Sea bass in the oven in the sleeve is a lean, delicious dish. Red sea bass baked in the oven with vegetables Bake perch in the oven in a sleeve

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Who would argue that fish is extremely beneficial for our health? But not every housewife knows how to properly and tasty cook this valuable product. Fried, steamed, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on tables. How to cook it deliciously and at the same time preserve useful substances?

How to cook perch in the oven

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

How long to bake

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

Recipe for perch in the oven

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

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

Baked sea bass

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

Ingredients:

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

Cooking method:

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

fillet

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

Ingredients:

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

Cooking method:

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

With vegetables

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

Ingredients:

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

Cooking method:

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

In foil

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

Ingredients:

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

Cooking method:

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

Up your sleeve

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

Ingredients:

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

Cooking method:

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

With cheese

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

Ingredients:

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

Cooking method:

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

River without cleaning

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

Ingredients:

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

Cooking method:

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

With potato

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running to you for dinner. Sea bass in the oven with potatoes, baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is soaked in the aromas of mushrooms, and then gently enveloped and saturated with the creamy taste of sour cream.

Ingredients:

potatoes – 1 kg;
perch – 5-6 pcs.;
onion – 150 g;
champignons – 250G;
seasonings – 25 g;
sour cream – 100 ml;
olive oil - 50 ml;
soy sauce – 30 ml;

Cooking method:

Peel the potatoes and cut into slices.
Cut the onion into rings and combine with potatoes.
Add sour cream, soy sauce, salt, seasonings, mix.
Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

With sour cream

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

Ingredients:

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

Cooking method:

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

Entirely

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

Ingredients:

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

Cooking method:

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

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

For the dish to turn out great, it is important to choose the right perch. High-quality fish have a uniform color, and the scales are not damaged. There should be no bruises or spots on the carcass. Chilled fish have shiny and bulging eyes. If they are cloudy and the gills are gray in color, the fish you are looking at is not the freshest. The gills of fresh bass should be pink to red in color.

To prepare perch baked with herbs and lemon, you will need:

1 medium perch carcass;
- 1 tbsp. l. olive oil;
- 1 lemon;
- ground black pepper, salt and herbs to taste.

Prepare the perch. To do this, rinse it under running water and, without turning off the tap, clean it of scales. Start cleaning from the tail, using a sharp knife for this purpose. A special scraper will cause fish scales to scatter in different directions. In addition, the scraper can tear the skin of the perch, which is undesirable.

After removing the scales, use scissors to make a longitudinal cut along the belly of the fish. Cut off all the fins, leave the tail alone. Gut the insides, remove the gills and rinse the fish carcass again under water. Dry it with paper towels or napkins.

Place the perch on a plate or cutting board and make neat cross cuts on both sides of the carcass. After this, rub the fish with salt and place it in a deep bowl. Leave the perch like this for 10-15 minutes.

Wash the lemon, cut it into thin slices and fry them in olive oil for 2-3 minutes. Place lemon wedges into the cuts on the fish.

Place herbs, such as mint, tarragon, thyme, basil, on the foil. Place the perch on them, salt and pepper to taste. Spices can also be placed inside the fish. Carefully wrap the carcass in foil, place on a baking sheet or in a special form and place in an oven preheated to 200°C. Bake the perch for 40 minutes.

To ensure that the fish gets an appetizing crispy crust, carefully cut the top layer of foil, straighten its edges so that the perch is exposed, and bake it for another 10-15 minutes.

Baked perch in foil is served hot. It can be cut into portions, but it is better to serve this fish directly in foil. This way the perch will retain the juice it released during baking. You can place lemon slices near each serving of the dish. The ideal side dish for it would be boiled potatoes, rice or vegetable salad.

Try making perch baked with sour cream sauce. For this dish take:

Perch carcass;
- 200 g sour cream;
- a bunch of fresh dill and parsley;
- ground black pepper and salt.
- 1 onion.

Clean the fish, gut it and rinse well. Make small cuts on the carcass so that the fish is better saturated with sour cream sauce. Place the perch on a plate and season with salt and pepper to taste.

Peel the onion and cut it into rings, they should not be too thick. Place the onion on the bottom of the pan in which the fish will be baked. Pre-lubricate it with vegetable oil. The onion base will give the fish a special aroma.

