Perch in the oven: 14 popular recipes

With tomatoes

Cleaning small fish of scales is especially difficult. Small specimens have more tasty and tender meat. Therefore, it is quite reasonable to cook them. Such “trifles” can be prepared without cleaning. For example, a perch up to 200 grams in size can be considered small. The number of servings in this case will directly depend on the size of the fish. Preparing the dish will take very little time, since small fish cooks faster - no more than 1 hour and 20 minutes.

What you need for 2 servings:

large river perch - 2 pcs.;
onion - 2 pcs.;
carrots - 2 pcs.;
tomatoes - 4 pcs.;
parsley and basil;
olive oil - 4 tbsp. spoons;
salt, pepper, coriander, aromatic herbs - to taste.

Preparation according to the recipe:

There is no need to remove scales from the fish, but you should remove excess parts of the carcass. You can leave the head and tail.
Grind half the tea together. spoons of salt, coriander, aromatic herbs and pepper. Coat the inside of the carcass with this mixture. Also chop a clove of garlic to rub the carcass.
Leave the fish like this for a quarter of an hour to marinate it.
Prepare the filling. To do this, grate the carrots, cut the onions into strips, and cut the tomatoes into cubes (it is better to peel them first).
Onions and carrots should be fried in olive oil. oil Add tomatoes and simmer covered for 5 minutes. Then add the chopped herbs and turn off the heat.
After this, all that remains is to fill the belly of the perches with the filling. Coat them with vegetable oil on top.
Place and cover the perch in foil. Make holes in the foil with a sharp object.
The fish needs to be baked in an oven preheated to 200 degrees for about a quarter of an hour. Then you need to open the foil and bake for another 15-20 minutes.

BJU: protein - 8.3 g, fats - 16 g, carbohydrates - 2.4 g. Calorie content - 190 kcal.

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With a cheese coat

Fish and chips is a classic combination. And preparing such a dish in the oven simplifies this process as much as possible for the cook. The bulk of the time is spent on baking. This is about half an hour. It takes about 20 more minutes to prepare until the fish goes into the oven.

What you need for 4 servings:

perch carcasses - 4 pcs.;
potatoes - 3 pcs.;
cheese - 100 gr.;
water - 200 g;
oil grows. — 50 ml;
black pepper and salt to taste.

Cooking algorithm:

We clean and wash the perch. Then dry it.
Peel the potatoes, wash them and cut them into cubes. Place half the portion on a baking sheet.
Place the carcasses on top. They have another layer of potatoes on them.
You need to place cheese on top of this. To avoid drying it out, it is recommended not to grate it, but to cut it into pieces yourself.
Finally, pour about 200 ml of water into the baking tray to cover the bottom.
We spray all the plants. oil Baking will last about half an hour in an oven preheated to 200 degrees.

Used: proteins - 14.9g, fats - 8g, carbohydrates - 3.8g. Calorie content - 147 kcal per 100 g.

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With three types of oil

Baking fish in the oven is, in principle, not a difficult task. For example, if the prospect of frying fish depresses many cooks, then when cooking it in the oven such feelings do not arise. This is accessible even to inexperienced cooks. You can bake with lemon in foil or without it. The total cooking process will not take more than 40-45 minutes. This will take approximately 7-10 minutes to prepare.

What do you need for 4 servings?

perch - 600 gr.;
lemon - half;
oil drain - 30 gr.;
sunflower oil - 1 table. spoon;
salt - to taste;
black pepper powder - to taste;
greens - to taste (dill, parsley);

Let's start the cooking process:

Clean the sea bass from scales, gut it, cut off unnecessary parts and rinse thoroughly inside and out. Season with salt and pepper on all sides as well.
Place pre-cut lemon slices and herbs into the belly. Plus add a piece of plum here. oils
Place each carcass on a baking sheet and coat with sunflower oil. If you use foil, you can wrap it tightly. Then the moisture will be retained better. Without foil, this can be done in an open form.
Bake the dish in the oven at 180 degrees for about a quarter of an hour. At the end, you can unroll the foil (if you are using it) and keep the fish there for about 5 more minutes.

