For any “continental” fisherman, well, who fishes in rivers like the Dnieper, perch is a prickly, striped and malicious monster, and clad in real armor made of small scales, which can only be cleaned by a court verdict. The swearing “so that you catch perches” sounds, if you know what it’s about, worse than “you didn’t see the bite.”

Sea bass - sea bass (Sebastes), although also fish, are called perches more out of habit, because their body shape is similar to river minke whales. But according to anatomy and external signs sea ​​perches are so different from river perches that they even belong to different orders and families of fish. Sea bass are often quite dangerous sea creatures due to their sharp and sometimes poisonous fin spines. But to clean the scales sea ​​bass- very easy.

About a hundred species of sea bass live throughout the world - from cold waters to the equator. The size and weight of perch are varied, a lot of them are caught, and you can buy them almost anywhere, frozen.

For us, the most popular sea bass is Sebastes pinniger, the so-called orange (canary) grouper. Also called - Canary (Orange) Rockfish. It is the carcasses of such perch that are most often sold in stores.

The meat of this perch is very tasty, suitable for almost any type of culinary processing: boiling, frying, stewing, smoking, etc. Sea bass in the oven goes well with almost any side dish. The most important thing is to clean the carcasses carefully, because... The fins of perches are very spiny.

and gut it. If the perch has a head, cut off the head and throw it away. Carefully remove the black film that covers the internal cavity of the sea bass.

When starting to cook a whole perch, the first thing you need to do is clean the fish. This is not the most pleasant process, given that you can get hurt on the sharp fins. It would be more correct to cut off the fins with special kitchen scissors, and then proceed to cleaning. Trim the tails (and the head, if the carcass of sea fish has a head).

To speed up the baking process, you can make an oblong cut in the fleshy part of the back. Although perch cooks quite quickly anyway. Alternatively, you can use only the fillet, removing it from the backbone. Set the fish aside and start preparing other ingredients.

Press the peeled garlic cloves into the cream. Add spices there too. Mix thoroughly.

Peeled onion heads should be cut into thin “feathers”. Line the bottom of the pan in which the fish will be baked with an onion pillow, do not forget to add salt.

Rub the fish with salt and spices.

Lubricate the fish carcasses with one half of the sauce, and mix the rest with the onions directly in the baking dish.

Then place the fish and a few cherry tomatoes in it.

Place the dish with the fish in an oven preheated to 180 degrees and bake for 30-35 minutes.

Advice:

If you use fish fillet, it will take less time. But in this case, the onion will not have time to cook. Therefore, it is better to simmer the onions in a frying pan first.

That's all. After the specified time, the baked perch is ready!

You can serve the dish with ready-made fish sauce, or use onions and cream on which the perches were baked. If desired, such onions can be chopped in a blender.

Rice or potatoes in any form are perfect as a side dish.

A glass of wine will be a great addition to dinner. The wine will only emphasize the exquisite taste of the fish.

Bon appetit and good recipes!

River perch baked in the oven is juicy, tender white meat that, when properly cooked, melts in your mouth. The dish is incredibly simple, does not require any use huge amount products. Enhance its taste with just a small amount of spices.

Ingredients for cooking perch

To bake perch in the oven in foil, you can use the simplest recipe. It will involve the use of the most primitive products:

• 2 perches;
• 5 cloves of garlic;
• a small packet of fish seasoning;
• a bunch of greens (which is more to your taste);
• half a lemon;
• salt, pepper.

The taste of the dish depends on the freshness of the fish. Therefore, it is recommended to cook it exclusively from the one that was caught the day before and was not frozen. It is better to use fish that were caught with your own hands.

Cooking perch

Knowing how to bake perch in the oven in foil, you can feed your family a delicious, healthy dinner. The dish does not require long-term heat treatment. Therefore, after half an hour it can be served. The fish is prepared simply:

1. The fins are removed from the carcasses, they are cleaned of entrails, and washed under running water.
2. Excess water from the carcasses is removed with a paper towel.
3. The prepared herbs and garlic are chopped.
4. Longitudinal cuts are made in the carcasses, then they are rubbed with salt, pepper, and fish seasoning. Chopped herbs, garlic and sliced ​​lemon are placed inside the fish.
5. Each carcass is laid out on foil, wrapped and placed in an oven preheated to 180 degrees. Bake the river perch in the oven in foil for about 20 minutes.
6. In order to get an appetizing golden brown crust after the specified time, the foil on the carcasses must be opened and allowed to brown (7 minutes is enough).
7. The finished fish is transferred to a plate in which it will be served and decorated with herbs and chopped vegetables, such as tomatoes or bell peppers.

