Sea bass baked with sauce recipe

Sea bass baked with sauce recipe

Ingredients

Step-by-step recipe for making Sea bass baked with sauce with photo

And the food is prepared like this:

Clean the fish, remove the entrails, cut off the head. On this side, make a shallow cross-shaped cut, salt and pepper the product on the inside, also on top, and place it in a mold, which you have previously greased with oil.

Video recipe Sea bass baked with sauce

Sea bass with champignons

You can also pamper your household with sea bass with champignons. This is an indescribably satisfying, savory, mouth-watering delicacy!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
sea bass (fillet) – 0.5 kg;
onions – 2 pcs.;
champignons – 300 g;
snow-white dry wine – 2 tbsp;
lemon – ¼ piece;
fresh dill, salt, pepper, flour.

This is how the delicacy is prepared:

Immediately rinse the fillet, dry it, and rub with a mixture of salt and pepper. Later, sprinkle the fish meat with flour and fry in a preheated frying pan with vegetable oil for 15 minutes.

Now you should wash the champignons and cut them into thin slices.

Peel the onion peel, chop the onion, fry in a separate frying pan with vegetable oil until soft.

Later add champignons, simmer together for 20 minutes, add salt.

Sea bass baked in sour cream sauce

Sea bass baked in a sour cream sauce with onions, herbs and a subtle buttery note. mmmmmm. It turns out to be a very tasty fish)))

Ingredients for “Sea bass baked in sour cream sauce”:

• Sea bass (I had 700-800 gr. here and there) - 1 pc.
• Parsley - 1 bunch.
• Garlic - 3 teeth.
• Onion - 1 pc.
• Sour cream - 0.5 cup.
• Mustard - 1 tsp.
• Lemon zest (pinch) - 0.25 tsp.
• Lemon (this is about 1/3 of a lemon, but you can do without it) - 4-5 slices.
• Vegetable oil
• Salt
• Dark pepper (ground)
• Rosemary
• Butter - 50 g

Nutritional and energy value:

Recipe for “Sea bass baked in sour cream sauce”:

For the sauce, mix sour cream, mustard, lemon juice, lemon zest, salt and dark pepper.

Coat the prepared fish with the mixture given to us and leave for 40 minutes (depending on the size of the fish). Yes, we leave a couple of teaspoons of sauce

Coarsely chop parsley and dill

Mix with remaining sauce

Place the fish on a baking sheet covered with foil, put herbs and garlic in the belly, place onions and lemon slices around the fish (you can do without it), put pieces of butter on top and (if desired) sprinkle with dry rosemary. I also added mustard seeds.

Bake at 200 until golden brown))) This is what comes out delicious!
The smell is simply mystical! Well, it even tastes quite good))) Bon appetit!)))

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November 18, 2019 inna m 7575 #

October 8, 2019 putaniza #

12 months ago Alohomora # (recipe creator)

September 19, 2019 Valushok #

12 months ago Alohomora # (recipe creator)

September 3, 2019 Maripulj #

September 4, 2019 Alohomora # (recipe creator)

September 3, 2019 Maripulj #

September 3, 2019 Alohomora # (recipe creator)

August 7, 2019 Alohomora # (recipe creator)

January 29, 2019 tasha1919 #

January 29, 2019 Alohomora # (recipe creator)

October 31, 2018 zuravlik #

November 1, 2018 laka-2014 #

November 1, 2018 zuravlik #

November 1, 2018 laka-2014 #

October 24, 2018 plum83 #

October 24, 2018 plum83 #

September 17, 2018 zuravlik #

September 18, 2018 Alohomora # (recipe creator)

April 15, 2018 graber #

April 16, 2018 Alohomora # (recipe creator)

March 17, 2018 tbelousova05 #

March 17, 2018 Alohomora # (recipe creator)

March 17, 2018 Pingvin72 #

March 26, 2017 AnteNNaT #

March 26, 2017 Alohomora # (recipe creator)

June 29, 2015 kata1990 90 #

February 11, 2015 kuanda #

February 2, 2015 Halissi #

November 8, 2014 Stesha5 #

November 19, 2014 Alohomora # (recipe creator)

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December 23, 2010 forever on a diet #

December 23, 2010 Alohomora # (recipe creator)

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The most delicious recipe for making Sea Bass. I bake it with my “regular” sauce for snow-white fish!

In such a sauce, no matter what kind of snow-white fish comes out fragrant. My go-to choice for this dressing is sea bass because I like its size and springy texture. But if you prefer cod or, for example, halibut, you can eat that too. This dressing is suitable for white fish. The main thing is to maintain proportions.

The dish is suitable for light dinners. I cook it all the time when I need something satisfying and not difficult to make. Fish is a good option, because protein in the second half of the day will not affect your weight. And the dressing will make the dish more unique.

Ingredients

• 400 g sea bass
• 2 shallots
• 200 g 20% ​​sour cream
• 1 tablespoon grain mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon capers
• 0.5 teaspoon salt
• 0.5 teaspoon ground dark pepper
• 1 tablespoon olive oil

Step-by-step recipe with photos

Peel the onion and cut it into small squares. Place the chopped onion in a bowl and use it to create the sauce. I use shallots because they are more tender. Shallots can be replaced with snow-white sweet onions.

Add sour cream, Dijon and grain mustard, capers, salt and pepper to the bowl with the onions. Capers must be washed under running water beforehand, this will remove excess salt and their flavor will be revealed.

Stir the resulting mixture thoroughly. Cover with film and refrigerate for 30 minutes to allow the flavors of the ingredients to mix properly.

Meanwhile, place the fish, skin side down, in a bowl greased with olive oil. Lightly pepper and salt on one side.

Spread the cooled sauce over the surface of the fish. Place it in such a way that the sauce extends beyond the edges of the fish. Baking under a blanket of thick sauce, the perch remains juicy on the inside, and the skin prevents it from burning on the bottom.

Bake in the oven for 25 minutes at 220 degrees.

When the fish is cooked, remove it from the oven and cover with a towel or foil. This will allow the fish to reach room temperature slowly, leaving it soft. The fish should be served warm with young potatoes or vegetables.

Sea bass baked with potatoes and onions in sour cream sauce

Almost everyone loves fish, but not everyone loves to tinker with it. You can take a fillet, but from time to time I would like to bake a whole fish. I try to take sea bass without a head, then the production task is simplified. Moreover, the head of sea bass is large and is of no use for frying or baking unless you plan to cook fish soup from it later. The perch cooks quickly, the meat is snow-white, tender and tasty. Moreover, there are few small bones, so it is an almost perfect product for preparing fish dishes.

Calculation of ingredients for a family of three:

Production time: it takes approximately 15-20 minutes to prepare the goods, and 30 minutes to bake the dish.
Difficulty: easy

To begin with, I prepared the fish. As I already said, I took the headless perch, but also cleaned it of scales, cut off the fins, removed the entrails and washed it well.

Peeled and cut the onion.

Peeled the potatoes and cut them into round pieces. I took a deep frying pan and greased it with vegetable oil. I salted the potatoes with salt and spices and placed them in the first layer in the pan. I poured a little sunflower oil on top.

The fish was also sprinkled with salt and spices and placed in a second layer on top of the potatoes.

I cut the tomato into slices and, along with the cooked onion, placed it on the perch carcasses.

I covered the top of the dish with sour cream,

and smeared it a little with a silicone brush, and put it in a preheated oven to 190 degrees. The fish cooks quickly, and as soon as the potatoes become soft, the dish is ready.

When baked, tomatoes, onions and sour cream release water and the dish comes out soaked in sour cream sauce.

This is quite tasty!

Bon appetit!

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