Perch in the oven - recipes with photos

Nutritionists never tire of repeating that baking is the best way to cook fish. Its beneficial properties are completely preserved, calorie content is significantly reduced, and the fish’s natural taste and aroma are emphasized. Red sea bass baked in the oven is proof of this.

You can cook the whole fish in the oven by cutting it into steaks or filleting it. To preserve the juiciness of the perch, it is preferable to bake it in foil or a special sleeve bag. And so that the fish does not get bored, the recipe is supplemented with potatoes, rice, and a variety of vegetables . Gourmets love an abundance of well-combined seasonings and various sauces. The recipes offered in this collection meet all the requirements and wishes. All you have to do is choose and get to work.

How to cook perch in the oven

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

How long to bake

The baking time for 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 advisable to use foil or a sleeve - this way the product will retain more nutrients and will be richer and tastier. In addition, you will save time when washing the baking sheet.

Recipe for perch in the oven

In order for any fish to turn out so that you will 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 intact, intact scales, no spots or bruises;
the gills are pink, the eyes are clear and not cloudy;
perch, unlike hake (which they often try to sell instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.

Perch with lemon and herbs

Sea bass in the oven (every housewife will find this recipe useful) turns out tasty and low in calories if you cook it without sauce with citrus and herbs.

Sea bass in the oven, recipe with lemon and herbs.

The recipe follows.

What ingredients will you need?

For the dish you need to take:

red perch – half a kilo;
sweet pepper, onion and lemon - 1 pc.;
ripe tomatoes – 2 pcs.;
fresh herbs (assorted) – 1 bunch;
salt, oil, pepper.

An assortment of greens should include dill, light basil and parsley.

Step-by-step cooking process

The cooking process includes several stages:

It is best to use chilled rather than frozen fish for this recipe. It is first cleaned of everything unnecessary (necessarily from entrails and scales). Next, you need to rub the carcasses on all sides with salt and pepper.
You need to chop the onion into half rings, pour in the juice from half a lemon and leave it like that for a few minutes.
Tomatoes are cut into slices (not thin), peppers are cut into strips, greens (washed and dried) are finely chopped.
Place chopped onion and pepper on a baking sheet coated with oil. On top is prepared fish. The perches are poured with juice from the remaining half of the lemon.
Place greens and half of the tomato slices in the belly of the fish carcasses. The rest are distributed from above.

The treat will be cooked in the oven for 40-45 minutes at 190-200°.

Rules for serving dishes, decoration

The finished treat is served bitter. You can complement the fish with your favorite side dish.

Baked sea bass

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

Ingredients:

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

Cooking method:

Peel and cut the onion into rings and the carrots into strips.
Chop the tomatoes into slices.
Sauté vegetables in butter for 7-8 minutes.
Peel the potatoes and cut into slices.
Process the fish: remove the scales, cut off the fins, remove the gills, entrails, and rinse.
Place potato slices on the bottom of the pan, followed by a next layer of half a portion of sautéed vegetables, finely chopped herbs, and a fish carcass.
Stuff the fish with vegetables, season with spices and salt.
Bake for 30 minutes at 180 degrees.

Sea bass fillet in cheese

Sea bass in the oven (the recipe is published later in the article) is especially tasty with cheese.

Any solid milk product will do. For example, “Dutch” or “Russian” cheese.

What ingredients will you need?

For the dish you need to take:

red perch fillet – 430-450 g;
“Dutch” cheese – 130-150 g;
milk – 60 ml;
flour – 80-90 g;
eggs – 2 pcs.;
fresh dill – 2 bunches;
salt, oil, spices.

Step-by-step cooking process

The cooking process includes several stages:

The cheese must be grated with a grater with the smallest divisions. Beat eggs until foam appears. These ingredients are mixed together until maximum homogeneity.
Next, milk is poured into the future sauce, salt is added to taste.
The perch fillet is divided into pieces. Each of them must be rolled in flour and placed on an oiled baking sheet (necessarily skin side down).
Cheese sauce is spread on top of the fish

The treat must be baked in the oven at 180-190°. The whole process will take 20-25 minutes. If the fish does not have time to cook, the time can be increased.

