fish for 30 minutes. At this time, we will deal with vegetables. Cut the onion into half rings, sprinkle with salt and pour with vinegar. Then fry the pickled onions in a frying pan under a lid in olive oil for about 10 minutes (over low heat). We set aside. Potatoes, carrots and bell peppers need to be baked in advance, as perch cooks very quickly. Cut the tomatoes into thin slices.

Lubricate the baking dish with olive oil, lay out the vegetables and perch. Sprinkle with seasonings.

Spread tomato slices evenly around the perch (as in the photo). Then gently and evenly, without missing a single centimeter, pour the dish with olive oil. Pour into a baking dish 100 ml. water. And we send our dish to the oven preheated to 220 degrees for 45 minutes.

At all times, fish dishes were in great demand. Most often cook trout, carp, salmon and mackerel. But there is one fish that is not fairly forgotten. This fish is a red perch. This type fish, is considered to be one of the most useful and nutritious for our body. The reason for that great content in perch fillet omega-3. It is these acids that regulate the metabolism in our body. Also, perch meat is very rich in various substances that help strengthen the human nervous and cardiovascular systems. Perch fillet has a pleasant color. Dishes prepared from this fish are healthy, tasty and very original. Red perch is a rather peculiar fish, due to its properties and qualities, and not to taste. When cooking, most people ask themselves the question - how long to cook this fish? The answer is very simple, it takes about fifteen minutes to cook in a saucepan. How to properly clean such fish, how to cook it deliciously, and get the desired dish?

The main nuances of the correct cutting

In order to properly clean the red perch, you do not need to be an experienced chef. It is enough to follow certain rules of caution.

1. First of all, you need to be very careful with the fins. They definitely need to be removed.
2. It is necessary to cut off the head, carefully cut the carcass of the red perch, remove all the insides. Rinse thoroughly under running water, and remove all fins.
3. According to the growth of the scales, make longitudinal cuts, that is, from head to tail along. Cutting while only the scales with the skin.
4. Pull out the dorsal fin of the red perch, picking it up with a knife on one side, and grabbing it with your fingers on the other. Do the same with the rest of the fins.
5. Due to the fact that the carcass already has a cut along the back, it will be quite simple to clean the red perch. Pry off the skin with a knife at the front of the carcass, and rip it off with a sharp movement, getting rid of the scales too. Do the same with the second side.
6. Rinse with cold running water. And now we have a ready-made red perch fillet on our hands, from which you can easily cook absolutely any dish.

The process of cooking red snapper

Cooking red perch will not be difficult at all. Dishes from this fish, whether it is baked perch or fish soup, or fish cooked in a slow cooker, or just fried perch in a pan, all these dishes will be delicious and incredibly healthy and worthy of anyone. holiday table. And do not be confused by the red color of this fish. In no way does it affect the taste of the cooked food. After cooking, the color becomes like that of an ordinary fish.

The simplest and most delicious red perch dish is, of course, fish soup. This is not a difficult recipe at all, and it can be prepared using a minimum of ingredients.

cooking fish soup

Required ingredients for cooking:

1. Red perch fillet two pieces:
2. Carrot one medium;
3. Four large potatoes;
4. One medium onion;
5. Pepper, salt, spices at the discretion.

First you need to clean the fillet, if it is not cleaned, be sure to remove the fins. This cooking recipe is designed for a three-liter pan.

1. Cut the fillet in half, and put to cook for ten minutes.
2. Cut carrots, onions into half rings, and fry in hot oil in a pan until the onion becomes transparent.
3. Peel and cut potatoes into thin strips.
4. Remove the fillet from the water and remove all bones. The most important thing is to remove all fin bones and spine.
5. Dip the potatoes in the broth and cook for ten minutes. Add fish, carrots, onions, pepper, salt, add spices. It is desirable that the ear of the ball is sharp. Let it boil for fifteen minutes. Turn off and let steep for twenty minutes.

In order for the ear to turn out delicious, do not feel sorry for the fish. And in order for the cooked ear to turn out saturated and rich, it is better to put more fish, and less other products. Serve hot or chilled, garnish with parsley or dill and sour cream.