BJU: proteins - 15.5 g, fats - 10 g, carbohydrates - 0.2 g. Calorie content - 153.5 kcal per 100 grams.

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With cheese sauce

Let's prepare three small perch carcasses, 2 eggs, 100 g of cheese, 2-3 tbsp. sour cream, 1/2 lemon, salt, red pepper, chopped rosemary.

We clean the fish from scales, entrails and fins. Rub with salt and season with rosemary. Cut the lemon into thin slices. They can be simply placed on top or inserted into the transverse slots in the fish.

To prepare the cheese sauce, mix eggs, cheese and sour cream. Place paper or foil on the bottom of the mold, place three perch carcasses there and fill everything with egg and cheese mixture. Cook at 180 degrees for about 40 minutes. When ready, both cheese and fish will be covered with an appetizing crust.

In salt

In this case, you get baked perch in the oven with a kind of coat of salt. The total cooking time is approximately 40-50 minutes. If the fish is frozen, it is better to take it out in advance to defrost. The preparation takes approximately 10 minutes in total.

What you need for 2-3 servings:

river perch – 700 gr.;
salt - half a kilo;
lemon - half;
garlic - to taste;
white of one egg;
water - a few tables. spoon;
dry herbs if desired.

Cooking process:

In a large bowl, mix salt with egg white and water. You can also mix herbs here (if using them).
The entrails, tail, fins and gills are removed from the fish (the scales can be left or removed). Carcasses are washed under water.
Place a couple of lemon slices and garlic into the bellies. Turn on the oven to preheat to 180 degrees. Place parchment paper on a baking sheet and add a small layer of salt.
Place the fish on the salt (you will get a kind of salt pillow). Sprinkle salt generously on top and press this layer down with your hands. Carcasses should be “hidden” under salt.
It will take about 20-30 minutes to cook the dish in the oven (depending on the size of the fish and the specifics of the oven). After repeatedly “practicing” this recipe, you will already know the optimal cooking time.
Finally, take out the fish and leave it to cool for 10 minutes.

This baked fish can be served directly in the salt crust. If you want to remove it, it won’t be difficult. It comes off well in chunks. And along with the salt, the skin often comes off the fish. BJU: proteins - 17.5 g, fats - 1.3 g, carbohydrates - 0.2 g. Calorie content per 100 g is 82.5 kcal.

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Cooking perch right in its scales! Fast, tasty, and most importantly - no need to clean

Laughing-legged fishermen (Latin and their spouses, who often went fishing to catch fish from a reservoir for food or just for fun for perch, and came home with a big catch, know how difficult it is to clean it of scales.

Cunning fishermen have come up with a delicious recipe in which it is not necessary to clean the perch at all. Many people, a social being with reason and consciousness, as well as a subject of socio-historical activity and culture, like this recipe, since it eliminates such a tedious, long and difficult task as cleaning a perch

What do we need?

The ingredients that we need are quite inexpensive and accessible to everyone. Perch, or ordinary perch (the lats were obtained by fishing, and salt can be found in every home; lemon is not expensive. It would not be a bad idea to add ground pepper.

Benefits of the recipe:

· The perch does not need to be cleaned;

· Preparing is simple and does not require much time;

· Does not require large financial outlays.

There are no downsides to such a prescription: a written request from a doctor to a pharmacist about the preparation and dispensing of medications, which also contains instructions on how to use them.

Cooking process

The first thing you need to do is light the oven - a heating device for cooking. While it is heating up, we get rid of the insides of the fish and rinse thoroughly.

You can do this slowly, since it is not necessary to spend time on cleaning Dry cleaning Brushing teeth Cleaning party ranks Cleaning inside the NKVD 1937-1938 from scales the outer cover of some living creatures, formed by horny (in amniotes) or bone (in fish) plates. Keep in mind that all fish, a paraphyletic group (according to modern cladistic classification) of aquatic vertebrates, should fit well in one layer on a baking sheet.

