Sea bass - recipes. Sea bass baked in the oven

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 and 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 is a picnic without barbecue? For quickly preparing fish kebab, this method is perfect, not only for nature, but also for the 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.

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.

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

Before starting cooking, you must remove the fins. They are quite sharp and can easily injure your palm. Then the head is cut off, the scales are cleaned and the entrails are gutted. Most often it is baked whole, in various sauces and marinades, but sometimes it is cut into portioned steaks.

Sea perch has much fewer bones than river perch, but you still 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, placed on a grill and baked as if on a grill. Whatever cooking method you choose, do not forget that sea fish cooks very quickly and you should not overcook it on the stove, otherwise you will end up with a dry, tasteless dish.

Whole sea bass baked in the oven

Baking whole fish in the oven is the easiest cooking method, which can be handled not only by an inexperienced young housewife, but also by an owner who is no less distant from this.

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

Rub generously inside and out with salt and spices, leave to absorb the aromas of herbs. Turn on the electric oven at 175 °C. Prepare a glass roasting pan and put a piece of butter in it.

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

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

Red sea bass with potatoes and cheese

A delicious dish is made from red snapper fillet with new potatoes and grated cheese. Just the mention of it makes you want to cook it right away.

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 this will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this must be done in a trusted specialized store in order to get a quality product.

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

Place the potatoes on a baking sheet with high sides and sprinkle with vegetable oil. Place perch fillet on top. Pour in egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

Place in a preheated electric oven to bake for fifty minutes. We immediately place the finished hot dish on plates and serve.

How to cook delicious sea bass in foil

Baking seafood in foil is one of the most common ways to prepare it. Due to this winding, the product retains all its juice inside and at the same time 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 remove the entrails. The head can be left or cut off at the ear. Chop the onions into thick rings, carrots into bars.

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

We process the second fish using the same principle. We start the device at 180 °C. Place the pieces on a baking sheet and 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 something like a boat.

Transfer the finished dish to a plate and garnish with sliced lemon and red tomatoes.

Recipe for cooking fillet in sour cream

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

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

Cooking: 55 minutes.

Calories: 92 Kcal/100 g.

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

Grease the frying pan with vegetable oil. Peel the vegetables and cut into half rings. Sprinkle the fish with special seasonings, herbs and salt and leave for ten minutes. Chop the parsley.

Turn on the electric oven at 185 °C. Place the fillets in a roasting pan tightly next to each other, and distribute the prepared vegetables in a thick layer on top. Place the homemade sour cream all at once in the center and spread it all over the dish with a spoon. This creates a vacuum for baking. Let it cook for thirty minutes. At the end, sprinkle the fish with sour cream and parsley and serve along with mashed potatoes or buckwheat.

You can cook perch using the same method, only marinate it not in spices and herbs, but in homemade light mustard. It will also turn out delicious.

Sea bass with vegetables in a sleeve

When baking perch with vegetables, you can experiment every time - change the ingredients. This way you won’t get bored with the dish and in the end 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.;
aromatic herbs for fish – 2 tsp;
salt – 1 tsp.

Preparation: 75 minutes.

Calories: 87 Kcal/100 g.

We clean the fish, remove the entrails, cut off the fins and tail. We make a cut along the ridge and turn it inside out in one sharp movement. This way, the backbone will instantly peel off from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. Rub the resulting fillet with dried herbs: rosemary, thyme, dill. Whatever is available will do.

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

Take a deep roasting pan, put onions, broccoli, tomatoes on the bottom, pour in canned peas and top with fish fillets. Add some salt, pour in the remaining oil and bake in a preheated electric oven for fifty-five minutes.

The dish will turn out even tastier if the fish is pre-marinated;
The scales will be easier to remove from the perch if you immerse it in boiling water for one minute or put it in the freezer for five minutes. Another trick: sprinkle the fish with coarse salt overnight; in the morning the plates will peel off on their own. But it is best to use a special knife for cleaning seafood;
To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
This sea fish turns out delicious not only when baked in the oven. The fish soup cooked on it is simply divine. The perch is immersed in boiling water and boiled for no more than ten minutes;
If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
Baked sea bass goes well with fluffy rice, fresh vegetable salad and fried potatoes;
Do not defrost fish in water, it will lose all its vitamins and turn out dry. It's best to do this in the refrigerator, even if it takes longer;
It is better to trim the tail and fins with special scissors and wearing gloves so as not to prick your fingers or palm;
Experienced chefs prepare sea bass in white wine, in batter, with mushrooms and herbs, and rub it with a mixture of olive oil and balsamic vinegar.

Bon appetit!

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!

It is similar to its river namesake except in body shape and predatory habits. It belongs to a different species, lives in deep salty waters and is armed not only with sharp, strong teeth, but also with spiny, durable fins.

At the same time, sea bass has tasty and healthy meat with few bones and very little fat. Its low calorie content makes this fish a suitable component of weight loss-oriented menus, and baking in the oven maximizes the preservation of the valuable nutrients contained in it.

Let's look at dietary recipes for cooking red sea bass in the oven, outline its dietary benefits and list the ingredients that complement this fish.

Sea bass baked in the oven - recipes with photos

Sea bass caught by fishing vessels is delivered to store shelves mostly frozen - whole, headless carcass and fillet. The optimal choice is a carcass, since the head has no culinary use, and the fillet often contains too much water frozen into it. This increases weight and degrades the quality of the pulp.

To ensure that sea bass remains dietary after baking in the oven, it is cooked with a minimum of additives or surrounded only with low-calorie ingredients. Let's look at two sample recipes that illustrate both approaches.

First recipe - sea bass almost solo:

sea bass carcass (400 g);
not too large;
two small ones;
bundle;
salt and spices for fish;
two tablespoons of vegetable oil (optimally -).

