Perch in the oven in foil - the result will pleasantly surprise you! The best recipes for cooking river and sea bass in the oven in foil. River perch baked in batter

Gefilte fish, as a rule, is prepared for the festive table. This dish belongs to cold appetizers. Very soon new year holidays. Cook stuffed according to this recipe, and you will conquer your guests. Of course, we all know that stuffed fish is a Jewish dish. And we all love stuffed fish.

Stuffing for fish can be completely different. It can be minced meat from different varieties of fish. And you can make minced vegetables, as presented in this recipe. For stuffed fish, both large varieties of fish and small fish are suitable. IN the perfect recipe Jewish cuisine is, of course, stuffed.

But you can stuff carp, crucians, perches, pelengas, silver carp, trout. Stuffed fish can be stewed, baked, served as aspic. In this recipe, stuffed fish will be baked in the oven.

What products are needed for cooking stuffed perch in the oven:

• river, medium size.
• A few carrots.
• Sweet bell pepper.
• Garlic a couple of cloves.
• Spices to taste - Italian herbs, white bitter pepper.
• Dill can be in seeds, you can use greens.
• Salt to taste.
• Sour cream 1 tablespoon.
• Mayonnaise 1 tablespoon.

Stuffed perch in the oven - recipe

Start cooking stuffed perch by first preparing the fish. This recipe uses frozen river perch. Before freezing perches, they must first be cleaned, gutted, and rinsed well under running water. The gills of the fish must be removed.

Carrots must be peeled and washed. After that, rub it on a grater. Can be cut into thin slices.

Sweet bell pepper also need to be washed, cleaned, removing all the seeds. Cut the pepper into thin strips. This point is also not important. You can also cut into cubes, you can also scroll the pepper in a meat grinder.

Dill seeds, in this case, you can use dried or fresh seeds, finely chop. Grind the garlic under pressure.

Combine all vegetables in one bowl. Add white hot pepper to them, salt and mix everything.

Stuff each fish with minced vegetables.

Put all the stuffed perches on a baking sheet, which must first be covered with foil and greased with vegetable oil. If you bake in ceramic people, then the fish needs to be laid beautifully in order to serve it to the table in this form.

In a small bowl, mix sour cream, mayonnaise with a little water. You can add a little water to the mixture if you like.

Spread the stuffed fish with the resulting mixture, and pour the rest into a baking sheet with the fish. When applying, use a silicone brush. She, enveloping the entire surface of the fish, lubricates it very well.

Stands out as one of the most useful. In addition, the result is very juicy and tender, retains all the properties of the products. Sea or river will definitely please the whole family for these reasons.

This is very tasty dish, which goes well with both a side dish of rice and potato dishes. Any housewife will need a proven recipe - perch baked in the oven can even become a signature dish. So how do you prepare it?

How to bake perch in the oven if it is a sea variety

Before you start cooking, you should know that the cooking method depends on the origin of the fish. The point is that, despite resemblance, much fatter than the river. Another subtlety, important in any case, is the process of cleaning the skins. From this point of view, perch is not the most convenient type of fish.

So, try baking perch in the oven with fruit. For marine fish, this option is just perfect. You will need a kilogram carcass or fillet, three hundred grams of sweet and sour apples, you can take several varieties, three hundred grams of hard but sweet pears of winter varieties, two tablespoons of butter and the same amount of vegetable oil, black pepper, three tablespoons of lemon juice, salt, marjoram. For a side dish, try using rice porridge.

How to bake perch in the oven?

Rinse the carcass thoroughly, remove the bones and skin, cut into portions and sprinkle with lemon juice. Sprinkle with marjoram, pepper, salt. Leave for a while to marinate everything. Wash and peel the apples and pears, cut out the cores and cut into large slices. Drizzle with lemon juice to keep them from browning. Put apples in a deep form, salt and sprinkle with marjoram, put fillet or portioned pieces on top, sprinkle with frozen butter, grated on a coarse grater. Lay out the pear slices, close the lid and place in the oven preheated to one hundred and eighty. Do not lower the temperature during the entire cooking. It will take about half an hour. You can serve it to the table either leaving it in the form, or laying out separately baked fruits with pieces of fish on top.

