Sea bass fried in sour cream and onions

Step-by-step preparation

Prepare the following ingredients: sea bass fillet, sunflower oil, salt, ground black pepper, tomato sauce, onions, garlic, carrots, fresh parsley, filtered water and potatoes.

Wash the potatoes with a brush under running water. Grease the bottom of the baking dish with a small amount of sunflower oil. Cut the potatoes into thin slices. Their thickness should not exceed three millimeters so that the potatoes have time to reach readiness, but also not have time to melt during cooking. Lightly salt the potatoes.

Peel the onions and cut into thin half rings. Wash the carrots with a brush under running water and grate on a fine grater. This way the carrots will have time to get ready faster, which is what we need.

Rinse the perch under running water. Place it in the mold. If the fillets overlap one another a little, it’s okay. Salt the fish and pepper to taste. This amount of salt will be enough so that the dish does not seem bland.

Rinse the parsley under running water and shake to remove excess moisture. Finely chop the greens. If your oven browns very well, there is a risk that the greens will burn. In this case, it would be better to sprinkle it on the dish five minutes before cooking. Peel the garlic and pass through a press.

Mix tomato sauce with water in a glass and add herbs and garlic. The sauce turns out very flavorful! I have tomato sauce with Dijon mustard, but that’s not important at all. Tomato sauce can be absolutely anything. You can also mix a tablespoon of tomato paste with water. Or use canned tomatoes in their own juice.

Step 7:

Pour the resulting sauce over the fish. The point of using the sauce is to prevent the perch from drying out during heat treatment. Bake the perch in the oven for half an hour at a temperature of one hundred and eighty degrees. The main thing is that the potatoes should not be crispy, they should be completely cooked. This, as well as the appearance of the dish, are a guide that everything is ready.

I really love sea bass for its rich taste and moderate fat content of meat. It is difficult to dry out perch, but it is possible. To prevent this, just don't keep it in the oven longer than the time needed to cook the potatoes, and everything will work out! Bon appetit!

Step-by-step recipe for stewed sea bass with photos

Step-by-step recipe for braised sea bass

Tender and tasty sea bass with aromatic herbs and vegetables is a great dish for a light dinner. Appetizing and easy to prepare, it turns out to be practically dietary, it has a minimum of calories.

A tasty and light sea bass dish. Since our fish was not fried, the dish can even be considered dietary. And it definitely won’t add extra weight to you. Vegetables and fish are low-calorie foods; their combination in this dish is very harmonious. Before serving, you can sprinkle the fish with lime or lemon juice. I hope that everything in this recipe is clear to you, and now you will probably know how to cook stewed sea bass. Bon appetit!

Number of servings: 2-4

Ingredients for 2 servings

Step by step

Sea bass in the oven with potatoes

Oven-baked perch with potatoes is one of the successful interpretations of the popular combination. The resulting independent dish is ideal for a family dinner or lunch. You can replace cherry tomatoes in the recipe with regular tomatoes, use lime instead of lemon, and do not add garlic to the marinade or replace it with your favorite seasonings

Sea bass with vegetables in the oven

A useful and original solution for the diet and nutrition of those who strive to normalize weight will be baked sea bass with vegetables. Accompaniments to fish include onions and carrots, sweet peppers and tomatoes, broccoli florets with green beans or asparagus. You can add zucchini or eggplant.

Sea bass in sour cream

Cooked perch in sour cream in the oven will delight you with its exceptional taste. You can limit yourself to a laconically seasoned sauce or add to the sour cream a mixture of finely chopped herbs, garlic, seasonings in the form of coriander, cumin or thyme. The amount of filling can be adjusted depending on the preferences of consumers.

This is interesting: Americano coffee, recipe with photos - let's sort it out in order

How to cook sea bass in sour cream

I can’t say that cooking is my favorite pastime, but I like to repeat new and interesting recipes at home. Once at a friend’s birthday she had a very interesting dish - perch in sour cream in the oven. For a long time I couldn’t understand what was special about it, but it turned out to be simple, the main component is not only fish, but also sour cream sauce.

