Sea bass in a pan stewed with vegetables. Red sea bass in the oven - recipes Recipe for cooking red sea bass in the oven

Perch in a pan with vegetables

Ingredients

400 g of river perch, 2 tablespoons of lemon juice, salt, 400 g of multi-colored sweet peppers, 2 carrots, 200 g of spinach, 2 small onions, 2 tablespoons of vegetable oil, 2 tablespoons of flour, 200 ml of vegetable broth, 150 ml of milk, 50 g fish paste, pepper, 1 tablespoon chopped dill

Cooking method

Clean the fish, wash, dry, pour lemon juice, salt and cut into large pieces. Sweet pepper and carrot cut into pieces. Onions cut into cubes. Heat the vegetable oil in a saucepan and fry the onion in it until transparent. Sprinkle the onion with flour and lightly brown while stirring. Pour in vegetable broth. Add milk and mix with fish paste. Add carrots, bell peppers and simmer for 8 minutes.

Put the fish and spinach, cover and simmer for another 10 minutes over low heat. Salt and pepper. Stir in chopped dill and serve.

This text is an introductory piece. From the book How to Preserve and Cook Fish in a Pond and at Home author Murashova Svetlana Anatolievna

From the book Fish Dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Sea bass stewed with cucumber pickle and vegetables Cover the bottom of a deep saucepan with an even layer of parsley and celery roots, chopped into thin strips or small cubes (3 mm), put on them in one row portioned pieces of fish, chopped with or without bones

From the book Miracle dishes in clay pots author Kashin Sergey Pavlovich

Sea bass with vegetables Ingredients 1 kg sea bass fillet, 2-3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon apple cider vinegar, ? a bunch of parsley, a bunch of green cilantro, pepper, salt. Cooking method Sea bass fillet

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Perch stewed with eggplant and vegetables Ingredients: 500–600 g sea bass fillet, 3–4 eggplants, 1 onion, 1–2 sweet peppers, 4 tomatoes, 4 tbsp. l. sunflower oil, ground black pepper, salt to taste. Cooking method: Cut the eggplant

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Sea bass with cucumber pickle and vegetables Cover the bottom of a saucepan, double boiler, wide saucepan with a tight lid with an even layer of parsley and celery roots, chopped into thin strips or small cubes, put on them in one row portioned pieces of fish, chopped

From the book All Mighty Multicooker. 100 best recipes for your family author Levasheva E.

SEA BASS WITH VEGETABLES 400 g sea bass fillet, 1 tbsp. a spoonful of parsley, 1 lemon, 2 tbsp. tablespoons vegetable oil, 8 chopped new potatoes, 3 carrots, 4 zucchini, salt and pepper to taste Wash the fish and pat dry with a paper towel, then lightly beat on both sides.

From the book 1000 most delicious lenten dishes author Kayanovich Lyudmila Leonidovna

Spicy perch with vegetables You will need: 500 g perch fillet, 2 anchovy fillets, 1 zucchini, 1 eggplant, 1 pod of hot green pepper, 1 tbsp. l. finely chopped fresh ginger 200 ml fish or vegetable broth 4-5 tbsp. l. wine vinegar, 1 tsp. ground black pepper, salt

From the book Multicooker. Fish dishes author Kashin Sergey Pavlovich

King perch with vegetables Ingredients: 500 g king perch fillet, 200 ml vegetable broth, 2 potatoes, 2 carrots, 2 tomatoes, 2 onions, 1 bunch of dill, bay leaf, pepper, salt. Method of preparation: Rinse the fish fillet, cut into small pieces . Potatoes and

From the book Separate nutrition author Kozhemyakin R. N.

Perch baked with cauliflower and vegetables Components Sea bass fillet - 600 g Cauliflower - 500 g Onion - 2 pcs. Carrots - 1 pc. Flour - 1 tablespoon Dry white wine - 2 tablespoons Vegetable oil - 4-5 tablespoons Parsley and dill - by 1

From the book Cooking Tatar cuisine author Kozhemyakin R. N.

