✔️Sea bass in the oven recipes with photos, simple and tasty

First stage: cleaning and cutting the perch

To reveal all the advantages of okushki, as this fish is often called, we suggest mastering the recipe for baked perch in the oven. For this we need the following set of ingredients:

Perch - 1 large or 2 medium,
carrots - 1 larger piece,
chicken egg - 1 piece,
garlic - 1 clove,
sour cream or cream - 200 grams,
grated cheese - 100 grams,
lemon or lime - 1 piece,
salt, pepper, fish seasoning mixture,
vegetable oil - 2 tablespoons.

Everyone knows that for fish soup, perch do not need to be cleaned, you just need to gut them and wrap them in gauze. But before you cook perch in the oven, you still have to tinker with cleaning the fish. Due to the specific sharp rays of the fin and hard scales, cleaning perches is often quite painful for the cook. But it is still possible to avoid unpleasant sensations! To begin with, you should stock up on a pair of medical or household gloves - they will make fin injections less painful. And another secret to cleaning perch is that before cutting, fresh fish should be dipped in boiling water for literally 1-2 minutes - the scales from perch scalded in this way will be cleaned off instantly. Cleaned and gutted perches need to be filleted, that is, the meat must be cut off from the bones. By the way, perch is an excellent candidate for freezing. Its meat retains its taste even after several months. The perch fillet should be cut into medium-sized pieces.

Stage two: methods for marinating perch fish

To make perch even tastier in the oven, the prepared fillet needs to be marinated for a short time. To do this, rub the fish pieces with salt and pepper, sprinkle with lemon juice and leave for a while. Those who like a brighter citrus flavor in their dish should replace lemon with its relative, lime. Or you can simply add not only juice to the fish, but also grated lemon zest (Attention! You only need to grate the yellow part of the zest - it gives aroma, while the white part is very bitter).

Our oven-baked perch recipe doesn't call for a lot of seasoning, but if you'd like, you can add fish spice mix, dried herbs, or oregano and thyme to the marinade. Leave the perch to marinate for half an hour to an hour in the refrigerator. While it is soaked in salt and spices, you can easily read about fishing methods, new equipment, or the rules of a real fisherman on the Fishing for Everyone website!

Gravy for perch baked in the oven

To prevent the perch from being too dry in the oven, you need to bake it in a gravy that will highlight its taste. To begin, grate the carrots and lightly fry them in vegetable oil in a frying pan. While frying, add salt and pepper. Pour sour cream into a deep bowl, grate a clove of garlic, beat in an egg and add cheese, then beat everything thoroughly with a fork. Add carrots and a little lemon juice to the sauce and stir. Place a sheet of parchment or foil on a baking sheet and place pieces of perch fillet on top. Spoon the gravy generously onto each piece and place the baking sheet in an oven preheated to 180 degrees for 25 minutes. After this, we immediately take out the fish so as not to dry it out, and put it on plates!

And for a festive fishing table to accompany such a wonderful recipe for baked perch in the oven, you can find several more recipes on our website:

— through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits - we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Fish baked in the oven in mustard marinade sauce

How to bake fish in the oven

1. Wash the fish, cut it, cut off all the fins, remove the scales, if possible, remove the bones or at least a medium large bone. If the carcass is too large, it is better if you cut it into pieces; if it is small, you can use it whole.

2. Coat the seafood inside and outside with mustard, add a little salt, sprinkle with seasonings, and leave to brew for 10 minutes in the room.

3. Pour oil into a frying pan, heat it, roll your fish carcass or pieces in flour and fry until cooked on both sides.

4. Place your resulting beauty on a plate, add any side dish, it could be potatoes, buckwheat, rice, etc., sprinkle chopped green dill on top.

Perch baked in the oven - recipe 0+

For the dish to turn out great, it is important to choose the right perch. High-quality fish have a uniform color, and the scales are not damaged. There should be no bruises or spots on the carcass. Chilled fish have shiny and bulging eyes. If they are cloudy and the gills are gray in color, the fish you are looking at is not the freshest. The gills of fresh bass should be pink to red in color.

To prepare perch baked with herbs and lemon, you will need:

— 1 medium perch carcass; - 1 tbsp. l. olive oil; - 1 lemon; - ground black pepper, salt and herbs to taste.

Perch baked in the oven - recipe

To prepare perch baked with herbs and lemon, you will need:

— 1 medium perch carcass; - 1 tbsp. l. olive oil; - 1 lemon; - ground black pepper, salt and herbs to taste.

Prepare the perch. To do this, rinse it under running water and, without turning off the tap, clean it of scales. Start cleaning from the tail, using a sharp knife for this purpose. A special scraper will cause fish scales to scatter in different directions. In addition, the scraper can tear the skin of the perch, which is undesirable.

