Bass fish baked in the oven. Bake sea bass in the oven: exquisite and delicate taste

Unfortunately, domestic housewives mostly do not know how to cook sea bass in the oven. Despite the relative availability of this Mediterranean delicacy, it has not really taken root in the diet of Russians and other residents of the post-Soviet space. But it is in this small and rather low-fat fish that contains so many vitamins and microelements necessary for the body. In addition, sea bass meat is very pleasant to the taste, well absorbed by the body, and at the same time it contains relatively few calories. So you can use it even while on a diet. And how to cook so that it turns out to be not only useful, but also tasty, you can find out by reading the following recipes. Moreover, no particularly expensive products or unique skills are required for this.

Oven recipe with vegetables

In addition to all the other advantages of this dish, a small amount of bones in the carcass should also be noted, which facilitates not only the cooking process, but also consumption. Before you cook sea bass in the oven with vegetables, you should stock up on all necessary ingredients. The dish turns out to be light, tasty, but at the same time quite nutritious. It is served with vegetables, so you can serve it without a side dish.

For 1 serving you should take: 1 carcass of fish (up to 400 g), a spoonful of olive oil, half a lemon, salt, a sprig of thyme, cucumber, tomato and some lettuce will serve as a decoration.

The fish needs to be cleaned, gutted, washed and dried with a towel. Then it is salted and sprinkled with herbs, poured with squeezed lemon juice, leaving a few slices whole for serving. A sprig of thyme is placed in the abdomen and left to marinate for 15-30 minutes.

Next, the fish can first be lightly fried on both sides in a pan with oil, and then brought to readiness in the oven. To make the dish more dietary, the sea bass should simply be baked. For this purpose, the carcass is laid out on an oiled one, and sent to a not very hot oven for 15-20 minutes.

While the fish is cooking, you need to cut the vegetables and arrange a wide dish with them. Ready sea bass is laid out in the center, decorated with lemon and served immediately. An herb-based broth sauce is ideal for it, but you can do without it.

Sea bass in the oven in foil

The previous fish is very popular in the south of France, where it is served in literally all cafes and restaurants. As for other Mediterranean countries, where sea bass is no less common, here it is often cooked in foil. For a large carcass of fish (from a kilogram), you will need spices (dried oregano and parsley, thyme, white ground pepper, you can add basil or thyme), salt, a little olive oil, lemon and salt to taste.

Before cooking sea bass in the oven, it is washed, salted, sprinkled with spices, poured with lemon juice. In the abdomen, you can put a few sprigs of greens. Then the fish is wrapped in foil and sent to the oven for half an hour at a temperature of no more than 200 degrees. It should be served with vegetables or another side dish, dry white wine.

Why not treat yourself and your loved ones to the most delicate fish with vegetables? I propose to choose a sea bass (or dorado) from the possible options and cook it on a small vegetable pillow of onions and sweet peppers, bake the sea bass in the oven, the fish will turn out juicy and tasty. This dish is prepared quickly and is also quickly eaten! Seabass is a type of sea bass. It doesn't have a large number bones, so it can be cooked whole or fillet only.
Cooking time for baked sea bass in the oven with vegetables is 1 hour.

Ingredients

• sea ​​bass - 2 pcs. 300 gr.;
• white onion - 2 pcs., red - 1 pc.;
• sweet pepper (Bulgarian) - 1 pc. and 1 pc. capi;
• tomatoes - 2-3 pcs.;
• seasoning for fish (comprising: coriander, turmeric, basil, garlic);
• vegetable oil (can be olive);
• salt and black pepper - a little;
• any greens (dill or cilantro, parsley).

Cooking

Let's prepare the fish first. It is necessary to remove the scales, gut and wash the carcass thoroughly. If you want to bake sea bass with a head, then you still need to remove the gills. I decided to bake without the head, so I removed it. Dry the fish a little and rub with seasoning or spices to your liking. It is better when the seasoning contains turmeric, basil and coriander. The prepared carcass can still be sprinkled with lemon, but not everyone likes sourness. Therefore, I suggest leaving it like this for 10-15 minutes.


Cut the peeled onion into rings. White onions will go under the bottom of the sea bass as a pillow, and use red onions on top and inside the fish.


Bell pepper(can be used different varieties) wash and cut into small cubes. I use yellow bell pepper and red curry peppers.


Wash the tomatoes and cut into rings (you can not remove the skin).

Put white onions in the first layer on a baking sheet. Drizzle with vegetable (or olive) oil.
The next layer will be from sweet peppers of different varieties (or just different in color - for beauty).


