Reddish sea bass: recipes for the oven

From time to time, my girlfriends and I arrange “dacha get-togethers” with just a group of girls. Heart-to-heart discussions, delicious food, nature - it’s so great! There may be any menu for such a holiday, but the indispensable item is baked reddish sea bass in the oven. The recipes with photos that I will share for now are what we particularly like.

Baked reddish perch - tasty and healthy!
Recipes for making in the oven
1. Sea bass in the oven in foil: traditional recipe
2. Bake with potatoes
3. Whole sea bass in sour cream
4. Sea bass fillet in cream sauce
5. Reddish perch with vegetables
6. How to cook deliciously with rice
Note to housewives
Useful video

Nutritionists say that baking is the best way to prepare food, because with such heat treatment, the greatest amount of necessary substances is retained in the products.

They are echoed by demanding cooks and capricious gourmets. Dishes baked in the oven preserve and emphasize the natural taste and smell of the goods: in an enclosed space, aromatic vapors simply have nowhere to “escape”; they impart all their best properties to the dish being prepared. Therefore, try not to open the oven door too much. Limit yourself to the necessary action - checking readiness.

Baked red perch - delicious and healthy!

It doesn’t matter what kind of baked fish is good, even ordinary capelin baked in the oven comes out amazing!

But if you choose reddish perch, the result will be magical!

The meat and fat of this ocean predator contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A and E, protein, proteins, amino acids.

Another plus that no matter what kind of woman will certainly appreciate is that the meat of reddish sea bass does not harm the figure ( calorie content - 164 Kcal per 100 g).

If you do not flavor your dishes with fatty sauces, you can include them in diet menus.

This marine resident is attractive not only due to its excellent taste, but also from the outside. On the shelves, fish carcasses stand out in a striking red-orange color. The pinkish fillet of perch also looks no less appetizing.

If time is running out, defrost the perch in the microwave at the appropriate setting. You should not pour hot water over the fish: it will ruin both the taste and appearance.

Recipes for making in the oven

Perch is baked raw, fried, or poached. The sauces prepared for it are reddish, snow-white, thick and not very thick, spicy, wine, creamy. Sweet and sour Finnish berry sauce is perfect. Such additives enrich the taste of fish, making it more unusual.

It is necessary to clean the perch carefully: it has very sharp spines and fins. It is more convenient to first get rid of them (using scissors or even nippers), and then clean the fish from scales and gut it.

Sea bass in the oven in foil: traditional recipe

The reddish perch does not have many bones, the meat is juicy, moderately fatty, and contains a lot of necessary substances.

The most common way to prepare it is to wrap it in foil and put it in the oven. Sea bass baked in the oven will appeal to all family members and invited guests. For this reason, it can be safely included in the festive menu.

Delicious recipes for perch in the oven

Baked perch in the oven is considered a tender and dietary dish; fish recipes are quite varied. You can bake it completely, in pieces, in foil or on a grid, without the help of others or with vegetables. When cooking fish in the oven, all the beneficial substances are preserved, and the taste of the dish remains the most natural and natural.

There are a huge number of methods for cooking perch in the oven. The dish will turn out to be very tender and wonderful if you eat reddish sea bass. This fish is rich in easily digestible protein, fat-soluble vitamins, and amino acids. It has low calorie content. Therefore, you can eat perch quite often. It will not harm your figure!

Sea bass in the oven: recipes with photos

It is easier to prepare sea bass in the oven in foil; recipes usually call for baking the fish with lemon and spices. The most suitable spices are dark pepper, oregano, dried basil, marjoram, and thyme. You can eat more than just lemon from citrus fruits. Oranges or tangerines will highlight the delicate taste of fish. You can add citruses to foil when baking, or make a sauce from them.

When working with frozen raw materials, fish must be properly defrosted. The best option is to keep the product in the refrigerator until completely thawed. In this case, the water will be moderately distributed and the meat will be juicy. Critical defrosting, for example, pouring boiling water over the fish, should not be used. In this case, the meat will turn out dry and hard.

Sea bass baked in the oven, the most common recipe

Sea bass meat is very tender. There are not many bones in the fish. Therefore, even children who do not like fish dishes will like the dish. The recipe below is the most common one. You just need to wrap the carcass in foil, season it with lemon juice or cover it with lemon slices.

Calling sea bass a common dish is unlikely to work. Therefore, it is perfect for a formal table and for special occasions.

Ingredients:

Perch carcass – 1 piece approximately 400-500 g;
Lemon – ½ piece;
Salt, dark pepper to taste;
Spices for fish to taste.