After removing the scales, use scissors to make a longitudinal cut along the belly of the fish. Cut off all the fins, leave the tail alone. Gut the insides, remove the gills and rinse the fish carcass again under water. Dry it with paper towels or napkins.

Place the perch on a plate or cutting board and make neat cross cuts on both sides of the carcass. After this, rub the fish with salt and place it in a deep bowl. Leave the perch like this for 10-15 minutes.

Wash the lemon, cut it into thin slices and fry them in olive oil for 2-3 minutes. Place lemon wedges into the cuts on the fish.

Place herbs, such as mint, tarragon, thyme, basil, on the foil. Place the perch on them, salt and pepper to taste. Spices can also be placed inside the fish. Carefully wrap the carcass in foil, place on a baking sheet or in a special form and place in an oven preheated to 200°C. Bake the perch for 40 minutes.

To ensure that the fish gets an appetizing crispy crust, carefully cut the top layer of foil, straighten its edges so that the perch is exposed, and bake it for another 10-15 minutes.

Baked perch in foil is served hot. It can be cut into portions, but it is better to serve this fish directly in foil. This way the perch will retain the juice it released during baking. You can place lemon slices near each serving of the dish. The ideal side dish for it would be boiled potatoes, rice or vegetable salad.

Try making perch baked with sour cream sauce. For this dish take:

- perch carcass; - 200 g sour cream; - a bunch of fresh dill and parsley; - ground black pepper and salt. - 1 onion.

Clean the fish, gut it and rinse well. Make small cuts on the carcass so that the fish is better saturated with sour cream sauce. Place the perch on a plate and season with salt and pepper to taste.

Peel the onion and cut it into rings, they should not be too thick. Place the onion on the bottom of the pan in which the fish will be baked. Pre-lubricate it with vegetable oil. The onion base will give the fish a special aroma.

Prepare sour cream sauce. To do this, finely chop the parsley and dill, put them in a bowl and pour sour cream. The fatter it is, the better. Add a little pepper, salt and mix everything.

Pour the sour cream sauce over the perch, making sure to get it into the belly of the fish. Place the carcass in a mold with onions, then place it in an oven preheated to 200°C. Bake for 40-45 minutes. 15 minutes before the end of baking, pour the juice over the perch so that it acquires a beautiful, appetizing crust. Fish prepared according to this recipe turns out incredibly juicy. Fresh vegetables will be an excellent addition to it.

Before baking the fish, you can marinate it. For baked marinated perch, take:

- 1 perch carcass; - lemon; - 1/4 tsp. ground black pepper; - 1/3 glass of water; - 1/3 cup soy sauce; - 1/3 cup brown sugar; - 2 tbsp. l. olive oil.

Cut the perch as for the first recipe. Sprinkle the fish with lemon juice and season with pepper and salt. Combine brown sugar, soy sauce, olive oil and warm water in a small bowl. Stir the mixture until the sugar dissolves. The marinade is ready.

Place the perch in a plastic bag and pour in the marinade. Shake the bag so that the marinade covers all the fish. Tie the bag so that the liquid cannot spill. Place the fish in the refrigerator for 2-3 hours.

Preheat the oven to 220°C. Place the fish in the pan and bake for 10-15 minutes. Serve the baked marinated perch hot. Complete the dish with tomato or cream sauce.

How to cook sea bass on the grill

For cooking whole sea bass on the grill, medium-sized carcasses are best suited. It is advisable to make steaks from large specimens, the same applies to shish kebab on regular skewers. It is better to cook fresh or chilled fish over coals. Thawed carcasses have looser flesh and are more likely to fall apart.

How to deliciously marinate fish

Before marinating, you should first prepare the sea bass:

remove entrails;
if the head is not needed, then cut it off;
remove scales - depending on the recipe;
Rinse;
cut into steaks, shish kebab, fillet halves or leave whole.

The pieces should be 3-4 cm thick; for shish kebab, select all the bones and cut them into 5 cm cubes.

For a classic marinade you will need:

onions – 2 pcs.;
lemon – 1 pc.;
garlic – 2 cloves;
spices - optional.

Mash the onion cut into half rings a little, add grated garlic, lemon juice, spices and mix. Rub the resulting mixture onto steaks, half-carcasses or carcasses. The shish kebab pieces are mixed with the marinade and left for 2.5 hours.

A simple recipe for sea bass on the grill

You can cook sea bass on the grill using a minimal set of spices - pepper and salt. Small carcasses are used for the dish, but steaks 3 cm thick are more suitable. They should be rubbed with a mixture of salt and pepper. You can add your favorite spices, put them in a bowl and leave until the coal is prepared. To obtain good coals, use alder, maple, birch, oak, apple, and cherry wood. Coniferous species are not used for barbecue. The easiest way is to buy ready-made, mostly birch, coals.

