How to cook perch in foil in an oven with vegetables. Sea bass baked in foil

21.10.2019

Sea bass is a delicious fish, which is prepared for a variety of home menus and on the festive table. This fish can not only be fried, but also cooked in the oven with vegetables or sour cream. Recipes of sea bass in the oven are described in detail below, and also read how much to bake fish.

Sea bass with potatoes in the oven

Baked in the oven with potatoes sea bass - a dish for dinner for the whole family according to a simple recipe. Get three servings, calorie 720 kcal. The time required for cooking is two hours.

Ingredients:

lemon;
potatoes - 300 g;
carrot;
two onions;
400 g perch;
three tablespoons olive oil .;
a spoonful of balsamic vinegar .;
one tablespoon of salt;
two spoonful of spices for fish.

Cooking:

Cook carrots and potatoes in salted water.
Clean and remove fins.
Make a few long shallow cuts on the carcass and sprinkle with spices.
Mix vinegar with oil and pour perch.
Squeeze the juice from the lemon onto the fish and let it marinate for an hour.
Cut onions into rings, potatoes with carrots - in circles.
Put potatoes, carrots and onions on a greased baking sheet.
Put perch on vegetables and bake for 45 minutes at 200 gr.

Whole sea bass in the oven is a beautiful and mouth-watering dish.

Sea bass in sour cream with cheese

Red sea bass in the oven in sour cream is cooked for 60 minutes.

Essential Ingredients:

30 g of cheese;
4 feathers of onions;
a pinch of ground pepper;
150 ml. sour cream;
600 g perch;
tomato;
2 cloves of garlic;
two pinch of salt;
4 branches of dill.

Stages of cooking:

Cut the fillet and put on a baking sheet. Pepper and salt.
Remove the peel from the tomato and cut into a small cube.
Chop dill, garlic and onion finely.
Combine the tomato in a bowl with herbs and sour cream, mix well.
Grind the cheese on a fine grater and add to the sour cream sauce.
Mix all the ingredients well and spread evenly over the fish.
Cook the sea bass in the oven for 10 minutes at 180 gr.

Ingredients:

two perches;
4 potatoes;
bulgarian pepper;
150 g of cheese;
tomato;
two cloves of garlic;
4 leaves of laurel;
a bunch of dill;
spice.

Cooking:

Cut pepper, potato and tomato into circles.
Grind the cheese and finely chop the greens.
Rub the cleaned fish with spices, put on a sheet of foil.
Put tomatoes on top, sprinkle with herbs and cheese.
Put potatoes and peppers, bay leaves and garlic on top.
Pour the fish with sour cream and wrap in foil.
Bake delicious sea bass at 200 gr. one hour.

Seabass in a sleeve with vegetables

The calories in the oven-baked sea bass in the sleeve are 515 kcal. It turns out five servings. It takes 75 minutes to cook. oil rust .;

2 tomatoes;

1 h salt.

Cooking step by step:

Clean the fish from the insides, remove the head and tail with fins.
On the ridge, make an incision and sharply turn inside out. The ridge from the meat will exfoliate, and small bones will remain in the fish, which will dissolve during the baking process. Rub the fillet with herbs.
Place the broccoli in boiling water for a minute and put it on a towel.
Chop the onions finely and fry in oil.
Cut the tomatoes into rings.
Put onions, tomatoes and broccoli at the bottom of the pan, sprinkle peas. Place the fillet on the vegetables on top.
Salt and pour over the remaining oil.
Bake for 50 minutes.

Baked perch goes well with a side dish such as rice, fresh vegetable salad and fried potatoes.

It attracts housewives with sea bass not only in taste, but also in a pink tint, which makes any dish more pleasant to look at. When frying, the hue almost completely disappears, so it is better to bake perch in the oven. When baking, the beneficial properties and vitamins contained are not lost.

Baked perch contains 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 way to cook perch should start with cutting. First, 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 either whole perch or cut into pieces, less often fillet is taken. Rub the fish with spices, for example: basil, pepper, cloves, garlic, saffron. After leaving for several hours, so that the spices are absorbed.

Ingredients:

Large perch - 1 piece.
Potato - 350-400 grams.
Lemon juice.
Bulbs - 2 pieces.
Balsamic vinegar.
Carrots - 1 piece.