Having taken the recipe, I began to repeat it at home, and it turned out just as good, although I added a little of my knowledge. That's why I'm sharing the best recipes with you.

Recipe for cooking delicious sea bass in a frying pan

My mother cooks fish this way. She loves simple and quick recipes, but with a twist. The meat turns out juicy and incredibly tender, just like in a Mediterranean restaurant. Garlic and ginger add piquancy to the dish. Be sure to try this option!

Step-by-step cooking recipe:

Before serving, drizzle with the garlic-ginger pan juices. It will be delicious with any side dish.

Sea bass in sour cream sauce, baked in the oven

Sea bass baked in the oven is a perfectly balanced dietary dish: it contains a lot of easily digestible protein, healthy Omega-3 fats, as well as valuable vitamin B12 - it promotes DNA synthesis, is an antioxidant, is involved in fat metabolism, in general, is responsible for many processes - from mood to digestion.

Sea bass occupies one of the first places among purely marine fish. It is not grown artificially like trout or salmon, therefore it is a healthy natural product. It’s not for nothing that this is the most popular fish in Japan: it is a traditional ingredient in sushi, sashimi, soups and other dishes.

Type of dish: main course Calorie content: 96 kcal

Periodically, this fish must be included in your diet along with other types of marine fish.

There are many recipes for cooking sea bass. However, all existing recipes for preparing sea fish also apply to sea bass - there are no special recipes only for this fish.

Since sea bass meat is white and slightly dry, it is most often cooked in sour cream sauce.

• sea ​​bass – 2 pcs.
• sour cream – 4 tbsp.
• cheese - about 30 g.
• vodka – 3 tbsp. (not necessary)
• salt, pepper, spices to taste
• lemon juice – 1 tsp.
• almond flakes (optional)

Perch in batter

River perches are characterized by low bone content, which makes their meat ideal for preparing this dish. In addition to being quick to make, this recipe is also so incredibly simple that even a newbie in the kitchen can do it.

The batter turns out airy, and the fillet in it is juicy and tender. This dish is very popular with children, who, oh, how difficult it is to feed fish.

River perch fried in a frying pan, contrary to established opinion, has a rather rich culinary embodiment. You shouldn’t think narrowly, but you need to expand the horizons of your knowledge in cooking, then every meal will become a real pleasure for you

Fish is very beneficial for our body. It contains a lot of valuable substances necessary for the normal functioning of the human body. Therefore, it should appear systematically on our menu. It can be consumed boiled, baked, salted or canned. But sea and river perch are ideal for frying in a frying pan. Recipes for preparing this affordable fish will be presented in this publication.

Immediately before frying the fish, it must be pre-treated. The carcass is washed, cleaned of scales, and freed from entrails, fins and tail. If necessary, it is cut into portions or filleted.

After this, the perch is rubbed with aromatic herbs. Most often, black pepper, fennel and dried basil are used for these purposes. To enrich the flavor bouquet, the fish is sprinkled with lemon balm, saffron, turmeric, coriander, cumin and even almonds.

Alternatively, perch can be marinated in a mixture of soy sauce, onion, garlic and ginger. This will make the taste of the fish more intense. To give the dish subtle Scandinavian notes, milk or cream sauces are added. And lovers of French cuisine can add some good white wine to the fish.

To preserve the juiciness of the finished perch, before heat treatment it is breaded in breadcrumbs, corn flakes, sesame seeds, flour or semolina. Fish fried in batter is no less tasty and tender. As a rule, it is prepared from raw chicken eggs and wheat flour. Some cooks add milk or baking soda to the batter.

Sea bass in sour cream marinade

This recipe is my own. I prepared it from the same ingredients as the previous one, but the cooking method is slightly different, I also used the following spices and additives:

• lemon;
• lemon zest;
• sour cream;
• cardamom;
• thyme;
• allspice, red and black pepper.

How to cook?