Sea bass baked in the oven, the most common recipe

Manufacturing method:

We clean the fish carcass, remove all the entrails and fins, wash and dry;
Salt and pepper the carcass, add spices;
Cut the lemon into slices;
We make 0.5 cm cuts on the carcass. Insert a slice of lemon into them;
Wrap the carcass in foil. You can create this in the form of candy;
Cook the carcass at 200 degrees for 30-35 minutes;
Unwrap the perch and place in the oven for another 10 minutes, until the juices have evaporated and the skin is lightly browned;
The hot dish is served to the table alone or in combination with cereal or vegetable side dishes.

Sea bass in foil in the oven: recipe with a cheese crust

Very warm fish under a fragrant cheese crust looks appetizing. While making it, wonderful smells waft through the kitchen. Therefore, it will be very difficult to wait until the end of the production time!

The recipe involves the use of vegetables and mushrooms. Therefore, it turns out to be a real second course, which is perfect for dinner, also for special occasions. To get a crispy cheese crust, the dish must be baked with the lid open. The cheese will not only melt, but will also fry a little and become crispy.

Ingredients:

Sea bass fillet – 600 g;
Any mushrooms – 300 gr. It is better to take royal champignons or snow-white mushrooms. In this case, the dish will be the most fragrant;
Ripe tomatoes – 2 pieces;
Hard cheese – 100 g;
Sour cream – 5 tablespoons;
Chicken egg – 1 piece;
Butter - 2 tablespoons;
Onions – 1 piece;
Dark peppercorns – 5 peas;
Lemon juice – 2 tablespoons;
Ginger root – 1 cm;
Salt to taste.

Sea bass in foil in the oven: recipe with a cheese crust

Manufacturing method:

Wash the fillet well under running cool water;
Grate the ginger root into a mortar on a small grater, add pepper and salt.
Push the mass until smooth;
Mix spices with lemon juice. Rub the purchased mixture onto the perch and leave the fish to marinate for about 20-30 minutes;
In a frying pan, fry the onion in butter. Once it turns golden, add chopped mushrooms and fry until half cooked;
Grate the cheese on a large grater and mix it with sour cream;
In a bowl, beat the egg until smooth and add it to the cheese and sour cream mixture;
Fry the fillet in a frying pan until golden brown;
Wash the tomatoes, remove the skins using a special knife, cut into thin rings;
Then place the fish in a greased baking sheet, add mushrooms with onions, tomatoes on top and pour cheese sauce over it;
Bake the dish at 180 degrees for about 20-25 minutes.

Regular recipe: sea bass in the oven in foil with vegetables

If you are thinking about how to deliciously cook perch in the oven in order to serve a real dish to the table, then bake the fish together with vegetables. You can take any vegetables. But carrots, celery, tomatoes, and onions go best with fish.

The dish comes out with a pleasant sour taste. To add it, you need to use cucumber pickle. The brine should be made from pickled cucumbers. If you take water from pickled cucumbers, the taste will be completely different.

Ingredients:

Sea bass fillet – 800 g;
Young onions - 8 small heads;
Carrots – 1 medium;
Tomato – 2 medium pieces;
Celery root – 1 piece;
Butter – 1 tablespoon;
Cucumber pickle – 5 tablespoons;
Flour – 2 tablespoons;
Fresh parsley - a few sprigs;
Dark pepper and salt to taste.

Regular recipe: sea bass in the oven in foil with vegetables

Manufacturing method:

We chop the fillet into medium pieces, taking into account the number of servings;
Peel the tomatoes and cut into rings;
Cut the onion into 2-4 parts depending on size;
Chop parsley and celery;
Cut the carrots into cubes or half rings;
On a greased baking sheet, first place the roots, then the onions, tomatoes and fish. Any layer must be lightly peppered and salted so that the dish does not turn out bland;
Pour the mixture with brine and simmer the dish at 180 degrees for 15 minutes under a closed lid;
Open the lid, drain the resulting juice;
Sprinkle the mixture with salt, pepper and flour, mix gently and put in the oven for another 10 minutes. We increase the temperature to 200 degrees.

The recipe for making perch in the oven is quite ordinary. With all this, you can experiment with side dishes and sauces. The traditional recipe for fish is rice. As for sauces, a regular snow-white, creamy dressing is ideal. In any case, the fish must be served with lemon. It is better to place a slice on a dish when serving so that you can squeeze out the amount of juice that is needed to highlight the delicate taste of the finished fish.

