Red sea bass: recipe with photos. Red sea bass in the oven

New Year is a big, cheerful, long-awaited holiday. In our family we prepare for it in advance, since there has already been a tradition that all our closest relatives gather to visit us. In addition to gifts, we come up with a holiday scenario and record new karaoke discs. Well, of course, we are putting together a New Year’s menu - this is a very responsible matter that needs to be approached very seriously and we begin to think about it a month in advance. All this strengthens the family, makes life happier and more fun. This year's family New Year's dish was Russian salad. He created a real sensation among the guests. He rightfully became the king of the table - both in his beauty and in his taste. It wouldn’t be delicious, because there are already three types of fish: boiled sea fish, sliced red and white fish, caviar, and much more that makes this salad unique and tasty. The salad was prepared with love, jokes, good humor and the desire to participate in the “Family Dish of the Year” competition.

Sea bass is a healthy fish, rich in Omega-3 acids. Its meat contains taurine, an amino acid necessary for the body, that can normalize cholesterol levels in the blood. Dishes prepared from this fish are recommended for people suffering from cardiovascular diseases, atherosclerosis and hypertension.

Externally, sea bass resembles river bass, but in taste these two fish are completely different. Sea bass is much fattier and juicier, and what is important is that it does not have small bones. It can rightfully be called one of the most delicious fish. They prepare many different dishes. They bake in the oven with vegetables, fry in a frying pan, cook in batter, smoke, make aspic, casseroles. Sea bass meat is very tender, without a specific fishy aftertaste. This fish is great for making fish soup and various soups. Cutlets made from sea bass meat are very nutritious and tender.

Many housewives prefer to simply fry sea bass. It's very easy to do. To do this, the fish carcass is thawed at room temperature, scaled, and the head, fins, and entrails are removed. The fish, small in size, is fried whole. Larger perch should be cut into portions. The fish is salted, peppered, sprinkled with lemon juice, rolled in breading or flour and fried in oil for 5-7 minutes on each side. The finished perch is served hot with various side dishes, fresh vegetables and herbs.

Those who prefer tender fish can cook sea bass in sour cream, tomato or cream sauces. Perch baked with various vegetables turns out very tasty., for example, with potatoes, carrots, onions, bell peppers, cauliflower, broccoli.

Secrets to cooking perfect sea bass

Sea bass is a tasty and very healthy fish; many housewives know about this and try to make dishes based on it as often as possible. But during the cooking process, questions often arise. About how to cook delicious sea bass Experienced chefs will tell you what secrets and nuances there are:

Secret No. 1. Before cooking, sea bass should be thoroughly cleaned of scales, head, fins, and entrails removed, and the fish should be rinsed well. Make diagonal cuts on the carcass and coat well with salt and spices. Fish prepared in this way should be left for at least half an hour. Then you can begin heat treatment.

Secret No. 2. During the cooking process, sea bass fish soup should be placed in boiling and salted water. In general, cooking fish will take no more than 10-15 minutes.

Secret No. 3. The delicate taste of fish goes well with almost all popular side dishes. Sea bass is good served with boiled or fried potatoes, vegetable salad, and fluffy rice.

Secret No. 4. Fish should be defrosted at room temperature or on the bottom shelf of the refrigerator. If you place sea bass in a container of water to defrost faster, it will quickly lose its nutritional and taste properties, and the dish will turn out dry.

Perch with vegetables prepared according to this recipe will become a real decoration of the holiday table. Before baking, you can sprinkle the fish with lemon juice - this will make the dish even more tasty and tender. Use fish spices if desired.

Ingredients:

Sea bass - 1 pc.;
Potatoes - 3 pcs.;
Bell pepper - 1 pc.;
Carrots - 1 pc.;
Onion - 1 pc.;
Tomato - 3 pcs.;
Olives - 10 pcs.;
Olive oil - 50 g;
Dry ginger, pepper;
Salt, herbs.

Cooking method:

We defrost the fish, clean it of scales, remove the entrails, head, fins, and wash it.
Rub clean perch with salt, pepper, herbs, and leave to marinate for half an hour.
We wash the vegetables. Cut peppers and carrots into cubes, tomatoes into half rings, potatoes into thin slices.
Cut the onions into rings and marinate in a small amount of vinegar, add salt.
Place potatoes in a greased baking dish, add salt, and place fish, carrots, and peppers on top. Sprinkle everything with herbs and spices.
Place tomato slices on top, covering the space around the perch.
Sprinkle the dish generously with olive oil.
Pour 100 ml of water into the mold, cover with a sheet of foil, and place in the oven (190 0 C). We will bake for about an hour until the vegetables are completely cooked.
Decorate the finished fish with olives and parsley sprigs. Serve the perch with vegetables in the same dish in which it was baked.