Red perch baked in foil in the oven

How to cook delicious red perch in the oven? Oven-baked perch dishes are especially delicious, and if cooked in foil, the meat will turn out to be unusually tender. There are a wide variety of recipes, but it is this one that allows you to save all the qualities and taste of fish.

Ingredients that you will need to cook the most tender red perch in foil baked in the oven:

1. Red perch fillet two pieces;
2. Garlic a couple of cloves;
3. Lemon one;
4. Greens, parsley, dill;
5. Salt, seasoning, pepper.

Red perch in the oven cook pretty quickly. And this recipe does not require special preparations. The main thing - do not forget to remove the fins from the crane perch.

The cooking process of this dish

• Chop the herbs and garlic very finely.
• Sprinkle the fillet inside and out with salt and seasonings.
• Put garlic, herbs and a slice of lemon inside the abdomen.
• We wrap the fish in foil, each separately.
• Preheat the oven to two hundred degrees and put a baking sheet with fish wrapped in foil, and leave for twenty minutes.

Baked red snapper turns from red to pinkish or completely loses its hue. The finished dish is best served bitter, garnished with sprigs of greens.

Red snapper cooked in a slow cooker

In a slow cooker, you can cook red perch in a variety of modes, as a result we will achieve different dishes. How to cook fish in a slow cooker? Fish cooked in a miracle pan is especially tasty.

Products for cooking fish in a slow cooker:

1. Fillet two pieces;
2. Garlic;
3. Lemon;
4. Quail eggs three pieces;
5. Greens;
6. Salt and seasoning of your choice.

It doesn't take long to cook red snapper in a slow cooker, and this recipe does not require any special preparations.

1. Finely chop the herbs and garlic.
2. Marinate the fillet in seasoning and salt for five minutes.
3. Place two slices of lemon, garlic and herbs in the belly of the fish.
4. Crack the quail eggs on top.
5. On the slow cooker, select the "baking" mode and set the timer for fifteen minutes.

The dish is ready, serve hot, garnished with fresh vegetables and sprigs of herbs.

Red perch with potatoes baked in the oven

Products for cooking:

1. Perch red one;
2. Carrot average one;
3. Lemon one;
4. Potato five hundred grams (500);
5. Onions two pieces;
6. Cold pressed olive oil thirty grams (30);
7. Salt five grams;
8. Vinegar balsamic five ml;
9. For fish, spices are ten grams.

The process of cooking red perch with potatoes in the oven

• First you need to prepare the vegetables. Wash carrots and potatoes thoroughly. Dip them in lightly salted water and cook for twenty minutes. Since the perch is cooked quite quickly, therefore, it is necessary to boil the vegetables in advance so that they are not raw during baking.
• The perch has a very delicate texture, and therefore it is necessary to remove the scales very carefully, so that the skin of the fish remains intact.
• In order for the fillet to bake as best as possible and quickly, we make shallow cuts on the skin of the fish. We make stripes in different sides diagonally. The result should be an original and very beautiful drawing.
• Sprinkle fish with spices. You can use a mixture of white, red and black peppers and rosemary. This will give the perch a rich and unusual taste, and a delicate aroma.
• It is best to use coarse sea salt. We rub it all over the surface of the fish
• A rather original taste of red perch can be given with balsamic vinegar, it will give any fish dish a little sourness and a special piquancy. Mix olive oil with balsamic vinegar. Pour the prepared sauce over the perches.
• For pickled fish, you need to use lemon juice, this is a classic combination known to many. Marinate the fish for one hour.
• We bake fish in a special refractory and non-stick form. Pour a couple of drops of olive oil into the bottom of the mold. We cut the vegetables into large rings, put the potatoes in the first layer. Carrots on it, then onions, pepper and salt all layers.
• We spread the marinated red perch on the very top of the vegetables. We heat the oven to two hundred degrees. Bake fish with vegetables in the oven for forty-five minutes.

Garnish with lemon wedges and fresh herbs before serving.