You can make a delicious dish of tender perch if you know how long to bake perch in the oven. After all, if you overcook them, the meat will become dry. If you do not follow the recommendations regarding cooking time, you can end up with a raw dish. Therefore, when preparing perch for the first time, it is important to follow these recommendations.

I recently told you how I prepared cutlets from perch caviar, it’s time to cook the perches themselves and I will share with you a recipe for how to cook perch in the oven, and there will be two of them and both deserve attention.

Due to its low fat content, river perch is considered a dietary fish and some may think that its meat will be a bit dry. In my opinion, perch meat is tender, pleasant to the taste and can be cooked different ways- boil, salt, smoke, fry, bake in the oven.

Before we start deliciously preparing river perch, let's talk about the features of this fish. The first two tips apply not only to perch, but to any other fish too.

We rarely buy river fish, since we have our own provider in the family and, accordingly, the amount of fish varies. Of course, freshly cooked fish is the most delicious, but if there is more of it than is needed for one-time cooking, then it can be frozen.

• The peeled perch must be gutted, if there is caviar, we set it aside and then you can make cutlets from it, simply fry it or add it to the fish soup. If instead of caviar you find milk inside the perch, do not throw it away, this is also a tasty product - you can also fry it or add it to your fish soup.
• River perch is not only a tasty fish, but also healthy. Low calorie content - 82 kcal, low fat content - 0.9 g, no carbohydrates and protein - 18.5 g. per 100 gr. products make this fish attractive to dietary nutrition. But it is important to understand that if you fry it, the amount of fat will increase, carbohydrates will appear, and therefore the calorie content will increase.
• River perch also contains a variety of useful minerals, such as iron, potassium, magnesium, copper, sodium, phosphorus, zinc, iodine and others. Therefore, river perch, when used, for example, in a diet, will not only contribute to weight loss, but will also supply our body with useful substances that have a good effect on the skin, bone tissue, and normalize blood sugar.

How to cook perch in the oven

I think there were enough tips and, I hope, they will be useful to you, now let’s move on directly to how to deliciously cook river perch in the oven and I want to offer you two recipes. In addition to fish, we will need sour cream - this is for one recipe, we will make a sauce from it, and we will also need foil, since we will bake river perch on and in foil.

Recipe for perch in the oven with sour cream

I talked about how I cook, you can use that recipe, but I want to offer you another one and you will have a choice.

Ingredients:

• river perch - 3 pcs.
• sour cream - 150 gr.
• mustard - 1 tsp.
• lemon - ¼ part
• sugar - 1 tsp.
• seasoning for fish

How to cook:

How to cook perch in foil in the oven

If you want to make a more dietary option, you can cook perch in the oven in foil without sour cream sauce, and during Lent such a dish will be relevant. In this case, we don’t need sour cream, but lemon will come in handy and foil too.

1. We will cook river perch whole. Rub the fish with salt and spices, let it sit for a while, 5 - 10 minutes.
2. Cut off enough foil so that the perch can be completely wrapped, and make as many pieces of foil as we will cook the fish, i.e. we will wrap each fish separately.
3. Cut the lemon into thin slices. Place several lemon slices on the foil, place river perch on them, and place lemon slices on top of the fish.
4. Since we will cook without sauce, so that the perch does not turn out too dry, we need to connect the edges of the foil and pinch them. Then the perch will cook in its own juice and it will also turn out delicious.

I told you how to cook perch in the oven; if in the first version it is slightly fried, then in the dietary version it is more of a steamed fish. So choose the river perch recipe that suits you best.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Don’t know what else to surprise invited guests with at a festive feast? We bring to your attention the preparation of 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, break eggs into a bowl, 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 mold 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 in the oven in foil

Ingredients:

Sea bass used to be a frequent guest in any home kitchen, but over time it was unjustifiably forgotten in favor of more delicious dishes. However, this has not lost its taste, so you can always return to this wonderful delicacy and please your entire family with it. In addition, this is not difficult to do - just buy a fish and get an oven, and many recipes will tell you how to cook sea bass with various ingredients.

Sea bass is valued not only for its amazing taste, but also for its beautiful reddish hue and the many beneficial substances contained in this fish. Omega-3 acids are especially important, as they have a beneficial effect on digestion. They are also found in other types of fish, but sea bass can rightfully be considered the record holder for this indicator.