Interesting from the network

Recipe for fried sea bass in sour cream

Sea bass has a pleasant, delicate smell, and if the fish is cooked correctly, you will get a real culinary masterpiece. With a minimum of ingredients and cooking time, the result is a luxurious dish that will pleasantly surprise your guests. Choose spices according to your taste. Instead of sour cream, you can use cream - the fish will turn out even more tender.

Ingredients:

Sea bass fillet - 700 g;
Breadcrumbs - 100 g;
Onion - 2 pcs.;
Spices for fish;
Sour cream - 250 ml;
Lemon juice 3 tbsp;
Olive oil - 3 tbsp;
Pepper, salt - to taste;
Olives - to taste;
Oil for frying.

Cooking method:

Thaw the sea bass fillet on the bottom shelf of the refrigerator and cut into small pieces.
Rub the fish with pepper, salt, sprinkle with lemon juice and olive oil, and leave to marinate for half an hour.
Roll the perch in breadcrumbs mixed with spices and fry in oil until golden brown.
Peel the onion, cut into half rings, and fry in a separate pan.
Add fried onions to the fish, pour sour cream. Cover the pan with a lid and simmer the dish for about 10 minutes. The fire should be minimal.
Serve sea bass with boiled potatoes and crumbly rice. Decorate with olives and herbs.

If you are tired of the soups that have already become familiar, then it’s time to diversify the menu. Prepare aromatic, tasty and healthy sea bass soup. This fish does not have a specific smell, so the fish soup can be offered to children and anyone with allergies. In addition, the fatty acids contained in sea bass have a beneficial effect on the body, and proteins, of which there are large amounts in the meat, are very beneficial for the brain. If desired, use any other fish, for example, pike perch, carp, catfish.

Ingredients:

Sea bass - 2 pcs.;
Water - 3 l;
Carrots - 1 pc.;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Spices, salt, pepper - to taste;
Sour cream, herbs - for serving.

Cooking method:

Defrost the fish, remove scales, fins, entrails, head, and wash well. Place in a pan of boiling water and cook for 15 minutes.
Cut the peeled carrots and onions into cubes and fry in oil until tender.
Peel the potatoes and cut them into small cubes.
We take the fish out of the broth and separate it from the backbone and bones.
Strain the broth and bring to a boil.
Place potatoes in boiling liquid and cook for 10 minutes.
Then add fried vegetables, spices, salt and pepper to the soup. We put in the fish. Cook the fish soup for 10 minutes.
Turn off the heat and leave the soup for 30 minutes.
Serve the dish hot with chopped herbs and sour cream.

How to cook sea bass fillet in a slow cooker

Thanks to the advent of the multicooker, the cooking process has been greatly simplified. Now you just need to choose the appropriate recipe, purchase the necessary ingredients and start creating your culinary masterpiece. Let's cook sea bass with marinade in a slow cooker. If desired, add gelatin, then after the dish has hardened, you will get a luxurious aspic.

Ingredients:

Sea bass fillet - 1 kg;
Onion - 1 pc.;
Tomato juice - 1.5 tbsp;
Carrots - 2 pcs.;
Vegetable oil - 4 tbsp;
Lemon zest - 3 tsp;
Salt, pepper, spices for fish - to taste;
Greenery.

Cooking method:

Thaw the fillet and cut it into pieces.
Rub the fish with salt, spices, zest, and pepper. Marinate for about half an hour.
Turn on the “Baking” mode, pour oil into the multicooker bowl, fry the fish on both sides. We take the finished perch out of the multicooker.
Grate the carrots and cut the onion into half rings. Fry vegetables in a slow cooker.
We transfer the fish to the vegetables, pour in tomato juice, add bay leaf, salt and pepper. Cook for 10 minutes.
Change the mode to “Extinguishing”. We will cook for about an hour.
Serve the finished fish with boiled potatoes and rice. This fish retains its taste perfectly even when cold.

Now you know how to cook sea bass according to a recipe with a photo. Bon appetit!

Oven-baked sea bass is much healthier and tastier than fried fish.

Many housewives do not like perch because of its “spikes” and scales. To make the perches easier to clean, it is recommended to immerse them in hot water for a second or two. If you have delicate hands, then to avoid getting hurt, cut the fish with rubber gloves.

Perch goes well with potatoes, vegetables, rice, light salads, juicy greens and a variety of sauces. By the way, potatoes can be served with it in almost any form: baked in pieces, mashed or stewed with vegetables. Pasta, on the contrary, does not go well with fish.