Red snapper cooked with mushrooms in a slow cooker

In this recipe, it is desirable to use only the fish fillet, and not the whole fish.

1. Fillet five hundred grams;
2. Mushrooms three hundred grams;
3. One onion;
4. Lemon one;
5. Dry white wine twenty ml;
6. Vegetable oil twenty ml;
7. flour twenty grams;
8. Dill, parsley;
9. Pepper, salt.

Cooking process

We wash the fish fillet, rub with salt, cut into equal portions. Roll the fish in flour, and fry in vegetable oil for fifteen minutes, in a slow cooker in the “baking” mode, on one side and the other.

Cut the mushrooms into slices, finely chop the onion, add it to the multicooker bowl, and add the lemon juice and wine. We set the "extinguishing" mode for thirty minutes. We decorate the finished dish with chopped dill and parsley. And serve hot to the table.

Red snapper cooked in a slow cooker with garlic

Ingredients for this dish:

1. Red perch eight hundred grams;
2. Bay leaf two pieces;
3. Black peppercorns two pieces;
4. Garlic two cloves;
5. One onion;
6. Water one liter;
7. Breadcrumbs fifty grams;
8. Olive oil twenty ml;
9. Lemon juice ten ml;
10. Spices, salt.

The cooking process of this dish

Cut the perch fillet into portions. Chop the onion, finely chop the garlic. We set the slow cooker to the “stewing” mode, add garlic, onion, peppercorns, bay leaf, pepper, salt, and cook for fifteen minutes. After fifteen minutes, add pieces of fish to the slow cooker and simmer for twenty minutes. Decorate the finished dish with lemon slices and chopped herbs.

Red perch fillet in batter

Red perch fillet in batter must be prepared from a whole fish. To begin with, we cut it correctly, roll it in flour and an egg, and fry it in a slow cooker in the “baking” mode. This recipe can easily be adapted to almost any kind of fish.

Ingredients for this dish

• Red perch large one;
• Chicken eggs two pieces;
• Flour one glass;
• Black ground pepper, salt.

Cooking process

My perch carcass, butcher and cut off the fins, clean from scales. We make an incision along the back of the perch, and divide it into two parts. The result is a finished fillet. Carefully separate the fillet from the bones. The bones themselves can be used to make fish soup. The resulting fillet is cut into medium pieces.

We prepare two containers, in the first we stir two eggs, in the second we pour one glass of flour. We set the slow cooker to the “baking” mode and pour vegetable oil into the bowl.

Dip each piece of fish first in the egg, then in the flour, and put it in the slow cooker. Carefully lay out all the pieces of fish in this way in a slow cooker, and fry on both sides in the “baking” mode for fifteen minutes. We decorate the finished fish as desired.

Red snapper cooked in white wine

Ingredients for making red snapper in white wine:

1. Red perch two pieces;
2. Lemon juice;
3. Onions two pieces;
4. Olive oil thirty ml;
5. White wine two hundred ml;
6. Water two hundred ml;
7. Potatoes six pieces;
8. Pepper, salt and spices to taste.

cooking

We gut, wash and clean the fish. Cut into small serving pieces. Rub the pieces with seasonings, pepper, and sprinkle with lemon juice. Peel potatoes, wash and cut into small pieces. Cut the onion into half rings. In the multicooker bowl, two tablespoons of oil, put the potatoes, then the onions and fish. We sprinkle one spoonful of wine on the fish, pour the fish and wine. We set the slow cooker to the “baking” mode and for forty-five minutes. The finished dish is served hot.

Perch in foil in the oven - amazingly tasty, healthy dish which is easy to prepare and quickly eaten. I know several ways to bake perch in foil in the oven quickly and easily, without losing a lot of strength and energy. Read the article below and memorize the recipes for cooking river perch in the oven.