How to cook:

Cut fish, insist in spices. After a few hours, take out, make long cuts on the sides, add more spices, after wiping the cuts with cotton or napkins.
Wash potatoes and carrots, peel, wash again. Boil vegetables, salt to taste before boiling water.
Mix balsamic vinegar and lemon juice, add olive oil. Pour perch with the resulting mixture, add dill or parsley, put in a plate, close for an hour.
Cut boiled carrots and potatoes into cubes, onion cut into rings.
Put the baking dish with foil, smear inside with butter.
Put potatoes in the form, then onion rings, then carrots. Put the carcass of the fish on top, cover with foil.
Preheat oven to 160 degrees, put perch. Bake for 45 minutes, and 5-10 minutes before being ready to remove the top layer of foil to make a golden crust.

Video recipe

How to bake red sea bass filet

Ingredients:

Fillet of red sea bass - 700 grams.
Sour cream - 200 milliliters.
Cheese - 100 grams.
Tomatoes - 200 grams.
Dill, green onions, salt, pepper - to taste.

Cooking:

Put the frozen perch fillet on a plate, leave it to defrost for an hour. Cut the carcass and clean off the bones, turning it into a fillet. Cut into large pieces, fry in olive oil, salt.
Pour sour cream on the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then put in the baking dish.
Boil the water, throw the tomatoes into it, hold for 3 minutes, then transfer to cold water for several minutes, remove the skin, cut into cubes. Put tomatoes in sour cream, salt, add finely chopped onions and dill. Grate the 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.

Video cooking

To such a perch, you can make an addition of fried potatoes with onion or rice.

The most delicious roasting 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 cooking:

Defrost fillet, drain water, pat dry with a cloth or cotton wool.
Beat the egg with a blender, add salt. Flour the fish with flour, pour the egg with salt.
Grind walnuts with a blender or crush, 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

A large amount of sea bass contains amino acids, calcium, manganese, phosphorus, calcium, fluorine, nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish is not high-calorie, it can be used with a diet, it has a good effect on the general health of a person.

Omega-3 fat in the perch accelerates metabolism, which helps to lose weight, stabilizes cholesterol, and is a good preventive substance against diseases of the nervous system. The use of perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish also carries some danger. A person may have personal intolerance or allergies. Do not use it for people suffering from kidney and pancreas diseases.

Sea bass is one of the most frequently used fish at home, it is very tasty and healthy for human health. Roasting allows you to save vitamins and amino acids, leave useful qualities, improve taste.

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

Rub the perch with a mixture of salt, pepper and seasonings. Leave the fish for 30 minutes. At this time, let's take care of vegetables. Cut the onions in half rings, sprinkle with salt and pour over vinegar. Then fry the pickled onions in a pan under a lid in olive oil for about 10 minutes (over low heat). Set aside. Potatoes, carrots and bell peppers need to be baked in advance, as perch is cooked very quickly. Cut tomatoes into thin slices.

We grease the baking dish with olive oil, spread the vegetables and perch. Sprinkle with seasonings.

Around the perch, evenly spread the slices of tomatoes (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.

There are a great many ways to make common perch. And every culinary specialist knows how to cook this amazing fish deliciously. But not every chef likes to reveal their cooking secrets, therefore the perch baked in the oven differs from any other recipe in its original aroma and taste.

You can bake perch both natural and wrapped in foil. Both of these methods of cooking fish are very popular with gourmets. We offer several recipes with and without foil.

Oven baked perch with foil

The use of foil for baking gives the finished dish an unusual, delicate taste and bright aroma. In addition, this is a fairly simple and convenient way of cooking.

The main rule when baking is to completely seal the product you are baking, so that steam does not escape during cooking.

River perch baked in sour cream sauce

Ingredients:

w 800 g of fresh perch;
w 240 grams of sour cream, fat content 20%;
w One chicken egg-sized lime:
w Two teaspoons of lime zest;
w Two teaspoons of mustard;
w Five cloves of garlic;
w Parsley, dill;
w Spices, salt.

Prepared perch (cleaned from scales, fins and tail, but with a head without gills), rinse and dry with a paper towel. Then grate it with salt and spices and set aside. At this time, prepare the sauce using sour cream, zest and lime juice, mustard, preferably tender French, and pepper. All the ingredients should be thoroughly mixed and placed in the finished sauce fish and pickle it for 15 to 20 minutes. If the sauce remains, after you remove the fish from it, pour its remains into the belly of the perch. Lightly grease the baking sheet with vegetable oil so that the foil does not burn if the juice of the fish flows out. The foil should be turned with the glossy side inward. Carefully put the perch on the foil, wrap it with an "envelope", carefully pinching it from the ends. Place the pan with the fish in a preheated oven. Bake for about 40 minutes.