Red snapper is baked in the oven whole or in pieces, sometimes only fillets are used. Often, foil or a sleeve is used for cooking, which allows you to preserve maximum juice and vitamins in the fish.

Along with the fish, a variety of vegetables, lemon, cheese, mushrooms, herbs and spices fall onto the baking sheet. The result is a complete dish that can be served even without an additional side dish.

Sea bass with potatoes is a complete dish for lunch or dinner, cooked immediately with a side dish. Approximately the same baking time allows you to easily combine all these ingredients and get the perfect taste and consistency of each of them. It is better to take ready-made spices for red fish, but if you don’t have them on hand, season the dish with dried herbs.

Ingredients:

• 1 perch;
• 300 g potatoes;
• 1 lemon;
• 2 onions;
• 1 carrot;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. balsamic vinegar;
• 1 tsp. salt;
• 2 tsp. spices for fish.

Cooking method:

1. Boil potatoes and carrots in salted water until tender.
2. Clean the fish and cut off the fins.
3. Make shallow long cuts on the carcass, then sprinkle the perch with spices.
4. Mix olive oil and vinegar and pour the resulting sauce over the fish.
5. Squeeze lemon juice over the carcass and leave the fish to marinate for 1 hour.
6. Cut onions, boiled potatoes and carrots into rings.
7. Grease a baking dish, add potatoes, then carrots and onions.
8. Place the perch on the onion and bake at 200 degrees for 45 minutes.

Interesting from the network

Foil is the best way to make the fish soft and juicy. In this case, all the vegetable juice will not spread over the baking sheet, but will remain inside the foil, and it can be used as a tasty gravy. The bell pepper and tomato really freshen up the dish, and the potatoes make it rich. Parmesan can be replaced with another hard cheese if necessary.

Ingredients:

• 2 perches;
• 1 bell pepper;
• 4 potatoes;
• 150 g Parmesan cheese;
• 1 tomato;
• 7 tbsp. l. sour cream;
• 2 cloves of garlic;
• 1 bunch of dill;
• 4 bay leaves;
• Salt pepper.

Cooking method:

1. Cut potatoes, tomatoes and bell peppers into slices.
2. Grate the cheese and finely chop the herbs.
3. Rub the cleaned fish with salt and pepper and place on foil.
4. Place tomatoes on the perch, sprinkle everything with cheese and herbs.
5. Place potatoes and bell peppers on top.
6. Add chopped garlic and bay leaves.
7. Pour sour cream over each fish and wrap in foil.
8. Bake the perch for 1 hour at 200 degrees.

Whole baked perch looks great on any table. At the same time, it will certainly not fall apart and will bake perfectly. With this recipe, the hostess can expect a minimum of hassle and maximum positive feedback from guests. Ready-made seasoning for fish is sure to be found in any supermarket.

Ingredients:

• 2 perches;
• 1 bunch of greens;
• ½ lemon;
• 4 cloves of garlic;
• Seasoning for fish;
• Salt pepper.

Cooking method:

1. Wash and clean the fish, cut off the fins.
2. Finely chop the greens, cut the garlic into thin slices.
3. Rub the carcasses well with seasoning, make cuts on the outside and stuff the fish with garlic.
4. Place lemon slices and herbs inside the perches.
5. Wrap each perch in a separate piece of foil and place them in a deep baking dish.
6. Bake the perch for 20 minutes at 180 degrees in foil and another 10 minutes, unfolding the foil.

Now you know how to cook sea bass baked in the oven according to the recipe with photo. Bon appetit!

Sea bass in the oven is every fan’s dream fish dishes. Tender fillet and the aromatic gravy, which can easily be made by adding some vegetables to a baking sheet, will not leave any gourmet indifferent. Experienced chefs will be happy to tell you how to cook sea bass in the oven:

• Sea fish usually does not have a pronounced aroma, however, it is better to add a little lemon juice to the perch to definitely get rid of the fishy smell;
• If you cook fish in foil, then at the end of baking, unfold the foil and bake the perch for another 5-10 minutes. This will make it more rosy;
• If you stuff perch with vegetables, first boil them until cooked, otherwise they will not have time to bake.

River perch baked in the oven is juicy, tender white meat that, when properly cooked, melts in your mouth. The dish is incredibly simple and does not require the use of a huge amount of ingredients. Enhance its taste with just a small amount of spices.