When everything is ready, place the fish on a greased grate and cook for 5 minutes on each side, avoiding open flame. Remove the fish immediately before it sticks to the grill.

Steaks can be cooked on the grill and with potatoes in foil. To do this you will need to prepare:

1 kg sea bass pieces;
4 potatoes;
1 onion;
1 carrot;
2 lemons;
spices - optional.

Preparation consists of the following steps:

Grilled sea bass

If you have the opportunity to grill this saltwater fish, great! After all, it turns out to be an incredibly tasty and healthy dish.

Required Ingredients

Red sea bass - 2 pcs.
Lemon - 0.5 pcs.
Garlic - 1 clove
Olive oil
Salt, pepper mixture, oregano - to taste

Step by step recipe

Pour a little salt, a mixture of pepper and oregano into the mortar. There is also peeled and chopped garlic. Grind everything thoroughly. Add a little olive oil to the resulting mixture and squeeze in lemon juice. Cut off the heads of the fish carcasses, remove the scales, cut off the spines, and remove the entrails. Rinse the perch.

You can make cuts on both sides of the carcasses, but then a white liquid will be released from them during the cooking process; not everyone likes this. So do at your own discretion.

Pour the marinade over the fish, rub it into the carcasses (don’t forget to add a little inside). Place the perch on the grill and bake for about 30-40 minutes. Perhaps longer. You need to watch how it bakes.

Sea bass fillet on grill with lime and mint

For this recipe you will need:

fish fillet – 800 g;
oil – 25 ml;
mint – 8 leaves;
lime juice – 25 ml;
pepper, salt - optional.

Rub the fillet with pepper and salt, mix the oil with lime juice, spread on the fish and bake on a wire rack for 15 minutes, turning after a few minutes to the other side.

You can first marinate fillets in the form of half carcasses or shish kebab in mayonnaise and soy sauce, mixing them in equal proportions. And then cook on the grill for 15-18 minutes, sprinkling with dry white wine.

To properly prepare red snapper, it is important to avoid common mistakes:

Fish may stick to the grill if it is not pre-heated enough, is not lubricated with vegetable oil or is not clean enough, the heat in the grill is low or the fish is still cooked.
If the sea bass falls into pieces, it means that it was not defrosted correctly or was not allowed to set the crust on one side and was turned over to the other.
Dry and overcooked fish is obtained if there is not enough heat - the juice does not have time to seal and leaks out, so the flesh becomes dry and tough.

If you follow all the cooking rules, the sea bass kebab will turn out tender, juicy with a subtle aroma.

Perch shashlik on the grill

Shish kebab usually refers to small pieces of meat strung on skewers. You can cut the fish carcasses into larger pieces - steaks, place them on the grill and fry them over the coals. Or place short skewers with fish on the grill and fry, turning, until cooked.

The process of preparing kebabs includes preparing the fish: cleaning, gutting, cutting. Perch skewers on the grill can be prepared from whole carcasses if the fish is small. The heads, fins and tails are left behind, only the contents of the abdomen are cleaned out and the gills are removed. Large carcasses are cut (transverse cuts are made) so that the fish is fried faster and better.

The fish is pre-salted, sprinkled with a mixture of salt, pepper and your favorite fish spices. Let it sit until the wood burns and the coals at the desired temperature are obtained. But you can marinate the fish in advance, 2-4 hours before frying, so that it soaks in, becomes juicier, tastier and more aromatic.

Perch in foil with vegetables and herbs
Perch baked in foil

It is important to use good firewood - branches of fruit trees or deciduous trees, with the exception of birch, which produces tar. Firewood from aspen, alder, willow, willow, and fir is suitable.

The readiness of the coals is checked as follows: the palm at the height of placing the skewers or grate firmly withstands the high temperature for a minute. While frying the fish (10–20 minutes), stir the coals periodically to ensure even heat.

Marinated perch fillet

Ingredients:

2 kg perch fillet, 50 ml olive oil, 200 g onions (shallots can be used), 500 ml water, 50 ml grape vinegar, 50 ml dry white wine, 100 g tomatoes (without skin), 5 g chopped garlic, 2 g crushed cumin, 1-2 bay leaves, 50 g mayonnaise.

Cooking method:

Cut the perch fillet into portioned flat slices, cut the skin crosswise so that it does not shrink during cooking.

Rub the pieces with a mixture of salt, ground pepper and mayonnaise. Fry the perch in olive oil until golden brown.

Peel the onions, wash them, chop them finely, mix with chopped garlic and mashed tomatoes to a puree.

Boil water, add cumin and bay leaf, bring to a boil, add tomato mass, bring to a boil again.

Then pour wine and vinegar into the marinade, boil and cool. Place the perch fillet in the prepared marinade, close the lid and place in a cool place for 24 hours. The finished dish can be slightly reheated before serving or served cold.

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