How to bake perch in the oven if it is a river variety

Vegetables help to make the fish especially fragrant in this recipe.

You will need three to four perch, ground pepper, salt, lemon, sixty grams of butter, two cloves of garlic, a package of spinach, one hundred milliliters of cream, two tablespoons of soft cheese, three to four tomatoes.

Clean and rinse the fish, add salt, pepper and drizzle with lemon juice. Fry in a frying pan with melted butter. In the meantime, prepare the vegetables: cut the tomatoes into rings, chop the garlic and spinach. Put tomatoes, fish in a greased form, add garlic, salt, pepper, spinach on top of it, sprinkle with seasoning or dry broth, pour everything with heavy cream. You can sprinkle the dish with grated cheese for a delicious golden brown crust. It will take twenty-five minutes to bake perch in the oven according to this recipe at a temperature of two hundred and twenty degrees. A potato dish is a good side dish.

Sea bass is a frequent guest at a festive feast. In terms of taste, juiciness and usefulness, this fish can compete with any others, including elite ones: salmon, salmon and pink salmon.

The fins must be removed before cooking. They are quite sharp, and it is easy to injure the palm with them. Then they cut off the head, clean the scales and gut the insides. Most often it is baked as a whole, in various sauces and marinades, but sometimes it is also cut into portioned steaks.

There are much fewer bones in the sea bass than in the river, but still, you need to be careful and extremely attentive when eating.

This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in foil, in a sleeve, or simply seasoned with spices, put on a grill and baked like on a barbecue. Whichever cooking method you choose, do not forget that sea ​​fish it is prepared very quickly and it is not worth overdoing it on the stove, otherwise you will get a dry, tasteless dish.

Whole sea bass baked in the oven

Roasting whole fish in the oven is the most easy way cooking, with which not only an inexperienced young housewife can cope, but also a host no less distant from this.

We wash the carcass under running cold water. Carefully cut off the tail and fins with special scissors. We remove the scales with a knife. It is better to do this in a deep wash so that it does not fly in all directions. We cut the belly of the perch and with one sharp movement of the hand we remove all the insides. Thoroughly wash the abdominal cavity so that the blood drains and the fish does not taste bitter.

We rub abundantly inside and out with salt and spices, leave to be saturated with the aromas of herbs. We turn on the electric oven at 175 ° C. We prepare a glass brazier and put a piece of butter there.

Wash parsley, shake off and finely chop. We stuff the perch inside with greens, transfer to a dish and set to bake for twenty minutes. Some housewives squeeze lemon juice on the fish, but this will only make the dish drier.

Before baking on the sides, you need to make cuts corresponding to portioned pieces, it is more difficult to do this when ready - the dish will fall apart.

Sea red perch with potatoes and cheese

A delicious dish is obtained from red perch fillet with new potatoes and grated cheese. From one mention, there is a desire to immediately cook it.

• red sea bass fillet - 650 g;
• potato tubers - 1 kg;
• cheese - 300 g;
• dill - 1 tsp;
• homemade mayonnaise - 4 tbsp. l.;
• oil - 3 tbsp. l.;
• salt - 1 tsp;
• egg - 2 pcs.

Preparation: 75 minutes.

Calories: 73 kcal / 100 g.

You can buy red sea bass whole and cut it into beautiful fillets at home, but it will take at least an hour. You can pay a little more, but buy already prepared meat. In any case, this must be done in a trusted specialized store in order to get a quality product.

We clean young potatoes with a knife or with a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.

Spread the potatoes on a baking sheet with high sides, sprinkle with vegetable oil. Put the perch fillet on top. Fill with egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

We put to bake in a heated electric oven for fifty minutes. The finished hot dish is immediately laid out on plates and served on the table.

How to cook sea bass tasty in foil

Baking seafood in foil is one of the most common ways to cook seafood. Due to this winding, the product retains all its juice inside and at the same time it turns out to be very tender.