Ingredients for cooking perch

To bake perch in the oven in foil, you can use the simplest recipe. It will involve the use of the most primitive products:

• 2 perches;
• 5 cloves of garlic;
• a small packet of fish seasoning;
• a bunch of greens (which is more to your taste);
• half a lemon;
• salt, pepper.

The taste of the dish depends on the freshness of the fish. Therefore, it is recommended to cook it exclusively from the one that was caught the day before and was not frozen. It is better to use fish that were caught with your own hands.

Cooking perch

Knowing how to bake perch in the oven in foil, you can feed your family a delicious, healthy dinner. The dish does not require long-term heat treatment. Therefore, after half an hour it can be served. The fish is prepared simply:

1. The fins are removed from the carcasses, they are cleaned of entrails, and washed under running water.
2. Excess water from the carcasses is removed with a paper towel.
3. The prepared herbs and garlic are chopped.
4. Longitudinal cuts are made in the carcasses, then they are rubbed with salt, pepper, and fish seasoning. Chopped herbs, garlic and sliced ​​lemon are placed inside the fish.
5. Each carcass is laid out on foil, wrapped and placed in an oven preheated to 180 degrees. Bake the river perch in the oven in foil for about 20 minutes.
6. In order to get an appetizing golden brown crust after the specified time, the foil on the carcasses must be opened and allowed to brown (7 minutes is enough).
7. The finished fish is transferred to a plate in which it will be served and decorated with herbs and chopped vegetables, such as tomatoes or bell peppers.

You can make a delicious dish of tender perch if you know how long to bake perch in the oven. After all, if you overcook them, the meat will become dry. If you do not follow the recommendations regarding cooking time, you can end up with a raw dish. Therefore, when preparing perch for the first time, it is important to follow these recommendations.

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

You can bake perch either natural or wrapped in foil. Both of these methods of preparing fish are very popular among gourmets. We offer several cooking recipes using foil and without it.

Perch baked in the oven using foil

The use of foil when baking gives the finished dish an extraordinary, delicate taste and bright aroma. In addition, this is a fairly simple and convenient way of preparing dishes.

The main rule when baking is to completely seal the product you are baking so that no steam escapes during cooking.

River perch baked in sour cream sauce

Ingredients:

• w 800 g fresh perch;
• w 240 grams of sour cream, 20% fat;
• w One lime, the size of a chicken egg:
• 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 of scales, fins and tail, but with the head without gills), rinse and dry with a paper towel. Then rub it with salt and spices and set aside. At this time, prepare the sauce using sour cream, lime zest and juice, mustard, preferably mild French mustard, and pepper. All ingredients should be thoroughly mixed and the fish should be placed in the prepared sauce and marinated for 15 - 20 minutes. If the sauce remains after you remove the fish from it, pour the remainder into the belly of the perch. Lightly grease the baking sheet with vegetable oil so that the foil does not burn if the fish juice leaks out. The foil should be turned over with the shiny side inward. Carefully place the perch on the foil, wrap it in an “envelope”, carefully pinching it at the ends. Place the baking sheet with the fish in a preheated oven. Bake for about 40 minutes.

Perch in the oven “Easier than Easy”

Ingredients:

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

Cooking technology:

Finely chop the parsley and dill, cut the garlic cloves lengthwise into slices. Rub the fish carcasses outside and inside with fish spices. Cut the fish on both sides and insert the garlic into these cuts. Place half a lime wedge, herbs and garlic in the belly of the perch. Place each fish on foil greased with vegetable oil (gloss inside). We wrap each perch carefully so that the filling does not spill out. We pinch the foil at both ends. Place the baking sheet with the fish in a preheated oven for 20 minutes. Then we take the fish out of the oven, unwrap the foil and place the perch in the oven again for 8 - 12 minutes. During this time, the fish will brown. It is recommended to serve the perch on foil to retain the juice. Decorate the dish with vegetables.

Perch baked in the oven without foil

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

Perch in the oven with marinade

Ingredients:

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

Cooking technology:

Preparing this dish requires “decapitating” the perch and freeing it of its fins, scales and tail. Finely chop the onion and carrots and fry in vegetable oil. Then add tomato paste and fry again. Mix sour cream with mayonnaise, garlic and pepper squeezed through a press. We make two cuts in the fish on each side. We put onions, carrots and tomatoes into these holes, pour mayonnaise and sour cream sauce on top. The last layer is also made of onions and carrots. Place the perch on a baking sheet greased with vegetable oil and place in a preheated oven until the fish is cooked. Then we decorate the dish with herbs.

