How to cook sea bass in the oven. Sea bass baked in foil

Calories: Not specified
Cooking time: 30 min

Berix perch is a representative of deep-sea fish. This fish is divided into 2 types: red beryx and alphonso beryx. Our recipe uses red beryx.
The white meat of Berix is very tender, juicy, tasty and, moreover, also healthy. It is rich in minerals such as fluorine, potassium, phosphorus, chlorine, chromium, magnesium, calcium, nickel, molybdenum and iron. This fish contains the most fluorine, potassium and phosphorus. Berix is also an excellent source of riboflavin (vitamin B2) and vitamin PP.

In addition, Berix is low-calorie, so it is suitable for those people who watch their weight and figure.

In cooking, this brightly colored fish is highly valued. Perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot smoked beryx is especially popular. We invite you to try cooking holiday dish according to this photo recipe - sea bass baked in foil in the oven, with lemon and parsley. In addition to perch, you can.

Required Products:

- Beriks sea bass – 2 fish with a total weight of 700 g;
- lemon – 1 pc.;
- fresh parsley - a few sprigs;
- vegetable oil – 2 tbsp. l.;
- butter – 50 g;
- ground black pepper;
- salt.

Recipe with photos step by step:

As a rule, perch goes on sale without a head. Therefore, all that remains is to gut the fish and clean it of scales. Then wash and cut off the dorsal fins of each fish.

Using a thin, sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Pepper and salt the fish outside and inside.

Wash the lemon thoroughly and cut into very thin slices (1.5-2 millimeters). Then cut each circle in half.

Wash the parsley and dry. Place a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Place the fish on food foil. Moreover, place each perch on its side, on a separate sheet of foil. Grease the top of the fish with vegetable oil.

Wrap the foil tightly into envelopes. Preheat the oven to 200°C. Sea bass is baked in the oven for approximately 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, being careful not to get burned by the steam. This must be done so that the perch acquires a pleasant golden color.

Then free the fish completely from the foil and transfer it to a large dish.
Insert half rings of lemon into the slits on the fish. The rest of the dish can be decorated using your imagination, for example, with tomato slices and herbs.
Fried, boiled or baked potatoes can be served as a side dish. You can also cook delicious food from perch.

Sea bass It’s very tasty and it’s a non-fatty fish, so you can safely cook with it for babies over 10 months old. But for such small children (up to 1.5 years), due to their characteristics, the fish needs to be pureed in 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 in calories and at the same time nutritious, so it is suitable for the whole family.

I cook it very well, without any frills. I cleaned it, salted it, wrapped it in foil and put it in the oven. Let's try it together?

Sea bass baked in the oven in foil:

1. Rinse the sea bass well and remove scales. Cut off the fins and tail. Perch must be cut carefully, slowly, because it has very sharp fins that sting painfully.

2. Rub the fish on all sides with salt and black allspice. You can limit yourself to just salt or, on the contrary, add some seasonings. You can also coat it with a little sour cream or mayonnaise if you wish. But since I cook for the whole family, including a one-year-old child, I only use 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. The sea bass baked in the oven in foil is ready, it’s time to unwrap it and cool slightly.

Be sure to sort through a portion of fish for a 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.

Bon appetit!

Perches – big family predatory fish that live in fresh and some brackish waters of northern Eurasia. They were first described by ichthyologists of the 18th century, and by the beginning of the 20th century they were bred in the southern European regions, in China, in Far East, in many African countries and even in Australia. The reason for such popularity of fish is its extraordinary taste, saturation of meat with many minerals and rare amino acids. Today, perches are caught on an industrial scale, as well as by amateur fishing, in which they play the role of a valuable and coveted trophy. There are many methods for preparing this fish, but the simplest and most effective of them is perch in foil in the oven. We will reveal all the secrets of preparing this dish and share the best recipes that will allow you to create a real culinary masterpiece.

