→ Red sea bass baked in the oven with vegetables. Sea bass baked in the oven with vegetables Baking sea bass in the oven

Red sea bass baked in the oven with vegetables. Sea bass baked in the oven with vegetables Baking sea bass in the oven

Initially, one should distinguish between two species of equally named fish, and, accordingly, absolutely two different types dishes: river perch in the oven and sea bass in the oven. About sea bass - in a separate article on our website. Meat river perch white, tender, practically without fat, its taste cannot be confused with anything else. In terms of digestibility and benefits for the body, it is comparable to pike perch meat. Freshwater perch is very common in the cuisine of the Scandinavian countries and the Baltic states.

With its taste and wide culinary capabilities, perch has earned a reputation as one of the best river fish. The main trouble, because of which cooks often refuse to cook perch, is the difficulty of cleaning it due to the small and tightly packed scales. But there are tricks here too, which are outlined in our tips at the end of the article. You will quickly learn to solve this problem, and you will have delicious perch in the oven as a frequent dish for dinner. You will still have one question - how to deliciously cook perch in the oven.

Perch can be used in cooking vegetable stew, fish soup, it can be baked whole or in portions with vegetables - there are many options for dishes. But perch baked in the oven is worth paying special attention to. You can use foil for this dish, because... Perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take fillets straight away. You will avoid problems with cleaning, and the perch fillet will cook faster in the oven. If you have a whole fresh fish, and you don’t have much time, take a simple recipe for baked perch in the oven in foil: wash and gut the perch, rub it with pepper and salt, wrap it in foil and bake in the oven.

Feel free to cook perch in the oven, adjust the recipe to your taste. Cooking perch in the oven with any recipe is a simple matter. In addition, photographs of dishes will be of great help in preparing them. You have chosen the appropriate option for the “perch in the oven” dish; the photo should tell you whether you did it correctly or not. So, the choice is made - perch in the oven! The recipe with photo is in front of you. There is very little of your effort, desire and luck left. Whatever you cook, you will succeed. For example, perch in foil in the oven, its recipe is simple and reliable. Or - perch baked in the oven, the recipe differs from the previous one in small details (spices, method of laying on a baking sheet, etc.). To see the difference, take a look at the photos of these dishes. Perch baked in the oven, its photo is more colorful and visual, because... the foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, choose a recipe with photos on our website. Did you pick it up? Have you studied it? Now you know how to cook perch in the oven, or even more, how to cook perch in the oven whole or in portions, with vegetables or just with spices. Good luck in the kitchen!

To achieve a good result, you should also check out our tips for cooking perch:

To avoid being pricked by the sharp spines of the perch, cutting its carcass should be done with rubber gloves;

To clean the perch without any problems, you need to pour boiling water over it, or immerse it in boiling salted water for a few seconds;

The second way to clean perch is to freeze the perch in the freezer. Before cooking, remove and allow to thaw slightly. room temperature up to an hour. Then you need to make cuts on the skin, but without touching the meat, as well as along the back, belly and around the head. The skin, along with its scales, can easily be removed from a frozen perch with deft, sharp movements of the hands;

You can cook perch in the oven with its scales on, the basic rule

– gut thoroughly and rinse well;

Mushrooms, juicy or dried roots, as well as dry white wine or pickled vegetable brine (cucumbers, tomatoes, cabbage, etc.) are added to perch dishes for additional flavor sensations.

Sea bass includes several varieties of fish that differ in appearance and weight. Basically, it is small and portioned, but in northern waters red perch weighing up to three kilograms is caught.

Sea bass in taste, perhaps one of the first among purely sea ​​fish. It’s not for nothing that there are a large number of recipes for sea bass dishes. The meat of this fish is fatty, unlike its freshwater relative, and can remain fresh for a long time. Some chefs believe that sea bass tastes best when salted, dried or smoked. They probably haven't tried cooking it in the oven! Sea bass baked in the oven is very tasty and original dish. Especially if you use foil. Sea bass in the oven in foil will retain its fishy aromas, will be tender and very pleasant to the taste. Sea bass is also called red because of its bright, one might say exclusive, color. Imagine what red snapper looks like in the oven! Colorful appetizing picture! Red sea bass in the oven deserves to be prepared by you for the holiday table!