If you are planning to have a soulful time at the table, do not forget to stock up on a bottle of good white wine; it will ideally complement the taste of baked perch.

Now it's time to move on to cooking the perch itself!

Ingredients:

sea bass – 3 carcasses;
3-4 onions;
cream (you can use sour cream or mayonnaise) – 150 gr.;
Cherry tomatoes – 5 pcs.;
garlic – 3 cloves;
salt and fish spices to taste.

Cooking process:

Take the headless sea bass carcasses and carefully remove the fins and tails. Make a longitudinal cut on the back of each carcass, so the fish will cook faster.

Peel the garlic and squeeze it into the cream. Add salt and spices.

Cut the peeled onions into feathers, line the bottom of a heat-resistant baking dish with them, add salt

Rub the carcasses with a mixture of salt and spices. Lubricate the fish with half the sauce. Mix the remaining cream with onions.

Place sea bass and small tomatoes on a bed of onion feathers.

Place the pan in the preheated oven and bake until cooked through (about 30-35 minutes). It is very important not to overcook the perch in the oven, otherwise it will turn out a little dry.

Baked sea fish can be served with lemon sauce and creamed onions.

If you grind the onion on which the fish was baked in a blender, it will also make an excellent sauce.

Perch baked with cream has a more delicate taste, while with mayonnaise, on the contrary, it is more piquant. Properly selected seasonings will complement the taste of a fish dish and make it brighter. But don't add too many of them so as not to drown out the sea bass itself. Cumin, ground white pepper, lemon and ginger harmonize very well with it.

Hurry up to serve the dish hot, sea bass in this form is very tasty and aromatic.

The dish looks more impressive surrounded by greenery. When preparing a salad for perch, place it in a flat salad bowl, the bottom of which is covered with bright curly lettuce leaves; the same green pillow of leaves can be made for fish. You can also prepare lemon sauce with wine for the fish. To do this, pour a couple of tablespoons of lemon juice, the same amount of white wine into a frying pan with a small amount of olive oil, add chopped green parsley and a few chopped capers. After adding salt, simmer over low heat for a couple of minutes.

Garlic, onion and lemon dressings are in perfect harmony with the dish.

Bon appetit!

Red sea bass, the recipes for which you can read in our article, is one of the most popular types of fish in home cooking. It can be boiled or fried, but it is especially tasty when salted.

Baked red sea bass. Recipe

If you don't know, then pay attention to this recipe. Fish in cheese sauce turns out delicious and looks very appetizing:

Process three sea bass carcasses - wash them thoroughly, remove scales, remove fins and gut them.
Make several cuts on each fish and carefully insert a slice of lemon into them.
Rub the carcasses with red pepper and rosemary.
To prepare the sauce, break two chicken eggs into a bowl and mix them with two tablespoons of sour cream. Add to them 100 grams of grated Parmesan and salt to taste.
Cover a baking dish with foil, grease with oil and place the prepared fish on the bottom. Pour the sauce over the perches and cover with foil.

Bake the fish in the preheated oven for about 45 minutes. When ready, serve it with a simple side dish or fresh vegetable salad.

Fried sea bass (red)

Multicooker recipes allow you to cook fish quickly and at the same time retain all its beneficial qualities. This time we will tell you how to fry perch fillet in batter. The recipe for the dish is quite simple:

Prepare one sea bass carcass. To do this, you should wash it, remove the scales and fins, and remove the entrails. After this, cut the fish along the ridge and divide into two parts. Remove the bones and cut the fillet into pieces of the size you need.
Take two bowls and pour flour into one, and beat two chicken eggs in the second.
Turn on the multicooker, set it to “Baking” mode and pour a little vegetable oil into the bowl.
Using a fork, dip each piece first into the egg and then roll in flour. After this, place the fillet in a bowl and fry until cooked on both sides.

Garnish the finished dish with fresh herbs and serve with any side dish.

Perch with garlic in sour cream sauce

We're sure you'll love the red sea bass. Oven recipes in foil are very popular for this type of fish, and therefore we suggest you cook it this way. You can read a detailed description of the cooking process below:

Process one carcass weighing about 800 grams.
Prepare a sauce from half a glass of sour cream, a teaspoon of mustard, juice from a third of a lemon, one pinch of lemon zest, salt and pepper (to taste). Mix all ingredients thoroughly and rub the fish with the resulting mixture.
Chop the parsley and dill with a knife, then mix them with the rest of the sour cream sauce and stuff the perch with them.
Cover a baking sheet with foil, grease it with vegetable oil and place the fish. Place a few slices of lemon nearby, and top the fish with a piece of butter, dry rosemary and a few mustard seeds.