Prepare sour cream sauce. To do this, finely chop the parsley and dill, put them in a bowl and pour sour cream. The fatter it is, the better. Add a little pepper, salt and mix everything.

Pour the sour cream sauce over the perch, making sure to get it into the belly of the fish. Place the carcass in a mold with onions, then place it in an oven preheated to 200°C. Bake for 40-45 minutes. 15 minutes before the end of baking, pour the juice over the perch so that it acquires a beautiful, appetizing crust. Fish prepared according to this recipe turns out incredibly juicy. Fresh vegetables will be an excellent addition to it.

Before baking the fish, you can marinate it. For baked marinated perch, take:

1 perch carcass;
- lemon;
- 1/4 tsp. ground black pepper;
- 1/3 glass of water;
- 1/3 cup of soy sauce;
- 1/3 cup brown sugar;
- 2 tbsp. l. olive oil.

Cut the perch as for the first recipe. Sprinkle the fish with lemon juice and season with pepper and salt. Combine brown sugar, soy sauce, olive oil and warm water in a small bowl. Stir the mixture until the sugar dissolves. The marinade is ready.

Place the perch in a plastic bag and pour in the marinade. Shake the bag so that the marinade covers all the fish. Tie the bag so that the liquid cannot spill. Place the fish in the refrigerator for 2-3 hours.

Preheat the oven to 220°C. Place the fish in the pan and bake for 10-15 minutes. Serve the baked marinated perch hot. Complete the dish with tomato or cream sauce.

River perch is a common fish from fresh water bodies, loved by both amateur and professional fishermen. There is a constant hunt for this, as it is lovingly called, “striped pirate” - the perch has tender, lean meat.

How is perch prepared? It is better to fry small specimens in a frying pan, and if you have an impressively sized perch at your disposal, I recommend baking it in the oven. And not just bake it, but place it in a salt sleeve made of herbs and spices. And don’t worry about the perch being salty! On the contrary, the fish will take on as much salt as it needs.

Many fishermen advise not to clean it before baking perch in salt. I am of the opinion that fish should be well prepared before cooking, it is both tastier and safer.

The main culinary feature of river perch is that it is a low-fat, dietary, lean fish, so before placing it in salt, you should grease the belly with vegetable oil and add pieces of raw lard. During the process of baking perch in the oven, lard will release fat, which will saturate the fish from the inside and make the meat more juicy. If you are preparing fatty fish according to the recipe described, you should not add oil and lard.

Cooking time: 40 minutes / Yield: 2 servings.

Ingredients

perch 800 g – 1 kg,
sea salt 500 g,
pink salt with herbs 250 g,
lemon 3 slices,
fresh lard 50 g,
vegetable oil 1 tbsp. l.,
greens for decoration.

Preparation

From this article you will learn about how to cook delicious sea bass in the oven using a cooking sleeve.
Sea bass is sold whole or as fillets. It is worth noting that perch belongs to the family of bony species, but despite this, it contains quite a lot of useful microelements.
To make the perch tasty, you should not force it to defrost. Even defrosting in a microwave oven can eliminate some of the beneficial substances.
Sea bass should be cut with care so as not to injure your hands from the sharp fins.
Experienced chefs advise not to preheat the oven before cooking fish, so that harsh heat treatment and temperature changes do not affect the taste of sea bass.

I inherited the recipe that you will read from a relative whose husband loved to fish. It was he who prepared delicious perch, but only river perch, baking it in a sleeve along with whole potatoes.
Let's try to follow his example)

To cook delicious perch in the oven you will need: 3 medium sized sea bass. I do not recommend that you buy sirloin. In my opinion, it’s better to tinker than to be content with compressed fish with a thick crust of ice.; 2 medium onions; 200 gr. liquid sour cream; 100 gr. butter; 4 large young potatoes; 2 cloves of garlic; ground black pepper and salt to taste; 1 bunch of fresh dill.