Perch baked with vegetables and scrambled eggs Components Sea bass fillet - 500 g Table vinegar - 1-2 tablespoons Carrots - 1-2 pcs. Turnip medium - 2 pcs. Pumpkin - 200 g Flour - 3-4 tablespoons Sour cream - 1 cup Melted butter - 2 tablespoons Raw eggs - 3 pcs. ground pepper and

From the book Cooking in the oven author Kozhemyakin R. N.

Perch stewed with vegetables in mayonnaise Ingredients Perch fillet - 700 g Tomatoes - 3 pcs. Onion - 2 pcs. Celery, dill and parsley greens - 400 g Vegetable oil - 0.5 cups Ground walnuts - 3 tablespoons Garlic - 2 cloves Mayonnaise - 0.5 cups Ground pepper and

From the book Cooking in a barbecue, grill, on the grill and fire author Kozhemyakin R. N.

Perch baked with vegetables and seaweed Ingredients Perch fillet - 600 g Bulb onion - 2 pcs. Carrot - 1 pc. Seaweed briquette - 400 g Vegetable oil - 3-4 tablespoons Sour cream - 3 tablespoons Ground pepper and salt - to taste

From the book Bake in clay pots, in the oven and microwave author Nesterova Daria Vladimirovna

Sea bass with vegetables Ingredients 1 kg sea bass fillet, 2-3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of apple cider vinegar, 1/2 bunch of parsley, 1/2 bunch of cilantro, pepper, salt. Cooking method Sea bass fillet

From the book 50,000 selected multicooker recipes author Semenova Natalya Viktorovna

Stewed perch with vegetables 1 kg perch, 2 tomatoes, 2 eggplants, 1 onion, 1 bell pepper, ? lemon, 4 tablespoons of vegetable oil, ground black pepper, salt. Wash and peel the vegetables. Cut tomatoes and eggplant into thin circles, onion and sweet pepper into thin strips.

From the book Minus 60. System and recipes in one book author

From the book Recipes for the minus 60 system, or the Sorceress in the Kitchen author Mirimanova Ekaterina Valerievna

Baked perch with vegetables NECESSARY PRODUCTS: sea bass (fillet) - 600 g zucchini - 4 pcs. onion - 1 pc. sweet pepper - 2 pods tomatoes - 4 pcs. parsley - 1 bunch sunflower oil - 1 tbsp. spoon salt, ground black pepper - to taste

Not uncommon on store shelves. This fish can be steamed, baked, fried, boiled. You can cook red sea bass in various ways, there are many recipes.

Regardless of the chosen recipe and cooking method, the fish will turn out very tasty. Dishes from red sea bass can be safely served to any festive table.

In our article today, we will look at the most successful recipes with which you can quickly prepare a delicious dish for the festive table.

Perch sea red recipes in the oven

You can buy red sea bass in frozen form. The carcass, as a rule, has already been cleaned, it remains only to defrost it and you can proceed to the main part, namely the preparation of the dish. Note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways, we will consider two recipes that are not difficult to prepare, but at the same time allow you to get a delicious dish.

Recipe one. Required Ingredients:

  • lemon;
  • salt and pepper;
  • two bulbs;
  • parsley;
  • vegetable oil (olive oil is perfect);
  • sea ​​bass (0.6 kg.).

Cooking:

  1. The carcass is defrosted, after which the fins are cut off with scissors. You need to be careful with the fins, because they are very sharp and you can get hurt. The abdomen is thoroughly cleaned of the remnants of the viscera, you also need to remove the black film. The carcass is washed under cold running water and dried with a paper towel.
  2. Vegetable oil is mixed with a few tablespoons of lemon juice. After that, pepper, spices and salt are added to taste. The carcass is thoroughly lubricated on all sides with the resulting marinade.
  3. While the carcass is soaking, we clean the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
  4. A baking sheet is smeared with vegetable oil, after which a “pillow” of onions is placed on it, on which we spread the carcass of red sea bass. A lemon is laid out on top of the carcass, the abdomen is filled with chopped parsley.
  5. Perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and it can be served at the table.