How to cook sea bass in the oven? The recipes will tell you about it. The simplest of them is at the end of the article in our tips. Photos of sea bass dishes will awaken your imagination and actually make you want to cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to spend your free time preparing this dish - sea bass in the oven; recipes with photos will make this task easier for you. And be sure to master different recipes. First, a recipe for sea bass in the oven in foil. Then just sea bass baked in the oven, the recipe is identical to the previous one, but there are subtleties. And remember that you are cooking red snapper in the oven; the recipes, however, do not suggest using the color of the fish, but it has a significant impact on the appearance of the finished dish. It makes it original and attractive. Red sea bass, recipes in the oven are varied and each is interesting in its own way.

If you want to surprise your loved ones, while hiding the color of the fish, try baking sea bass in the oven in foil. Keep the intrigue until the very beginning of dinner. Sea bass in foil in the oven, a photo of this dish can be found on the website. And if your sea bass baked in the oven is different from everyone else’s, don’t forget to send us a photo of your creation as new ideas in the culinary arts.

Here are some tips for preparing and cooking sea bass:

Sea bass sting wounds are very painful and take a long time to heal. Therefore, be sure to use gloves and cut off all fins;

Before cleaning the sea bass, plunge it into boiling water for a few seconds;

Another cleaning method: if you sprinkle the fish with coarse salt overnight, the next morning you can easily remove the scales and salt with a knife;

To cook sea bass in the oven, you don’t need to peel it at all;

Sea bass is baked in the oven at 200 degrees for about 40 minutes. A few minutes before the end of the process, we recommend pouring melted butter over the dish;

The dish is served garnished with leek rings, herbs and lemon slices;

If you are promised to have guests in an hour or an hour and a half, we recommend a simple recipe for preparing whole sea bass: rub the prepared fish with salt and pepper, lightly sprinkle lemon juice on both sides and let stand for a while. Place the fish on a baking sheet, make a couple of small cuts, coat with mayonnaise and bake in a preheated oven for up to 40 minutes. The delicacy ready to serve should look like this: whole baked ruddy fish on an oblong dish, decorated with carrot flowers, small slices of tomatoes, cucumbers and some herbs.

Perch in a frying pan with vegetables

Ingredients

400 g river perch, 2 tablespoons lemon juice, salt, 400 g multi-colored sweet peppers, 2 carrots, 200 g spinach, 2 small onions, 2 tablespoons vegetable oil, 2 tablespoons flour, 200 ml vegetable broth, 150 ml milk, 50 g fish paste, pepper, 1 tablespoon chopped dill

Cooking method

Clean the fish, wash it, dry it, add lemon juice, salt and cut into large pieces. Cut sweet peppers and carrots into pieces. Cut the onions into cubes. Heat vegetable oil in a saucepan and fry the onion in it until transparent. Sprinkle the onion with flour and, stirring, lightly brown. Pour in vegetable broth. Add milk and mix with fish paste. Add carrots, Bell pepper and simmer for 8 minutes.

Add fish and spinach, cover and simmer for another 10 minutes over low heat. Salt and pepper. Stir in chopped dill and serve.

This text is an introductory fragment. From the book How to Preserve and Cook Fish on the Pond and at Home author Murashova Svetlana Anatolyevna

From book Fish dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Sea bass, stewed with cucumber pickle and vegetables Cover the bottom of a deep saucepan with an even layer of parsley and celery roots, chopped into thin strips or small cubes (3 mm), place portioned pieces of fish on them in one row, chopped with or without bones

From the book Miracle Dishes in Clay Pots author Kashin Sergey Pavlovich

Sea bass with vegetables Ingredients: 1 kg sea bass fillet, 2–3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon apple cider vinegar, ? bunch of parsley, ? bunch of green cilantro, pepper, salt. Method of preparation Sea bass fillet

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Perch stewed with eggplants and vegetables Ingredients: 500–600 g sea bass fillet, 3–4 eggplants, 1 onion, 1–2 sweet peppers, 4 tomatoes, 4 tbsp. l. sunflower oil, ground black pepper, salt to taste. Method of preparation: Cut the eggplants

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Sea bass with cucumber brine and vegetables Cover the bottom of a stewpan, steamer, wide pan with a tight lid with an even layer of parsley and celery roots, chopped into thin strips or small cubes, place portioned pieces of fish on them in one row, chopped

From the book The All Mighty Multicooker. 100 best recipes for your family author Levasheva E.