1. As in the previous recipe, we prepare the fish (clean, rinse, remove the entrails). To ensure that the perch is well marinated, we make small cuts throughout the whole carcass. In a separate bowl, mix spices, add lemon juice, pepper and sour cream. Mix thoroughly, coat the fish and leave to marinate for 10-15 minutes. At this time, you can prepare vegetables and side dishes.
2. I use tomatoes, peppers, carrots and potatoes in my recipe. I cut everything into approximately equal pieces so that it bakes at the same time. To ensure that the fish and side dish are cooked at the same time, lay the “vegetable pillow” in one layer.
3. Place everything on a baking sheet lined with parchment or foil. Then we place the fish on an improvised pillow and pour over the remaining marinade and cover with foil. Place in the oven for 40 minutes, the temperature should not exceed 180 degrees. 5 minutes before the end of cooking, remove the foil and sprinkle with grated cheese.
4. To serve the prepared dish on the table, you can use another plate with lettuce and herbs.

Fried perch in wine batter

Step-by-step recipe for fried perch in wine batter

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Cooking is simple, tasty and fast

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Alexander Popov, chef of the Volna restaurant (Moscow):

“Sea bass is very good when you roll it in flour and fry it in butter. Even if it is harmful, it is very tasty. Everyone thinks that butter will burn immediately, but this is not true. For frying, you need to use normal butter, 82% fat, which contains less colostrum. Or you can fry it with melted milk - after all, the whey contained in the milk burns, but in melted milk it is no longer there.

First, the fish must be fried until golden brown, and then put in the oven for 5-7 minutes at a temperature of 170 degrees, adding, for example, a piece of butter on top. If you fry perch fillet on the skin, then the skin must be slightly cut, otherwise during frying it will become deformed, shrink and turn the fillet unsightly.

You can also make cutlets from perch with marinade. First you need to make the minced meat. For a kilogram of perch fillet, you need to take 250 grams of white peeled bread soaked in water - keep in mind that the bread must be soaked in water to rid it of the smell of yeast. Then add cream or milk for juiciness, sautéed onions, salt and pepper to the fish and bread. You need to beat the minced meat, put it in the refrigerator for a while and make the marinade. Fry the onions and carrots in vegetable oil, and when they are fried, add tomato paste to the frying pan. Then pour some fish broth into it and simmer a little more. And only then add black olives, capers and pickled gherkins to the marinade. Then you need to fry the cutlets until half cooked, pour hot marinade over them and put it all in an oven preheated to 170 degrees for 10-12 minutes. The cutlets will finish cooking there and absorb the taste of the marinade - take them out, cool them and eat them the next day.

You can also make crudo from perch. To do this, you need to find fresh chilled fish, remove the fillet and remove all the bones with tweezers. Thinly slice 200 grams of fillet and sprinkle it with 1.5 grams of salt. Take the juice of half a lemon or the juice of a whole lime - if you take lime, you can add orange juice to it - mix with olive oil, add wasabi, ginger and soy sauce. Pour this sauce over the fish, leave it for ten minutes and that’s it, you’re ready to eat.

You can also make galantine. It is good to prepare it from pure perch, but you can add a little pike perch, this will give the dish a viscosity. A kilogram of perch fillet needs to be turned through a meat grinder 5-6 times. Add 150 grams of cream, 150 grams of onion sauteed in butter and yolk to the minced meat, and then turn it 5 more times in a meat grinder. After this, add separately whipped egg whites and mix by hand, this will give the galantine fluffiness. In principle, you can add something else there if you wish - be it herbs, pistachios, green peas, or shrimp. Next, you need to form the fish mousse into a sausage, wrap it in film and put it in a pan, so that it lies horizontally on the bottom. Fill with water, bring to a boil and simmer over low heat (it is better that the water does not boil). Everything is cooked simply - a kilogram of galantine needs to be cooked for an hour, half a kilo - for half an hour. Then take it out, cool it, put it in the refrigerator. The next day it will be a mass similar in density to doctor’s sausage. It’s good to serve with horseradish, whipped cream, red caviar - and all this can be eaten with bread.”

