Perch in the oven - recipes with photos

Perch fishing is most popular in the winter season. A hefty catch is always a reward for the fisherman, but for housewives it is a real punishment, since not everyone knows how to talk about such fish.

Cleaning perch can often be challenging, but there are methods that allow you to prepare the dish without cleaning the fish.

Knowing how to handle fish will not only allow you to please your family with a delicious dinner, but also provide your body with the necessary vitamins. The article offers several options for decorating a dish of perch with scales.

How to cook perch in the oven

Many housewives constantly ask the question: how to properly cook fish - bake or steam, in pieces or whole, should I use sea fish or river fish? In cookbooks you can often find photos showing perch being cooked in the oven. To make the dish tasty and refined, you need to master some cooking tricks.

How long to bake

The baking time for fish depends on the variety, size and weight. How long to bake perch in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes; larger specimens are baked from 30 minutes to an hour. It is more advisable to use foil or a sleeve - this way the product will retain more nutrients and will be richer and tastier. In addition, you will save time when washing the baking sheet.

Recipe for perch in the oven

In order for any fish to turn out so that you will lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:

preference should be given to chilled fish rather than frozen;
A high-quality perch has intact, intact scales, no spots or bruises;
the gills are pink, the eyes are clear and not cloudy;
perch, unlike hake (which they often try to sell instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.

Baked sea bass

Many housewives are accustomed to frying red snapper. At the same time, such a valuable seafood product not only loses valuable substances, but also gains additional calorie content. You need to cook a carcass or fillet correctly - by baking it in the oven with vegetables or other side dishes. How to cook sea bass in the oven? You should choose a high-quality carcass, prepare it correctly and bake it in accordance with the step-by-step recipe photos.

Ingredients:

carrots – 200 g;
fish – 1 kg;
tomatoes – 500 g;
onion – 300 g;
potatoes – 400 g;
butter – 50 g;
salt, herbs - to taste.

Cooking method:

Peel and cut the onion into rings and the carrots into strips.
Chop the tomatoes into slices.
Sauté vegetables in butter for 7-8 minutes.
Peel the potatoes and cut into slices.
Process the fish: remove the scales, cut off the fins, remove the gills, entrails, and rinse.
Place potato slices on the bottom of the pan, followed by a next layer of half a portion of sautéed vegetables, finely chopped herbs, and a fish carcass.
Stuff the fish with vegetables, season with spices and salt.
Bake for 30 minutes at 180 degrees.

Sea bass with rice

Rice and fish go well together, so serving them together is ideal.

Ingredients:

Sea bass fillet – 850 g.

Rice – 300 g.

Cheese – 150 g.

Boiled eggs – 2 pcs.

Cream sauce - glass.

Basil greens.

Salt.

Season the fish fillet with spices and salt. Boil the rice in a saucepan until half cooked. Peel and chop the pre-boiled eggs. The cheese must be grated and then mixed with boiled rice. Place oiled foil on the bottom of the pan. Then lay out the cheese-rice mixture, fillet and another layer of rice with cheese. Sprinkle the chopped egg on top of the dish. Fill with creamy sauce. Cover the baking sheet with foil and place it in the oven. After thirty minutes, the dish can be served, sprinkled with chopped herbs.

Fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. To fillet a carcass, you don’t need any special knowledge or skills, just a little patience and a sharp knife. Place the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the table surface and, starting from the head, separate the fillet from the ridge to the tail, and then remove the body itself. Step-by-step photos of the process can be found in cookbooks.

Ingredients:

red perch fillet – 700 g;
sour cream – 200 g;
garlic – 2 cloves;
egg – 1 pc.;
lemon juice – 30 ml;
carrots – 150 g;
cheese – 120 g;
salt, spices - to taste.

Cooking method:

Cut the fish flesh into pieces of 4-5 centimeters.
Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let sit for 5-7 minutes
Line a baking sheet with parchment and lay out the pieces.
Grate the carrots on a grater with medium holes and fry with oil.
Chop the garlic and place in a plate with sour cream. Add egg, grated cheese, spices, salt. Mix the dressing thoroughly.
Place the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill 200 degrees).

With vegetables

It’s not for nothing that this sea creature is highly valued by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red snapper with vegetables in the oven turns out more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be added to the dish, but in this case we will stuff it with onions and tomatoes.