SEA PERCH WITH VEGETABLES 400 g sea bass fillet, 1 tbsp. spoon of parsley, 1 lemon, 2 tbsp. tablespoons vegetable oil, 8 chopped new potatoes, 3 carrots, 4 zucchini, salt and pepper to taste Wash the fish and pat dry with a paper towel, then beat lightly on both sides.

From the book 1000 most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna

Spicy perch with vegetables You will need: 500 g perch fillet, 2 anchovy fillets, 1 zucchini, 1 eggplant, 1 hot green pepper, 1 tbsp. l. finely chopped fresh ginger, 200 ml fish or vegetable broth, 4–5 tbsp. l. wine vinegar, 1 tsp. ground black pepper, fish salt

From the book Multicooker. Fish dishes author Kashin Sergey Pavlovich

Royal perch with vegetables Ingredients: 500 g royal perch fillet, 200 ml vegetable broth, 2 potatoes, 2 carrots, 2 tomatoes, 2 onions, 1 bunch of dill, bay leaf, pepper, salt. Method of preparation: Wash the fish fillet, cut into small pieces . Potatoes and

From the book Separate Nutrition author Kozhemyakin R. N.

Perch baked with cauliflower and vegetables Components Sea bass fillet – 600 g Cauliflower – 500 g Onion – 2 pcs Carrots – 1 pc Flour – 1 tablespoon Dry white wine – 2 tablespoons Vegetable oil – 4–5 tablespoons Parsley and dill – by 1

From the book Cooking Tatar cuisine author Kozhemyakin R. N.

Perch baked with vegetables and omelet Components Sea bass fillet – 500 g Table vinegar – 1–2 tablespoons Carrots – 1–2 pcs. Medium turnip – 2 pcs. Pumpkin – 200 g Flour – 3–4 tablespoons Sour cream – 1 glass Ghee – 2 tablespoons Raw eggs – 3 pcs. Ground pepper and

From the book Cooking in the Oven author Kozhemyakin R. N.

Perch stewed with vegetables in mayonnaise Ingredients Perch fillet – 700 g Tomatoes – 3 pcs. Onions – 2 pcs. Celery, dill and parsley – 400 g Vegetable oil – 0.5 cups Ground walnuts – 3 tablespoons Garlic – 2 cloves Mayonnaise – 0.5 cups Ground pepper and

From the book Cooking on the barbecue, grill, grill and fire author Kozhemyakin R. N.

Perch baked with vegetables and seaweed Ingredients Perch fillet – 600 g Onion – 2 pcs. Carrots – 1 pc. Briquette seaweed– 400 g Vegetable oil – 3–4 tablespoons Sour cream – 3 tablespoons Ground pepper and salt – to taste Method of preparation Seafood

From the book Bake in clay pots, oven and microwave author Nesterova Daria Vladimirovna

Sea bass with vegetables Ingredients: 1 kg sea bass fillet, 2-3 tomatoes, 1 bunch of spinach, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of apple cider vinegar, 1/2 bunch of parsley, 1/2 bunch of cilantro, pepper, salt. Method of preparation Sea bass fillet

From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya Viktorovna

Stewed perch with vegetables 1 kg perch, 2 tomatoes, 2 eggplants, 1 onion, 1 sweet pepper, ? lemon, 4 tablespoons of vegetable oil, ground black pepper, salt. Wash and peel the vegetables. Cut tomatoes and eggplants into thin slices, onions and sweet peppers into thin strips.

From the book Minus 60. System and recipes in one book author

From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Baked perch with vegetables NEEDED PRODUCTS: sea bass (fillet) – 600 g zucchini – 4 pcs. onion – 1 pc. sweet pepper – 2 pods tomatoes – 4 pcs. parsley – 1 bunch sunflower oil – 1 tbsp. spoon salt, ground black pepper - to taste METHOD

Sea bass with vegetables in the oven is a wonderful dish that can be prepared for festive table! That's what I did - I made it for my mother's birthday. We were very pleased! 😉

In contrast, this dish is lower in calories, but at the same time is in no way inferior in taste! I suggest you prepare both options and see it from personal experience 😉

My family and I fell in love with sea bass, so now I sometimes use it wisely in the kitchen, despite the fact that I hate cleaning fish. But what to do... good and tasty dish often requires some kind of sacrifice :)

As always, when I cook fish or meat dishes(for example), I pay special attention to onions. It is important for me that it turns out no less tasty than the main ingredient. I just really love both onions and garlic! In this recipe, the vegetables taste just like the fish!