    Sea bass is usually sold in our stores either frozen or chilled. It is inexpensive and has dietary lean meat with a slight taste of crab. There are also practically no small bones in the sea bass. And despite this, our hostesses for some reason extremely rarely prefer this wonderful fish. I want to offer a very tasty and simple recipe for cooking perch with vegetables in a pan. Try it and you will like it!

    Ingredients:

  • Sea bass - 1 pc.
  • Carrot - 1 pc.
  • Bulb - 1 pc.
  • Butter - 1 tbsp.
  • Salt, pepper, aromatic herbs - to taste
  • Water or - 100 ml

Then we clean the carrots and cut them into semicircles, small ones can be cut into circles.

The butter is heated in a deep frying pan.

We put aromatic herbs inside the carcass. Then everything is salted and peppered to taste.

And laid out on a pillow of vegetables.

After the perch is ready, the vegetables are collected in a container and chopped with a blender, although this is not necessary. If there is a lot of liquid, then you can add 1 tsp. aha-agar.

Bon appetit everyone!

Fish must be present in the human diet. Nutritionists recommend using it at least 2 times a week. Back in the 70s of the last century, Danish scientists discovered a unique secret of health. They found that those who consume a sufficient amount of sea fish practically do not suffer from atherosclerosis and heart disease. The fact is that it contains a large amount of omega-3 polyunsaturated fatty acids, which help to remove bad cholesterol, reduce blood viscosity, and increase the elasticity of blood vessels.

Especially tasty and healthy meat has a sea bass. In Japan, it is widely used for making sushi, soups, rolls and other dishes. It contains useful micro- and macroelements, among which stand out: zinc, calcium, potassium, phosphorus, iron, as well as vitamins A, PP, E. In addition, perch is rich in easily digestible protein and taurine. In addition, meat is dietary - the calorie content is only 101.1 kcal / 100 g.

Housewives should be careful when cutting this fish. Its fins are very sharp, so you can easily get hurt. There are practically no bones in the carcass, which becomes another advantage of it.

It is prepared in various ways: fried, boiled, smoked. But, if you want to get a dietary and healthy dish, it is best to stew the fish. Prepared in this way, it retains all the useful elements as much as possible, and the calorie content of the finished dish will be only about 92 kcal / 100 g.

Of course, in order for the food to turn out tasty, it is necessary to prepare it correctly:

  1. The perch is well cleaned, gutted and washed under cold running water.
  2. Although the meat does not have a specific smell, it is still better to sprinkle the carcass with lemon juice. Especially since it will make her softer.
  3. Sea bass goes well with garlic, ginger, rosemary. The main thing is not to "overdo it" with spices and seasonings, otherwise they will drown out the taste of meat.
  4. For garnish, you can take any vegetables you like. Fish goes well with young zucchini, cauliflower, peas, carrots.
  5. When frying vegetables, you can add a little tomato paste and dilute lightly with water or white wine. It will turn out a very tasty and delicate sauce with a slight sourness, which will give the dish a special piquancy.
  6. Do not simmer the ingredients for too long - just 10-15 minutes is enough for the meat to soak in the sauce and aromas of herbs and vegetables.
Rate the recipe

Perch is a very tender and tasty fish. Particularly appreciated by culinary specialists is sea bass, which is not so bony and contains a huge amount of omega-3. The best way to cook it, according to most gourmets, is baking. Sea bass baked in the oven is a very healthy and at the same time tasty dish. There are many recipes for its preparation, so that everyone can prepare a dish that meets personal requirements.

Cooking features

Experienced chefs know how to cook sea bass to be delicious. However, the secrets of professional chefs are so simple that any housewife can master them and cope with the task perfectly.