Ingredients:

carrots – 150 g;
tomatoes – 200 g;
fish carcass – 700 g;
lemon - half;
onion – 150 g;
olive oil – 70 ml;
garlic, salt, fish spices - to taste.

Cooking method:

Cut off the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon and mix everything.
Place the fish carcass on a board, thoroughly grease the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
Peel the onion, cut into rings, cut the carrots into circles. Fry the vegetables until golden brown.
Place the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavoring substances inside the product.
Place the fish on a sheet of foil, stuff it with vegetables, and place them on top of the carcass.
Cut the tomatoes into thin rings and place them on top.
Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

Recipe for perch with vegetables

We clean the fish, remove the fins, tail and head. Next, rinse the carcasses well in running water and dry them with napkins. After the perches, season with pepper and salt. Peel the carrots and potatoes, wash them and cut them into half rings. Cut the bell pepper into two parts, remove the seeds and cut it into thin slices.

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Pour olive oil into a clean frying pan and place it on the fire. Add peppers and onions and fry until golden brown.

Cover the pan with foil and place the fried vegetables into it. Place boiled potatoes and cherry tomato slices on them. You can also add lemon slices here. Place the fish on top.

In a deep container, mix melted butter with wine and basil. Mix the mass well. Pour the resulting sauce generously over the top of the dish. Cover the pan with foil, then place it in the preheated oven for 30 minutes. After the specified time, the surface of the dish can be opened and baked for another ten minutes. Then the fish will acquire an appetizing crust.

In foil

Another recipe for baking fish. Perch baked in foil will look great on any table. For baking, it is preferable to use large carcasses - they are juicier, and there is more meat in them. It is very important to clean the fish correctly: the process is complicated by the fact that perch has very sharp and poisonous fins, the sting of which can cause a lot of trouble. Therefore, before work, the first thing you need to do is remove them.

Ingredients:

potatoes – 300 g;
fish – 1 kg;
tomato – 300 g;
onion – 300 g;
basil and parsley – 50 g;
olive oil – 100 ml;
herbs, spices, salt - to taste.

Cooking method:

Clean the fish, remove the entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut through small bones.
Rub the fish with spices or herbs and leave for half an hour.
Peel the onion and chop into slices. Fry until golden brown.
Bake the potatoes until tender in the microwave (10 minutes). Cut the vegetable into 6 pieces.
Cut the tomatoes into slices into 8-10 pieces.
Place herbs (basil and parsley), potatoes, and fish carcass on a sheet of foil. Place onions, tomatoes, and herbs on top. Season everything with salt.
Wrap the foil and bake everything for 45-60 minutes until done at 190 degrees.

Sea bass stuffed with mushrooms in foil

Products (for 2 servings)

Sea bass (carcass) – 400 g (2 pcs.)
Oyster mushrooms – 100 g
Onions – 1 pc.
Sour cream – 4 tbsp. spoons
Hard cheese – 60 g
Salt – 0.5 teaspoon (to taste)
Pepper - to taste
Seasoning (optional) - to taste

Recipe

Prepare the necessary ingredients for cooking sea bass stuffed with mushrooms.
How to cook sea bass stuffed with mushrooms in foil:
First of all, prepare the fish. Carefully cut off the tail and sharp fins. Remove the entrails and black film, remove scales from the fish and wash.
Peel the onion and chop finely.
Finely chop the oyster mushrooms.
Place onions and mushrooms in a deep bowl. Add a little (0.5-1 tbsp) sour cream.
Add salt, pepper (seasoning), mix well. The filling is ready.
Spread a piece of foil on the table. Place one fish on foil and stuff the belly with the prepared filling. Grease the perch on all sides with sour cream. Then lightly salt and pepper.
Wrap the sea bass completely in foil. Prepare the second fish in the same way.
Place the fish in foil on a baking sheet. Pour in 0.5 cups of water. Place in an oven preheated to 180 degrees for 30 minutes.
Grate hard cheese on a fine grater.
After 30 minutes, remove the pan from the oven. Unfold the foil and sprinkle the sea bass with grated cheese.
Then place the fish back in the oven for about 5 minutes.
Sea bass stuffed with mushrooms, baked in foil, ready. Bon appetit!

Up your sleeve

Baking in a sleeve is one of the healthiest ways to prepare any food. Perch in a baking sleeve will not only be stewed quickly, but will also retain all the necessary substances and, most importantly, its unique taste. The fish must be thoroughly cleaned of scales, the fins and entrails, film and gills removed, and at the final stage the head must be cut off. There is no need to throw it away, because the head makes a wonderful ear.