Bake the perch in a preheated oven until nicely crusted.

Perch with orange juice

If you love fish, then you will surely love this idea for an original Mexican-style dinner. Therefore, we want to tell you how else red sea bass is prepared (recipes). Fried with onions, marinated with lemon and orange, it turns out incredibly tasty and aromatic. Read the recipe here:

Prepare one fish (800 grams) and cut it into five portions.
Sprinkle each of them with lemon juice and leave them alone for ten minutes.
Bread the perch in flour and fry in a frying pan in vegetable oil along with one chopped onion.
Squeeze the juice from four oranges, and when the fish turns golden, pour it into the pan.

Bring the sauce to a boil, add salt and ground pepper to taste, and then serve the dish immediately.

Diet recipe

Red sea, the preparation of which is very varied, turns out very tasty in any form. But this time we suggest you try a dietary option:

Take the sea bass fillet, wash it, dry it with paper towels, and then rub it with salt and any spices.
Place the fish in a steamer bowl, and place a bay leaf and fresh dill sprigs on top of it.

Turn on the steamer and cook the perch for 20 minutes. Serve this dish with a side dish of fresh or stewed vegetables.

from perch

This delicious dish will not leave even the most severe culinary critics indifferent. This time we will prepare a delicious soup, the main ingredient of which will be red sea bass. The recipe for this dish is quite simple:

Take a large perch carcass, process it and cut the fillet into skin-on pieces.
Peel one onion and one carrot and then cut them into strips.
Fry the vegetables in a frying pan until golden brown, cool slightly and drain off excess oil.
Peel and cut four medium potatoes into cubes.
Pour water into a saucepan, place the prepared potatoes in it and place over medium heat.
After ten minutes, lower the fish into the soup and add salt to taste.
When the fish is completely ready, add the roasted vegetables to the pan and pour in 400 ml of cream.
Pepper the dish to your liking.

As soon as the soup boils, remove it from the heat, pour into bowls and sprinkle with chopped herbs.

Bacon-wrapped perch rolls

As you can see, red sea bass, the recipes for which we have collected in this article, can be prepared in different ways. But this time we invite you to try an original dish that combines fish and bacon. So how to cook red sea bass? Read the recipe below:

Prepare the perch fillets for processing, then cut off the tail and top of each piece. You should end up with rectangular shaped pieces. They should also be thin enough so that they can be rolled up later.
Sprinkle the fillets with lemon juice and chop the pieces with a knife. Mix the pieces with a finely chopped strip of bacon and one clove of garlic, previously passed through a press. Pepper the filling for the rolls and mix with two tablespoons of soy sauce.
Place two spoons of filling on each fillet and roll the pieces into rolls. If you have some chopped fish left over, you can later use it as a pie filling.
Wrap in strips of bacon and secure the resulting structure with toothpicks.
Grease a baking dish with oil, place the rolls in it and pour soy sauce over them (one tablespoon is enough).

Bake the dish for 20 minutes, and then serve it for dinner with a side dish of rice, herbs and fresh vegetables.

Stuffed squid

And again we suggest you prepare and as a filling we will have chopped red sea bass. Recipe of dish:

Thaw and clean two whole squids, completely sealing the film inside and out.
Cut one perch carcass and cut the fillet into small cubes.
Peel and chop one onion, and then fry it in vegetable oil.
Add the prepared fish to the frying pan with the onions and add salt. When the products are almost ready, pour one raw egg into them and mix everything.
Cool the filling and mix with one spoon of mayonnaise. Carefully fill the squids with it.
Beat two chicken eggs in a separate bowl.
Heat a cast iron skillet and pour half of the egg mixture into it. Then add the stuffed squid and turn it over once the omelette has set.

Transfer the dish to the oven and cook for another ten minutes. Squid can be served either hot or cold.

We will be glad if you like red sea bass. The recipes with photos collected in our article will help you prepare it in a variety of ways.

Ingredients needed (for two people):

Sea bass 1 pc.
Tarragon 6 branches
Olive oil to taste
Lemon 4 slices
Salt 1 kg

More about cooking:

Turn on the oven at 100 degrees.
Place the salt in a baking dish and heat for fifteen minutes in the oven.
Take out the salt and set the oven to 220 degrees.
Cover the baking sheet 1/3 with an even mixture of heated salt.
Place tarragon (three stems) and a couple of lemon slices on top.
Then we place the sea bass on this “blanket”, and on top of it we place the remains of tarragon and lemon slices.
Sprinkle everything thoroughly with salt (the fish should be completely covered).
Bake for ten minutes and test with a knife for doneness.
Once ready, remove all the salt from above, clean the fillet from the bones and pour oil (olive). The food is ready.