To ensure that the perch baked in the oven was not dry, I used lemon, sunflower oil and vegetable caviar from summer preparations. If you don’t have caviar, you can use ketchup, lecho, your favorite tomato/carrot/vegetable sauce, tomato paste diluted with water (or ready-made juice). And during the season, you can also take fresh tomatoes, finely cutting them or vice versa - laying them out in circles.

Required Products:

  • sea ​​bass - 5 small pieces
  • vegetable caviar (ketchup/sauce) - 5 tbsp.
  • onion- 3 small pieces
  • garlic - 3 cloves
  • lemon - 1 small
  • dill - 5 sprigs
  • universal seasoning - 1 tsp.
  • salt - 1 tsp.
  • sunflower oil - 5 tbsp.

Preparation of perch:

First, I washed the fish and cleaned it of scales using a knife.

Then I removed the tail and fins and cut them out with scissors. I cleaned the inside with a dark film. I washed the fish again.

I covered a baking sheet with foil (but you can do without it), and greased it with two tablespoons of sunflower oil. I cut the onion into half rings and laid it over the entire surface of the baking sheet as a “pillow” for the perch.

In a separate bowl, I combined vegetable caviar, sunflower oil (3 tbsp), garlic, universal seasoning and salt.
I already wrote above how you can replace caviar. Now about the oil - I took fragrant, but you can also use refined oil. I like the first option better.
I finely chopped the garlic with a knife, or you can press it through a press or finely grate it and chop it with a blender.

I stirred this mixture and it turned out to be an interesting sauce. I greased each perch with it on both sides and placed it on the onion.

On top of each fish I placed a sprig of dill.

And on top of the greens I placed two rather thin lemon rings.
I first washed the lemon well with soap and a brush, because it goes into the dish with the zest. If you have a large fruit, then half will be enough.

I baked the perch for 45 minutes at 180 degrees.

That's all, you can take it out of the oven and arrange it into portions.

The fish turned out tender and tasty, with a gorgeous onion! ;)

We split up - some ate hot, some cold. Everyone was happy! ;)

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Perch is a healthy and delicious fish, which should be on our menu. Perch can be river or sea. The latter is less bony and larger in size. Well-cooked fish is very tasty. In addition, it contains useful Omega-3 acids. In our article we want to talk about how to bake sea bass in foil. The dish cooks very quickly in the oven.

Cooking principles

Regardless of the method of heat treatment, the process of preparing any fish must begin with cutting. We cut off the fins, since the perch's fins are very sharp and can injure your hands. Afterwards, the carcass is cleaned of scales, the tail and head are removed. You can bake the fish whole or in pieces - it all depends on your desire. Sometimes only fillets are used. The fish should be rubbed with spices and left for a while to soak in the flavors. Cooking perch in foil makes the flesh very tender and juicy. In addition, it manages to preserve all the beneficial substances.

For cooking you can use olive oil, all kinds of sauces and sour cream. Fish can be baked with vegetables - then you get a complete dish.

The value of perch is due to its vitamin composition. Fish is a dietary product. If you do not add sauces and other additives during the cooking process, then the calorie content of sea bass baked in foil is only 164 Kcal per 100 grams.

But if your goal is not to lose weight, you can use all kinds of sauces: white, red, wine, thick, creamy and others. Berry goes well sweet and sour sauce. Such additives significantly enrich the taste of fish.

Classic recipe

How to bake sea bass in foil? Cooking fish in the oven is not difficult. Since there are very few bones in perch, the easiest way is to wrap the carcass in foil and bake it whole. This fish can be a wonderful dish for a holiday table.

Ingredients:

  1. Lemon.
  2. Sea bass - 400 g.
  3. Spices and salt.

The fish must be cleaned and cut, removing the fins, head and entrails. Next, rinse the carcass well in running water, dry it and rub it with salt and spices. Aromatic additives make the dish more tasty and interesting.