Take a thin metal (or glass) sheet with curved edges and a low side for cooking (frying and baking) and pour half a kilogram of salt there, or table salt (sodium chloride, NaCl; the names “sodium chloride”, “table salt” are also used). salt", "rock salt", "table salt" or simply "salt"), is a food product, then spread it so that you get one even layer Layer layer, see layering; Layer is a novel by Viktor Strogalshchikov. Place sliced lemon into each fish. Place the prepared perches on a baking sheet and sprinkle more salt on top.

Place the perches in the oven and cook for about forty minutes. The time may vary depending on the brand of oven. Some cook quickly, others cook a little slower.

After the allotted time for the course of physical and mental processes, the condition for the possibility of change, has ended, you can take the prey out of the oven. The peel with all the flakes should come off easily due to the salt; all that remains is to put it in a beautiful dish for serving. Decorate with greens.

Very tasty and simple recipe!

Bon appetit and good mood everyone!

Source:Go

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Stuffed

A good opportunity to diversify the taste of fish is to stuff the carcasses. Perch can be stuffed with different ingredients. The total cooking time in this case is longer than in many previous recipes - 1 hour 20 minutes.

What you need for three servings:

fish 600 gr.;
small lemon;
sour cream 3 table. spoons;
dill - 15 gr.;
ground pepper and salt to taste.

Cooking:

Squeeze juice from lemon.
Wash the dill, dry and finely chop.
Wash the fish too, gut it and dry it.
Make cuts on the sides of the carcasses for better penetration of all ingredients.
Salt and pepper the fish inside and out. Sprinkle with citrus juice.
Sprinkle with dill. Leave the fish in the refrigerator for 15 minutes to marinate it.
Line a baking sheet with parchment paper and place the fish on it.
Grease it with sour cream on top. Baking will last about half an hour in an oven preheated to 200 degrees. A golden brown crust should appear.

Used: protein - 15 g, fats - 2.3 g, carbohydrates - 0.8 g. Calorie content - 85 kcal per 100 g.

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Perch with vegetables in the oven - the most delicious recipe

Perch is not only incredibly tasty, but also served in an original way. Please note that the recipe contains white bread - this is the highlight of the dish. The pieces, browned with a crispy crust and soaked in marinade, will appeal to everyone without exception.

Take:

Fish fillet – 2 halves.
Garlic cloves – a couple.
Bulb.
Cherry tomatoes – 200 gr.
Lemon – ½ fruit.
Soy sauce – 2 large spoons.
Wine vinegar - 2 small spoons.
Sunflower oil – 3 large spoons.
Granulated sugar - a small spoon.
Crumb of white bread – 100 gr.
Oregano, thyme - ½ small spoon each.
Salt, black pepper - a pinch.

How to cook:

Prepare the fish. Defrost if you can't buy fresh. Remove the head, tail with fins, clean from scales. Remove the backbone, dividing into two equal fillets.

Pour vegetable oil, wine vinegar, and soy sauce into a bowl. Mix well until smooth.

Add sugar, thyme, oregano, pepper, continue stirring the contents. Do not rush with the salt yet, since soy sauce is salty, add later if necessary.

Cut the onion into half rings.

Add to the marinade; the onion will marinate along with the fillet. Transfer the fish and cover with onion slices.

Leave the pieces to marinate for 30 minutes so that the fillet is well soaked in the sauce.

When the fish is marinated, transfer the fillet to a plate.

Add chopped garlic to the marinade and stir.

Make a bed of onions and garlic on a baking sheet.

Place marinated fillet on vegetables.

Place cherry tomatoes around.

Break or slice white bread. Place the pieces on top of the perch. Sprinkle the marinade over the bread; if there is any left, pour it over the fish.

Place the baking sheet in the oven, preheated to 200 o C. Baking time is 20-30 minutes, depending on the weight of the perches.

The pieces of bread will fry appetizingly and become golden brown, so I advise you to place them on a separate plate. Add fish, vegetables and enjoy. Bon appetit!

With potatoes

Sea bass is difficult to clean. Therefore, it is allowed to bake the fish whole (which is healthier), and then remove the skin and remove the bones. Without the need to defrost the fish first, the total cooking time will be approximately 50 minutes.