Ingredients:

potatoes – 400 g;
sour cream – 100 g;
garlic – 3 cloves;
fish carcass – 1 kg;
lemon – 4-5 slices;
onion – 100 g;
dill, parsley, salt - to taste.

Cooking method:

Clean the fish and salt thoroughly.
Peel the onion and fry in oil until golden brown.
Place half a portion of onion, a fish carcass, and the remaining onion in the sleeve.
Place lemon slices and sprigs of herbs on top.
Boil the potatoes until half cooked in salted water. Cut the garlic into slices and add to the potatoes.
At this stage, add sour cream and chopped basil to the potatoes.
Place the sleeve with the fish on a baking sheet, and place the potatoes with sour cream next to it.
Bake everything for 30 minutes at 190, then cut the sleeve and leave for another 10 minutes to brown.

Fillet in the oven

Perch has a lot of bones, so fillet is the most suitable dish. The sides of the fish are cut off, cut into pieces, fried, and then baked in the oven.

To improve the taste of the dish you need to add carrots and garlic.

Composition of ingredients

The following components are used:

Components	Dosages
Perch fillet	1 PC.
carrot root vegetable
Testicle
Garlic cloves
Cheese	150 g
Sour cream	100 g
Lemon juice	10 ml
Spices for fish	on demand
Salt	how much do you need
Black pepper powder	how much is needed

Step-by-step cooking process

The product is made according to the instructions:

It is recommended to chop the fish fillet into pieces, add salt, sprinkle with salt, and add fish spices. Marinate the fish for 60 minutes.
The baking sheet should be washed, coated with oil, and pieces of fish should be placed on it.
Next you need to peel the carrot root and a clove of garlic.
It is recommended to fry the carrots in a frying pan and place them on the fish.
Place sour cream in a bowl.
Boil the egg, chop finely. Chop the garlic with a knife. Place these ingredients in a bowl with sour cream.
The mixture should be sprinkled with spices, poured with lemon juice, mixed, and poured onto the fish.
The baking sheet must be placed in a hot oven. Bake for 30 minutes. at a temperature of 200 ᵒC. In 5 min. Before the dish is ready, sprinkle with grated cheese.

How to serve a dish

The product is served hot. Potatoes, pasta, rice, and vegetables can be used as a side dish. The serving can be sprinkled with fresh parsley.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese turns out tender, aromatic and incredibly delicious. Even the most capricious child who hates seafood will like this dish. You can cook any type of fish using this recipe – it will certainly turn out tasty, healthy, and satisfying.

Ingredients:

fish carcasses – 6 pcs.;
onion – 150 g;
tomatoes – 500 g;
cheese – 100 g;
lemon juice – 70 ml;
spices, salt - to taste;
egg – 1 pc.

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Cooking method:

Peel the onion, cut into strips, pour in lemon juice. Let marinate for 15 minutes.
Place the fish carcass at the bottom of the mold, sprinkle with spices, salt and herbs.
Place pickled onions and tomato slices on top.
Bake for 30 minutes at 180 degrees.
In a bowl, mix the egg, grated cheese, and a little salt. Whisk.
At the last stage of cooking, pour the cheese dressing over everything. Brown for 5-7 minutes.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The resulting dish is tasty, satisfying, and easy to prepare. Small carcasses that don’t have time to clean are baked this way, but a large specimen can also be baked this way, using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - they simply come off along with the fish skin.

Ingredients:

onion – 150 g;
lemon – 1 pc.
river perch – 1200 g;
carrots – 200 g;
butter – 30 g;
celery (root) – 150 g;
white wine – 100 ml;
spices for fish, salt to taste.

Cooking method:

Remove the entrails and gills. Salt and season with spices.
Grate the lemon to get the zest, squeeze out the juice.
Rub the carcass inside and out with lemon juice.
Pour wine over the carcasses and let stand for an hour and a half.
Cut vegetables (carrots, celery, onions) into rings, fry in butter until soft, season with chopped herbs.
Place the carcasses on foil, stuff them with vegetables, bake (30 min./180 degrees).

In the oven - whole medium perch

In the oven the dish turns out tender. It is recommended to use medium or large carcasses for making the dish. To soften the meat, you can add a lemon or pour lemon juice over it.

