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 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.
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.
Perch is a fish high in valuable protein, vitamins, and microelements. Its meat has a delicate texture. There are many options for cutting and preparing it. Baking is the most popular. This type of heat treatment is appreciated even by people who try to eat healthy or adhere to a certain diet.
Before starting cooking, the fish must be cut. Perch scales are quite dense, so they must be removed using a special fish scaler. This need not be done if the skin is to be removed from the fillet.
After cleaning the scales, you need to cut off the head of the fish and remove the entrails. Deep cuts should be made along the ridge on both sides of the dorsal fin, and then the fillet should be removed from the rib bones using a sharp and flexible knife.
After cutting the fillet, rinse and dry its surface with a paper towel. The fish should be sprinkled with a mixture of salt and pepper and kept at room temperature for 5-10 minutes.
Next, place the fillet skin side down on a baking sheet lined with foil. You can put onion rings and lemon slices on it. You can sprinkle grated cheese on top of the fillet. Next, the semi-finished product must be covered with foil and baked in the oven for 15-30 minutes at 180 degrees. 5-10 minutes before the end of cooking, open the foil and continue baking. This contributes to the formation of a golden brown crust on the surface of the fish.
When baking perch “Sicilian style,” you need to salt and pepper the fillet, place it on a baking sheet and cover all sides with zucchini and tomatoes, cut into slices. The dish must be baked for 15-30 minutes at a temperature of 180 degrees.
Perch fillet can be cooked in sour cream sauce. To do this, place it in a small baking dish, place onion rings, tomato slices, and grated cheese on it. To prepare the sauce, you need to dilute the sour cream a little with water and lemon juice, add salt and pepper to taste. Pour the resulting mixture over the fillet and bake it at 180 degrees for 15-20 minutes.
Some housewives prefer to grease the perch with mayonnaise before baking it. In this case, the dish turns out to be more juicy, but at the same time quite high in calories.
To make the fillet especially tender, you can sprinkle it with lemon juice before cooking and leave it at room temperature for 10-15 minutes. Lemon juice not only softens muscle fibers, but also eliminates muddy odors and off-flavors.
When serving perch fillet, place it on portioned plates and garnish with slices of fresh lemon, olives, and chopped herbs. Sauces for fish should be served separately. To prepare them, you can use various ingredients, mixing them in certain proportions. Sauces further emphasize the delicate taste of fish dishes.
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 into 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!
Step 1: prepare the ingredients.
First of all, turn on and preheat the oven to 180 degrees Celsius. Then we wash the sea bass fillet under cold running water, dry the fish with paper kitchen towels to remove excess moisture, place it on a cutting board and cut into layers, cubes or pieces of any shape. It is advisable that the thickness of the portions does not exceed 2–3 centimeters. After this, transfer the chopped fillet into a deep bowl, sprinkle it with salt, ground black pepper and nutmeg to taste. Mix everything thoroughly and leave the fish in this form for 12 - 15 minutes.
We don’t waste time in vain; we prepare the rest of the ingredients that will be needed to prepare the dish. Peel the potatoes and onions, rinse them under running cold water, dry them with paper towels, place them one by one on a cutting board and chop them.
Shred the potatoes into layers up to 2 - 3 millimeters thick. It is advisable to do this using a kitchen grater - “Mandolin”.
Cut the onion into rings or half rings up to 5 millimeters thick.
We cut off the paraffin crust from the hard cheese, grate it on a medium or fine regular grater and place the slices on separate deep plates.
We also put mayonnaise and spices on the table, they will come in handy.
Step 2: prepare the baked sea bass fillet.
Now take a heat-resistant or non-stick baking dish, preferably small in size, approximately 32 by 24 centimeters. Place half of the chopped potatoes on the bottom. On top of it we place pieces of fish in artistic disorder, then onions, again potatoes, which we salt and pour over a layer of mayonnaise. After this, sprinkle the still raw dish with cheese and, if desired, spices.
Next, place the pan in the preheated oven on the middle rack. Bake the sea bass fillet for 40 minutes. After the required time has passed, all components of the dish are fully cooked, put oven mitts on your hands, take the pan out of the oven and place it on a cutting board previously placed on the countertop.
Let the aromatic dish cool slightly, divide it into portions with a kitchen spatula, place them on plates and serve.
Step 3: Serve the baked sea bass fillet.
Baked sea bass fillet is served hot as a second course. If desired, before serving, each serving is sprinkled with fresh chopped dill, parsley, cilantro, green onions or supplemented with sour cream and homemade cream. This aromatic, tasty and very healthy dish will fill you with energy and give you pleasant satiety. Enjoy delicious and simple food!
Bon appetit!
The set of spices can be supplemented with the following spices: white pepper, allspice, dried dill, lemongrass, savory, tarragon, peppermint, cumin or sage;
If desired, before baking, the fish can be marinated in soy sauce with spices for 20–30 minutes. In this case, only the top layer of potatoes needs to be salted;
Sometimes between the fish and the layer of potatoes laid on top, another 2-3 layers are made of fresh tomatoes cut into rings, slices of sweet salad pepper and layers of champignon;
Very often, instead of mayonnaise, sour cream, cream, and a mixture of mayonnaise, mustard and tomato sauce or ketchup are used;
Regular onions can be replaced with any other: Bulgarian red onions, leeks, shallots.