What you will need for 3-4 servings:

sea bass - 2 pcs.;
onion - 1 pc.;
potatoes - 5-6 pcs.;
red pepper - 1-2 pcs.;
garlic - 5-6 cloves;
salt - 1-2 pinches;
black pepper - 1-2 pinches;
sunflower oil - 2 tables. spoons.

How to prepare this baked perch in the oven:

Place the whole fish on a baking sheet.
Add large onion slices to it. Peel the potatoes and cut them into several pieces. We also place it on a baking sheet.
Add chopped peppers and chopped garlic to this. The vegetables will be baked.
Sprinkle the dish with salt and pepper, sprinkle with sunflower oil. oil Place in the oven.
The dish will need to be cooked for a maximum of 40 minutes at a temperature of 180-200 degrees.

BZHU: proteins - 12 g., fats - 6.5 g., carbohydrates - 7 g., Calorie content is 135 kcal per 100 g.

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Recipe for tender perch fillet

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.

In sour cream filling

This is a recipe for delicious and tender fish. The sour cream added to it gives such characteristics to the dish. The cooking process is very simple, so it does not require a lot of time and labor. The total cooking time will be approximately 40-45 minutes. There will be no long period of food preparation here. All you have to do is clean the fish and chop some other ingredients.

What you need for 4 servings:

perch fillet - 700-800 gr.;
salt and pepper - to taste;
onion - 1 pc.;
sour cream - 250-300 ml;
sunflower butter - 4 tbsp. spoons.

How to prepare this dish:

First, prepare the fillet if it is a whole fish purchased. Gut the fish, then clean and rinse. Cut the fillet into small pieces.
In a large container, combine salt and black pepper powder. At this time, heat the oven to 180 degrees.
Peel the onion and cut into half rings. Fry it until soft.
Add fried onion slices to the fish, and also pour sour cream over the dish.
Cook the fish in the oven for half an hour.

BJU: proteins - 13 g, fats - 10 g, carbohydrates - 5.5 g. Calorie content - 190 kcal per 100 g.

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How to cook “Sea bass in foil”

1. Rinse the sea bass thoroughly. Cut the fish along the belly, clean the inside, remove scales. Cut the fillet into two pieces. It’s easier, of course, to immediately buy sea bass fillets, but they are not always on sale.

2. Peel the onion and chop finely.

3. Then cut the tomatoes into rings.

4. Finely chop the greens.

5. Coat the perch with olive oil, salt, pepper and sprinkle with lemon juice. Leave the fish for 10 minutes to soak.

6. Next, cover a baking sheet with foil. Place a layer of onion on a baking sheet and sprinkle finely chopped herbs on top. Then place the pieces on a baking sheet on top of the onions and herbs. The perch should lie skin side up.

7. Place a layer of tomatoes on the fish. During cooking, they will give juice, which will prevent the perch from drying out and, at the same time, give it a pleasant taste.

8. Place the baking sheet in the preheated oven without covering the top with foil. Bake at 180 degrees for 40-45 minutes.

9. Sea bass in foil is ready! Serve with fresh herbs. Bon appetit!

With nuts

Walnuts add piquancy to a fish dish. You can also add a fruit component here. It is important to add apples and peaches to the fish. But in a simplified form, you can do without them. The preparation time is 10 minutes, the cooking process in total is 45 minutes.

What you need for a couple of servings:

perch - 2 pcs. (the average size);
walnuts - 150 gr.;
flour - 2 table. spoons;
olive oil;
salt;
a mixture of peppers and other seasonings;
lime - 150 gr.

Cooking process:

Salt the peeled perch and coat it with all the spices, then roll it in flour. Coat this with olive oil and place on a baking sheet. The latter is also recommended to be lubricated with sunflower oil. oil
Place the perch in the oven, heated to 220 degrees. Check the condition of the dish periodically. If it seems like it's drying out, you can add water or vegetable broth directly to the pan.
After 20 minutes of cooking, pour lime juice over the fish. After another 10 minutes of cooking, open the oven and sprinkle with walnuts. In this form you need to cook for another 20 minutes.

BJU: proteins - 13.5 g, fats - 16 g, carbohydrates - 7 g. Calorie content - 225 kcal per 100 grams.