The taste of perch meat has a rich, rich palette, so this fish can be baked without large quantity additional ingredients, using only some spices to accentuate the spicy notes. If there is only half an hour left before guests arrive, or you simply don’t want to spend a lot of time and effort on cooking, use perch fillet in foil, which will require only a few ingredients:

Before cooking, the fillets are thoroughly washed and patted dry with paper towels. Mix all the spices in any small container (you can use a ready-made fish spice mixture, but it’s better to mix the ingredients yourself), add salt and garlic pulp. Rub the fillet thoroughly with the resulting mixture.

Cut into wide strips on foil butter, and the fish is placed on it, after which the foil is wrapped. For ease of baking, you can use two pieces of foil - one will be the base, and the second will cover the fish on top.

The perch should be placed in an oven preheated to 200 degrees for 8-10 minutes, after which the foil is carefully unfolded, the temperature is reduced slightly and cooking continues for the same amount. A brownish-golden crust will be an indicator of readiness. The finished dish is served with rice or pasta.

In sour cream sauce

An unusual recipe that will allow you to cook delicious fillet both ordinary river perch and sea perch in the oven, involves the use of fresh herbs. Like the previous recipe, it will require very little time and skill. Ingredients you can't do without include:

It should be noted that this method can be used to cook not only fillets, but also gutted and cleaned red snapper carcasses in the oven. In any case, the process begins with preparing, thoroughly washing and drying the meat. It is then rubbed with a mixture of salt, pepper and spices and left for 20-30 minutes, which is enough to prepare the sauce.

This step involves peeling the zest from the lemon, which should be grated or finely chopped, and then placed in a small, deep plate. Squeeze lemon juice there, add sour cream, garlic gruel, mustard, and spices. All ingredients are thoroughly mixed until smooth, into which the fillet is placed. They try to completely cover the meat with the sauce and leave it for 20 minutes, while preheating the oven.

The initial temperature of the oven in which the marinated product is placed sour cream sauce fillet, is 200-210 degrees, cooking time is 25-30 minutes. 5-10 minutes before cooking, you can open the foil slightly, but if you do it too early or too much, you can dry out the sauce.

Sea bass baked according to the described method will become a real delicacy and a decoration for any holiday table.

Stuffing with vegetables

No matter how excellent the taste of fish fillet, no matter how exquisite side dishes it is served, it can hardly compare with a stuffed carcass.

It is best to stuff the perch with a mixture of fresh vegetables, then it will not only acquire special taste, but will also become a complex dish that does not require any special additions before serving and has many useful properties.

To bake this perch in foil in the oven you need:

medium-sized perch carcasses – 4-6 pieces;
carrots – 2-3 pieces;
bell pepper – 1-2 pcs;
garlic – 5-6 cloves;
sour cream – 20 ml;
mayonnaise – 20 ml;
vegetable oil – 20 ml;
fresh dill – 2-3 sprigs;
Italian herbs – 1 tsp;
white pepper – ½ tsp;
other spices, salt - to taste.

Perch carcasses are cleaned and gutted, gills are removed, thoroughly washed and dried. Peeled, washed carrots are grated on a coarse grater or cut into cubes. The pepper is removed from the seeds and crushed in any convenient way - cut into strips, cubes, twisted in a meat grinder.

Finely chop the dill, grind or squeeze the garlic. mix, add half the spices and salt. The resulting mixture is filled into the carcasses, the edges are secured with toothpicks or stitched. Prepare the sauce in a separate container - mix mayonnaise, sour cream and the remaining spices, add a little water if desired, and add salt.

Line a large baking sheet with foil greased with vegetable oil. Stuffed perches are placed on it. Each carcass is coated with a small amount of sauce using a silicone brush. The remaining sauce is distributed between the carcasses. The top of the fish is covered with another large sheet of foil.

The baking sheet is placed in the oven, preheated to 200-220 degrees, for 35-40 minutes. After the first 15-20 minutes, the top sheet of foil will need to be removed. Ready, that is, having a characteristic golden crust, the dish is served with light vegetable salads or just fresh vegetables - cucumbers, tomato slices.