Preparation:

Thaw the perch carcass, clean it and cut off the fins with culinary scissors, taking the necessary care not to get injured by the strong and very sharp ray bones - they are coated with a substance that causes severe irritation at the injection site. Free the abdomen from the insides and the black film lining the cavity from the inside. Rinse the cleaned fish and dry it with a paper towel.
Mix vegetable oil with juice squeezed from half a lemon, as well as salt and spices. Lubricate the prepared carcass with this marinade on both sides.
Peel and wash the onions, cut them into not too thin slices. Cut the remaining lemon half into semicircles. Coarsely chop the washed parsley.
Place a “cushion” of onion slices on a baking sheet greased with vegetable oil, and a sea bass carcass on top of it. Make oblique shallow side cuts and insert lemon semicircles into them. Fill the belly with chopped parsley.
This perch needs to be baked for 30 to 40 minutes at 180ºC.

Recipe two - sea bass in red and green company:

two sea bass (carcasses);
six medium-sized;
two ;
two medium-sized onions;
(white part);
greens and parsley;
salt (including sea salt);
ground dry spices - black and allspice, and;
vegetable oil (preferably olive).

Preparation:

Clean thawed perches - remove scales, spiny fins, entrails and the black film that covers the abdomen from the inside. Wash and dry the carcasses, and then sprinkle them with a mixture of dry spices.
Wash and peel the vegetables. Cut the onions and leeks into medium-thick slices, the pepper into slices, and the tomatoes into slices. Chop the greens.
Place all the onion rings in the bottom of a heatproof baking dish, then half the sliced vegetables. Place the seasoned perches on top and cover them with the remaining vegetables. Sprinkle with pepper and salt, drizzle with vegetable oil and cover with foil.
Bake at 200ºC for 45 minutes.

If you cook sea bass according to these sample recipes, the calorie content of the finished dish will be 90-95 kilocalories in 100 grams.

Dietary use

Sea bass meat is rich in protein, biologically valuable macro- and microelements, and omega fatty acids. At the same time, its energy equivalent is quite low - approximately 80 kilocalories in 100 grams. If you prepare this product in a dietary way - including baking, and do not use too many high-calorie additives, the final dish, light and healthy, will fit well into the target menu for losing weight.

What to bake sea bass with?

When answering this question, followers of slimming diets should take into account the energy component of additional ingredients. This fish can make a good company in the oven:

Vegetables - in addition to those given in the example recipe, these are low-calorie cabbage and, root and parsley, green beans,. In contrast, potatoes significantly increase the overall calorie content of the dish.
Rice, white and brown. The last option is preferable.
Mushrooms are most often universal, having a neutral taste.
– is also included in batters, especially if the perch is fried before baking. Not suitable for diet menus
Hard cheese - it is grated and sprinkled with this shavings of sea bass shortly before it is ready. As a result, the calorie content increases slightly.
White wine, cognac - add extraordinary aromas to sea bass and additionally soften its meat
Nuts and seeds - grated walnuts, as well as.

How to deliciously cook sea bass in the oven - video

In the video above, sea bass is cooked on a layer of onion rings placed on a baking sheet lined with parchment paper. In addition to onions, lemon, dry spices, salt and herbs are also involved in the preparation. When baking, foil is placed on top, which is removed shortly before cooking.

The meat of toothy, spiny, well-fed sea bass is a real storehouse of easily digestible protein and biologically useful substances. By itself, it has a low calorie content. If you bake it with dietary ingredients, the resulting dish will be a valuable component in targeted weight loss diets.

How do you bake sea bass in the oven? What seasonings do you use for this? Do you use this dish in diet menus? Share your culinary discoveries and practical experiences with us in the comments!

In a variety of cookbooks you can find many different recommendations that suggest. Various recipes say that this beautiful fish can be baked with various vegetables, for example, potatoes, tomatoes and carrots.

There are options for baking this fish with or without cheese, lemons. Sea bass is often cooked in the oven in open pans, pouring sour cream sauce over several fish at once, or simply wrapping each fish in foil.

In the latter case, not only its juiciness is preserved, but also its delicate aroma. The dish turns out to be less calorie and dietary. Additionally, the recipe here replaces the sour lemons with less sour salted tomatoes.

Ingredients

2 large sea bass
2 medium-sized pickled cucumbers
2 onions
1 carrot
1 salted tomato
pepper
spices to taste

The dish is designed for 2 servings.

Ready dish:

Cooking procedure

When starting a recipe for how to cook sea bass in the oven, you need to first of all deal with the fish. If the perch was frozen, it needs to be thawed. When the fish thaws, it must be cleaned. In this case, it is important not only to clean off the scales, but also to remove inedible black films.

Mix salt and dry spices together and sprinkle this mixture over the entire surface of the fish. In order for the perch to be better saturated with salt and the aromas of spices, cuts must be made on the carcasses. You need to put thin pieces of spicy salted tomatoes in them. Quite sour tomatoes replace traditional lemon in this version of baking fish. This replacement will be to the taste of those for whom the acidity of lemon is too strong.

While the carcass is marinating, you need to prepare the foil and other ingredients for baking. The pickled cucumber, cut into thin slices, should be placed first on the foil. Its juiciness will prevent the perch from burning.

Thin strips of carrots should be placed on top of it. The easiest way to prepare them is to chop them using a vegetable peeler. Onion rings, parsley and dill leaves are laid out in random order on the carrot layer.

Vegetables folded in this way will serve as a kind of pedestal for the fish that has had time to marinate during this time. The prepared sea bass is carefully laid out on it.

After this, you can wrap the edges of the foil. It should cover the entire carcass, but at the same time it should be quite loose. This is necessary to allow the steam produced during cooking to escape.