Perch in the oven “Lighter than the lung”

Ingredients:

w 2 carcasses of perch with head
w 5 cloves of garlic;
w 1 bag of fish spices;
w fresh herbs 1 bunch;
w half lime;
w spices to taste.

Cooking technology:

Finely chop the parsley and dill, cut the garlic cloves lengthwise into slices. Grate carcasses of fish on the outside and inside with fish spices. On both sides, cut the fish and insert garlic into these cuts. In the belly of a perch, put half a wedge of lime, herbs and garlic. Put each fish on a foil greased with vegetable oil (gloss inside). We wrap each perch carefully so that the filling does not spill out. We pinch the foil from both ends. Place the baking tray with fish in a preheated oven for 20 minutes. Then we take the fish out of the oven, unfold the foil and place the perch in the oven again for 8 to 12 minutes. During this time, the fish will brown. Serving perch is recommended on the foil so that the juice remains. Garnish the dish with vegetables.

Oven baked without foil

Many housewives believe that baking fish in the oven without foil means spoiling it, since it dries during cooking and becomes not very tasty. This is partly true. But you can diversify this method of cooking perch and make the dish juicy, tasty and aromatic.

Marinated perch in the oven

Ingredients:

1 medium onion:
1 carrot;
Mayonnaise (any) 100 g;
Sour cream 15% fat 100 g;
0.5 cup chopped greens of dill and parsley;
5 cloves of garlic;
tomato paste 2 tbsp. spoons;
spices to taste.

Cooking Technology:

The preparation of this dish requires the "decapitation" of the perch and its release from the fins, scales and tail. Finely chop the onions and carrots and fry in vegetable oil. Then add tomato paste and fry again. Mix sour cream with mayonnaise, squeezed through a press of garlic and pepper. In the fish we make two cuts on each side. In these holes we lay onions with carrots and tomato, pour on top with a sauce of mayonnaise and sour cream. The last layer is also from onions and carrots. We spread the perch on a baking sheet greased with vegetable oil and put in a preheated oven until the fish is ready. Then we decorate the dish with herbs.

Tip: as greens, dill is best combined with fish. To prevent fish juice from spreading during cooking, it is better to put the perch on a foil wrapped in a boat, and already on the foil cover the fish with marinade from onions, carrots and tomatoes, as well as mayonnaise with sour cream. Serve on the same boat.

Fish dishes are in great demand. We often cook salmon, trout, mackerel and carp. But there is one fish that is unfairly forgotten. This is red perch. This type of fish is considered one of the most beneficial for our body. This is due to the content of omega-3 perch in the fillet. It is these acids that easily regulate our metabolism. The perch contains substances that can treat the cardiovascular and nervous systems of humans. Fillet of red perch has a pleasant color that sets off the saturated red color of the skin of the fish. Red perch dishes are very original, tasty and healthy.

Ingredients for cooking red perch in the oven:

red perch - 1 pc.
carrots - 1 pc.
lemon - 1 pc.
potatoes - 300 g
onions - 2 pcs.
extra virgin olive oil - 3 tbsp. l
salt - 1 tsp.
balsamic vinegar - 1 tbsp. l
spices for fish - 2 tsp.

Recipe red perch in the oven:

At the first stage of cooking, you need to prepare vegetables. Rinse potatoes and carrots thoroughly. Put them in slightly salted water and cook for 20 minutes. Red perch cooks fast enough. So that vegetables do not remain raw when baked, they must first be boiled.

Red perch has a very delicate texture. When removing the scales, be extremely careful not to damage the skin of the fish and not to be injured by sharp fins.

In order for the fish fillet to bake well, you need to make shallow cuts on the skin. Stripes diagonally in different directions. The result is a beautiful and original drawing.

Sprinkle fish with spices. You can use a mixture of rosemary, black, red and white peppers. This will give the perch a delicate aroma and rich taste.

Salt is best used large, sea. Rub it with the entire surface of the fish.

A very original taste of perch can be obtained thanks to balsamic vinegar. It will add spice and a little acid to the dish. Mix balsamic vinegar and olive oil. Pour over this perch sauce.

Also, for pickling fish, you must use lemon juice. This is a well-known and classic combination. Marinate red perch for 1 hour.

It is best to bake fish in a special refractory form. Pour some olive oil into the bottom of the mold. Cut all vegetables into large enough rings. Put the potatoes in the first layer. Place carrots on it. The last layer of onion. Salt and pepper all layers.

Put the marinated fish on the top of the baking dish. Preheat the oven to 200 degrees. Bake red perch with vegetables in the oven for 40-45 minutes.

The red perch baked in the oven is ready!

Bon Appetit!