Perch is an excellent fish, affordable, easy to prepare and at the same time not inferior to exquisite delicacies.

If you are satisfied with what you read, we ask you to leave a review of the recipe. This will help other users decide on the choice of dish.

Don’t know what else to surprise invited guests with at your festive feast? We present to your attention interesting recipes preparing oven-baked red sea bass. The fish turns out spicy, tasty and appetizing.

Sea bass baked in the oven

Ingredients:

sea bass (red) – 3 pcs.;
lemon - to taste;
rosemary;
vegetable oil;

For the sauce:

egg – 2 pcs.;
sour cream – 25 ml;
spices;
cheese – 105 g.

Preparation

Now you will learn how to deliciously cook whole sea bass in the oven. So, we process the carcasses, clean them of scales, cut off the fins and gut them. We make small cuts on each fish with a sharp knife and put lemon slices into them. Rub the carcasses with spices, rosemary and leave for 35 minutes.

To prepare the sauce, place in a bowl chicken eggs, add sour cream and mix. Grate hard cheese into the resulting mixture and add salt to taste. Line the pan with foil, coat it with butter and place the marinated fish on the bottom. Pour the sauce over the carcasses and cover the top with foil. Bake the perches for 45 minutes in a preheated oven, and then serve.

Sea bass in the oven with vegetables

Ingredients:

sea bass (red) – 1 pc.;
onion – 2 pcs.;
potatoes – 315 g;
lemon – 55 g;
carrots – 45 g;
olive oil – 35 ml;
– 1 tbsp. spoon;
spices.

Preparation

Wash the potatoes and carrots with a brush and boil them “in their jackets” in salted water. We clean the fish, cut off the fins and make shallow cuts on the carcass. Sprinkle the perch with various spices, sprinkle with olive oil and balsamic vinegar. Squeeze lemon juice over the carcass and marinate the fish for 1 hour, putting it in the refrigerator. Peel the onion and boiled vegetables and chop them into thin rings. Grease the pan with oil, lay out the potatoes first, then the carrots and onions. Place the perch on top and bake the dish at 200 degrees for 45 minutes.

Sea bass is a frequent guest at festive feasts. In terms of taste, juiciness and benefits, this fish can compete with any other, including elite ones: salmon, salmon and pink salmon.

Before starting cooking, you must remove the fins. They are quite sharp and can easily injure your palm. Then the head is cut off, the scales are cleaned and the entrails are gutted. Most often it is baked whole, in various sauces and marinades, but sometimes it is cut into portioned steaks.

Sea perch has much less bones than river perch, but you still 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, placed on a grill and baked as if on a grill. Whichever cooking method you choose, do not forget that sea fish cooks very quickly and you should not overcook it on the stove, otherwise you will end up with a dry, tasteless dish.

Whole sea bass baked in the oven

Baking whole fish in the oven is the most easy way preparations that can be handled not only by an inexperienced young housewife, but also by an equally distant owner.

Washing the carcass under the stream cold water. Using special scissors, carefully cut off the tail and fins. Remove the scales with a knife. It is better to do this in a deep sink so that it does not fly in all directions. We cut open the belly of the perch and remove all the insides with one sharp movement of the hand. We thoroughly wash the abdominal cavity so that the blood drains and the fish does not taste bitter.

Rub generously inside and out with salt and spices, leave to absorb the aromas of herbs. Turn on the electric oven at 175 °C. Prepare a glass roasting pan and put a piece of butter in it.

Wash the parsley, shake it off and chop it finely. We stuff the perch inside with herbs, transfer it to a dish and set to bake for twenty minutes. Some housewives squeeze lemon juice onto the fish, but this will only make the dish drier.

Before baking, you need to make cuts on the sides corresponding to portioned pieces; it is more difficult to do this when finished - the dish will fall apart.

Red sea bass with potatoes and cheese

A delicious dish is made from red snapper fillet with new potatoes and grated cheese. Just the mention of it makes you want to cook it right away.

