My husband often brings perches from fishing. This time he came across large ones and I decided to cook them in a new way - in a bag for baking fish. It has a long shape and is quite large. These perches range from 1 kilogram the largest up to 600 grams.

First, I cut off the fins of the perches with a knife so that I don’t tear the bag during cooking and injure my hands.

Then I cut the belly of the fish and carefully take out the giblets, trying not to damage the gallbladder.

Then I start preparing the filling, which I will stuff the perch with. I rub the carrots on a coarse grater.

Peel the onion and cut into cubes. I fry the vegetables in a pan with vegetable oil and at the end I add dried dill, seasoning for fish, salt to taste.

Perch, after processing, I rub with salt and pepper inside and out. I leave it for a while while I fry the vegetables to salt.

After the filling has cooled, I stuff the perch in the abdomen with fried vegetables and spices.

I put the fish in a baking bag, tie it tightly, pierce it in three places with a toothpick to release steam. I put the bag of fish on a baking sheet. I put it in a preheated oven for 1 hour, as the fish is large. I bake at 170 degrees.

In the package, the fish is obtained in its own juice, without the addition of any oils. Juice comes out of the fish when it cooks.

I open the bag with the fish carefully so as not to burn myself with hot steam.

I put the fish on plates, pour over the juice. You can eat with a side dish that you prefer. Before eating, remove the scales from the perch with a fork. It is usually easily removed without any extra effort.

Enjoy your meal!

Time for preparing: PT01H30M 1h 30m

River perch is a common freshwater fish, loved by both amateur and professional fishermen. Behind this, as it is lovingly called, "striped pirate" is a constant hunt - perch has a tender, lean meat.

How is perch prepared? It is better to fry small individuals in a pan, and if you have a perch of impressive size at your disposal, I advise you to bake it in the oven. Yes, not just bake, but placing it in a salt sleeve of herbs and spices. And do not worry about the fact that the perch will turn out salty! On the contrary, the fish will pull on as much salt as it needs.

Many fishermen advise not to peel perch before baking in salt. I am of the opinion that the fish should be well prepared before cooking, it is both tastier and safer.

The main culinary feature of the river perch is that it is a low-fat, dietary, lean fish, therefore, before placing it in salt, it is worth lubricating the abdomen with vegetable oil and adding pieces of raw bacon. In the process of baking perch in the oven, lard will release fat, which will soak the fish from the inside and make the meat more juicy. If you cook oily fish according to the described recipe, you should not add oil and lard.

Preparation time: 40 minutes / Yield: 2 servings.

Ingredients

• perch 800 g - 1 kg,
• sea ​​salt 500 g,
• pink salt with herbs 250 g,
• lemon 3 slices,
• fresh lard 50 g,
• vegetable oil 1 tbsp. l.,
• greenery for decoration.

Cooking

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Who will argue with the fact that fish is extremely beneficial for our health? But not every housewife knows how to cook this valuable product correctly and tasty. Fried, steamed, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on the tables. How to cook it tasty and at the same time preserve useful substances?

How to cook perch in the oven

Many housewives constantly ask themselves the question: how to cook fish - bake or steam, in pieces or whole, use sea fish or river fish? In cookbooks, you can often find photos of perch cooking in the oven. To make the dish tasty and refined, you need to know some cooking tricks.

How much to bake

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

perch recipe in the oven

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

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

Sea bass baked

Many housewives are used to frying red perch. At the same time, such a valuable seafood not only loses valuable substances, but also acquires additional calorie content. You need to cook a carcass or fillet correctly - baking in the oven with vegetables or other side dishes. How to cook sea bass in the oven? You should choose a high-quality carcass, properly prepare it and bake it in accordance with the step-by-step photos of the recipe.

Ingredients:

• carrot - 200 g;
• fish - 1 kg;
• tomatoes - 500 g;
• onion - 300 g;
• potatoes - 400 g;
• butter - 50 g;
• salt, herbs - to taste.