Sea bass cooked in a pot

This type of cooking preserves all the beneficial properties of the product for as long as possible.

What is needed for that:

Carrot 1 pc.
bell pepper 1 PC.
Potatoes 4 pcs.
Lemon 0.5 pcs.
Tomato paste 1 tbsp.
Sea bass 4 pcs.
Onions 1 pc.
Garlic 4 teeth.
Parsley half a bunch
Ginger (grind) 1 pinch
Cilantro half a bunch
Tomatoes 2 pcs.
Nutmeg (powder) 1 pinch
Salt to taste
Paprika (powder) 1 tbsp.
Olive oil 2 tbsp.

Cooking:

We clean the perches, remove the entrails, and prepare the fillets (carefully removing the bones).
Prepare the marinade: squeeze the paste, lemon juice and olive oil into a blender, plus salt and pepper to your personal taste. Everything is processed to a homogeneous structure.
Place pieces of fish fillet into the prepared marinade and leave for soaking.
We cut the potato fruits into strips along with the pepper.
Cut the onion into slices.
Cut the tomatoes and carrots into rings.
Take a pot and pour oil into it, and place onions on top. After it comes potatoes, then sea bass and tomatoes, at the end we add pepper.
Fill the pot with water (half the capacity). Cover with a lid and place in the oven at 220 degrees for fifty minutes. Ready.

Sea bass breaded with garlic

To prepare you need:

Garlic 4 teeth.
Breadcrumbs 100 g
Onions 1 pc.
Sea bass (fillet) 900 g
Olive oil 3 tbsp.
Bay leaf 2 pcs.
Soy sauce 1/4 tbsp.
Black peppercorns 6 pcs.
Vinegar solution 6% 0.5 tbsp.
Salt 1 tsp.

Let's look at the cooking:

Let's start with the fish. Carefully cut off the fillet from the whole fish into large pieces. Then wash and dry (or wipe).
We cut the fillet parts into pieces with a thickness of about five centimeters. After which, each one is rubbed with soy sauce.
The fish absorbs the salt, and we prepare the marinade. You need to peel and wash the onion, and then cut it into rings.
The next step is to fill the container with water and boil it, followed by adding the cooked onion, bay leaf and pepper with the required amount of salt.
Remove the saucepan from the stove after about five minutes and pour the vinegar solution into it along with the pieces of fish.
Simmer over low heat with the lid closed for twenty minutes.
In a separate frying pan, fry the chopped garlic (in olive oil) for a minute. Then, in the same place, we bring the breadcrumbs to brown.
The perch will be ready in twenty minutes.
Then you need to roll the fillet slices in the prepared garlic-breading mixture.

You can put the fish on a plate and use rice or chopped vegetables as a side dish.

Sea perch kebabs

With the onset of spring days, one is drawn to nature. And what’s a picnic without barbecue? For quickly preparing fish kebab, this method is perfect, not only for nature, but also for home.

Ingredients:

Ham pieces 60 g
Wheat flour 2.5 tbsp.
Lemon juice 1 tbsp.
Soy sauce 1 tbsp.
bell pepper 1 PC.
Sea bass 400 g
Olive oil 2.5 tbsp.
Onion 1 pc.
Dill half a bunch
Black pepper (powder) 1/3 tsp
Salt to taste

Cooking process:

We clean the fish, separate the fillets, remove the bones and cut into pieces four centimeters thick.
Marinate the fillet in a mixture of soy sauce, chopped herbs and lemon juice.
We are preparing other components. Cut the ham pieces into wide strips.
Cut the bell pepper and onion into rings.
Next, you need to wrap pieces of perch in ham and prick them on a bamboo skewer, constantly separating such parts with pepper and onion rings.
Sprinkle everything with flour and pepper, add salt to your taste (do not over-salt) and fry on all sides in a container covered with a lid (or on a skewer, over a fire) for about five minutes.

Preparing the soup:

Prepare the ingredients needed for the soup (listed above).
Pour water into a two-liter container, throw in pre-cleaned perch and pepper with bay leaves.
After cooking, separate the fish from the broth.
In a frying pan moistened with olive oil, fry carrot cubes (until soft) and chopped onion.
Carefully remove all the bones from the perch fillet.
The broth should boil and add the onion with fried carrots.
We put vegetables there and add spices to our taste.
Cook for ten minutes.

The soup should be placed on the table with separately laid out pieces of sea bass.