Method of cooking sea bass in the sleeve: Thaw sea bass at room temperature. Rinse the fish thoroughly under running warm water, cut off the heads for soup, discard the entrails and fins. Using a special knife, remove scales from the fish. Rinse the processed carcass again. Let the water drain. Grate the dried perch with onion gruel mixed with ground pepper and the required amount of salt. Leave for one hour to soak. Peel the young potatoes thinly and cut the tubers into large slices. Rub them with salt, ground black pepper and garlic paste. This should be done immediately before baking so that the potatoes do not have time to darken. Chop the dill. While the sea bass is marinating, prepare the baking bag, cutting off just enough to allow room to seal around the edges. Place sea bass, generously greased with sour cream, in the very middle of the cooking sleeve in one row, and place young potatoes mixed with chopped herbs in a circle around the edges of the bag. Distribute the pieces of butter evenly. Protect the sleeve at the edges using special clips. Place the package on a baking sheet and place it in a preheated oven. Set the temperature required for baking and cook the sea bass for about half an hour after swelling the bag.
Many people believe that cooking sea bass and potatoes together is unacceptable from the point of view of preserving nutritional properties and different baking times.
I can’t say anything about this.
When the sea bass and potatoes are cooked, turn off the gas and, without opening the oven, wait until the sleeve deflates.
Remove the clips and serve the dish hot with vegetables.
Now you know, how to cook perch in the oven in the sleeve to make it deliciously delicious.
When you decide, invite me, I will come to read poetry to you))

Perch is a very tender and pleasant-tasting fish. Cooks especially value sea bass, which is less bony and contains a huge amount of omega-3. The best way to prepare it, according to most gourmets, is baking. Sea bass baked in the oven is a very healthy and at the same time tasty dish. There are many recipes for its preparation, so everyone can prepare a dish that meets their personal requirements.

Cooking features

Experienced chefs know how to prepare sea bass to make it delicious. However, the secrets of professional chefs are so simple that any housewife can master them and cope with the task perfectly.

The most juicy dish is made from fresh fish. If you purchase frozen perch for baking, you need to choose a product that has the thinnest ice glaze. It is advisable to defrost it in the refrigerator before cooking.
Regardless of whether you purchase fresh or frozen perch or its fillet, you are faced with the task of choosing the freshest possible product. To do this, the perch or its fillets must be inspected. Cloudy eyes and faded scales indicate that the fish has been in the refrigerator for too long. The meat of the perch should be white, slightly pinkish. If the fillet offered to you has a yellowish tint, then this is a reason to doubt the seller’s integrity: most likely, under the guise of perch, he is selling cheap hake.
Before baking, the perch must be cut, removing the entrails, fins and head (it is not left on the perch). If you purchased a carcass that has already been cut up, then you just need to wash it under the tap and pat it dry with a towel so that it becomes dry.

It is best to bake sea bass in foil or in a rich sauce made from sour cream, cream, and mayonnaise. However, this already depends on the chosen recipe.

Perch baked in foil

sea bass – 0.4 kg;
carrots – 100 g;
tomato – 150 g;
lemon – 0.5 pcs.;
olive oil – 100 ml;
onions – 75 g;
garlic – 5 cloves;
rosemary, parsley, dill (fresh) – 50 g;
salt, herbs (dried) - to taste.

Cooking method:

Prepare the perch carcass for baking by removing all excess, rinsing in water and blotting with a napkin.
In a bowl, mix the juice squeezed from half a lemon, two tablespoons of olive oil, pressed garlic, salt and dry herbs. Rub the fish with this mixture on all sides. Leave to marinate for 20 minutes.
While the perch is marinating, prepare the vegetables: peel the carrots and onions, cut the onions into thin half rings, and the carrots into halves or quarters, depending on the size.
Pour half of the remaining oil into a frying pan and fry the onion in it.
Remove the onion, add oil and fry the carrots in it - they should become soft.
Remove the carrots from the pan. Place the perch and lightly fry it on both sides over medium heat (literally 2 minutes on each side).
Wash the greens and let the water drain from them. Use scissors or a knife to cut off the branches with leaves - these are all you need.
Fold the foil in half and make a “boat” out of it. Lay greens on the bottom and place the perch on it. Place carrots and onions on top.
Wash the tomato, cut into thin slices, and place on top.
Place the “boat” on a large sheet of foil, lift its edges and connect at the top so that there are no holes left.
Place the “boat” with the perch on a baking sheet, supporting it from below so that the foil does not tear.
Preheat the oven to 180 degrees and place a baking tray with a “boat” in it. Bake for 35 minutes.