We make cuts on the fish into which we insert lemon slices. The fruit must first be washed and scalded to make it even more aromatic. Lemon slices should be no more than 3-4 mm thick. For further preparation we will need foil. It will be much easier to bake sea bass in the oven. We wrap the carcass in foil and send it to the oven. The perch takes about 35 minutes to cook.

Then we unwrap the foil and put the fish back in the oven so that the crust on it browns. After ten minutes the dish can be taken out.

Bake perch with potatoes: ingredients

We suggest preparing a full meal in the oven. You can bake sea bass in foil with potatoes. The advantage of this option is that you immediately get both the fish and the side dish. This means there is no need to prepare anything else.

Ingredients:

  1. Potatoes - 300 g.
  2. Spices.
  3. Perch carcass.
  4. Lemon.
  5. Olive oil - 75 g.
  6. Balsamic vinegar - 20 g.
  7. Carrot.

Fish and potatoes recipe

We peel the fish and remove the fins. Then we remove the entrails and gills. We wash the carcass well in running water. We make deep cuts on the perch and sprinkle it with spices.

Peel the potatoes and carrots, then boil them in lightly salted water until fully cooked. Mix olive oil with vinegar. Pour the resulting marinade over the fish and add lemon juice and leave it to marinate.

Cut the boiled vegetables and onions into pieces. Next, to prepare the dish we will need a form. We cover it with foil and grease it with vegetable oil. Next, we will place the products on a baking sheet in layers. Place potatoes on the bottom of the pan, followed by carrots and onions. Place the fish carcass on top of the vegetable bed. Then cover the pan with foil. Bake the sea bass in the oven in foil for at least 30 minutes. Shortly before the end of cooking, it is necessary to open the dish so that the fish has time to brown.

Perch with vegetables: ingredients

There are many options for preparing sea bass in foil. In the oven at the same time you can bake not only fish, but also delicious side dish To her.

Ingredients:

  1. Perch - 1.5 kg.
  2. Butter.
  3. Ten cherry tomatoes.
  4. Parsley.
  5. Pepper.
  6. Five potatoes.
  7. Dried basil.
  8. White wine (dry) - ½ glass.
  9. Olive oil.
  10. Carrot.
  11. Bell pepper.
  12. Lemon.

Recipe for perch with vegetables

We clean the fish, remove the fins, tail and head. Next, rinse the carcasses well in running water and dry them with napkins. After the perches, season with pepper and salt. Peel the carrots and potatoes, wash them and cut them into half rings. bell pepper Cut it into two parts, remove the seeds and cut it into thin slices.

Pour olive oil into a clean frying pan and place it on the fire. Add peppers and onions and fry until golden brown.

Cover the pan with foil and place the fried vegetables into it. We put it on them boiled potatoes, cherry tomato slices. You can also add lemon slices here. Place the fish on top.

Mix in a deep container melted butter with wine and basil. Mix the mass well. Pour the resulting sauce generously over the top of the dish. Cover the pan with foil, then place it in the preheated oven for 30 minutes. After the specified time, the surface of the dish can be opened and baked for another ten minutes. Then the fish will acquire an appetizing crust.

Fish with nuts

We offer one more original recipe cooking fish in the oven. Sea bass in foil can be baked with nuts.

Ingredients:

  1. Sea bass - 750 g.
  2. Flour - 80 g.
  3. Green onions.
  4. Egg.
  5. Walnuts - 200 g.

We peel the fish, remove the head, fins and entrails. Next, you need to make cuts on both sides of the ridge, after which we remove it. For cooking we only need fillet. Wash it thoroughly and dry it with napkins.

In a deep plate, beat the egg. Place the peeled nuts into a blender bowl and grind them. Afterwards, roll each perch fillet in flour, and then in egg mixture, nuts and chopped herbs. For further preparation, you will need a baking sheet; cover its surface with parchment and lay out the fish fillets. Cover the top of the dish with foil.

Now you can put it in the oven. Many housewives wonder how long to bake sea bass in foil. The fish cooks in the oven for about thirty minutes. If you want to get a beautiful crust on the fish, you should remove the foil before finishing cooking. After this, the perch must be baked for another ten minutes.

Fish in an unusual breading turns out delicious. It has an original, spicy taste.

Perch in sour cream sauce

Cooking fish in sour cream sauce- one of the most popular recipes. Baked sea bass in foil turns out very tasty. Sour cream is an excellent addition to any fish, and perch is no exception.