Rules for serving dishes, decoration

When serving, the selected side dish is first placed on the plate. For example, mashed potatoes. Then the fish with the cheese mass is distributed on top. You can complement the treat with homemade pickles.

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. To fillet a carcass, you don’t need any special knowledge or skills, just a little patience and a sharp knife. Place the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the table surface and, starting from the head, separate the fillet from the ridge to the tail, and then remove the body 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:

Cut the fish flesh into pieces of 4-5 centimeters.
Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let sit for 5-7 minutes
Line a baking sheet with parchment and lay out the pieces.
Grate the carrots on a grater with medium holes and fry with oil.
Chop the garlic and place in a plate with sour cream. Add egg, grated cheese, spices, salt. Mix the dressing thoroughly.
Place the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill 200 degrees).

Whole in sour cream

Fish carcasses should be taken straight away, cut up - without heads and entrails.

Then all that remains is to rinse them and you can bake them.

What ingredients will you need?

For the dish you need to take:

sea bass carcasses – 4 pcs.;
sour cream (medium fat content) – 350-400 ml;
onion – 6 small heads;
raspberry vinegar - 2 tbsp. l.;
carrots (large) – 1 pc.;
universal spices for fish, salt, oil.

If the housewife doesn’t have raspberry vinegar in stock, you can use natural apple cider vinegar.

Step-by-step cooking process

The cooking process includes several stages:

Rules for serving dishes, decoration

The finished treat is delicious served both hot and chilled. It is first cut into portions and placed on plates. Each one should contain pieces of fish and vegetables with sauce.

With vegetables

It’s not for nothing that this sea creature is highly valued by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red snapper with vegetables in the oven turns out more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be added to the dish, but in this case we will stuff it 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, fish spices - to taste.

Cooking method:

Cut off the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon and mix everything.
Place the fish carcass on a board, thoroughly grease the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
Peel the onion, cut into rings, cut the carrots into circles. Fry the vegetables until golden brown.
Place the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavoring substances inside the product.
Place the fish on a sheet of foil, stuff it with vegetables, and place them on top of the carcass.
Cut the tomatoes into thin rings and place them on top.
Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

How to bake whole sea bass with vegetables

The unusual sauce perfectly reveals and emphasizes the soft taste of the perch. The fish will turn out crispy, with a crust.

You will need:

Perch – 2 carcasses.
Lemon.
Dry white wine – ½ glass.
Butter – 80 gr.
Broccoli.
Celery, stalked.
Olive oil – 2 large spoons.
Provençal herbs, salt, white pepper.
Hollandaise sauce - to taste.

How to bake:

Gut the perch, peel off the scales, rinse thoroughly, and dry with paper towels.
In a small bowl, make the marinade by combining herbes de Provence, white pepper, salt and olive oil. Mash the mixture thoroughly. Rub the carcasses inside and out. Leave to marinate for 20 minutes.
Make shallow cuts throughout the carcass, sufficient to insert half-circles of lemon into them.
Divide the broccoli into florets, cut the celery stalks into 3-4 centimeter pieces.
Coat the bottom of a heat-resistant dish with oil, arrange cabbage inflorescences and pieces of celery. Add a little salt and sprinkle with herbs.
Place perch carcasses on top of the vegetables. Place butter cut into pieces on each fish.
Spill the preparation with wine.
Place the mold in the oven, preheated to 180 o C. Determine the cooking time yourself. Depending on the size of the fish, it will take you from 25 to 40 minutes. And the beautiful crust on the surface of the carcass will tell you when it’s ready.
When serving, place the fish on a plate and place the vegetables next to it. Drizzle the dish generously with hollandaise sauce.

In foil

Another recipe for baking 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 clean the fish correctly: the process is complicated by the fact that perch has very sharp and poisonous fins, the sting of which can cause a lot of trouble. Therefore, before work, the first thing you need to do is 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:

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.
Rub the fish with spices or herbs and leave for half an hour.
Peel the onion and chop into slices. Fry until golden brown.
Bake the potatoes until tender in the microwave (10 minutes). Cut the vegetable into 6 pieces.
Cut the tomatoes into slices into 8-10 pieces.
Place herbs (basil and parsley), potatoes, and fish carcass on a sheet of foil. Place onions, tomatoes, and herbs on top. Season everything with salt.
Wrap the foil and bake everything for 45-60 minutes until done at 190 degrees.