Cooking method:

1. Peel, cut the onion into rings, and the carrot into strips.
2. Chop the tomatoes into slices.
3. Saute vegetables in butter for 7-8 minutes.
4. Peel potatoes, cut into slices.
5. Process the fish: remove the scales, cut off the fins, remove the gills, entrails, rinse.
6. Put slices of potatoes on the bottom of the form, the next layer is half a serving of sautéed vegetables, finely chopped greens, and a fish carcass.
7. Stuff the fish with vegetables, season with spices, salt.
8. Bake for 30 minutes at 180 degrees.

Fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. 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 insides 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. Step by step photos of the process can be found in 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 - to taste.

Cooking method:

1. Cut the fish pulp into pieces of 4-5 centimeters.
2. Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let lie down for 5-7 minutes
3. Line a baking sheet with parchment, lay out the pieces.
4. Grate carrots with medium holes, fry with butter.
5. Chop the garlic, put in a bowl with sour cream. Enter the egg, grated cheese, spices, salt. Mix 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).

With vegetables

It is not in vain that this marine inhabitant is highly appreciated by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be recognized that red perch with vegetables in the oven is more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be an addition to the dish, but in this case we will stuff with onions and tomatoes.

Ingredients:

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

Cooking method:

1. Cut off the fins of the fish, remove the innards and clean. Dry the carcass on a towel.
2. In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon, mix everything.
3. Put the carcass of the fish on the board, carefully grease inside and out with a mixture of herbs and oil. Leave to marinate for half an hour.
4. Peel the onion, cut into rings, cut the carrots into circles. Roast vegetables until golden brown.
5. Put the perch carcass on a hot frying pan, fry on both sides for 3-4 minutes - this will keep all the flavors inside the product.
6. Put the fish on a sheet of foil, stuff with vegetables, put them on top of the carcass.
7. Cut the tomatoes into thin rings, also place on top.
8. Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

in foil

Another recipe for baked fish. Perch baked 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 properly clean the fish: 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;
• onion - 300 g;
• basil and parsley - 50 g;
• olive oil - 100 ml;
• herbs, spices, salt - to taste.

Cooking method:

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

Up your sleeve

Roasting in a sleeve is one of the healthiest ways to cook any food. Perch in a baking sleeve will not only be quickly extinguished, but will also retain all the necessary substances and, most importantly, a unique taste. The fish must be well cleaned of scales, remove the 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;
• onion - 100 g;
• dill, parsley, salt - to taste.

Cooking method:

1. Clean the fish, salt thoroughly.
2. Peel the onion, fry in oil until golden brown.
3. Put half a serving of onion, fish carcass, remaining onion in the sleeve.
4. Lay lemon slices, green sprigs on top.
5. Boil potatoes until half cooked in salted water. Cut the garlic into slices, add to the potatoes.
6. At this stage, put sour cream, chopped basil to the potatoes.
7. Place the sleeve with the fish on a baking sheet, and put the potatoes with sour cream next to it.
8. Bake everything for 30 minutes at a temperature of 190, then cut the sleeve and leave for another 10 minutes to brown.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese comes out tender, fragrant and unusually refined. Even the most capricious child who hates seafood will like this dish. According to this recipe, you can cook any kind of fish - it will certainly turn out tasty, healthy, satisfying.

Ingredients:

• fish carcasses - 6 pcs.;
• onion - 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 over the lemon juice. Send to marinate for 15 minutes.
2. Put the fish carcass on the bottom of the mold, sprinkle with spices, salt and herbs.
3. Place pickled onions, 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.

River without cleaning

How to cook perch in scales in the oven will tell the recipe below. It turns out the dish is tasty, satisfying, and it is easy to prepare it. Small carcasses are baked in this way, which there is no time to clean, but a large specimen can also be baked this way using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - it simply leaves along with the fish skin.

Ingredients:

• onion - 150 g;
• lemon - 1 pc.
• river perch - 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 entrails and gills. Salt, season with spices.
2. Grate the lemon to get the zest, squeeze out the juice.
3. Rub the lemon juice inside and out.
4. Pour the carcasses with wine, let stand for an hour and a half.
5. Vegetables (carrots, celery, onions), cut into rings, fry in butter until soft, season with chopped herbs.
6. Place the carcasses on the foil, stuff them with vegetables, bake (30 min. / 180 degrees).