Before serving, remove the foil and transfer the perch to a platter. It should be decorated with the herbs with which the fish was baked, or with fresh ones.

Perch baked with potatoes and cheese

perch fillet – 0.75 kg;
potatoes – 1.5 kg;
onion – 150 g;
cheese – 150 g;
egg – 1 pc.;
mayonnaise – 0.2 l;
vegetable oil – 50 ml;
nutmeg – 5 g;
salt, black and white ground pepper - to taste.

Cooking method:

Thaw the fillet, rinse and dry with a napkin, removing excess moisture.
Mix salt, pepper, nutmeg and rub the fillet pieces with them. After half an hour, cut the fillet into small pieces.
Grease a deep baking dish generously with oil.
Peel the potatoes. Cut into thin circles. Young potatoes bake faster, so it is better to use them for preparing this dish. If the potatoes are old, then they should be cut into very thin slices.
Peel the onions and cut into small rings. If you come across a large onion, you can cut it into halves or even quarters of rings.
Place a thin layer of potatoes in a mold, cover it with a mayonnaise mesh and place pieces of fish on it.
Place onion rings on the fish and cover with the remaining mayonnaise. Place a layer of potatoes on top, using any that are left over.
Finely grate the cheese, beat the egg and mix the ingredients.
Brush the potatoes with the cheese-egg mixture.
Place the baking sheet with the dish in the oven, preheated to 180 degrees. You can remove it after 40 minutes.

This dish does not require a side dish; it turns out satisfying due to the fact that the perch is cooked together with potatoes. At the same time, this dish looks very appetizing.

Sea bass baked in sour cream

sea bass – 0.6 kg;
sour cream – 0.2 l;
hard cheese – 50 g;
tomatoes – 150 g;
green onions - 4 feathers;
dill – 4 sprigs;
salt, ground black pepper - to taste.

Cooking method:

If you have perch carcasses, fillet them. Just defrost the fillet. Cut the fish into fairly large pieces.
Add salt and pepper to the sour cream, pour this mixture over the pieces of perch and mix them well.
After 15 minutes, place the pieces of perch in a baking dish.
Make cross-shaped cuts on the tomatoes, place them in boiling water and blanch for 2 minutes. Remove, cool, immerse in cool water, and clean. Cut the tomato pulp into small cubes.
Finely chop the green onions and dill with a knife.
Place the onions and tomatoes in the sour cream remaining in the bowl where the fish was marinated.
Finely grate the cheese and add it there. Mix everything well.
Cover the sea bass pieces with the mixture.
After preheating the oven to 180 degrees, place the pan with the workpiece in it for 30 minutes.

It is best to serve perch prepared according to this recipe with a side dish of potatoes. It also goes well with rice.

Sea bass baked with vegetables

sea bass (carcasses) – 0.6 kg;
potatoes – 0.4 kg;
bell pepper – 0.2 kg;
tomato – 150 g;
garlic – 2 cloves;
zucchini (optional) – 0.2 kg;
vegetable oil (optional) – 20 ml;
sour cream – 150 g;
cheese – 150 g;
salt, pepper - to taste.

Cooking method:

Rinse and dry the perch carcasses with a napkin. Rub them with a mixture of salt and pepper.
Place each carcass on a separate sheet of foil.
Wash and peel the vegetables. Cut the potatoes into thin slices, the pepper into rings, and the tomato into slices. If you decide to bake perch along with zucchini, then the zucchini should be cut into thin discs and lightly fried in vegetable oil.
Place zucchini and tomato slices on the perch (the tomatoes should be on top). Place potatoes and peppers nearby.
Crush the garlic with a press and mix with sour cream. Pour this sauce over the perch. Wrap it in foil.
Bake at 180 degrees for half an hour, then unwrap the foil.
Finely grate the cheese and sprinkle it on the dish. Continue baking for another 10 minutes.

This dish can be served with or without a side dish. It would be perfect for a dinner party.

Oven-baked perch is a tasty and satisfying dish. At the same time, it turns out to be light and healthy, since when baked, the beneficial substances contained in the fish are almost completely preserved.