Perch baked whole in foil

What do you need:

sea bass carcass – approximately 0.35 kg carcass;
carrot – 1 pc.;
ripe tomato – 1 pc.;
lemon - half;
olive oil – 5 tbsp. l.;
onion – 1 pc.;
garlic – 5 cloves;
fresh herbs (rosemary, parsley, dill) - approximately 50 g;
salt, dried aromatic herbs (rosemary, dill, parsley) - to taste;
culinary foil.

How to cook:

Rinse the fish carcass and dry it with napkins.
Squeeze the juice from half a lemon into a plate, pour in a couple of tablespoons of oil, add salt and aromatic herbs, squeeze out the garlic. Stir.
Cover the perch with marinade inside and out, leave for half an hour in a cool place.
Cut the onion into thin half rings, cut the carrots into slices about 1-2 mm thick.
Heat oil in a frying pan. Fry the onion in it first, then the carrots. You need to fry until soft.
After removing the vegetables from the pan, lightly fry the perch on both sides. Fry for a couple of minutes on each side.
Coarsely chop the greens.
Cut the tomatoes into slices.
Fold the foil in half and make a “boat” out of it.
Cover the bottom with greens and place the fish. Cover with onions, carrots, tomatoes.
Place a large sheet of foil on a baking sheet, place the pan with the perch on it, and seal with the edges up at the top.
Preheat the oven to 190 degrees.
Place a baking sheet with a whole sea bass in it, cook it for 30-40 minutes. 10-15 minutes before cooking, unwrap the top foil.

When the dish is ready, you need to wait a little for the foil to cool. Cover with a flat plate and turn over.

Up your sleeve

Baking in a sleeve is one of the healthiest ways to prepare any food. Perch in a baking sleeve will not only be stewed quickly, but will also retain all the necessary substances and, most importantly, its unique taste. The fish must be thoroughly cleaned of scales, the fins and entrails, film and gills removed, and at the final stage the head must be cut off. There is no need to throw it away, because the head makes a wonderful ear.

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:

Clean the fish and salt thoroughly.
Peel the onion and fry in oil until golden brown.
Place half a portion of onion, a fish carcass, and the remaining onion in the sleeve.
Place lemon slices and sprigs of herbs on top.
Boil the potatoes until half cooked in salted water. Cut the garlic into slices and add to the potatoes.
At this stage, add sour cream and chopped basil to the potatoes.
Place the sleeve with the fish on a baking sheet, and place the potatoes with sour cream next to it.
Bake everything for 30 minutes at 190, then cut the sleeve and leave for another 10 minutes to brown.

How to bake red sea bass fillet

Ingredients:

Red sea bass fillet – 700 grams.
Sour cream – 200 milliliters.
Cheese – 100 grams.
Tomatoes – 200 grams.
Dill, green onions, salt, pepper - to taste.

Preparation:

Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into large pieces, fry in olive oil, add salt.
Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese on a fine grater.
Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

This perch can be topped with potatoes or rice fried with onions.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese turns out tender, aromatic and incredibly delicious. Even the most capricious child who hates seafood will like this dish. You can cook any type of fish using this recipe – it will certainly turn out tasty, healthy, and 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.

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Cooking method:

Peel the onion, cut into strips, pour in lemon juice. Let marinate for 15 minutes.
Place the fish carcass at the bottom of the mold, sprinkle with spices, salt and herbs.
Place pickled onions and tomato slices on top.
Bake for 30 minutes at 180 degrees.
In a bowl, mix the egg, grated cheese, and a little salt. Whisk.
At the last stage of cooking, pour the cheese dressing over everything. Brown for 5-7 minutes.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The resulting dish is tasty, satisfying, and easy to prepare. Small carcasses that don’t have time to clean are baked this way, but a large specimen can also be baked this way, using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - they simply come off 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:

Remove the entrails and gills. Salt and season with spices.
Grate the lemon to get the zest, squeeze out the juice.
Rub the carcass inside and out with lemon juice.
Pour wine over the carcasses and let stand for an hour and a half.
Cut vegetables (carrots, celery, onions) into rings, fry in butter until soft, season with chopped herbs.
Place the carcasses on foil, stuff them with vegetables, bake (30 min./180 degrees).

