Baked perch in the oven

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Who will argue that fish is extremely beneficial to our health? But not every housewife knows how to cook this valuable product correctly, tasty. Fried, steam, baked, in the composition of casseroles, pies, pies and pizza, the fish became indispensable on the tables. How to cook it deliciously and at the same time preserve nutrients?

How to cook perch in the oven

Many housewives constantly ask themselves: how to cook fish properly – bake or steam, slices or whole, use sea fish or river fish? In cookbooks you can often find a photo showing the preparation of perch in the oven. To make the dish tasty and refined, you need to own some chef tricks.

How much to bake

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

Oven recipe in the oven

To make any fish so that you lick your fingers, you need to not only know the recipe for preparing perch in the oven, but also choose the main product correctly:

  • preference should be given to chilled fish, rather than frozen;
  • a quality perch has a whole, intact scale, there are no spots and hematomas;
  • gills are pink; eyes are clear, not cloudy;
  • the perch, unlike the hake (which they often try to sell instead of the more expensive sea red perch), has white meat, and the hake is yellowish.

Sea bass baked

Many housewives are used to frying red perch. Moreover, such a valuable seafood not only loses valuable substances, but also gains additional calorie content. You need to cook the carcass or fillet correctly – baking in the oven with vegetables or another side dish. How to cook sea bass in the oven? You should choose a quality carcass, prepare it correctly and bake in accordance with the step-by-step photo of the recipe.

Ingredients:

  • carrot – 200 g;
  • fish – 1 kg;
  • tomatoes – 500 g;
  • onions – 300 g;
  • potatoes – 400 g;
  • butter – 50 g;
  • salt, greens – to taste.

Cooking method:

  1. Peel, chop the onion rings, and carrots – julienne.
  2. Grind tomatoes.
  3. Sauté the vegetables in butter for 7-8 minutes.
  4. Peel potatoes, cut into slices.
  5. Process the fish: remove the scales, cut the fins, remove the gills, entrails, rinse.
  6. Put potato slices on the bottom of the form, with the next layer half a portion of sautéed vegetables, finely chopped greens, carcass of fish.
  7. Start the fish with vegetables, season with spices, salt.
  8. Bake for 30 minutes at 180 degrees.

Sea bass with potatoes

Fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also milled, and then stewed in sauce or cooked with vegetables. To milling a carcass does not require special knowledge or skills, just a little patience and a sharp knife. Put the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the surface of the table and, starting from the head, separate the fillet from the ridge to the tail, and then remove the skeleton itself. A step-by-step photo of the process can be found in the 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 – it tastes.

Cooking method:

  1. Cut the fish pulp into 4-5 centimeter slices.
  2. Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let lie down for 5-7 minutes
  3. Line the baking sheet with parchment, lay out the pieces.
  4. Grate carrots with medium holes, fry with oil.
  5. Chop the garlic, put in a plate with sour cream. Enter the egg, grated cheese, spices, salt. Mix the dressing thoroughly.
  6. Put the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill and 200 degrees).

Baked perch fillet

With vegetables

This marine resident is not in vain very much appreciated by professional chefs. The meat of the perch is juicy, sweet in taste and dense. It should be recognized that red perch with vegetables in the oven is more refined and tastier when baked whole. In addition to the dish, almost any vegetables, asparagus, cabbage can be, but in this case we will stuff with onions and tomatoes.

Ingredients:

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

Cooking method:

  1. Cut the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
  2. Combine the crushed garlic, spices, salt, oil in a bowl. Squeeze the juice of half a lemon, mix everything.
  3. Put the carcass of the fish on the board, carefully lubricate the inside and outside with a mixture of herbs, oil. Leave to marinate for half an hour.
  4. Peel the onion, cut into ringlets, cut the carrots in circles. Fry vegetables until golden brown.
  5. Put the carcass of the perch on a hot pan, fry on both sides for 3-4 minutes – this will save all flavoring substances inside the product.
  6. Put the fish on a sheet of foil, stuff with vegetables, lay them on top of the carcass.
  7. Cut tomatoes into thin rings, also place on top.
  8. Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

Sea bass with vegetables

In foil

Another recipe for baking fish. Baked perch 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 the perch has very sharp and poisonous fins, the injection of which can cause a lot of trouble. Therefore, before work, you must first remove them.

Ingredients:

  • potatoes – 300 g;
  • fish – 1 kg;
  • tomato – 300 g;
  • onions – 300 g;
  • basil and parsley – 50 g;
  • olive oil – 100 ml;
  • herbs, spices, salt – it tastes.

