Sea bass - very valuable in the culinaryrespect the fish. This deep sea resident belongs to the family of scorpions. But, despite the fact that in appearance it resembles our river perch, these fish are not even distant relatives. The inhabitants of the seas in the rays of the fins hidden poison glands. Yes, and habits of him, like a real predator. Therefore, one of the species of such a perch is called the "sea wolf". Thanks to the restaurant business in Russia, the sea bass became popular. This is a very tasty fish with tender meat. But the big grouper family doesn't end there. There are among them and Pacific stork, and barmenuk, and even more than a hundred species. Fish soup and fish soups are cooked from sea bass. Very tasty, it turns out fried in a skillet. But this article is devoted only to one method of culinary processing of fish - baking. To read how to cook sea bass in the oven, read on. We offer you a selection of the most simple and proven recipes.
First of all, you need to remember the poisonous thorns onsea bass fins. Therefore, if you personally caught fish or bought it at the coastal market, wear gloves. But many people in Russia who live far from large water areas get sea bass already in a cut form - without a head, fins and often already cleared of scales. What kind of fish will you get? If you live or relax in the tropics, you can enjoy the red sea bass. And in our stores you will most likely buy a representative of the species of Sebastes pinniger, a canary perch, which in English-speaking countries is called “orange rockfish”. The fish got its name thanks to the bright coloring of the scales. And her meat is pink, beautiful. If the river perch is cleaned with difficulty, then the sea perch is very easy. Just dip the carcass in a bowl of water and rub with a special brush to remove the scales from the fish. And before we begin to guess how to cook the perch in the oven, you need to cut it in such a way that the spices penetrate into the carcass, and the useful substances remain inside. Since most often we have the opportunity to buy sea bass frozen, you need to know how to properly defrost it to room temperature. Do not put the carcass in hot water. So the useful properties will turn into liquid, and the meat will become tasteless and will fall apart. Simply move the carcass from the freezer to the refrigerator and then to the kitchen table.
Sea bass comes out delicious in any way.culinary processing. They make it from fish soup, cutlets, it is fried. But gourmets believe that it tastes best of all baked. The whole carcass of juicy pink color will decorate the festive table. And the fish cooked in the oven will remain more dietary and useful: after all, it will not get too much fat, like during frying. And the calories in the dish (if not abused fatty sauces) will be only 164 units per hundred grams of product. Before cooking the perch in the oven, on the sides of the fish make shallow cuts. This technique allows you to thoroughly bake a few bones of sea bass, and the marinade or sauce easier to penetrate deep into the fibers of the meat. But you can pre-milled sea bass. Before roasting, it is recommended to marinate the fish, rubbing the sides with spices and lemon juice. According to some recipes, the perch in the oven is cooked with a side dish. But in this case it should be remembered that the sea bass is baked very quickly. Therefore, potatoes, rice, mushrooms and some vegetables should be cooked or fried separately, and combined with fish in the last stage of work.
This is a classic way of roasting seabass.Thanks to the foil, the fish will not dry out, since the piece of aluminum keeps the steam inside the bundle. Sea bass like cooked in its own juice, soaked in spices. To prepare a delicious festive dish you need a fish weighing 400 grams, a small lemon, salt and spices at your discretion. We divide the sea bass, removing fins, head, entrails and scales. Wash the washed carcass lightly with napkins. Rubbed with salt and spices. On the sides of the fish we make transverse oblique cuts. Scald lemon and cut into circles no more than half a centimeter thick. Slices of citrus thrust into the cuts on the sides of the sea bass. Fish wrapped in foil. The package is sent to the oven preheated to 200 degrees. Bake so 45 minutes. Cooked in the oven, in foil, sea bass comes out very tender, as if steamed. If you like a crispy crust on a fish, do not wait 45 minutes. Already after half an hour, remove the aluminum bag and carefully cut it in order not to burn yourself with steam. Send the fish back to be baked for another 10 minutes.
Perch baked in the oven, tasty and by itself.But it will be better if you serve a spectacular bright sauce to the festive dish. He, by the way, is not only suitable for fish, but will be in harmony with meat steaks. For the sauce you need a hundred grams of northern berries - lingonberries and cranberries, as well as 80 g of granulated sugar. Since we are preparing not jams, but sauces for fish, we will include a clove of garlic and fresh or dried herbs (basil, oregano, parsley) in the list of ingredients. Grind berries in a blender or skip through a meat grinder. Add sugar. To crystallize completely dissolved, we warm up the berry puree to 60 degrees. Sprinkle herbs and finely chopped garlic cloves. This Finnish gravy needs to be served to the fish separately, in a small sauce-pot.
We continue to consider perch recipes in the oven.This prescription is good because we will have both the main course and a side dish for it. Clean five potato tubers. Cut into thin circles. Two onions shred rings. Heat 50 grams of butter in a pan. Pass the bow. We need him not to turn red, but just lose color and become soft. We shift the onion in the form for roasting. Cover it with potato circles. Pour in half a glass of water. We put the form in the oven preheated to 180 degrees. Ten minutes later, add two carcasses of fish, cut into portions. Ocean perch in the oven is very tasty with creamy tomato sauce. Cooking is extremely simple. It is only necessary to make 150 grams of tomato paste in half a glass of cream. Fill with this mixture of sea bass. Send him to bake in the oven for 20 minutes. When serving, sprinkle the dish with chopped green onions.
