The best river and sea bass dishes: you'll lick your fingers

A complete diet for any person must include fish dishes. Among affordable fish species, sea and river perch have the best taste characteristics. There are many options for preparing them. Let's talk about some of them.
Where do you prefer to use fish?

On the grill 19%, 216 votes
216 votes 19%
216 votes - 19% of all votes
For a couple 15%, 164 votes
164 votes 15%
164 votes - 15% of all votes
In soups 14%, 159 votes
159 votes 14%
Read also: How to clean and cut trout without fuss
159 votes - 14% of all votes
In cutlets 12%, 140 votes
140 votes 12%
140 votes - 12% of all votes
In the smokehouse 11%, 119 votes
119 votes 11%
119 votes - 11% of all votes
In batter 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
I will cook according to your recipes 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
In pies 9%, 99 votes
99 votes 9%
99 votes - 9% of all votes
I don't eat fish 1%, 10 votes
10 votes 1%
10 votes - 1% of all votes

Total votes: 1129

16.09.2019

On the grill 19%, 216 votes
216 votes 19%
216 votes - 19% of all votes
For a couple 15%, 164 votes
164 votes 15%
164 votes - 15% of all votes
In soups 14%, 159 votes
159 votes 14%
159 votes - 14% of all votes
In cutlets 12%, 140 votes
140 votes 12%
140 votes - 12% of all votes
In the smokehouse 11%, 119 votes
119 votes 11%
119 votes - 11% of all votes
In batter 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
I will cook according to your recipes 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
In pies 9%, 99 votes
99 votes 9%
99 votes - 9% of all votes
Read also: Sterlet kebab - recipe with photos
I don't eat fish 1%, 10 votes
10 votes 1%
10 votes - 1% of all votes

Total votes: 1129

16.09.2019

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Boiled

For those who are on a diet and want to get rid of excess weight, it is useful to eat boiled sea bass.

Before you start cooking, the perches must be cleaned of their entrails, gills and black chaff removed.

This recipe requires the following products:

A couple of sea bass carcasses;
6-8 black peppercorns;
Bay leaf;
A little fresh dill;
One and a half liters of water;
One and a half teaspoons of salt.

Cooking steps:

Defrost the fish. This should be done gradually at room temperature.
Carefully remove the fins using scissors.
Next, decapitate the carcasses, remove the entrails and the black film covering the inner surface of the abdomen.
Then you need to clean the fish from scales. Cut the cleaned carcasses into steaks weighing approximately 200 grams each.
In a saucepan with water, add salt. Turn on the heat and bring to a boil.
After boiling, add bay leaves, peppercorns and dill to the water. Let simmer over low heat for 5 minutes.
Then transfer the pieces of perch into the pan. The water should only slightly cover the fish. The less water used to cook perch, the tastier it turns out.
Bring to a boil again and cook the fish over moderate heat for 8 minutes. Turn off the fire.

Fish should be removed from the broth immediately before serving. Tartar sauce goes well with boiled fish. Or you can serve boiled perch with lemon and fresh herbs.

100 grams of boiled perch contains:

18 grams of protein;
1 gram of fat;
0 grams of carbohydrates.

Calorie content is 81 Kcal.

Sprats

You can make delicious homemade sprats from perch.

You need to prepare the following ingredients:

One and a half kilograms of sea bass;
100 grams of tomato paste;
A couple of medium carrots;
A couple of onion heads;
200 milliliters of sunflower oil;
A few black peppercorns;
3 grams of a mixture of herbs and suneli hops;
3-4 bay leaves;
10 grams of salt.

Details on how to cook sprats at home:

Clean the perches from scales and giblets, decapitate them, cut off the fins and tail. Rinse the carcasses thoroughly.
Take a deep baking container and generously grease it with oil.
Place the fish in it so that the carcasses fit snugly against each other.
Cut the peeled onion into rings.
Salt the perches, add pepper, salt, bay leaves and seasonings. Place onion rings on top.
Wash the carrots, peel and chop them on a grater.
Spread the tomato paste evenly over the onion and pour in vegetable oil until it completely covers the contents of the container.
Then add the grated carrots and add more oil. It should reach almost to the edges of the dish.
Bake in an oven preheated to 180°C. Cook small fish for about 4 hours, and bake large fish for 6 hours.
The carrot layer performs a protective function; it will burn. At the end of cooking, it must be removed.

Allow the finished sprats to cool and you can treat your household and guests to them.

100 grams of meatballs contain:

12.5 g proteins;
9.8 g fat;
1.8 g carbohydrates.

Energy value – 145.5 Kcal.