Cooking method:

  1. Clean fish, remove entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut small bones.
  2. Rub the fish with spices or herbs, leave for half an hour.
  3. Peel the onion, chop into slices. Sauté until golden brown.
  4. Bake the potatoes until cooked with the microwave (10 minutes). Cut the vegetable into 6 pieces.
  5. Tomatoes cut into slices into 8-10 parts.
  6. Put herbs (basil and parsley), potatoes, carcasses of fish on a sheet of foil. Top with onions, tomatoes, greens. Season everything with salt.
  7. Wrap the foil and bake everything for 45-60 minutes until cooked at 190.

Baked sea bass

Up the sleeve

Sleeve baking is one of the most useful ways to cook any food. The perch in the baking sleeve will not only be quickly quenched, but will also retain all the necessary substances and, most importantly, the unique taste. The fish should be well cleaned from scales, remove fins and entrails, film and gills, and at the final stage cut off the head. It does not need to be thrown away, because a beautiful ear is obtained from the head.

Ingredients:

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

Cooking method:

  1. Clean the fish, carefully salt.
  2. Peel the onion, fry in oil until golden brown.
  3. In the sleeve, put half a portion of onion, fish carcass, remaining onion.
  4. Top with lemon slices, sprigs of greens.
  5. Boil potatoes until half cooked in salt water. Slice the garlic, add to the potatoes.
  6. At this point, put sour cream, chopped basil on the potato.
  7. Put a sleeve with fish on a baking sheet, and put potatoes with sour cream next.
  8. Bake everything for 30 minutes at 190, then cut the sleeve and leave for another 10 minutes to brown.

Baked perch with potatoes and vegetables

With cheese

What can be more appetizing and tastier than products baked under a golden cheese crust? Baked perch with cheese is tender, aromatic and unusually delicious. Such a meal will appeal to even the most capricious child, who hates seafood. According to this recipe, you can cook any kind of fish – it will certainly turn out delicious, healthy, satisfying.

Ingredients:

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

Cooking method:

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

Sea bass with cheese

River without cleaning

How to cook perch in scales in the oven will tell the recipe written below. It turns out the dish is delicious, hearty, and cooking it is simple. In this way, small carcasses are baked, which there is no time to clean, but a large copy can also be baked using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned – it simply leaves with the fish skin.

Ingredients:

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

Cooking method:

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

Scaly River Bass

With potato

A fragrant, gourmet dish during cooking will exude such a smell that all neighbors can come to you for dinner. Sea bass in the oven with potatoes baked with mushrooms and sour cream. This amazing combination of ingredients gives the dish a special taste: the fish fillet is saturated with 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.;
  • onions – 150 g;
  • champignons – 250G;
  • seasonings – 25 g;
  • sour cream – 100 ml;
  • olive oil – 50 ml;
  • soy sauce – 30 ml;

Cooking method:

  1. Peel the potato, cut into slices.
  2. Cut onion rings, connect with potatoes.
  3. Add sour cream, soy sauce, salt, seasonings, mix.
  4. Put vegetables on the foil, cut the mushrooms into slices, place on top of the vegetables.
  5. Clean fish carcasses: remove heads, entrails, black film. Then remove the skin, cut into portions, put on vegetables, salt, season. Sprinkle the contents of the mold with olive oil.
  6. Cover the mold with foil and bake the fish for 40 minutes at 180 degrees.

Learn how to cook whole baked mushrooms.

Champignons for cooking

With sour cream

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

Ingredients:

  • red perch – 700 g;
  • garlic – 3-4 cloves;
  • onions – 200 g;
  • parsley and dill greens – 50 g;
  • lemon – half;
  • butter – 70 g;
  • sour cream (or mayonnaise, cream) – 100 ml;
  • mustard – 40 g;
  • spices, salt – it tastes.

Cooking method:

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

Baked sea bass

Whole

Experienced fishermen and connoisseurs of fish dishes claim that there is nothing tastier than baked whole without an abundance of marinades and spices, but simply with salt and pepper fish. The river bass baked in the oven is only cleaned of the viscera, fins and gills, incised to reduce the number of small bones, poured with oil and baked. Delicious fish is ready!

Ingredients:

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

Cooking method:

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

River bass in foil

How to cook perch in the oven – chef’s advice

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, baking recipes can be found on the net. This will help novice housewives to master all the difficulties of cooking fish and seafood:

  • give preference to large specimens – they almost always turn out perfectly when baking, frying;
  • clean the fish correctly: in tight gloves, following the necessary sequence – first the head, then the gills, entrails, film, scales;
  • always defrost frozen seafood only gently – 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, salt.
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