We spread the prepared carcasses of sea bass.


Put the red onion on top of the fish and inside. Drizzle with a little vegetable oil.
Lay the tomato rings on top of the sea bass with the last layer. You can pepper a little. My baking sheet turned out to be too large for such a fish, but it's not scary! There are never too many vegetables! Even if they remain, you can use them the next day for another dish.


Preheat the oven. Cover the baking sheet with foil and put the fish with vegetables to bake for 20-25 minutes at 180 degrees. When the fish is ready, take it out of the oven.


Wash greens and finely chop.


We spread the sea bass and vegetables on a plate and sprinkle the finished dish with herbs.


Delicate oven-baked sea bass on a pillow of onions and sweet peppers is ready! Can be served with fish boiled wild rice, it will be very tasty!

Cooking sea bass is a real pleasure, because this fish does not require special culinary skills, and recipes for its preparation are available even to a novice cook.

This article is intended for persons over 18 years of age.

Are you over 18 already?

Basic techniques for cooking sea bass in the oven

Baked sea ​​bass is very tender and tasty. You don't need much time for cooking not easy fish, but a real culinary masterpiece. You can easily impress your guests restaurant dish, preparing, for example, sea bass with herbs in salt.

tender meat sea ​​bass, baked in the oven, has no harmful fats, so it has a minimum of calories and maximum benefit. This wonderful dish is an integral part of the diet for those who adhere to proper nutrition and take care of your health. Baked sea bass children will also like it, as it does not have a pronounced fishy taste and smell.

For cooking in the oven, both a whole carcass and fillet. But it is better to buy sea bass with a whole carcass - firstly, you will be sure of its freshness, and secondly, in addition to meat, you will have bones for fish broth (and this is for the same money). When choosing fish, pay attention to:

• the color of the gills - they should be red (but not gray). But it’s better not to take sea bass without a head - it may not be the first freshness (and not even the second);
• fins and scales should be elastic, not faded and without damage;
• feel free to sniff the fish - a strong smell may indicate that it is starting to spoil.

With a conventional oven, you can cook

• tenderest grilled sea bass;
• juicy fish in the sleeve with rosemary and lemon;
• fillet with crispy crust or in sour cream;
• fish in foil with vegetables;
• carcass in a salt cocoon.

Before cooking, it is better to marinate the fish. Marinade for sea ​​bass is quite simple - sunflower oil, sea ​​salt coarse grinding and lemon fresh.

How to cook sea bass in the oven

cooking sea bass the process is simple, so it is enough to know how long to bake it and at what temperature. Prepare this useful fish need at a temperature of 180 degrees. so sea bass baked most juicy and delicious.

But time for preparing each recipe has different. To correctly calculate how much to prepare fish, you need to consider:

• the weight of the fish - the larger the carcass, the longer it needs to be kept in the oven;
• what kind of fish are you using? bake it whole will be by time much longer than just a fillet;
• cooking technique.

Considering all the nuances, delicious bake sea ​​bass in the oven, not at all difficult.

Seabass with vegetables in the oven using a papillotte

This wicking technique is very popular in France. It consists in the flowing of fish in papilots from parchment paper. Seabass cooked in this way is especially tender, fragrant and juicy.

For cooking fish, take

• sea ​​bass - 1 carcass (approximately 400g);
• zucchini - 1 pc;
• green peas - 100g;
• tomatoes - 200g;
• shallots - 1 pc;
• rosemary greens - 2 small sprigs;
• lemon - 1 pc;
• coarse sea salt;
• vegetable oil;
• ground pepper;
• paprika flakes;
• scissors and cooking parchment.

Cooking steps

1. Clean the fish. First you need to cut off the fins (otherwise you risk pricking), scrape off the scales, tear out the gills and remove the insides. Do not forget after that, rinse the abdomen under running water and remove the black films (otherwise the fish will be bitter).
2. Marinate the fish in a lemon-oil mixture with spices and herbs. Inside, you can put a sprig of greenery and chopped lemon. The carcass should marinate for at least 20 minutes.
3. Peel and chop vegetables with a knife.
4. Put vegetables on a rectangle of parchment paper in the center, salt, pepper and mix everything well (this can also be done in a separate bowl). Place the fish on top.
5. We fold the parchment like a candy wrapper on a candy, but instead of sweets we have a fish.
6. Put the candy on a baking sheet and send it to the preheated oven. We cook sea bass for 25 minutes at a temperature of 180-200 degrees.