• fish (sea bass) - 2 pcs.;
• onion - 1 pc.;
• carrot - 1 pc.;
• vegetable oil - 3 tbsp. l.;
• pepper, salt

Preparation: 40 minutes.

Calories: 59 kcal / 100 g.

Wash fresh sea bass in water, cut off the fins, peel off the scales and take out the insides. The head can be left or cut off at the ear. We chop the onions with thick rings, carrots with bars.

We grease the fish well with salt inside and on the surface. We cut off a long piece of foil, fold it in half and put one fish in the center. Crush with pepper. We put vegetables in the abdomen, pour oil over the top and wrap tightly in foil so that there are no gaps.

By the same principle, we process the second fish. We start the device at 180 ° C. We spread the blanks on a baking sheet and send to bake for twenty-five minutes. At the end, carefully tear the foil and let the fish brown. Make sure that all the juice does not leak out. Form like a boat.

Transfer the finished dish to a plate, garnish with sliced ​​\u200b\u200blemon slices and red tomatoes.

Recipe for fillets in sour cream

Homemade fat sour cream is always a win-win for marinating and pouring any fish that is baked in the oven. This fermented milk product helps to soften the already tender meat.

• perch fillet - 4 pcs.;
• sour cream - 200 ml;
• parsley - 25 g;
• carrot - 2 pcs.;
• unrefined oil - 2 tbsp. l.;
• salt - a pinch.

Preparation: 55 minutes.

Calories: 92 kcal / 100 g.

Wash the finished fish fillet and dry it on a napkin.

Lubricate the roaster with vegetable oil. Remove the peel from vegetables, cut into half rings. Sprinkle the fish with special seasonings, herbs and salt, leave for ten minutes. We chop the parsley.

We turn on the electric oven at 185 ° C. We spread the fillet in a brazier tightly to each other, spread the prepared vegetables in a thick layer on top. Spread homemade sour cream all at once in the center and spread with a spoon all over the dish. It turns out a vacuum for baking. Let's cook for thirty minutes. At the end, sprinkle the fish with sour cream parsley and serve with mashed potatoes or buckwheat.

According to the same scheme, you can cook perch, only pickle it not in spices and herbs, but with homemade light mustard. It will be delicious too.

Sea bass with vegetables in the sleeve

When baking perch with vegetables, you can experiment every time - change the ingredients. So you won’t get bored with the dish, and as a result, you will find the most suitable combination of products for you.

• peas - 200 g;
• fish (sea bass) - 2 pcs.;
• onion - 2 pcs.;
• broccoli - 200 g;
• tomatoes - 2 pcs.;
• oil - 3 tbsp. l.;
• fragrant herbs for fish - 2 tsp;
• salt - 1 tsp

Preparation: 75 minutes.

Calories: 87 kcal / 100 g.

We clean the fish, remove the insides, cut off the fins and tail. We make an incision along the ridge and turn it inside out with one sharp movement. So the ridge will instantly exfoliate from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. We rub the resulting fillet with dried herbs: rosemary, thyme, dill. Anything available will do.

We are preparing vegetables. Immerse broccoli for one minute in boiling water, remove with a slotted spoon and lay out on a towel. We pass the onion in vegetable oil. Wash tomatoes and cut into rings.

We take a deep brazier, put onions, broccoli, tomatoes on the bottom, pour out canned peas and finish with fish fillets on top. Add some salt, pour over the remaining oil and set to bake in a preheated electric oven for fifty-five minutes.

1. The dish will turn out even tastier if the fish is pre-marinated;
2. The scales can be removed more easily from the perch if it is immersed in boiling water for one minute or sent to the freezer for five minutes. Another trick: sprinkle coarse salt on the fish at night, in the morning the plates will peel off by themselves. But it is best to use a special knife for cleaning seafood;
3. To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
4. This sea fish is tasty not only when baked in the oven. The ear welded on it is simply divine. The perch is already immersed in boiling water and boiled for no more than ten minutes;
5. If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
6. Baked sea bass goes well with crumbly rice, fresh vegetable salad and fried potatoes;
7. Do not defrost fish in water, it will lose all the vitamins and turn out dry. It is best to do this in the refrigerator, even if it takes longer;
8. It is better to trim the tail and fins with special scissors and gloves so as not to prick your fingers or palm;
9. Experienced cooks cook sea bass in white wine, battered, with mushrooms and herbs, and rub with a mixture of olive oil and balsamic vinegar.