Composition of ingredients

The product is made from the following components:

Compound	Dosages
Okushok	2 medium carcasses
Onion	1 PC.
Sunflower oil	20 ml
Spices for fish	½ tsp.
Dill	4 branches
Salt, spices	according to taste preferences

Step-by-step cooking process

The product is prepared as follows:

It is recommended to clean the shells from entrails, gills, black chaff, scales, and rinse. The fins need to be cut off.
The fish must be peppered, salted, sprinkled with seasoning, and left for 30 minutes.
The onion needs to be peeled and cut into cubes.
It is recommended to rinse the dill and chop finely.
Onion and dill need to be salted and mixed.
A baking sheet with a high side should be washed and coated with oil.
The belly of the fish needs to be filled with onions and herbs.
The carcass is greased with oil and sprinkled with dill. If necessary, sprinkle with lemon juice.
The pan should be covered with foil to prevent the fish from burning. The baking sheet is placed in a hot oven for 45 minutes. The temperature inside the oven is 180 ᵒC.
In 5 min. Until ready, remove the foil and bake until crusty.

What can I add?

You can add lemon slices, potatoes, and carrots to the product. The product can be prepared with creamy, sour cream or mayonnaise sauce.

How to serve a dish

Okushki are laid out on a plate. The fish is served with a side dish: fried, baked, boiled potatoes, vegetables, rice, stewed cabbage, pasta. The dish is served garnished with lemon, lime, parsley and dill. It is recommended to eat the product hot or warm.

With potato

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running to you for dinner. Sea bass in the oven with potatoes, baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is soaked in the aromas of mushrooms, and then gently enveloped and saturated with the creamy taste of sour cream.

Ingredients:

potatoes – 1 kg;
perch – 5-6 pcs.;
onion – 150 g;
champignons – 250G;
seasonings – 25 g;
sour cream – 100 ml;
olive oil - 50 ml;
soy sauce – 30 ml;

Cooking method:

Peel the potatoes and cut into slices.
Cut the onion into rings and combine with potatoes.
Add sour cream, soy sauce, salt, seasonings, mix.
Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

Learn how to cook whole oven-baked mushrooms.

With sour cream

Excellent, unique taste of baked fish combined with a delicate taste of sour cream and spices. Perch in sour cream in the oven is easy to prepare and bakes quickly. First you need to clean the carcasses of scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, and dried on a paper towel to remove excess moisture.

Ingredients:

red snapper – 700 g;
garlic – 3-4 cloves;
onion – 200 g;
parsley and dill – 50 g;
lemon - half;
butter – 70 g;
sour cream (or mayonnaise, cream) – 100 ml;
mustard – 40 g;
spices, salt - to taste.

Cooking method:

For the sauce, mix sour cream, juice of half a lemon, mustard, and spices in a small bowl.
Brush the perch carcasses inside and outside with sauce. Let marinate for 40-45 minutes.
Chop the greens, chop the garlic, mix. Fill the carcasses with this mixture.
Before cooking perch in the oven, place it on the bottom of the mold, place onion rings, lemon rings, and pieces of butter around it.
Bake until golden brown for 40 minutes (temp. 190 degrees).

A simple recipe for fish soup - perch with scales

The method of cooking fish soup with scales is suitable for small fish. Small fish, allspice and bay leaves are placed in cheesecloth, placed in a pan, and filled with water. After cooking, the okushki are taken out, vegetables and cut up fish are added. The method is very simple. Cooking time is 45 minutes.

Composition of ingredients

The product is prepared from the following components:

Compound	Quantity
The windows are small	10-15 pcs.
Onion	2 pcs.
Dill and parsley	1 bunch
Black peppercorns	7-10 pcs.
Water	4-5 l
Salt	on demand

Step-by-step cooking process

You can prepare fish soup from river perch as follows:

Gut the shells, remove the gills and black chaff to avoid bitterness. Carcasses should be washed under running water.
It is recommended to boil the water in a cauldron or saucepan first.
The carcasses should be placed in cheesecloth and placed in a pan.
Next, add 2 whole peeled onions.
Parsley and dill need to be washed, chopped, and poured into the ear after 5 minutes. You should also add black pepper.
The broth must be salted after another 10 minutes. It is recommended to take the fish out with gauze and cut it up if possible. Turn off the ear after 1 minute.