With potatoes in the oven

Roasted Vegetables with Red Snapper is a delicious dish. During cooking, the wrapped potatoes along with the fish are imbued with flavor and complement each other.

Ingredients:

150 g mayonnaise;
3 red sea bass;
1 kg of potatoes;
3 pcs. onions;
3-4 bay leaves;
A bunch of greenery;
Favorite spices, salt to taste.

Cooking method:

We clean the scales from the perch, remove the fins and tail, cut the belly and take out the entrails. We wash it thoroughly.
Salt and pepper the fish and roll in flour, fry in a frying pan in vegetable oil until golden brown.
Cut the peeled and washed potatoes into bars and fry in the same way.
Remove the skins from the onion and chop it into strips.
We wash the greens and chop them.
Place the fried potatoes on a baking sheet lined with foil.
Sprinkle a little onion and herbs on top, cover with mayonnaise or sour cream, add spices and salt.
Place the fish on the vegetables, spread it with mayonnaise, repeat the order of layers and spices.
Place bay leaves on top of the semi-finished product, cover with foil, and secure the edges.
Preheat the oven to 180 degrees, transfer the baking sheet with the preparation into it and bake for about 45 minutes.
Remove the pan from the oven, remove the top part of the foil, transfer to a plate and serve the perch with potatoes to the table.

Meatballs

Sea bass makes the most delicate fish balls. For this you will need:

0.5 kg. fish fillet;
Bulb;
90-100 grams of white bread;
3 tbsp. spoons of vegetable oil;
100 grams of tomato paste;
Salt and pepper.

Detailed recipe description:

Cut the fish into fillets. Cut off the tail, fins, remove the skin, remove all large and small bones.
Finely chop the onion and fry a little. Let cool.
Soak the bread crumb in cold milk.
Grind fish pulp, overcooked onion and soaked bread in a meat grinder. Mix all ingredients, add salt and pepper.
Form small meatballs from the minced meat and roll them in flour. Fry them until half cooked so that each fish ball is evenly browned.
Place the fried meatballs in a saucepan greased with oil.
Add tomato paste to the frying pan where the meatballs were fried and fry it a little. Next, pour in a little water and let the sauce simmer for 6-7 minutes.
Pour the resulting sauce over the meatballs and simmer for 10 minutes under the lid.

It is better to serve perch meatballs with mashed potatoes or buckwheat porridge.

100 grams of meatballs contain:

11.4 g protein;
9.4 g fat;
7.2 g carbohydrates.

Energy value – 159.4 Kcal.

On the grill

There is nothing better than relaxing with family or friends in the lap of nature. And you can pamper your loved ones with perch cooked on the grill. It's not difficult at all. You will need:

4 perch carcasses;
Lemon;
A couple of st. spoons of vegetable oil;
Salt and pepper to taste;
Rosemary.

Detailed description of cooking perch on the grill:

Clean the fish from its entrails and decapitate it. Make small diagonal cuts on the sides.
Salt, season with pepper, add rosemary and vegetable oil. Rub the carcasses with spices and leave them for a quarter of an hour.
Meanwhile, light the grill and bring the coals to the desired state. It is necessary that there is no fire, but there is still heat in the grill.
Fish do not like high temperatures. This means that it will need to be turned over several times until golden brown.

Transfer the finished sea bass into plates and sprinkle with lemon juice. Thanks to rosemary and lemon juice, the fish acquires an unforgettable taste.

100 grams of meatballs contain:

15.7 g protein;
5.2 g fat;
0.3 g carbohydrates.

Energy value – 110.8 Kcal.

How to cook sea bass in a frying pan in sour cream

There are many options for preparing fish in sour cream. I offer the simplest, but no less tasty.

You will need:

Red snapper – 4-5 pcs.
Sour cream 15-20% fat - a few spoons, optional.
Sunflower oil – 40 ml.
Lemon juice – 20 ml.
Salt pepper.

Preparation:

Cut up the carcasses, you can leave the head. Rub with salt and pepper. If you like to add fish seasonings, use them, but in moderation. Spray the carcasses with lemon juice. Pause for 30 minutes to allow the meat to marinate.
Place the pieces in hot oil, cook until crispy, first on one side, then on the other.
Pour the dish with sour cream diluted with water, simmer over low heat until the fish is cooked.

In a slow cooker

You can cook any fish tasty and in a short time in a slow cooker. Perch is baked and fried in it. And the special grill that comes with the multicooker allows you to prepare healthy steamed fish. We'll tell you how to fry perch in this wonderful device.

You will need to prepare:

Two fish fillets;
20 grams of butter;
35 grams of sunflower oil;
Spices for fish dishes;
Salt.