How to deliciously cook sea bass in a frying pan? Fried Perch Recipes

Hello, my regular readers and blog guests! Tell me, do you like to cook fish? My mother simply adores it, she has already tried different types, and so have we. One of her signature dishes is sea bass in a frying pan. I like its soft, lean white meat. And most importantly, there are almost no bones in it. Plus it is very easy to clean. I fry the whole thing at once, adding various vegetables or stew with sour cream sauce. Even my son eats pieces and asks for more.

How long to fry pink snapper? It cooks quickly, about 5-7 minutes on each side. It can be cooked whole or filleted.

Fish is a low-fat variety, so it can be eaten on a diet. Calorie content is only 103 kcal, plus a lot of protein - 18 g per 100 g of product. This is about the same as in chicken liver.

The perch is very easy to clean. One condition must be met - carefully remove the fins with a sharp knife. They are very prickly, and when wounded by them, the skin takes a long time to heal. The black film inside must be removed, as it imparts bitterness. Before frying, keep the fish in the marinade - lemon juice, salt and a little garlic. For a crispy crust, roll in wheat or corn flour breading.

In this article you will find different ways to fry correctly. I described only the most delicious and simple options that even a novice cook can make.

Expert: in which bodies of water can residents of the Sverdlovsk region swim?

photo: pixabey Rospotrebnadzor expert Ivan Vagner said that residents can swim in Lake Shchuchye in the Tavdinsky district and on the eastern bank of Shartash in Yekaterinburg.
Sanitary doctors and the Ministry of Emergency Situations examine only those reservoirs for which a request has been received from the owners. In Yekaterinburg there is an excellent reservoir with clean water - Shartash, the specialist said. Mass recreation is now banned in the country due to the pandemic. Even after restrictions are lifted, specialized boards with warning information about social distancing should be located on the beaches of reservoirs, Rospotrebnadzor said.

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How to fry perch: recipes

Before frying river perch in a frying pan, you should not remove the skin, as it prevents the juice from leaking out and allows you to achieve a crispy crust.

In flour

To fry perch in flour, you need to prepare the following ingredients:

As a breading, in addition to flour, you can use crushed crackers, semolina, sesame seeds, and even corn flakes. Special importance is attached to spices. For fish, dried basil, coriander, saffron, turmeric, etc. are often chosen.

In order to fry river perch, you should:

Serve with mashed potatoes or rice. Separately, offer a salad of fresh cucumbers and tomatoes with onions.

With onion

To complete this recipe, carcasses are removed from the head, entrails, fins and scales along with the skin. The ingredients you will need are:

The cooking process is as follows:

If desired, you can add a few spoons of sour cream and keep the fish and onions under the lid for 2-3 minutes.

With scales

For frying with scales, small fish are usually used. Why it is gutted, the fins and head are removed. Then they are washed, lightly dried, salted, then fried in a thick-walled frying pan in well-heated oil under a lid so that the oil does not fly in all directions. Turn the carcasses over when the skin, on one side, is well browned, after about 5 minutes.

You can also fry small fish with scales by placing them in a cauldron with plenty of oil, especially outdoors. Then you get perch fries.

Grilled

To cook two or three grilled snappers with basil sauce, you will need to prepare:

Once the process is started, you should make the sauce, which will require whisking mustard, basil, salt, sugar, onion and vinegar. Then, continuing to beat, slowly add 2 tbsp. l. vegetable oil and the sauce will be ready. Place the finished fish on portion plates, pour over the sauce or serve it separately.

Zharekha Astrakhan

For this dish with vegetables take:

Remove the carcasses from the head, fins, entrails and skin with scales, and rinse. For breading, mix flour, pepper, dry dill and salt. Then fry the fish, first roll it in breading and place it in a separate deep bowl, for example, a cauldron. Then place on it in layers: half-circles of onion, mugs of cucumber, mugs of tomatoes, chopped fresh dill. In addition to the listed components, add the indicated spices and lightly salt. Simmer the dish over low heat for 40-50 minutes.

River perch - cooking recipes

With a little effort and using one of the suggested recipes, you won’t be able to prepare an ordinary everyday dish from simple and affordable ingredients.

Baked fish with vegetables or in sour cream sauce is a worthy decoration for a festive table, and a grill is quite capable of attracting the attention of those taking a break from the meat kebabs.