Bon appetit!

In order for the dish to turn out well, it is important to choose the right perch. In quality fish, the color is uniform, and the scales are not damaged. Hematomas and spots on the carcass should not be. Chilled fish has shiny and bulging eyes. If they are cloudy, and the gills are gray, the fish in front of you is not the first freshness. The gills of a fresh perch 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.

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

After removing the scales, make a longitudinal incision along the belly of the fish with scissors. Cut off all the fins, do not touch the tail. Gut the insides, remove the gills and rinse the carcass of the fish under water again. Pat it dry with paper towels or paper towels.

Place the perch on a plate or cutting board and make neat cross cuts on both sides of the carcass. After that, rub the fish with salt and put 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 the lemon wedges into the slits on the fish.

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

To get a delicious crispy fish, carefully cut upper layer 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. So the perch will retain the juice allocated to them during baking. Near each serving of the dish, you can put lemon slices. An ideal side dish for it would be boiled potatoes, rice or vegetable salad.

Try to cook perch baked under sour cream sauce. For this dish, take:

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

Clean the fish, gut and rinse well. Make small notches 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. Put the onion on the bottom of the form in which the fish will be baked. Lubricate it with vegetable oil first. Onion substrate will give the fish a special flavor.

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

Pour the sour cream sauce over the perch, trying to get it in the belly of the fish. Put the carcass in a form with onions, then put it in an oven preheated to 200 ° C. Bake for 40-45 minutes. 15 minutes before the end of baking, pour the perch with the secreted juice so that it acquires a beautiful appetizing crust. The fish prepared according to this recipe is incredibly juicy. Fresh vegetables will be a great addition to it.

Before baking, the fish can be marinated. For the baked marinated perch, take:

1 perch carcass;
- lemon;
- 1/4 tsp ground black pepper;
- 1/3 cup 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. Drizzle the fish with lemon juice, season with salt and pepper. 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 up the bag so that the liquid cannot spill. Put the fish in the refrigerator for 2-3 hours.

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

Cover a baking sheet with food foil, on which lay the future, then put it in an oven preheated to 200 degrees and bake for 30-40 minutes.

Baked river perch in foil is a separate topic of conversation, since you can find a huge number of recipes on the Internet that use this one. river perch in the oven, the recipes of which differ both in ingredients and in other parameters, can be prepared by wrapping the fish in foil.

This will require almost the same ingredients. The only difference in how to cook river perch is the wrapping, directly, of the perch itself in foil. Baked river perch in foil turns out to be very tender, and the meat is perfectly behind the bones.

River perch baked in batter

How delicious to cook river perch in the oven? Breaded! River perch baked in the oven in this way is so good that it can be served with anyone festive table at the very significant holiday. For this you need:

• 700-900 grams of river perch fillet;
• 6-7 small eggs;
• a couple of bunches of fresh dill and parsley;
• 100-150 grams of flour for batter;
• 5-6 art. l. olive oil;
• salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. Rinse and dry thoroughly, then cut into small pieces. To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.

Roll the fish in batter, put it on a baking sheet covered with food foil and send it to the oven for 20-30 minutes, heated to 170-200 degrees, periodically turning the fish over so that it has time to bake and acquire a characteristic golden hue.

The finished dish must be cooled and put on a flat dish. Serve with a side dish of rice or any other cereal.

Almost any cook knows how to cook river perch deliciously, and, as you know, they do not like to reveal their secrets. That is why most people prefer to hide some secrets, thanks to which it is their perch baked in the oven that differs from the original recipe and taste.

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