  • The most juicy dish is made from fresh fish. If frozen perch is purchased for baking, then it is necessary to choose a product on which the ice glaze is as thin as possible. Defrost it before cooking preferably in the refrigerator.
  • Regardless of whether you buy fresh or frozen perch or even its fillets, your task is to choose the freshest product possible. For this perch or its fillets should be inspected. Cloudy eyes and pale scales indicate that the fish has lain in the refrigerator for too long. Perch meat should be white, slightly pinkish. If the fillet offered to you has a yellowish tint, then this is a reason to doubt the honesty of the seller: most likely, under the guise of a perch, he sells a cheap hake.
  • Before baking, the perch must be cut, removing the insides, fins and head (they do not leave it on the perch). If you purchased an already cut carcass, then you just need to wash it under the tap and pat it dry with a towel to make it dry.

It is best to bake sea bass in foil or a fatty sauce of sour cream, cream, mayonnaise. However, it already depends on the chosen recipe.

Perch baked in foil

  • sea ​​bass - 0.4 kg;
  • carrots - 100 g;
  • tomato - 150 g;
  • lemon - 0.5 pcs.;
  • olive oil - 100 ml;
  • onions - 75 g;
  • garlic - 5 cloves;
  • rosemary, parsley, dill (fresh) - 50 g;
  • salt, herbs (dried) - to taste.

Cooking method:

  • Prepare the perch carcass for baking by removing all excess and rinsing in water, blotting with a napkin.
  • In a bowl, mix the juice squeezed from half a lemon, two tablespoons of olive oil, garlic, salt and dry herbs, passed through a press. Rub the fish all over with this mixture. Leave to marinate for 20 minutes.
  • While the perch is marinating, prepare the vegetables: peel the carrots and onions, cut the onion into thin half rings, carrots into halves or quarters of circles, depending on the size.
  • Pour half of the remaining oil into a frying pan and fry the onion in it.
  • Remove the onion, add oil and fry the carrots in it - it should become soft.
  • Take the carrots out of the pan. Put the perch and lightly fry it on both sides over medium heat (literally 2 minutes on each side).
  • Wash the greens, let the water drain from it. Cut off the branches with leaves with scissors or a knife - only they are needed.
  • Fold the foil in half and make a "boat" out of it. Lay greens at the bottom of it, put a perch on it. Arrange carrots and onions on top.
  • Wash the tomato, cut into thin circles, spread on top.
  • Place the "boat" on a large sheet of foil, lift its edges and connect at the top so that there are not the slightest holes left.
  • Place the "boat" with perch on a baking sheet, supporting from below so that the foil does not tear.
  • Preheat the oven to 180 degrees and place a baking sheet with a "boat" in it. Bake 35 minutes.

Video recipe for the occasion:

Before serving, you need to remove the foil and move the perch to the dish. It should be decorated with greens with which the fish was baked, or fresh.

Perch baked with potatoes and cheese

  • perch fillet - 0.75 kg;
  • potatoes - 1.5 kg;
  • onion - 150 g;
  • cheese - 150 g;
  • egg - 1 pc.;
  • mayonnaise - 0.2 l;
  • vegetable oil - 50 ml;
  • nutmeg - 5 g;
  • salt, black and white ground pepper - to taste.

Cooking method:

  • Defrost the fillet, rinse and wipe with a napkin, removing excess moisture.
  • Mix salt, pepper, nutmeg and rub them over the fillet pieces. After half an hour, cut the fillet into small pieces.
  • Grease a deep baking dish generously with oil.
  • Peel potatoes. Cut into thin circles. New potatoes bake faster, so it is better to use this one for cooking. If the potatoes are old, then cut them into very thin slices.
  • Peel the onions, cut into small rings. If you come across a large onion, then you can cut it into halves or even quarters of rings.
  • Put a thin layer of potatoes in a mold, cover it with a mayonnaise net and place pieces of fish on it.
  • Put onion rings on the fish, cover with the remaining mayonnaise. Lay a layer of potatoes on top, using whatever is left.
  • Finely grate the cheese, beat the egg and mix the ingredients.
  • Brush potatoes with egg and cheese mixture.
  • Put the baking sheet with the dish in the oven, preheated to 180 degrees. You can take it out after 40 minutes.