How to deliciously cook sea bass in the oven

There are practically no small bones in the reddish perch, the meat is juicy and tender, moderately fatty. That’s why this fish is perfect for baking.

The most common way to cook sea bass in the oven deliciously is to marinate it in lemon juice with spices and wrap it in foil. The fish will turn out fragrant and tender. In addition, with such heat treatment, a maximum of the necessary substances will be preserved. This dish is also easy to digest and low in calories, so it can be included in the diet menu.

Ingredients

sea bass – 400 g
garlic - 2 teeth.
seasoning for fish - 1 tbsp. l.
lemon juice – 1 tbsp. l.
salt and dark ground pepper - to taste
vegetable oil – 2 tbsp. l.

Manufacturing

Redfish are usually sold frozen. To preserve its taste, the fish must be properly defrosted. Do not pour hot water or place in the microwave. The best thing is to transfer the perch from the freezer to the refrigerator shelf and leave it overnight (that is, in the dark) for slow thawing (if the fish is dry frozen, it is better that it is in a bag).

Next you should cut the perch - remove the head, fins, entrails, wash and dry. The uniqueness of this fish is its sharp spines and fins, so you need to clean it carefully so as not to get hurt. It is best to use kitchen scissors, first cut off all excess, and only later peel and gut. Particular attention should be paid to the dark film, which gives bitterness; it must be scraped out with a knife and the abdomen carefully washed with running water.

For baked sea bass to come out fragrant, it must be marinated. To do this, pour vegetable oil into a small bowl, squeeze out the juice from half a lemon, add spices for fish, dark pepper and garlic, passed through a press. If your seasoning does not contain salt, add it separately.

Stir the fragrant mixture and brush the fish on all sides - outside and inside. Leave it like this for 10-15 minutes while the oven heats up.

Place a large slice of lemon in the belly.

Place the perch on a sheet of foil (if you are preparing several servings at once, wrap each one separately), pour over the remaining marinade. For strength, you can roll the foil in several layers. Wrap the fish so that the juices do not flow out and the steam does not escape; it must cook in its own juice.

Bake at 180 degrees for 30 minutes. Then open the foil and return it back to the oven for 10-15 minutes so that the fish browns.

Baked sea bass is ready! You can serve directly in foil to preserve valuable juices. The dish is equally delicious both hot and cold. It is best served with a light side dish of your choice, which can be complemented with a glass of snow-white wine. Bon appetit!

For baking, you can use a whole carcass (it’s better to take a large one, it’s juicier) or cut into portions; you can also use fillet, boneless.
If you plan to bake sea bass along with a side dish, then remember that this fish cooks relatively quickly. In other words, potatoes, mushrooms, rice and other accompanying ingredients should be half cooked, combined with raw fish and baked in foil.
If you don’t like ready-made fish seasonings, you can create your own set of spices or limit yourself to just salt, pepper and lemon juice.
Vegetable oil is definitely added; it will add juiciness, prevent the fish from sticking to the foil and form a golden brown crust on the surface. If you are not on a diet, then you can eat not only vegetable, but also add a piece of butter for each serving, it will turn out even tastier, and the fish will acquire a pleasant creamy note.
You can cook sea bass in foil with fragrant herbs - the freshest dill or a mixture of dill and parsley will do. It is better not to cut the greens, but to place whole branches inside the carcass, so that after baking they can be thrown away.

Recipes for making reddish sea bass in the oven

Now we will prepare a healthy fish dish from sea bass. This particular fish is very common in cooking, because it contains a large amount of omega-3 and a small amount of bones. In order to preserve all the beneficial characteristics of the fish and not make it heavier when it’s hot, we will bake the dish in the oven.

By the way, nutritionists also advise eating only baked fish. It’s very tasty and healthy, and it will take almost 5 minutes of your time, and the oven will do the rest.

So, let's take a closer look at the idea of making reddish sea bass using this recipe with photos.

Recipe for making sea bass in the oven

Ingredients

Sea bass	4 things.
Lemon	0.5 pcs.
Garlic	3 cloves
Olive oil	4 tbsp. l.
Provençal herbs	2 tsp.
Salt	1 tsp.
Dill	1 bunch

Step by step recipe

Gut, scale and cut off the heads of 4 perches. You need to carefully cut off the fins and spines, try not to get hurt by them. Wash the fish with water.
Now we will prepare the marinade. Mix in a bowl the juice of half a lemon, crushed three cloves of garlic, 4 tbsp. l. olive oil, 2 tsp. Provençal herbs and 1 tsp. salt.
Place the fish in a bowl, pour over the marinade, stir, cover and leave for 30 minutes. If you have time, let it sit for a couple of hours.
Wrap each fish separately in foil, place on a baking sheet and place in the oven for 30 minutes at 200°C. Serve the fish sprinkled with chopped dill.
Ready!

