Sea bass is a frequent guest at a festive meal. In taste, juiciness and benefits, this fish can compete with any other, including elite ones: salmon, salmon and pink salmon.
Before cooking, you must remove the fins. They are quite sharp, and they are easy to injure the palm. Then cut off the head, clean the scales and gutted insides. Most often it is baked as a whole, in various sauces and marinades, but sometimes cut into portioned steaks..
This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in a foil, in a sleeve or simply seasoned with spices, put on a lattice and baked as on a brazier. Whichever method of cooking you choose, do not forget that sea fish prepares very quickly and you should not overdo it on the stove, otherwise you will get a dry, tasteless dish.
|fish (sea bass) –||1 PC.|
|spice –||1 tsp.|
|butter –||50 g|
|parsley –||30 g|
|Time for preparing: 35 minutes||Calories per 100 grams: 65 Kcal|
Baking whole fish in the oven is the easiest cooking method that not only an inexperienced young mistress can cope with, but also a far from master..
Wash the carcass under running cold water. Use special scissors to carefully cut off the tail and fins. 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. Cut the perch belly and remove all entrails with one sharp movement of the hand. Thoroughly wash the abdominal cavity so that blood can drain and the fish do not taste bitter..
We rub abundantly inside and out with salt and spices, leave to be fed with the aromas of herbs. Turn on the electric oven at 175 ° C. Cooking a glass roaster and put a piece of butter in there.
Parsley wash, shake and finely chop. We shred the perch inside with greens, we shift it to the dish and set to bake for twenty minutes. Some housewives squeeze lemon juice into fish, but this will make the dish only drier.
Before baking on the sides, it is necessary to make cuts corresponding to the portioned pieces; this is more difficult to do when ready-made – the dish will fall apart.
Red Sea Bass with Potatoes and Cheese
A tasty dish is obtained from red perch fillet with young potatoes and grated cheese. At the mere mention of a desire to immediately cook it.
- red grouper 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 pieces.
Preparation: 75 minutes.
Calories: 73 Kcal / 100 g.
Red grouper can be bought whole and cut it at home into beautiful fillets, but it will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this should be done in a trusted specialty store to get a quality product..
We clean the young potatoes with a knife or with the help of a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.
Spread potatoes on a baking tray 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 baked in a heated electric oven for fifty minutes. Ready hot dish immediately lay out the plates and serve on the table.
How to cook sea bass tasty in foil
Baking seafood in foil is one of the most common ways to cook them. Due to such a winding, the product retains all its juice inside and at the same time it turns out very gentle..
- fish (sea bass) – 2 pcs .;
- onions – 1 pc .;
- carrot – 1 pc .;
- vegetable oil – 3 tbsp. l .;
- pepper, salt
Preparation: 40 minutes.
Calories: 59 Kcal / 100 g.
Fresh sea bass in my water, cut off the fins, scrape off the scales and remove the insides. The head can be left or cut on the ear. Bulbs shred thick rings, carrots – bars.
Fish well grease with salt inside and on the surface. Cut off a long piece of foil, fold in half and put one fish in the center. Sprinkle with pepper. Put vegetables in the abdomen, pour the 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 ° С. We spread the blanks on a baking sheet and send them to bake for twenty-five minutes. At the end we gently tear the foil and let the fish redden. Make sure that all the juice does not flow out. Form the semblance of the boat.
Put the finished dish on a plate, garnish with sliced lemon and red tomatoes.
Recipe of fillet in sour cream
Homemade fat sour cream is always a win-win for pickling 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 – pinch.
Preparation: 55 minutes.
Calories: 92 Kcal / 100 g.
Ready fillets wash and dry on a napkin.
Brazier grease with vegetable oil. With vegetables, remove the peel, cut into half rings. Sprinkle the fish with special seasonings, herbs and salt, leave for ten minutes. Chop the parsley.
Turn on the electric oven at 185 ° C. Place the fillets in a roasting pan tightly to each other, spread the prepared vegetables on top with a thick layer. Spread homemade sour cream all at once in the center and spread with a spoon over the entire dish. It turns out the vacuum for baking. We set to prepare for thirty minutes. At the end we sprinkle fish with sour cream parsley and serve together with mashed potatoes or buckwheat.
According to the same scheme, you can cook a perch, only to pickle it not in spices and herbs, but in homemade light mustard. Too it will turn out tasty.
Sea bass with vegetables in the sleeve
When baking a perch with vegetables, you can experiment each time – change the ingredients. So the dish you will not pall and in the end you will find the most suitable option for you combination of products.
- 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.
Fish clean, remove the insides, cut off the fins and tail. We make an incision along the ridge and with one sharp movement we turn it inside out. So the ridge will instantly peel off from the meat, and only small bones will remain in the fish, which will practically dissolve when baking. Rub the fillets obtained dried herbs: rosemary, thyme, dill. Fit all that is in stock.
We are engaged in the preparation of vegetables. Broccoli immersed for one minute in boiling water, take out a slotted spoon and laid out on a towel. Onions we ferment in vegetable oil. My tomatoes and cut into rings.
We take a deep brazier, put onions, broccoli, tomatoes at the bottom, pour out canned peas and finish with fish fillets on top. Salt, pour over the remaining oil and set to bake in a heated electric oven for fifty-five minutes..
- The dish will turn out even tastier if the fish is pre-marinated;
- The scales are easier to remove from the perch if you immerse it in boiling water for one minute or send it to the freezer for five minutes. Another trick: sprinkle fish overnight with coarse salt, in the morning the plates will peel off. But it is best to use a special knife for cleaning seafood;
- To make the skin appear without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
- This sea fish turns out tasty not only when baking in the oven. The ear boiled on it is simply divine. The perch is already immersed in boiling water and boiled for no more than ten minutes;
- If the dish is intended for children, then the fish is best cooked in a double boiler and carefully select the bones;
- Baked sea bass goes well with crumbly rice, fresh vegetable salad and fried potatoes;
- Do not thaw the fish in water, it will lose all the vitamins and it will turn out dry. It is better to do this in the refrigerator, even if it takes longer;
- Trim the tail and fins better with special scissors and gloves, so as not to split your fingers or palm;
- Experienced chefs prepare sea bass in white wine, in batter, with mushrooms and herbs, and rub with a mixture of olive oil and balsamic vinegar.
Enjoy your meal!