This dish does not require a side dish, it turns out to be hearty due to the fact that the perch is cooked with potatoes. At the same time, this dish looks very appetizing.

Sea bass baked in sour cream

  • sea ​​bass - 0.6 kg;
  • sour cream - 0.2 l;
  • hard cheese - 50 g;
  • tomatoes - 150 g;
  • green onions - 4 feathers;
  • dill - 4 sprigs;
  • salt, black ground pepper - to taste.

Cooking method:

  • If you have perch carcasses, cut them into fillets. Defrost the fillet enough. Cut the fish into fairly large pieces.
  • Add salt and pepper to the sour cream, pour the perch pieces with this mixture and mix them well.
  • After 15 minutes, place the perch pieces in a baking dish.
  • Make cross cuts on the tomatoes, dip them in boiling water and blanch for 2 minutes. Remove, cool, immerse in cool water, clean. Cut the tomato pulp into small cubes.
  • Finely chop the green onion and dill with a knife.
  • Put the onions and tomatoes in the sour cream left in the bowl where the fish was marinated.
  • Finely grate the cheese and stir in. Mix everything well.
  • Cover the pieces of sea bass with the resulting mixture.
  • Preheat the oven to 180 degrees, put the mold with the workpiece in it for 30 minutes.

The perch prepared according to this recipe is best served with a side dish of potatoes. It also goes well with rice.

Sea bass baked with vegetables

  • sea ​​bass (carcasses) - 0.6 kg;
  • potatoes - 0.4 kg;
  • bell pepper - 0.2 kg;
  • tomato - 150 g;
  • garlic - 2 cloves;
  • zucchini (optional) - 0.2 kg;
  • vegetable oil (optional) - 20 ml;
  • sour cream - 150 g;
  • cheese - 150 g;
  • salt, pepper - to taste.

Cooking method:

  • Rinse and dry the perch carcasses with a napkin. Rub them with a mixture of salt and pepper.
  • Place each carcass on a separate sheet of foil.
  • Wash and clean vegetables. Cut the potatoes into thin slices, the pepper into rings, the tomato into circles. If the decision is made to bake perch with zucchini, then the zucchini should be cut into thin washers and lightly fried in vegetable oil.
  • Place circles of zucchini and tomatoes on the perch (tomatoes should be on top). Put potatoes and peppers next to it.
  • Crush the garlic with a press and mix with sour cream. Drizzle the perch with this sauce. Wrap it in foil.
  • Bake at 180 degrees for half an hour, then unfold the foil.
  • Finely grate the cheese and sprinkle over the dish. Continue baking for another 10 minutes.

This dish can be served with or without a side dish. It's perfect for a dinner party.

Perch baked in the oven is a tasty and satisfying dish. At the same time, it turns out to be light and healthy, since when baking, the beneficial substances contained in the fish are almost completely preserved.

Today we will cook a healthy fish dish from sea bass. It is this fish that is very common in cooking, because it contains a huge amount of omega-3 and a minimum amount of bones. In order to preserve all the beneficial properties of the fish and not make it heavier with frying, we will bake the dish in the oven.

So, let's take a closer look at the idea of ​​\u200b\u200bcooking red sea bass according to this recipe with a photo.

Sea bass recipe in the oven

Kitchen appliances and utensils: baking sheet, oven, cutting board, knife.

Ingredients

Step by step recipe

video recipe

Dear lovers of fish dishes, I bring to your attention a very detailed video with a step-by-step recipe for cooking red sea bass. You will see how to properly cut the fish, how the marinade will turn out and what the finished dish will look like.