It is customary to serve fish cooked using this technique on a large platter without removing the parchment (just opening it a little). You can decorate the fish with sprigs of rosemary and tarragon. You can also prepare pesto sauce for sea bass. It perfectly complements the tender, sweetish meat of this fish.

Pesto sauce

For sauce, take basil, cheese, pine nuts, garlic and olive oil. Whisk all ingredients with a blender. Since this sauce does not have to be homogeneous, it is not necessary to filter or grind it through a sieve.

Sea bass with potatoes and tomatoes

It's pretty hearty meal with tasty and fragrant fish will be appreciated by everyone, especially men.

To cook sea bass with potatoes, you will need

• sea ​​bass - 3 pieces (about 1.5 kg);
• potatoes - 0.5 kg;
• tomatoes - 300g;
• capers - 30g (optional);
• lime - 1pc;
• parsley;
• garlic;
• salt pepper;
• extra virgin olive oil.

Cooking

Clean the carcasses of the fish, gut, remove the gills and fins. Wash the fish well and then pat dry with a paper towel. Marinate the fish in a lime-oil mixture with spices, seasonings and herbs.

In the meantime, the fish is marinating, peel the potatoes, cut them into small slices, salt, pepper, pour olive oil, put on a baking sheet and send to a preheated oven. Bake for 25 minutes at 200 degrees.

After that, remove the baking sheet and evenly distribute the tomatoes, capers, fish on top of the potatoes and bake for another 30 minutes. Garnish the finished dish with parsley sprigs.

Advice. To make the fish bake faster, make small cross-shaped cuts on both sides of it.

Seabass in foil with lemon and rosemary

Almost all recipes for cooking this fish involve the presence of lemon or lemon juice but this one is the simplest.

List of ingredients

• sea ​​bass - 1 large carcass;
• lemon - 1pc;
• fresh rosemary - 3 sprigs;
• salt;
• ground black pepper;
• vegetable oil.

Cooking

Prepare the carcass - scrape off the scales, remove the gills and fins. Also remove the bones: cut the fish along the back with culinary scissors and carefully draw out the backbone, entrails and costal bones through this cut (the sea bass is not particularly bony, and therefore it is very easy to do this).

Dry the fish with a paper towel. Put it on a foil rectangle, sprinkle it with fresh juice from half a lemon and vegetable oil. Salt and pepper the sea bass. Put thin slices of lemon and rosemary greens in the belly. Roll up the foil and leave for 20 minutes. Bake the pickled fish in the oven for 20 minutes at temperature regime at 180-200 degrees. If you want your fish to be with a crispy golden brown, then five minutes before the end of cooking, unfold the foil and increase the baking temperature by 40 degrees.

Sea bass in a cocoon of sea salt

Fish in salt - the most unusual way baking. How to cook sea ​​bass in this way, came up with eminent French chefs. For a long time, this recipe remained the exclusive prerogative of restaurants. But, fortunately, now cocooned sea bass is available to every amateur cook.

List of ingredients

• fish - 0.5 kg;
• sea ​​salt - 1 kg;
• rosemary greens;
• lemon - 1 pc.

Clean the fish carcass and marinate. Put the sea bass on a baking sheet sprinkled with salt (about 5 mm thick). Form a salt cocoon on top by sprinkling it with a little water. Bake the fish for half an hour in the oven, heated to 200 degrees. When serving, the fish must be cleaned of excess salt.

Sea bass fillet with tomatoes

Soft, juicy meat in a thick tomato sauce with a divine spicy note - this dish is fraught with an extravaganza of taste that you will not be able to forget.

Required Ingredients

• fish fillet - 2 pieces;
• tarragon;
• tomatoes - 200g;
• tomato juice - 200 ml;
• salt pepper.

Cooking

Clean and fillet the fish. Blanch and chop the tomatoes, salt and pepper. Form a pillow of tomatoes on the foil, lay the fillet on top. Pour tomato juice. Cook at 180 degrees for about 20 minutes.

Of course, this recipe will seem too simple for you, but believe me, the taste of this dish is just great.

Delight your loved ones with delicious and healthy meals. Cooking at home is not a routine duty, but an exciting process of creating beauty.