Description of the recipe for cooking fish in a slow cooker:

Rinse and dry the fillets using paper towels.
Cut the fish into portions, salt and season with spices.
Place butter in a multicooker bowl and add vegetable oil. Place the chopped fish fillet, skin side down, and set the “Frying” or “Baking” mode.
Cook perch for 6-7 minutes on each side.

Baked vegetables and boiled potatoes are good as a side dish.

100 grams of the dish contains:

17 g proteins;
5.8 g fat;
0 g carbohydrates.

Energy value – 120.5 Kcal.

Sea bass baked in the oven with vegetables

Sea bass, the recipes for which are described in detail in the material, turns out soft and juicy after baking with vegetables.

Ingredients:

fish – 2 fillet plates;
onions – 6 pcs.;
tomatoes – 6 pcs.;
half a lemon;
garlic cloves – 3 pcs.;
a pinch of black pepper;
salt - at discretion;
olive aromatic oil – 50 ml;
saffron - a pinch.

Additionally, the perch can be wrapped in foil.
Cooking recipe step by step:

The onion is cut into rings, and half is placed on the bottom of the mold.
Place fish fillet cut into portions on the onion.
Tomatoes and the rest of the onion are laid out on the fish.
Finely chop the garlic and place it in a bowl with pepper and coarse salt. Squeeze the juice of ½ lemon and olive oil into the mixture.
Everything gets mixed up.
Pour boiling water over the saffron and leave for 10 minutes.
The fish is tightly covered with onions and chopped tomatoes.
The workpiece is poured with saffron tincture, sprinkled with chopped garlic, lemon juice and oil.
The mold is placed in the oven for 1 hour 20 minutes.
During this time, all the ingredients will release their juices and exchange aromas.

Serving is decorated with herbs and, if desired, grated cheese.

In the oven

A great option for a family dinner is sea bass baked in the oven with vegetables. Fish goes best with celery, carrots, onions and tomatoes. Thanks to the cucumber brine used in the recipe, the perch acquires a piquant taste.

For preparation you will need the following products:

800 grams of sea bass fillet;
8 onions;
1 carrot;
A couple of tomatoes;
Celery root;
5 tbsp. spoons of cucumber pickle;
A couple of st. spoons of flour;
Art. spoon of butter;
A little fresh parsley;
Salt and pepper to taste.

Detailed recipe:

Cut the fish fillet into portions.
Remove the skins from the tomatoes and cut them into slices.
Cut each onion into 4 parts.
Finely chop the parsley and celery.
Cut the carrots into cubes or half rings.
Grease a baking sheet with oil and place chopped parsley and celery on it first, then onion, tomatoes and fish. Season each layer with salt and pepper.
Pour cucumber brine over everything and simmer at 180˚C for a quarter of an hour, covering with a lid.
Then remove the lid and drain the juice that formed during the stewing process.
Sprinkle the entire contents with flour, salt and pepper and mix carefully. Place in the oven. Cook for another 10 minutes at 200˚C.

You can serve this fish with any side dish or favorite sauce. Be sure to add a slice of lemon to the plate with the prepared perch.

100 grams of meatballs contain:

8.1 g protein;
2.4 g fat;
6.5 g carbohydrates.

Energy value – 79.7 Kcal.

Sea bass in a slow cooker

Recipes for cooking sea bass in a slow cooker differ not only in taste, but also in beneficial properties. The dietary dish in a smart device turns out tender, juicy and aromatic.

Ingredients:

sea bass fillet – 670 g;
salt;
sour cream – 120 ml;
water;
tomatoes – 440 g;
ground pepper – 4 g;
carrots – 330 g.

Preparation:

Place grated carrots into the bowl of the device. Cover with chopped tomatoes.
Place the chopped fillet. Add salt and coat with sour cream. Sprinkle with pepper. Pour some water.
Delicious boiled perch with vegetables is prepared in 45 minutes. “Baking” mode of the device.

The recipe for boiled sea bass is ideal for busy people. The dish is prepared quickly and very simply. For a variety of taste, you can add bell peppers and eggplants to the composition.

Onions help make the fish more tender and juicy. Therefore, you can add it in large quantities.

Breaded

Sea bass cooked in batter is not only an excellent option for a family dinner, but is also great as a holiday treat.

For this recipe you will need:

5 sea bass carcasses;
Half a glass of flour;
A couple of chicken eggs;
A teaspoon of seasoning for fish dishes.
A tablespoon of dried dill;
Salt to taste.

