Sea bass in the oven: recipes, cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sea bass is a very valuable fish in culinary terms. This deep-sea inhabitant belongs to the scorpion family. But, despite the fact that in appearance it resembles our river perch, these fish are not even distant relatives. The inhabitant of the seas has poisonous glands hidden in the rays of its fins. Yes, and his habits, like a real predator. Therefore, one of the species of such a perch is called the "sea wolf". Thanks to the restaurant business, sea bass has become popular in Russia. This is a very tasty fish with tender meat. But the large family of sea bass does not end there. There are among them the Pacific beaked beak, and baramenuk, and more than a hundred species. Fish soup and fish soups are prepared from sea bass. It is very tasty fried in a pan. But this article is devoted to only one way of cooking fish - baking. Read on to learn how to cook sea bass in the oven. We offer you a selection of the simplest and most proven recipes.

Cutting fish

First of all, you need to remember aboutpoisonous spines on the fins of sea bass. Therefore, if you caught a fish yourself or bought it at a coastal market, wear gloves. But many residents of Russia, living far from large water areas, receive sea bass already cut up - without a head, fins and often already peeled of scales. What kind of fish will you get? If you live or vacation in the tropics, you can eat red sea bass. And in our stores, you are likely to buy a representative of the species Sebastes pinniger, canary perch, which in English-speaking countries is called "orange rockfish". The fish got its name due to the bright color of the scales. Yes, and her meat is pink, beautiful. If the river perch is cleaned with difficulty, then the sea bass is very easy. Just dip the carcass in a bowl of water and rub with a special brush to remove the scales from the fish. And before we start wondering how to cook a perch in the oven, you need to cut it in such a way that the spices penetrate the inside of the carcass, and the nutrients remain inside. Since most often we have the opportunity to buy frozen sea bass, you need to know how to properly defrost it to room temperature. Do not put the carcass in hot water. So the beneficial properties will pass into the liquid, and the meat will become tasteless and fall apart. Just move the carcass from the freezer to the refrigerator, and then to the kitchen table.

Secrets of baking sea bass

Sea Bass comes out delicious with any cooking method. They make fish soup, meatballs from it, they fry it. But gourmets believe that the most deliciousit comes out baked. A whole carcass of juicy pink color will decorate the festive table. And the fish cooked in the oven will remain more dietary and he althy: after all, it will not be oversaturated with fats, as when frying. And the calories in the dish (if you do not abuse fatty sauces) will be only 164 units per hundred grams of the product. Before cooking the perch in the oven, shallow cuts are made on the sides of the fish. This technique allows a few sea bass bones to be thoroughly baked, and the marinade or sauce penetrates deeper into the meat fibers more easily. But you can pre-mill the sea bass. Before baking, it is recommended to marinate the fish by rubbing the sides with spices and lemon juice. According to some recipes, perch is cooked in the oven along with a side dish. But in this case, it should be remembered that the sea bass is baked very quickly. Therefore, potatoes, rice, mushrooms and some vegetables need to be boiled or fried separately, and combined with fish at the last stage of work.

Cooking perch in the oven in foil: recipe

This is a classic way of roasting sea bass. Thanks to the foil, the fish will not dry out, as a piece of aluminum keeps the steam inside the package. Sea bass seems to boil in its own juice, soaked in spices. To prepare a delicious holiday dish, you need 400 grams of fish, a small lemon, s alt and spices of your choice. We cut the sea bass, removing the fins, head, entrails and scales. Lightly dry the washed carcass with napkins. Rub with s alt and spices. On the sides of the fish we make transverse obliqueincisions. Scald the lemon and cut into circles no more than half a centimeter thick. Slices of citrus are thrust into the cuts on the sides of the sea bass. Wrap the fish in foil. We send the package to an oven preheated to 200 degrees. We bake for 45 minutes. Oven-cooked in foil, sea bass comes out very tender, as if steamed. If you like a fried crust on your fish, don't wait 45 minutes. After half an hour, pull out the aluminum bag and carefully, so as not to burn yourself with steam, cut it. Send the fish back to bake for another 10 minutes.

Finnish wild berry sauce recipe

Oven baked perch is delicious on its own. But it will be better if you serve a spectacular bright sauce to the festive dish. By the way, it will suit not only fish, but it will harmonize well with meat steaks. For the sauce, you need one hundred grams of northern berries - lingonberries and cranberries, as well as 80 g of granulated sugar. Since we are not preparing jam, but gravy for fish, we will include a clove of garlic and fresh or dry herbs (basil, oregano, parsley) in the list of ingredients. Grind the berries in a blender or pass through a meat grinder. Add sugar. In order for the crystals to completely dissolve, we warm the berry puree to 60 degrees. Add herbs and finely chopped garlic clove. This Finnish gravy should be served with the fish separately, in a small gravy boat.

Sea bass with potatoes

We continue to consider perch recipes in the oven. This prescription is good because we will get both the main dish and the side dish to it at the same time. We clean five tubers of potatoes. Cut into thin slices. Chop two onions into rings. Heat 50 grams of butter in a frying pan. We pass the beam. We need it not to brown, but only to lose color and become soft. Transfer the onion to a baking dish. Cover it with potato slices. Pour in half a glass of water. We put the form in an oven preheated to 180 degrees. After ten minutes, add two carcasses of fish, cut into portions. Ocean perch in the oven is very tasty with a creamy tomato sauce. It is extremely easy to prepare. You just need to shake 150 grams of tomato paste in half a glass of cream. Pour this mixture over the sea bass. Let's put it in the oven for 20 minutes. When serving, sprinkle the dish with chopped green onion.