How to cook red snapper fillet in cream sauce

Necessary:

Fish fillet – 4 pcs.
Red and yellow bell peppers – one each.
Butter – 50 gr.
Lemon juice – 3 large spoons.
Dry white wine – 100 ml.
Flour - a large spoon.
Salt, pepper mixture.

Bake:

Cut the fish carcass into fillets, sprinkle with lemon juice, and set aside to marinate for 10 minutes.
Remove the seeds from the peppers and chop the pulp into cubes. Place the slices in a small saucepan and pour over the wine. Place on the stove, heat under the lid for 2-3 minutes. Then turn off the burner and puree the peppers.
Grease a baking dish with butter. Cut the leftovers into cubes and place them on the bottom.
Place the fish, pour in the wine, salt and pepper.
Hide the prepared carcasses under foil and secure well. Place in the oven for 8-10 minutes.
Remove the mold and pour the released juice into a bowl. Add pepper puree, egg, spices, salt.
Stir the sauce and pour over the fish. Return to oven and bake for another 10-15 minutes.

With potato

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running 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:

Peel the potatoes and cut into slices.
Cut the onion into rings and combine with potatoes.
Add sour cream, soy sauce, salt, seasonings, mix.
Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

Learn how to cook whole oven-baked mushrooms.

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.

Compound:

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.

With sour cream

Excellent, unique taste of baked fish combined with a delicate taste 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 of scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, and dried on a paper towel to remove excess moisture.

Ingredients:

red snapper – 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:

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

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.

Compound:

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.

Entirely

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

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

Recipe with rice

Sea bass in the oven, recipes for which are described in different variations in the article, are delicious to cook right away and with a side dish of cereal.

For example, from white rice.

What ingredients will you need?

For the dish you need to take:

red snapper carcasses – 2 pcs. (approximately half a kilo);
rice – 130-150 g;
sweet pepper, onion - 1 pc.;
water – 300-350 ml;
oil – 2 tbsp. l.;
lemon/lime juice, salt and spices.

You can also add other vegetables - pieces of zucchini, carrots.

Step-by-step cooking process

The cooking process includes several stages:

An already gutted fish carcass without a head must be cleaned of scales, removed from fins and tail, and washed thoroughly. Next, it is dried with paper napkins.
A whole perch should be thoroughly rubbed with salt and pepper directly with your hands. Next, the fish is sprinkled with citrus juice, strained from the seeds, and left to marinate for at least a quarter of an hour.
While the perch is “resting”, it’s time to start eating vegetables. Peeled onions and peppers are chopped into strips. The carrots are cut into thin slices.
The first thing you need to do is add the onion to the frying pan with any heated fat. And when it softens, add pepper and carrots. Together, the vegetables are salted, mixed and fried for 6-7 minutes.
Long grain rice is washed with running water at least 5 times, after which it is poured into a frying pan with vegetables. The ingredients need to be fried for another 5-6 minutes.
Rice and vegetables are transferred first to a heat-resistant form. The prepared fish carcass is placed on top.

All that remains is to pour in the water, cover everything with foil and leave to bake for 40-45 minutes. The optimal temperature is 170-180°.

Rules for serving dishes, decoration

Before serving, the fish must be cut into pieces. You should try it right away with fish and vegetables. You can complement the treat with your favorite sauces.

How to deliciously cook perch in the oven - tips from chefs

To cook fish appetizingly, you need not only to find a delicious recipe for perch in the oven. You need to know a number of culinary subtleties, and photos of proper cleaning, preparation of fish products, and baking recipes can be found on the Internet. This will help novice housewives master all the complexities of cooking fish and seafood:

give preference to large specimens - they almost always turn out great when baked or fried;
clean the fish correctly: wearing thick gloves, observing the necessary sequence - first the head, then the gills, entrails, film, scales;
Always defrost frozen seafood only gradually - in the refrigerator and then at room temperature, because any preliminary heat treatment during freezing will negatively affect the taste of the dish;
Before cooking perch in the oven, season it with spices and salt.