With potato

A fragrant, gourmet dish, when cooked, will exude such a smell that all the 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 provides the dish with a special taste: the fish fillet is soaked in 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.;
• onion - 150 g;
• champignons - 250g;
• seasonings - 25 g;
• sour cream - 100 ml;
• olive oil - 50 ml;
• soy sauce - 30 ml;

Cooking method:

1. Peel the potatoes, cut into slices.
2. Cut the onion into rings, combine with potatoes.
3. Add sour cream, soy sauce, salt, seasonings, mix.
4. Put the 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. Drizzle the contents of the mold with olive oil.
6. Cover the form with foil and bake the fish for 40 minutes at 180 degrees.

With sour cream

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

Ingredients:

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

Cooking method:

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

Whole

Experienced fishermen and connoisseurs of fish dishes say that there is nothing tastier than fish baked whole without an abundance of marinades and spices, but simply with salt and pepper. River perch, baked in the oven, is only cleaned of the entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The most delicious fish is ready!

Ingredients:

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

Cooking method:

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

To cook fish appetizingly, you need not only to find a delicious perch recipe 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 master all the complexities of cooking fish and seafood.

From this article, you will learn about how to cook delicious sea bass in the oven using a cooking sleeve.
Sea bass is sold whole or in the form of a sirloin. It is worth noting that the perch belongs to the family of bony breeds, but despite this, it contains a lot of useful trace elements.
To make the perch tasty, you should not defrost it forcibly. Even defrosting in a microwave oven can destroy some of the nutrients.
Butchering sea bass should be done with care so as not to injure your hands with sharp fins.
Experienced chefs advise not to preheat the oven before cooking fish, so that sharp heat treatment and temperature changes do not affect the taste of sea bass.

The recipe with which you will get acquainted, I inherited from a relative, whose husband loved to go fishing. It was he who prepared delicious perch, but only river perch, baking it in a sleeve along with whole potatoes.
Let's try to follow his lead.

To cook a delicious perch in the oven, you will need: 3 medium sized sea bass. I do not recommend you to buy a sirloin. In my opinion, it is better to tinker than to be content with compressed fish with a thick crust of ice.; 2 medium heads of onions; 200 gr. liquid sour cream; 100 gr. butter; 4 large tubers of young potatoes; 2 cloves of garlic; ground black pepper and salt to taste; 1 bunch of fresh herbs dill.

Method of cooking sea bass in the sleeve: Defrost sea bass at room temperature. Rinse the fish thoroughly under running warm water, cut off the heads for soup, eliminate the insides and fins. Using a special knife, rid the fish of scales. Rinse the treated carcass again. Let the water drain. Grate dried perch with onion gruel mixed with ground pepper and the required amount of salt. Leave for one hour to soak. Thinly peel the young potatoes and cut the tubers into large slices. Grate them with salt, ground black pepper and garlic gruel. This should be done immediately before baking so that the potatoes do not have time to darken. Chop dill greens. While the sea bass is marinating, prepare a baking bag, cutting off just enough to make room for it to secure around the edges. Spread in the very middle of the culinary sleeve in one row the sea bass, generously greased with sour cream, and along the edges of the package in a circle, lay out the young potatoes mixed with chopped herbs. Spread the pieces of butter evenly. Pinch the sleeve at the edges using special clips. Put the bundle on a baking sheet, and put it in an unheated oven. Set the temperature required for baking and cook the sea bass for about half an hour after swelling the bag.
Many people think that cooking sea bass and potatoes together is unacceptable in terms of nutritional retention and different baking times.
I can't say anything about this.
When the sea bass with potatoes is ready to cook, turn off the gas and, without opening the oven, wait until the sleeve deflates.
Remove clips and serve hot with vegetables.
Now you know, how to cook perch in the oven in the sleeve to make it deliciously delicious.
When you decide, invite me, I will come to read you poetry))

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.

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 cooks very quickly and you should not overexpose it on the stove, otherwise you will get a dry, tasteless dish.

Baking whole fish in the oven is the easiest cooking method that not only an inexperienced young housewife can handle, but also a host no less distant from this.

Preparation: 35 minutes.

Calories: 65 kcal / 100 g.

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.

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.

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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.

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.

Homemade fat sour cream is always a win-win option 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.

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.