What can I add?

You can add bay leaves, carrots, and onions to the broth. For satiety, add potatoes. The fish soup is also seasoned with millet.

How to serve a dish

The product should be eaten hot or warm. Small fish need to be removed from the gauze and placed in a large plate. It is recommended to pour the soup into bowls. Another egg is served with the broth. The egg can be cut in half and placed in a plate.

Entirely

Experienced fishermen and connoisseurs of fish dishes claim that there is nothing tastier than whole baked fish without a lot of marinades and spices, but simply with salt and pepper. River perch baked in the oven is only cleaned of entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The delicious fish is ready!

Ingredients:

large perch carcass – 1 pc. (more than 1 kg);
lemon – 1 pc.;
salt, spices, vegetable oil - to taste.

Cooking method:

Before baking the perch in the oven, remove the scales from the already processed carcass and dry it on a paper towel.
Make 3-4 cuts along the entire length - deep, cut thickness - 5-6 mm.
Sprinkle lemon juice over the entire carcass.
Salt and pepper inside and out, not forgetting the cuts.
Grease a baking tray with oil and place the carcass. Drizzle with oil.
Bake the fish at 180 degrees for 30 minutes.

Perch in foil with vegetables in the oven

So, let's take a closer look at how to bake perch in foil in the oven with vegetables. To achieve our goal we will need the following products:

River perch – 1 pc. weighing 1-1.5 kg;
Potatoes – 2 pcs.;
Carrot – 1 pc.;
Onions – 1 pc.;
Butter – 50 grams;
Lemon – 1 pc.;
Sunflower or olive oil – 3 tbsp. spoons;
Cheese – 200 grams;
Salt, ground black pepper, coriander, curry.

To properly and tasty bake perch in the oven in foil, you first need to prepare it. Therefore, we clean the fish from scales, gut it, wash it thoroughly under running water, cut off the head, fins and tail. All cut off parts of the fish’s body, except for the entrails, can be put in the freezer to later cook excellent fish soup. Next, salt and pepper the peeled perch, sprinkle with ground coriander and curry. Squeeze the juice from half a lemon and pour it over our fish. Leave for 20-30 minutes so that the meat marinates and acquires a piquant, aromatic taste.

While the fish is marinating, let's prepare the vegetables for this dish. So, take the potatoes, peel them, wash them and cut them into slices. Next, peel the carrots and cut them into thin strips. Cut the onion into half rings.

Place a frying pan on the fire and pour in a few tablespoons of sunflower or olive oil. When it has warmed up well, add the onion. Lightly fry until golden brown. Remove from heat and leave to cool slightly.

Take a baking sheet and line it with foil. We place our products on it in the following sequence: first, potatoes, previously salted and peppered, then carrots on top, which also need to be salted a little to obtain a richer taste. Next, place the marinated perch on the vegetables. To make the perch baked in foil in the oven tender and soft, spread butter cut into thin slices on it. Wrap the foil, push it carefully on all sides and place the baking sheet with the contents in the oven for 30 minutes. The oven temperature should be 200-220C0. After the required time has passed, pull out the baking sheet, unfold the foil and generously sprinkle the fish with cheese grated on a coarse grater. Place in the oven for another 10-15 minutes until a tender, golden brown crust forms. We take out our culinary masterpiece, put it on a beautiful dish, garnish with lemon slices and fresh herbs. Vegetables will serve as a side dish for this dish; you can only chop up a fresh salad of cucumbers and tomatoes. There is absolutely no need to invite your family to the table; river perch in the oven in foil with vegetables will do it for you! The stunning aroma of this dish will attract absolutely everyone to the kitchen without exception.

How to deliciously cook perch in the oven - tips from chefs

To cook fish appetizingly, you need not only to find a delicious recipe for perch in the oven. You need to know a number of culinary subtleties, and photos of proper cleaning, preparation of fish products, and baking recipes can be found on the Internet. This will help novice housewives master all the complexities of cooking fish and seafood:

give preference to large specimens - they almost always turn out great when baked or fried;
clean the fish correctly: wearing thick gloves, observing the necessary sequence - first the head, then the gills, entrails, film, scales;
Always defrost frozen seafood only gradually - in the refrigerator and then at room temperature, because any preliminary heat treatment during freezing will negatively affect the taste of the dish;
Before cooking perch in the oven, season it with spices and salt.