Video recipe

Dear lovers of fish dishes, I bring to your attention a very detailed video with a step-by-step recipe for making reddish sea bass. You will see how to properly cut the fish, what the marinade will be like, and what the finished dish will look like.

Here's another excellent recipe for savory baked perch fillet. This dish will provide you and your family with a fun and necessary dinner or will be a good treat for guests. While the fish is baking, you can start making a side dish and a light vegetable salad. Even kids will not be able to give up such fragrant food. My children are not seafood lovers, so I don’t tell them that they just ate fish.

So, let's cook a very tasty and healthy perch fillet in the oven with breadcrumbs.

Sea bass fillet recipe

Ingredients

Mayonnaise	2 tbsp
Lime	0.5 pcs.
Onion powder	1 pinch
Pepper	1 pinch
Perch fillet	500 g
Breadcrumbs	0.5 stack.
Butter	100 g

Step by step recipe

In a bowl, mix 2 tbsp. l. mayonnaise, juice of half a lime, a pinch of onion powder and dark pepper. Additionally, you can add fish seasonings.
Divide the perch fillet into 4 portions and coat with any mayonnaise sauce. If you have time, you can leave the fish for 20 minutes so that it can soak.
Then sprinkle the meat with breadcrumbs, you will need approximately 0.5 cups. If you wish, you can roll any piece in breadcrumbs to completely cover the meat.
You can melt 100 g of butter in the microwave in almost 30 seconds and pour it over the fish. Bake in the oven for 20 minutes at 180°C. It can be eaten both hot and cold.
Ready!

Video recipe

And now, dear readers, let's watch this one-minute video, which outlines the entire process of making fragrant fish.

Tips for making

The taste of any fish, and in particular sea bass, which we have now used in our recipe, will be unsurpassedly emphasized by the juice of freshly squeezed lemon or lime. It imparts a special taste and removes excess odor.
The perfect herb for fish is dill. This particular duet has a good combination and a wonderful smell.
The most delicious and juicy dish will be made from the freshest fish. If you take ice cream, make sure that the layer of ice on it is very narrow. It is better to defrost such a carcass in the refrigerator.
Perch meat has a snow-white, slightly pinkish color. If it is not, it means the fish is spoiled or it is not a perch.
It’s better to leave the fish in the marinade for at least half an hour. This way it will be perfectly saturated with spices and its taste will be simply inimitable.
The most common method of cooking perch is baking it in foil.

Serving options

For almost everyone, potatoes are a favorite side dish for fish. You can bake it together with fish.
Serve the fish on a common platter or in portioned plates, sprinkled with dill and sprinkled with lime or lemon juice.
A light salad of new vegetables would be a good addition.
If you are preparing fish for guests, when it is baked, show it to everyone on a baking sheet, then transfer it to the main dish. This is often done in restaurants.

Manufacturing options

So we learned how to cook tasty and simple sea bass in the oven. It is recommended to eat fish dishes at least several times a week, because they are very beneficial for our body. It was not for nothing that Thursday was a fishing day. At the moment, almost everyone has forgotten about this, but nutritionists advise this tradition to be carried out publicly. To vary the fish menu, I bring to your attention some more very accessible recipes for these dishes.

I recommend making pike heh using this usual recipe. This fish dish in Korean cuisine is often called fish salad. It is prepared from raw fish, cut into small pieces. As for me, on any table such fish will become a desirable appetizer.
Here's a good idea for making Polish-style fish with eggs. It is very curious that in Poland, perhaps, they do not even know about the existence of such a recipe, but this name has taken root well, and for gourmets, just the sound of it will cause a storm of positive feelings. I recommend using this easy recipe and entertaining your own household and guests with it.
In our country, fish and potatoes in the oven are very popular. For us, it is a complete dish that can be a light lunch or dinner. It cooks very quickly, you can also serve a light salad, and the dinner is a success.
Previously, canned food was very affordable and was considered an economical food. At the moment I can’t say that about them. We love fish in any form and during the fishing season we cook it for future use, freeze it and make canned river fish at home. It won’t be too difficult to prepare them, but you will always have something to serve as a side dish and something to treat unexpected guests.