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

List of recipes

Perhaps you are interested in the question: “How long does it take to cook such fish?” The answer is simple: it usually takes about 15 minutes to cook in the pan. Many inexperienced cooks are afraid to cook dishes from perch due to the poison contained in the fins of the fish. How to clean perch, cook without compromising health and get the desired dish?

Proper cutting

In order to clean river perch, you do not need to be a restaurant chef, just follow some rules of caution.

1. Firstly, handle the fins very carefully. They should definitely be removed.
2. It is necessary to cut off the head, cut the carcass of the river perch, clean it from the entrails, rinse it under running water and begin removing the fins.
3. Carefully make longitudinal cuts along the growth of the scales. That is, along from head to tail. In this case, only the skin with scales should be cut.
4. Tear off the dorsal fin of a river perch by hooking it with a knife on one side and grabbing it with your finger on the other.
5. You should do the same with all the other fins.
6. Thanks to the presence of a cut along the back, cleaning a river perch will be quite simple - at the front of the carcass, hook the skin with a knife and tear it off with a sharp movement, getting rid of the scales.
7. Repeat the same on the other side.
8. Rinse with cool water. This way you can quickly and without hassle remove scales from the fish and get fillets from which you can easily prepare a culinary masterpiece.

Cooking perch

Cooking perch at home is not at all difficult. Perch dishes, be it fish soup, perch baked in the oven, cooked in a slow cooker or simply fried in a frying pan, are incredibly healthy and worthy of a holiday table. The red color of the fish should not cause concern. This does not in any way affect the taste of the perch. After heat treatment it becomes its usual color.

You can prepare a first course from perch - soup or fish soup. Below is a simple recipe for making fish soup from perch, requiring a minimum set of ingredients.

Ear

Ingredients:

• Fish -2 pcs.;
• Carrots - 1 pc.;
• Potatoes – 4 pcs.;
• Onion – 1 pc.;
• Salt and spices.

The recipe is for a 3 liter pan. You should clean the fish and remove the fins in advance.

Preparation:

1. Cut the fillet in half and cook for 10-15 minutes.
2. Cut the onions and carrots into rings of small width and fry a little in a frying pan, without letting the onions turn golden.
3. Peel and cut the potatoes into small cubes.
4. Remove the fillets from the water and remove the bones. The main thing is to remove the spine and fin bones.
5. Add potatoes to the broth and cook for about 10 minutes. Add carrots, onions and fish to the broth. Add salt and pepper to taste, but it is better if the soup is a little spicy. Let simmer for another 7-10 minutes. Turn off the stove and leave the soup to infuse for half an hour.

It is very important to add to the ear a large number of fish. In order for the soup to be rich and rich, it is better to put more fish and less other ingredients. You can serve the fish soup hot or chilled, garnished with parsley and sour cream.

How to cook perch in the oven? River perch dishes in the oven are especially tasty if you cook the fish in foil. There are a wide variety of recipes, but the best one is the Red and Green Snapper recipe. It retains all the beneficial properties of river perch.

Ingredients:

• Fish - 2 pcs.;
• Garlic - a few cloves;
• Lemon;
• Greens (parsley is best);
• Seasoning and salt.

Perch cooks quite quickly in the oven. The recipe below will require a minimum amount of time. The main thing is to remember to remove the fins from the red snapper.

Preparation:

1. Place a slice of lemon, herbs and garlic in the belly.
2. Wrap the fish in foil, each carcass separately. Preheat the oven to 200 degrees and place the baking sheet with the fish for 20 minutes.

Perch baked in foil turns from red to slightly pinkish or completely loses this shade.

Perch in a slow cooker can be cooked on different modes and receive various dishes. All of them have a special delicate taste. How to cook the dish “Perch in a slow cooker”?

Ingredients:

• Fish fillet – 2 pcs.;
• Garlic;
• Lemon - 1/2 pcs.;
• Quail egg - 3 pcs.;
• Greenery;
• Seasoning and salt to taste.

Fish cooks in a slow cooker quite quickly and this recipe is no exception.

Preparation:

1. Finely chop the garlic and herbs.
2. Sprinkle the fish with seasoning and salt, outside and inside.
3. Place lemon, herbs, and garlic in the belly.
4. Break a few quail eggs on top.
5. Cook for 10-15 minutes in the “Bake” mode.

That's all! The dish is ready! Bon appetit!