River perch in the oven

Fish cooked in the oven is an elegant dish, not an ordinary one. The processing method is gentle; the product retains all its beneficial properties and is well absorbed by the body.

The following ingredients are required for this culinary delight:

• Fish - 2 copies.
• Onion - 1 head.
• Vegetable oil - 1.5 tbsp. l.
• Fish seasoning - 0.5 tsp.
• Dill - branch.
• Spices, seasonings - to taste.

Algorithm of actions:

1. The catch is cleaned and the fins are cut off. It is recommended to wear gloves first.
2. The carcasses are salted, peppered, and spices are added. Marinate for a quarter of an hour.
3. Chop the onion into cubes.
4. Dill is chopped.
5. Chopped vegetables and herbs are salted and peppered.
6. The baking dish is greased with oil.
7. Carcasses stuffed with onions and herbs are sprinkled with lemon juice and placed in a mold.
8. Heat the oven to 180 degrees, place the pan with the perch, and bake until done (45 minutes).

Perch baked in salt

If you don’t want to bother with cleaning, you should cook perch using a simple recipe.

To bake a delicious dinner, you need the following products:

• River freshwater - 2 pieces.
• Salt - 1 pack;
• Lemon - 1 piece.

How to catch more fish?

Algorithm of actions:

1. If the main ingredient is ice cream, it must be thawed and rinsed. Fresh catch, washable under running water.
2. Roll each fish evenly in salt.
3. The carcasses are placed on a baking sheet and covered with a thick layer of salt on top.
4. Cook at 180 degrees - 40 minutes.

River perch in batter

An unusual way to cook fish in the oven is perch in batter, baked.

For a successful process, you need to prepare the following ingredients:

• Fish pulp - 500 gr.
• Small eggs - 5 - 6 pieces.
• Greens - bunches of fresh greens.
• Flour - 100 gr.
• Vegetable oil - 5 tbsp. l.
• Spices, herbs - to taste.

Algorithm of actions:

1. Fish fillet, dried.
2. Beat the yolks with salt and flour.
3. Beat the whites with salt until a strong foam forms.
4. The egg is combined until a creamy consistency is formed.
5. Fish pieces are immersed in the mixture and placed on a baking sheet lined with foil.
6. Bake at 180 - 200 degrees until cooked and golden brown.

Perch in a pot

The method of preparing river perch allows you to taste the delicacies that your distant ancestors ate.

Dishes cooked in clay pots always turn out delicious:

• Fresh catch - 500 gr.
• Onion - 1 head.
• Butter - 100 gr.
• Potatoes - 3 pieces.
• Tomato paste - up to 2 tablespoons.
• Pickled cucumbers - 2 pieces.
• Cream - 3 tbsp. l.
• Ground red pepper - to taste.
• Onion feather - a bunch.
• Water - 200 ml.

Algorithm of actions:

1. The onion is cut into half rings.
2. Potatoes - cut into cubes.
3. All bones are removed from the perch, and the fillets are cut into pieces.
4. Cucumbers are cut into small cubes.
5. Sauté the onion in a frying pan with oil until golden brown.
6. Place the prepared onion on the bottom of a clay container, followed by potatoes, ground black pepper, and water (to cover the potatoes).
7. Bring the oven temperature to 220 degrees.
8. When the potatoes become soft, add tomatoes, cucumbers, fish, and cream.
9. Simmer for another half hour.
10. The finished dish is sprinkled with herbs.

Grilled perch

Grilled food tastes amazing. Freshwater fish with a smoky aroma can surprise even the most demanding gourmet.

To prepare you will need:

• Fresh river catch - two pieces.
• Garlic - 3 cloves.
• Hot pepper - 1 piece (to taste).
• Ground, dry parsley - 2 - 3 tbsp. l.
• Dried thyme - 1 tsp.
• Paprika - 1 tsp.
• Lemon juice - 1.5 tbsp. l.
• Vegetable oil - 6 tbsp. l.
• Salt, pepper - 1 tsp each.

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.