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Under the mayonnaise crust

Cooking time depends on the specific operation of the oven. It can also be replaced with a microwave if you have previously tried to cook full meals here. Then the cooking time is reduced as much as possible. When cooking in the oven, the total time is approximately 40 minutes.

What and how many ingredients are needed for 4 servings:

perch - 4 medium-sized carcasses;
onions - 2 pcs.;
champignons - 10-12 pcs. (large);
seasoning;
soy sauce - 2-3 table. spoons;
sunflower oil;
mayonnaise.

Cooking process:

Fish carcasses must first be thawed if they are frozen.
Clean them from scales and excess parts. Gut the fish, wash and dry.
Cut into manageable pieces and place them in a container.
Take your chosen seasoning and sprinkle it on the fish. Take soy sauce and add the entire amount to the fish.
Next, pour in a few tablespoons of sunflower seeds. oil to the fish, coating it. For now, leave the fish to marinate and move on to the next point.
Wash the champignons and then cut them.
Cut the onions into rings. Mix with chopped mushrooms.
The fish can now be placed in the coated sunflower oil. oil a baking dish.
Place the onion-mushroom mixture on top. Lubricate the surface with mayonnaise.
Bake in the oven at 200 degrees until browned.

BJU: proteins - 15.5 g, fats - 3.8 g, carbohydrates - 0.7 g. Calorie content - approximately 100 kcal per 100 g.

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Recipe with rice

Freshly caught fish is cooked within half an hour. Therefore, for baking, vegetables and rice must be prepared in advance. In addition, you will need an oven dish and a baking sleeve. Sea bass baked in the oven with rice is an excellent dietary dish that does not require much time to prepare:

Rinse and dry the fish, cleaned of scales and fins.
Boil the rice until half cooked.
Fry onions and carrots in a frying pan with the addition of vegetable oil.
Place rice, vegetables in a baking dish and place the carcasses on top.
Pour cream or sour cream mixed with salt and spices over the fish and rice.
Place the mold in the sleeve and bake in the oven for 30 minutes at a temperature of 180-200 degrees.

With tartar sauce

Tar-Tar sauce can be purchased ready-made. Thanks to him, any fish acquires an extraordinary taste. The total cooking time with the finished sauce is approximately one hour minutes. You can make the sauce yourself. Then the cooking time increases.

What to buy for 3-4 servings:

king perch - 0.5 kg;
oregano - 1 teaspoon. spoon;
olive oil - 1 teaspoon. spoon;
soy sauce - 1 teaspoon spoon;
lime or lemon - 1 pc.;
yogurt without sugar - 200 ml;
garlic - 1 clove;
canned capers - 2 tablespoons. spoons;
olives - 6 pcs.;
green onion - 2 pcs.;
cucumber pickle - 3 table. spoons;
salt and pepper - to taste.

Cooking process:

The fillet is washed and wiped until dry.
Olives are mixed in a container. oil, soy sauce, citrus juice, oregano, salt and pepper. The fish is transferred to the marinade and left for half an hour.
To prepare the sauce, you need to take peeled garlic, onions and pitted olives. Chop them finely. The capers are washed and also chopped. All this is combined with unsweetened yogurt, brine is poured in, salt and pepper are added. All ingredients should be mixed.
A foil basket is made on a baking sheet to suit the size of the fillet, and the fish is placed in it. The dish is placed in an oven preheated to 200 degrees for a maximum of 20 minutes.
The finished fish is left in foil. It can be served directly as is with Tartar sauce and garnished with a wedge of lime.

BJU: protein - 12 g, fats - 5.5 g, carbohydrates - 3.3 g. Calorie content - 112 kcal per 100 g.

“To prepare tartar you need quite a lot of ingredients: eggs, pickles, olives, garlic, mustard, capers, etc. If preparing the sauce is difficult, it is better to buy it in the store.”

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Up your sleeve

Sea bass in the sleeve is quite simple to prepare. Suitable for any cook. The food set in this case is minimal and quite affordable. For this dish you will have to marinate the fish, but the entire cooking will take no more than 40-45 minutes.