With mushrooms in sour cream

Cooked with these two ingredients in the oven, the perch is very tasty, fragrant and tender. First you need to crush in a mortar five peas of allspice and black pepper, a few pinches of s alt and a chopped ginger root. With this mixture of spices, you should thoroughly rub the sides of two butchered sea bass. Top with lemon juice and leave the fish to marinate. During this time, chop the onion, peel and coarsely chop 300 grams of champignons. Fry onion in 50 g of butter first, and then mushrooms. Now let's make the sauce. Pour one hundred grams of cheese into an incomplete glass of sour cream and beat an egg into it. S alt and mix everything well. Now that the sauce is ready, let's talk about the fish. Fry it forvegetable oil for a minute for each side. We need to achieve only a ruddy crust, and not its complete cooking. Grease the mold with oil. We put onions with mushrooms there. We place the fish. Cut two or three tomatoes into slices. We place them on top of the perches. We put the form in the oven, pour the sauce inside the dishes. We bake a quarter of an hour at 190 degrees.

Red perch fillet in cream and white wine

We cut two fish. We cut them along the ridge. Carefully remove the spine with costal bones. We got four fillet pieces. Sprinkle them with lemon juice and set aside. Two bell peppers (preferably different colors) cut into cubes. Pour in the white wine to just cover the vegetable. Wrap the bowl in cling film and heat up. Peppers are saturated with wine vapors and become very soft. Drain them and grind them into a puree. We take a bar of butter in 50 grams. We grease the walls of the baking dish with it, we plan the rest and place it on the bottom. Lay the fish fillet on top. S alt it, sprinkle with spices, pour in white wine. It is necessary that it reaches the perch fillet. We put the form covered with foil in the oven. We bake eight minutes at 180 degrees. During this time, we dilute the pepper puree with cream. Their quantity is adjusted according to the desired density of the sauce. Pour the juice formed in the form into a creamy sauce. We drive in another egg and a few tablespoons of flour. Stir the sauce and pour back into the mold. Bake another ten minutes.

"Country" recipe for red perch in the oven

The main key to the success of this dish is the brine. It must certainly be from pickled cucumbers, not pickled ones. It is called a country recipe because you can add vegetables to your taste - green peas, tomatoes, cauliflower, green beans or bell peppers. Before baking the sea bass in the oven, cut it and cut into portions. It will take a kilogram of fish. Grind on a coarse grater the roots of one parsley and a small celery. Cut two tomatoes into rings. Grease a baking dish with butter. We spread the products on the dish in layers, not forgetting to s alt each layer. At the bottom we place grated spicy roots, then tomatoes. We cut eight small young onions. This is the third "floor" of our dish. Lay the pieces of fish on top. Pour with an incomplete glass of cucumber pickle. We put the form in an oven preheated to 180 degrees and simmer under the lid for a quarter of an hour. Then we strain the hot juice and mix it with two tablespoons of flour, a pinch of nutmeg, pepper and s alt to taste. We return the sauce back to the mold. Increase the temperature in the oven to 200 degrees and cook for another ten minutes. Serve the dish sprinkled with parsley.

Fish with rice

This is another oven baked snapper recipe with side dish. You can give a "second life" to the remaining rice porridge or cook 300 grams of cereal until half cooked. The fish must not only be cut, but also milled. Requires 800 grams of boneless meat. Finely chop two hard-boiled eggs, three 100 g of cheese. Grease the mold with oil. Mix rice with cheese. Place half of the mold on the bottomthis mass. Place the fillet on top. Cover with the remaining rice. Sprinkle with eggs. Mix a glass of tomato sauce and 120 milliliters of cream. Pour the sauce into the mold, s alt the dish. Bake for a quarter of an hour at 200 degrees. Let's turn off the oven. Pour chopped basil greens into the mold. Let the dish brew for 10 minutes under the lid.

Sea bass with crust

If you like breaded fish, then this recipe is for you. Before sending the sea bass to the oven, it must be marinated in spices and white wine. Then fry the onion rings in olive oil until soft. Scald the tomatoes, remove the skin, chop the flesh as finely as possible. Chop the dill and parsley. When the perch has absorbed the aromas of wine and spices, we remove it from the marinade, roll in flour and fry in a large amount of vegetable oil until golden brown. Onions, tomatoes and greens are divided into two parts. Grease the mold with olive oil. Lay layers of tomatoes, herbs, onions. Squeeze a clove of garlic, s alt. We place the fish. Then we lay the layers again: onions, herbs, tomatoes. Pour marinade (half a glass). We put in an oven preheated to 240 ° C. We bake for half an hour, regularly watering the fish and tomatoes with the released juice.

A few last tips

You can safely experiment with red perch. In the oven, it can be baked both in foil and in the form, solo or with a side dish, on a “cushion” or under a “blanket” of vegetables. If your oven has an air grill mode, you can use it - then the fish turns out to be especially tasty. And ifthere is no such program, fry the perch in a pan (breaded or not) until golden brown, and then bring to readiness in the oven.