Step-by-step preparation:

Rinse pre-thawed perch carcasses and remove entrails.
Decapitate the fish, cut off the fins and tail.
Remove scales from perch. No need to cut into pieces. The fish will be prepared whole carcasses.
Next, you can start preparing the batter. To do this, combine the eggs with flour and mix until smooth.
Add seasoning, dried dill to the resulting mixture and salt everything.
Dip each carcass in batter on all sides and place in a frying pan.
First you need to fry, covering the pan with a lid. Then continue frying without a lid. You need to turn the fish over as carefully as possible so that the batter does not come away from it.
The duration of frying depends on the size of the perch carcasses.

Before serving, sprinkle the fish with finely chopped green onions and garnish with lemon slices.

100 grams of meatballs contain:

15.2 g protein;
2.1 g fat;
1 g carbohydrates.

Energy value – 83.3 Kcal.

Ear

An excellent solution for a hearty family dinner would be fish soup, which can be easily cooked from perch. The recipe for fish soup is very simple, so anyone can make it. You can cook it at home or over a fire. In nature, freshly caught river perch is most often used. Unlike the marine species, it is not red in color, but greenish-yellow. The soup is cooked quickly and very simply. It is important that the fish is fresh.

For the fish soup you will need the following ingredients:

0.5 kg of fresh river perch;
6 medium potatoes;
Medium sized carrots;
Bulb;
10 sprigs of fresh parsley or dill;
9 peas of allspice;
4 bay leaves;
40 ml. sunflower oil;
3 liters of water;
Salt as needed.

Description of the cooking process:

Rinse the fish, remove the entrails and remove the black chaff. There is no need to clean the scales.
Rinse the perches again.
Place the carcasses in a saucepan and add water. To make the broth more saturated, add half an onion, bay leaves and add a little salt.
Bring everything to a boil and skim off any foam that has formed. Cook for another quarter of an hour.
Then remove the fish carcasses and place them on a dish. Strain the broth and put it back on the fire.
After boiling, add pre-diced potatoes and allspice peas.
Cook until the potatoes are half cooked.
Peel the carrots, grate and fry a little in sunflower oil. Place it in the pan and let the broth cook for another 10 minutes.
Cut up the cooled carcasses. To do this, you need to remove all the bones and separate the pulp. Transfer to broth.
Add greens there, after chopping them. Mix everything and cook for 3 minutes.

Before serving the soup to your family and guests, let it brew for a quarter of an hour under the lid.

100 grams of finished fish soup contains:

3.3 grams of protein;
1.2 grams fat;
3.6 grams of carbohydrates.

Calorie content is 38.6 Kcal.

Attention!
The taste of fish soup will be more pronounced if it is not covered with a lid during cooking. It should be cooked over moderate or low heat.

Sea bass in the oven in foil: a classic recipe

Fish meat soaked in wine becomes very tender and simply melts in your mouth. Spices will give it additional taste and aroma.

Ingredients:

2 sea bass;
4 medium sized tomatoes;
2 cloves of garlic;
2 pcs. onions;
0.5 lemon;
0.5 tbsp. olive oil;
1 tbsp. white wine;
flour;
2-3 pcs. bay leaf;
3-4 peas of allspice;
1 tsp. coriander seeds;
1 tsp. dry ginger;
0.5 tsp. ground nutmeg;
a small bunch of parsley and dill;
Salt, ground black pepper to taste.

Cooking method:

We clean the scales from the defrosted perch, remove the fins, cut the belly and take out the entrails.
We wash the carcasses well in the middle and outside; if there are heads, cut them off.
Place all the spices and salt in a mortar and grind into powder with a pestle.
Rub the fish thoroughly with this mixture, especially on the inside, and place it in a deep bowl.
Mix wine with squeezed lemon juice and pour over the perch, add bay leaf.
After an hour, we turn the carcasses over and leave them for another time.
Peel the onions and cut into rings.
Fry it in a frying pan in olive oil until transparent, then transfer it to a plate.
Scald the tomatoes with boiling water, remove the skin and cut them into slices.
We wash the greens and chop them finely.
We take out the fish and dry it a little with a napkin, set the marinade aside.
Pour oil into a heated frying pan, roll the perch in flour and fry over high heat on both sides until golden brown.
Cover a baking sheet with foil, grease it with oil and place half of the chopped tomatoes on the bottom. Sprinkle ½ herbs and grated garlic on top.
We spread some of the chopped onion and the bay leaf that was in the marinade. Add salt and pepper to all this.
Place the perch on a bed of vegetables and cover with onions and tomatoes, sprinkle with herbs on top and pour a little marinade over it.
Transfer the baking sheet with the fish to an oven preheated to 200 degrees. Bake for about 35 minutes.
To prevent the tomatoes from being dry, water them with the juice released from the perch every 10 minutes.
We monitor the temperature; if the marinade evaporates sharply, it needs to be reduced a little.
Transfer the finished fish to a plate.
Serve it with a side dish or simply as a main course.