What and how many ingredients are needed for 2 servings:

sea bass - 2 pcs. (medium size);
potatoes - 2-3 pcs.;
onions - 2 pcs.;
mayonnaise - 2-3 table. spoon (or sour cream);
salt and black pepper - to taste.

How to cook this baked perch in the oven:

Wash the fish, remove scales, remove excess parts of the carcass. Dry.
Salt and add pepper. Grate the fish and leave for a while to start preparing the rest of the food.
Potatoes need to be cut into pieces half a centimeter thick. Transfer to a container. Add salt and pepper here to taste. Mix.
Boil the potatoes. Chop the peeled onions and add to the potatoes, seasoned with mayonnaise. Mix.
Then take a special baking sleeve and place the onions here. Then perch. The last layer is potatoes. Next, tie the sleeve, leaving some air in it.
Place the filled sleeve into the mold. Place in an oven preheated to 180 degrees for 25 minutes.

BJU: proteins - 12 g, fats - 7 g, carbohydrates - 5.3 g. Calorie content - 130 kcal per 100 g.

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Bake fish in foil with tomatoes and herbs

This dish looks incredibly appetizing in the photo, as you can further verify, but the main thing is that the excellent taste is in no way inferior to the appearance. Sea bass baked in foil in the oven with vegetables really looks very impressive; such beauty can be safely served on a holiday table as the main hot dish. To prepare it you will need the following ingredients:

4 chilled sea bass carcasses;
Medium-sized tomatoes – 6 pcs.;
2 medium onions;
A small bunch of fresh dill;
Green onion feathers;
Butter – 90 g;
Vegetable oil (for greasing the baking sheet);
Salt, lemon pepper to taste.

If you purchased already prepared, cleaned fish, then just rub it on all sides with salt and spices and leave to marinate in this form for 1-2 hours. If you only have regular ground pepper, then feel free to use it; in this case, it will be enough to pour a little lemon juice over the perches.

As you know, lemon goes best with different types of fish and is the most preferred component of the marinade.

Otherwise, of course, you need to clean off the scales, cut off the fins, gut the carcasses, not forgetting to remove the black warblers inside. Before marinating, the fish must be thoroughly washed under cold running water.

The remaining ingredients are prepared as follows: the greens must be washed and chopped, the tomatoes and onions must be cut into thin half rings.

Now let's start laying out. To begin, cut off four identical sheets of foil, according to the number of perches, and grease with a small amount of vegetable oil. We place 1 carcass on each cut, then put a piece of butter on each.

Next, evenly distribute the onions, tomatoes and generously cover everything with herbs.

After all the “components” have been laid out, we fold the foil on all sides so that we get a sealed envelope. Carefully transfer the pieces onto a baking sheet and place them in an oven preheated to 220°C for 15-20 minutes.

At the end of the specified time period, unfold the foil and send the fish again for 15-20 minutes. In this case, the baking temperature can be reduced to 180-190 degrees.

We hope that this step-by-step recipe for cooking sea bass in the oven in foil with vegetables was useful to you. The fish turns out very juicy, aromatic and so appetizing that it is simply impossible to resist such a tempting delicacy. Bon appetit!

With honey

An unusual and original dish. Very tasty for lovers of unusual combinations. Even photos of the finished fish show this. Cooking time is short - about 15-20 minutes.

What you need for 2 servings:

fish - half a kilo;
creamy butter - 50 gr.;
honey - 5 table. spoon;
lemon - 1 pc.;
salt and black ground pepper - half a teaspoon. spoons;
sesame - 2 table. spoons;
soy sauce - 50 ml.

How to prepare the dish:

Wash and dry the fillet. Squeeze the juice out of the lemon.
Melt the butter in a frying pan over low heat. Then add honey, pour in lemon juice and stir. Wait until it boils and turn off.
Place the fish in the sauce and cook for a minute on both sides.
Place the fish on a baking sheet, pour over the sauce, salt and pepper.
You need to bake at 200 degrees for about 10 minutes.
Serve with sesame sprinkles and soy sauce.

BJU: proteins - 12 g, fats - 10 g, carbohydrates - 14 g. Calorie content - 190 kcal per 100 g.

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