Ingredients:

  1. Cup homemade sour cream.
  2. Perch - 950 g.
  3. Lemon zest.
  4. Garlic.
  5. Fresh herbs
  6. Pepper.
  7. Spices.
  8. French mustard - 15 g.

We clean the fish by removing the entrails, head and tail. We wash the carcasses well and dry each one with napkins, then rub it with suitable spices and salt.

Using a fine grater, extract the lemon zest. Place it in a deep plate and add lemon juice. We also put mustard, pepper and sour cream here. Mix the mass thoroughly. Place the perches in the resulting sauce and roll them well in it. Leave the fish to marinate for 20 minutes. Next, cover the baking sheet with foil and place the perches on it. Cover the fish with a second sheet on top. Next, place the baking sheet in the oven.

If you don't know how long to bake sea bass in foil, expect it to take an average of 30 minutes. Sometimes it takes a little longer if the carcasses are large.

How to cook sea bass in the oven: recipe

You can bake fish in foil with any vegetables. In any case, the dish turns out delicious.

Ingredients:

  1. Perch - 750 g.
  2. Sunflower oil.
  3. Onion - 2 pcs.
  4. Onion greens.
  5. Salt.
  6. Zucchini.

We clean and gut fresh perches. We wash and dry the carcasses. Afterwards we grease them with salt and spices. Next on vegetable oil Lightly fry the fish in a frying pan for five minutes on each side.

Peel the onion, wash it and cut it into half rings. Next, fry it in a frying pan until half cooked. Wash the young zucchini and cut into slices. Place the fried perches on a baking sheet, put a little fried onion and a piece of zucchini in the belly of each. Cover the fish with foil and place it in the oven. After 25 minutes it can be served. You can use green onion feathers as decoration.

Sea bass with garnish

How to cook sea bass in the oven? You can bake any fish in foil - both sea and river. In any case, it turns out tasty and juicy.

Ingredients:

  1. Sea bass - 2 carcasses.
  2. Butter - 70 g.
  3. Onion - 2 pcs.
  4. Potatoes - 5 pcs.
  5. Spices.
  6. Tomato paste - 120 g.
  7. Water - ½ cup.
  8. So much cream.
  9. Green onions.

This recipe is very simple, but at the same time allows you to cook very hearty dish, which already has a side dish.

Before starting cooking, the fish must be cut into portions and washed. Next, salt it and add pepper. Peel and chop the onion and potatoes. Onion half rings must be fried in vegetable oil. Next, cover the bottom of the baking dish with foil. Place roast and potatoes on the bottom. Place the fish on top. To make the dish juicy and well baked, you can use sauce. It can be prepared from a mixture tomato paste, water and cream. But if you don't want to end up with too many calories, skip this step. Pour the sauce generously over the dish and cover it with foil. Red sea bass cooks in the oven for 30-40 minutes.

Sea bass with rice

Rice and fish go well together, so serving them together is ideal.

Ingredients:

  1. Sea bass fillet - 850 g.
  2. Rice - 300 g.
  3. Cheese - 150 g.
  4. Boiled eggs - 2 pcs.
  5. Cream sauce - a glass.
  6. Basil greens.
  7. Salt.

Season the fish fillet with spices and salt. Boil the rice in a saucepan until half cooked. Peel and chop the pre-boiled eggs. The cheese must be grated and then mixed with boiled rice. Place oiled foil on the bottom of the pan. Then lay out the cheese-rice mixture, fillet and another layer of rice with cheese. Sprinkle the chopped egg on top of the dish. Fill in cream sauce. Cover the baking sheet with foil and place it in the oven. After thirty minutes, the dish can be served, sprinkled with chopped herbs.

Little tricks

If you decide to cook perch for the first time, it is worth remembering that the fish bakes in the oven very quickly, especially if you use foil. Therefore, all vegetables that you want to use as a side dish must first be boiled or fried.

We prepare rice, mushrooms, potatoes and carrots in advance and only after that combine them with raw perch. For baking, not only portioned pieces are used, but also whole carcasses. It is no less convenient to use fillet. Fish harmonizes well with spices that highlight its taste. It is also necessary to use lemon or lemon juice, which is good as a marinade. The fish is served with herbs and sauces.

 

 
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