Heh

Heh made from perch will be an excellent appetizer for strong alcoholic drinks.

For it you will need:

1 kg of perch;
800 grams of onion;
A couple of tablespoons of olive oil and 70% vinegar;
Salt, black and hot pepper, as needed.

Description of the cooking process:

Clean the perch and fillet it. Then cut the fillet into cubes or small strips.
Cut the peeled onion into rings.
Place onions and fish fillets in layers in a jar or any sealable container. All layers of fish must be sprinkled with two types of peppers and salt.
Fill the entire contents of the jar with vinegar and place in a cool place for a couple of hours.
Then pour olive oil into the jar and marinate overnight.

In the morning you can serve the finished heh to the table.

100 grams of finished fish soup contains:

10.2 grams of protein;
3.2 grams fat;
4.1 grams carbohydrates.

Calorie content is 85.9 Kcal.

Spicy with herbs

Herbs and ready-made seasonings will help give the taste of sea bass a touch of piquancy. For this dish you will need the following products:

Sea bass (the number of fish should be equal to the number of servings);
Juice squeezed from half a lemon;
8 grams of butter with a fat content of at least 82%;
A couple of tablespoons of olive oil;
Fresh sage and rosemary;
Ready-made mixture of Italian herbs;
Pepper and salt to taste.

Step by step description:

Behead the carcasses, do not cut the belly. Carefully gut the fish and remove scales. The fins must be left.
In a sauce container, combine olive oil with lemon juice and Italian herbs.
Spread the carcasses generously with the prepared sauce on all sides.
Place butter and a few sage leaves into the gutted belly.
Place the fish on parchment or foil. No need to cover. Place rosemary sprigs and sliced lemon around. Season with salt.
Place in an oven preheated to 180˚C and bake for approximately 20 minutes.

After the specified time, the delicious fish is ready! You can treat your household to it.

100 grams of finished fish soup contains:

14.7 grams of protein;
6.4 grams fat;
1 gram of carbohydrates.

Calorie content is 120.3 Kcal.

Sea bass baked in the oven

This dietary fish delicacy turns out tender and soft, its meat literally melts in your mouth.

Product set:

carcass – 400 g;
half a lemon;
coarse sea salt - a pinch;
thyme, rosemary and other spices for fish - to taste.

Sea bass baked in the oven
The dish is prepared in steps:

The carcass is cleaned of scales, fins, entrails and head. After this, it is washed and dried with a towel.
The meat is salted and flavored with seasonings.
We make 2-3 cuts in the side, and insert a thin slice of lemon into each.
The carcass is wrapped in foil and placed on a baking sheet in an oven preheated to 200 degrees.
The perch is baked for 35 minutes with foil wrapped, and then another 10 minutes in the open.

Browned perch is served on a plate with beans, rice or as a separate dish.

In the smokehouse

All lovers of country holidays should definitely use the recipe for hot smoked perch. At first it may seem like a very complicated procedure. But in reality, even a woman can do this. Moreover, now you can easily buy a smokehouse in many supermarkets, and wood chips are also sold.

For smoking you will need:

7 sea bass carcasses;
150 grams of salt;
A liter of alder chips.

Details on how to smoke perch:

Behead the carcasses or remove only the gills to avoid a bitter taste.
Remove all the giblets and discard the fins.
There is no need to remove the scales, since the skin of smoked fish is not eaten.
Rub the perches evenly with salt.
Then transfer the fish to a suitable container, cover with a lid and refrigerate for 3 hours. Lovers of lightly salted fish don’t have to wait, but start smoking right away.
The wood chips must first be soaked for half an hour, then distributed on the bottom of the smokehouse.
Place the grate and place the perches on it in a not entirely dense layer.
Cover with a lid and place on a lit grill. To prevent the fish from falling apart, the fire must be kept low.
As soon as white smoke appears from the smokehouse, the fish will begin to smoke.
After about half an hour, check the perches for readiness. The fish should be dark golden in color.
If you pierce the fish, its flesh should easily separate from the bone.

Using special tongs, transfer the finished smoked fish to a dish and you can serve it on the table.
This is a great snack for a glass or two during a country holiday. 100 grams of smoked perch contains:

17.1 grams of protein;
1 gram of fat;
0.2 grams of carbohydrates.

Calorie content is 77.1 Kcal.

Important!
Smoked fish should be stored in the refrigerator for a maximum of a week, wrapped in food foil.