Cooked with these two ingredients inin the oven, the perch turns out very tasty, fragrant and tender. First you need to crush in a mortar on five peas of allspice and black pepper, a few pinch of salt and chopped root of ginger. This mixture of spices should be thoroughly rub the sides of two dressed sea bass. Pour lemon juice on top and leave the fish to marinate. During this time, chop the onion, clean and coarsely chop 300 grams of mushrooms. Fry on 50 g of butter, first onion, and then mushrooms. Now make the sauce. In an incomplete glass of sour cream, pour one hundred grams of cheese and roll an egg in there. Salt and mix everything well. Now that the sauce is ready, remember the fish. Fry it in vegetable oil for a minute for each side. We need to achieve only brown crust, and not its full preparation. Lubricate the form of oil. We put there onions with mushrooms. Put the fish. Two or three tomatoes cut into slices. Place them on top of perch. In the oven form set, pour the sauce inside the dishes. We bake a quarter of an hour at 190 degrees.
Two fish we carve. Cut them along the ridge.Carefully remove the spine with the costal bones. We got four loins. Sprinkle them with lemon juice and set aside. Two bell peppers (preferably different colors) cut into cubes. Pour white wine so that it slightly covers the vegetable. Wrap the bowl in plastic wrap and warm. Peppers are saturated with wine pairs and become very soft. Strain them and grind into puree. We take a bar of oil in 50 grams. We grease them with the walls of the form for baking, the rest is planed and placed on the bottom. Spread fish fillet on top of it. Salt it, sprinkle with spices, pour in white wine. It is necessary that it reaches the perch fillet. In the oven put the form, covered with foil. Bake eight minutes at 180 degrees. During this time, mashed peppers diluted cream. Their number is adjusted to the desired thickness of the sauce. The resulting juice is poured into a creamy gravy. We drive in there another egg and several spoons of flour. Stir the sauce and pour back into the form. Bake another ten minutes.
Главный ключ к успеху этого блюда – рассол.He must be by all means from under pickled cucumbers, and not pickled. This recipe is called dacha because you can add vegetables to your taste in the dish - green peas, tomatoes, cauliflower, green beans or paprika. Before baking the sea bass in the oven, we divide it and cut it into portions. It will take a kilogram of fish. Grind on a coarse grater the roots of one parsley and small celery. Two tomatoes cut into rings. Grease the form for baking with butter. Put the products on the dish in layers, not forgetting to salt each layer. Put grated spicy roots on the bottom, then tomatoes. We cut eight small young onions. This is the third "floor" of our dish. At the very top lay the pieces of fish. Pour with an incomplete glass of cucumber pickle. We put the form in a stove heated to 180 degrees and simmer under a lid for a quarter of an hour. Then strain off the hot juice and mix it with two tablespoons of flour, a pinch of nutmeg, pepper and salt to taste. Return the sauce back to the form. Increase the temperature in the oven to 200 degrees and cook another ten minutes. Serve the dish, sprinkle it with parsley.
Это еще один рецепт окуня, запеченного в духовке with a side dish. You can give a "second life" to the remaining rice porridge, or you can cook 300 grams of cereal until half cooked. Fish must not only be cut, but also milled. It takes 800 grams of boneless meat. Two boiled eggs finely chopped, 100 g cheese three. Lubricate the form of oil. Mix rice with cheese. We put half of this mass on the bottom of the form. Place fillet on top. Covering up the remaining rice. Sprinkle with eggs. Mix a glass of tomato sauce and 120 milliliters of cream. Fill the sauce in the form, salt it. Let's bake for about a quarter of an hour at 200 degrees. Turn off the oven. In the form of bulk chopped green basil. Let the dish stand for 10 minutes under the lid.
If you like breaded fish, this recipe- for you. Before you send sea bass into the oven, it must be pickled in spices and white wine. Then fry the onion rings in olive oil until soft. Scald tomatoes, peel, chop the flesh as small as possible. Cut dill and parsley. When the perch has absorbed the aromas of wine and spices, remove it from the marinade, roll in flour and fry in a large amount of vegetable oil until golden brown. Onions, tomatoes and greens are divided into two parts. Lubricate the form of olive oil. Lay layers of tomatoes, herbs, onions. Squeeze a clove of garlic, salt. Put the fish. Then again lay the layers: onions, herbs, tomatoes. Pour marinade (half cup). We put in the oven warmed to 240 ° C. We bake for half an hour, regularly watering fish and tomatoes with distinguished juice.
You can experiment with redperch In the oven, it can be baked both in foil and in shape, solo or with a side dish, on a “pillow” or under a “blanket” of vegetables. If your oven has a convection mode, you can use it - then the fish is especially tasty. And if there is no such program, fry the perch in a frying pan (with or without the breading) until golden brown, and then bring it to readiness in the oven.