And here is another wonderful recipe for a delicious baked perch fillet. This dish will provide you and your family with a quick and healthy dinner or will be a great treat for guests. While the fish is baking, you can prepare a side dish and a light vegetable salad. Even children will not be able to refuse such a fragrant dish. My children are not lovers of seafood, so I do not tell them that they ate fish today.

So, let's cook a very tasty and healthy perch fillet in the oven with breadcrumbs.

Sea bass fillet recipe

Time for preparing: 25 minutes.
Servings: for 4 people.
Kitchen appliances and utensils: baking dish, oven.
Calories: 170 kcal per 100 g of product.

Ingredients

Step by step recipe


video recipe

And now, dear readers, let's watch this one-minute video, which outlines the entire process of preparing fragrant fish.

https://youtu.be/HpN1YeXm_Wg

  • The taste of any fish, and in particular the sea bass, which we used today in our cooking recipe, will perfectly emphasize the juice of a freshly squeezed lemon or lime. It gives a spicy taste and removes excess odor.
  • The ideal herb for fish is dill. It is this duet that has an excellent combination and a delicious aroma.
  • The most delicious and juicy dish will be made from fresh fish. If you take ice cream, then pay attention that the layer of ice on it is as thin as possible. It is better to defrost such a carcass in the refrigerator.
  • Perch meat has a white, slightly pinkish color. If it is not, then the fish is spoiled, or it is not a perch.
  • It is advisable to leave the fish in the marinade for at least half an hour. So it is well saturated with spices and its taste will be simply unique.
  • The easiest way to cook perch is to bake it in foil.

Feed Options

  • For many, the favorite side dish for fish is potatoes. You can bake it with fish.
  • Serve the fish on a common dish or in portioned plates, sprinkled with dill and sprinkled with lime or lemon juice.
  • An excellent addition would be a light salad of fresh vegetables.
  • If you are preparing fish for guests, when it is baked, show it to everyone in a baking sheet, then transfer it to the main dish. This is often done in restaurants.

cooking options

So we learned how to cook delicious and simple sea bass in the oven. Fish dishes are recommended to eat at least a couple of times a week, because they are very useful for our body. It's not for nothing that Thursday used to be a fish day. Now many have forgotten about it, but nutritionists recommend that this tradition be carried out nationwide. To diversify the fish menu, I bring to your attention some more very affordable recipes for these dishes.

  • I highly recommend this simple recipe. This fish dish in Korean cuisine is often referred to as fish salad. It is made from raw fish cut into small pieces. As for me, on any table, such a fish will become a desired snack.
  • Here's a great cooking idea. It is very interesting that in Poland they may not even know about the existence of such a recipe, but this name is well rooted, and even for gourmets its sound alone will cause a storm of positive emotions. I recommend using this easy recipe and please your household and guests with it.
  • It is very popular in our country. For us, it is a complete dish that can become a light lunch or dinner. Preparing very quickly, you can additionally serve a light salad, and dinner was a success.
  • Previously, canned food was very affordable and was considered budget food. Now I can't say the same about them. We really love fish in any performance and during the fishing season we cook it for future use, freeze it and make it. Cooking them will not be a huge task, but you will always have what to serve with a side dish and how to treat unexpected guests.

Must try

  • Here's a great cooking idea. This fish, like any other, is best cooked fresh. You can combine and fill it with various products. If you have fresh pike at home, cook it according to this delicious recipe. A baked whole fish with a head will look very unusual on your dining table. Be sure to try it, you will like it.
  • And here I will leave recipes for you. They can be fried, marinated, make a sauce. The main thing is to turn on your imagination and the desire to enjoy a healthy dish. By the way, they have a positive effect on the human cardiovascular system.

Dear chefs, I hope you have used my recipes today and your kitchen already smells like ready-made sea bass. If during its preparation you have any questions or additions, write them in the comments, I will not leave you without attention. And now I wish you more easy and tasty recipes and bon appetit!



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