Perch is a very tasty and nutritious fish that has a lot of positive taste properties. The meat of this representative of the aquatic fauna is very useful, contains a huge amount of vitamins, minerals, trace elements. It is easily absorbed by the body, therefore it is recommended as the main product of the daily diet for all those suffering from diseases of the stomach and intestines. Perch is rich in iodine, therefore it is vital for correct operation human thyroid. Many delicious culinary creations can be prepared from this fish, which will be an excellent base for a quiet family dinner and a stormy solemn feast. Perch in foil in the oven is an amazingly tasty, healthy dish that is easy to prepare and quickly eaten. I know several ways to bake perch in foil in the oven quickly and easily, without losing a lot of strength and energy. Read the article below and memorize the recipes for cooking river perch in the oven.

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 need the following products:

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

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

While the fish is pickling, let's prepare the vegetables for this dish. So, take a potato, peel it, wash it and cut it into circles. Next, peel the carrots and cut them into thin strips. Onion cut into half rings.

We put a frying pan on the fire and pour a few tablespoons of sunflower or olive oil. When it's hot enough, add the onion. Lightly fry until golden brown. Remove from fire and leave to cool slightly.

Take a baking sheet and line it with foil. We spread our products on it in the following sequence: first, potatoes, pre-salted and peppered, carrots on top, which also need to be slightly salted to get a richer taste. Next, put the pickled perch on the vegetables. To make the perch baked in foil in the oven tender and soft, spread the butter cut into thin slices on it. We wrap the foil, push it carefully from all sides and send the baking sheet with the contents to the oven for 30 minutes. The temperature of the oven should be 200-220C 0. After the required time has elapsed, we pull out the baking sheet, unfold the foil and generously sprinkle the fish with cheese grated on a coarse grater. We put in the oven for another 10-15 minutes, until a tender, ruddy crust is formed. We take out our culinary masterpiece, put it on beautiful dish, decorate with lemon slices and fresh herbs. Vegetables will serve as a side dish for this dish, you can only chop a fresh salad with cucumbers and tomatoes. You don’t need to call your family to the table at all, river perch in the oven in foil with vegetables will do it for you! The amazing aroma of this dish will attract absolutely everyone to the kitchen without exception.

Perch in the oven in foil - a simple, quick recipe

You can also quickly and easily cook perch in the oven in foil for a very simple recipe. The creation of this dish will not require a huge expenditure of strength and energy, and will also save your time, allowing you to spend it on yourself.

So, we are preparing river perch baked in the oven in foil. To implement our plan, we need the following components:

• River perch - 1 pc.;
• Lemon - 1 pc.;
• Salt;
• ground black pepper;
• Seasoning for fish dishes;
• Onion - 1 pc.

We take our river comrade and clean it from scales. We cut off the head, tail, do not forget about the fins. Rinse thoroughly under water and dry with a kitchen towel. Then sprinkle it with salt, ground black pepper and seasoning for fish. Carefully and scrupulously rub the spicy mixture into the body of the perch. Sprinkle with the juice of a freshly squeezed half of a lemon and leave for 10-15 minutes - let it marinate a little.

Meanwhile, peel the onion from the husk and cut into rings. We scald it with boiling water to make it softer, and the bitterness is gone. We add it slightly and leave it. Put a sheet of foil on a baking sheet, grease with a little sunflower or olive oil. Next, we put our perch. In the abdomen we stuff the onion and sliced ​​\u200b\u200blemon. You can put a couple more plates of butter, but this is individual to the taste of each. We wrap the foil carefully and put the baking sheet with the perch in the foil in the oven for 40-50 minutes.

Perch baked in the oven in foil, thus, will turn out soft, tender, as if melting in your mouth. Lemon and onion will add a specific taste to fish meat, and spices and butter will leave a delicate aftertaste. In addition, this dish is very beneficial for our health. After all, the dish prepared in this way is a low-calorie product that does not add extra fat to the waist and hips. Perch is perfectly digested, nourishing the human body with useful vitamins and microelements. With this processing, the dish retains a lot of useful substances, which are so lacking in humans. modern world, given our ecological situation. There is an opinion that fish contains special substances, the so-called antidepressants, which help fight stress and negative emotions, having a calming effect on the body as a whole. Therefore, today, almost everyone should know how to cook perch in foil! Cook with pleasure, eat healthy and live healthy!