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 this will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this must be done in a trusted specialized store in order to get a quality product.

Peel young potatoes with a knife or using a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.

Place the potatoes on a baking sheet with high sides and sprinkle with vegetable oil. Place perch fillet on top. Pour in egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

Place in a preheated electric oven to bake for fifty minutes. We immediately place the finished hot dish on plates and serve.

How to cook delicious sea bass in foil

Baking seafood in foil is one of the most common ways to prepare it. Due to this winding, the product retains all its juice inside and at the same time 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 remove the entrails. The head can be left or cut off at the ear. Chop the onions into thick rings, carrots into bars.

Lubricate the fish well with salt inside and on the surface. Cut a long piece of foil, fold it in half and place one fish in the center. Crush with pepper. We put vegetables in the belly, pour oil on top and wrap tightly in foil so that there are no gaps.

We process the second fish using the same principle. We start the device at 180 °C. Place the pieces on a baking sheet and 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 something like a boat.

Transfer the finished dish to a plate and garnish with sliced lemon and red tomatoes.

Recipe for cooking fillet in sour cream

Homemade fat sour cream is always win-win for marinating and pouring any fish that is baked in the oven. This fermented milk product helps soften already tender meat.

perch fillet – 4 pcs.;
sour cream – 200 ml;
parsley – 25 g;
carrots – 2 pcs.;
unrefined oil - 2 tbsp. l.;
salt - a pinch.

Cooking: 55 minutes.

Calories: 92 Kcal/100 g.

Wash the finished fish fillet and dry it on a napkin.

Grease the frying pan with vegetable oil. Peel the vegetables and cut into half rings. Sprinkle the fish with special seasonings, herbs and salt and leave for ten minutes. Chop the parsley.

Turn on the electric oven at 185 °C. Place the fillets in a roasting pan tightly next to each other, and spread the prepared vegetables on top in a thick layer. Place the homemade sour cream all at once in the center and spread it all over the dish with a spoon. This creates a vacuum for baking. Let it cook for thirty minutes. At the end, sprinkle the fish with sour cream and parsley and serve along with mashed potatoes or buckwheat.

You can cook perch using the same method, only marinate it not in spices and herbs, but in homemade light mustard. It will also turn out delicious.

Sea bass with vegetables in a sleeve

When baking perch with vegetables, you can experiment every time - change the ingredients. This way you won’t get bored with the dish and in the end 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.;
aromatic herbs for fish – 2 tsp;
salt – 1 tsp.

Preparation: 75 minutes.

Calories: 87 Kcal/100 g.

We clean the fish, remove the entrails, cut off the fins and tail. We make a cut along the ridge and turn it inside out in one sharp movement. This way, the backbone will instantly peel off from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. Rub the resulting fillet with dried herbs: rosemary, thyme, dill. Whatever is available will do.

We are preparing vegetables. Immerse the broccoli in boiling water for one minute, remove with a slotted spoon and place on a towel. Sauté the onion for vegetable oil. Wash the tomatoes and cut into rings.

Take a deep roasting pan, put onions, broccoli, tomatoes on the bottom, pour in canned peas and top with fish fillets. Add some salt, pour in the remaining oil and bake in a preheated electric oven for fifty-five minutes.

The dish will turn out even tastier if the fish is pre-marinated;
The scales will be easier to remove from the perch if you immerse it in boiling water for one minute or put it in the freezer for five minutes. Another trick: sprinkle the fish with coarse salt overnight; in the morning the plates will peel off on their own. 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 turns out delicious not only when baked in the oven. The fish soup cooked on it is simply divine. The perch is 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 fluffy rice, fresh vegetable salad and fried potatoes;
Do not defrost fish in water, it will lose all its vitamins and turn out dry. It's 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 wearing gloves so as not to prick your fingers or palm;
Experienced chefs prepare sea bass in white wine, in batter, with mushrooms and herbs, and rub it with a mixture of olive oil and balsamic vinegar.

Bon appetit!