Sea bass can be classified as a delicacy fish species. It has a delicate and delicate taste, has no small bones, is a low-calorie product, although it contains a lot of protein and mass useful substances, including valuable Omega-3. The fish is easy to clean, cook quickly, eat it pleasantly and conveniently. You can make delicious dishes from sea bass different ways. It is stewed, fried, baked. If you have purchased several carcasses of the seabass, as this fish is sometimes called, then it would be a good idea to cook them in the oven. Sea bass in the oven always comes out juicy, retains its organoleptic qualities well and beneficial features.

Cooking features

Roasting sea bass is a relatively easy task. Even an inexperienced cook can expect to get an impeccable result if he knows and takes into account a few important points.

• Most often on sale you can find frozen sea bass. If you managed to find fresh or chilled, then it is he who should be preferred. It is only important not to purchase a damaged product. Fresh sea bass should have clear eyes, when pressed with a finger, it should quickly return to its previous shape. Smell is an important indicator of freshness. If you really don't like it, then, most likely, the fish is not as fresh as the seller paints.
• When buying frozen sea bass, pay attention to the integrity of the package and its contents. If you find ice or snow in the bag, this indicates a violation of the rules for storing the product, that is, that it has been defrosted. It does not hurt to look at the expiration date indicated on the package. If the product is expired, you can not take it, even if it does not look damaged.
• In order for the sea bass not to lose a lot of moisture during defrosting, it must be thawed in natural conditions, without a sharp temperature drop. Trying to speed up the process by using a microwave or warm water will cause the fish to become friable and dry.
• Before cooking in the oven, sea bass must be cleaned and gutted. Scales from this fish can be removed, even if the house does not have a special grater. This can be done with a knife, the back of a vegetable peeler, even a metal sponge for washing dishes. It remains to gut the fish, wash the carcass, dry it with a towel and start cooking according to the chosen recipe.
• Time for preparing sibs in the oven depends on the size of the fish, the temperature in the oven, the specific recipe. Usually, carcasses weighing up to 0.6 kg are baked for 20-30 minutes, weighing from 0.7 kg to 1 kg - 25-35 minutes, then 5 minutes are added for every 500 g. Samples larger than 1 kg rarely go on sale, so usually the baking time of sea bass in the oven does not exceed 30 minutes. This allows you to cook it both in foil and without it.
• The sea bass does not need long-term marination, but nevertheless, most often it is marinated before baking. Usually the marinade contains oil, since there is little fat in the sea bass itself. Often the composition includes lemon, lime, onion, garlic, spices, but there should not be a lot of them so that they successfully set off, and not interrupt the delicate taste of sea wolf meat.
• Sometimes the fish is fried before baking to create a crust that will protect the fish from drying out. Usually they do this when they want to cook sea bass without foil.

There are a lot of recipes by which you can bake sea bass. The technology for cooking dishes from this fish in the oven may vary. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany the selected recipe.

Sea bass in the oven without foil

• sea ​​bass - 1.2-1.5 kg;
• lemon - 1 pc.;
• soy sauce - 80-100 ml;
• olive oil - 80-100 ml;
• garlic - 3-4 cloves;
• rosemary - 5 g.

Cooking method:

• Wash and clean pre-thawed sea bass carcasses. Cut open the belly of the fish. Carefully, so as not to damage the gallbladder, remove the insides. Rinse the carcasses, dry them with a kitchen towel.
• Pour olive oil into a bowl. Add soy sauce to it.
• Wash the lemon, cut in half. Squeeze the juice from half into a bowl of oil and soy sauce.
• Add rosemary and crushed garlic cloves to the sauce.
• Whisk the contents of the bowl with a whisk.
• Place the sea bass carcasses in a bowl. Turning them over, cover them on all sides with sauce, spread them inside.
• Cut the remaining half of the lemon into slices and spread over the bellies of the fish.
• Cover the bowl cling film leave in a cool place for 20-30 minutes.
• Lay parchment on a baking sheet, put marinated sea bass carcasses on it.
• Preheat the oven to 200 degrees. Send a baking sheet with fish into it.
• Bake the sea bass for 25-35 minutes depending on the size of the carcasses.

When serving, sea bass can be garnished with lemon or lime slices. As a side dish, rice, potatoes, vegetable salad, baked vegetables.

Seabass baked in foil

Compound:

• sea ​​bass - 1 kg;
• onions - 100 g;
• olive oil - 40 ml;
• Provencal herbs- 10 g;
• salt, black ground pepper - to taste;
• lemon or lime juice - 20 ml.

Cooking method:

• Remove the scales from the sea bass. It is better to do this not in the sink, but in the basin, so as not to clog the scales of the pipe.
• Open your belly. Carefully, trying not to crush the gallbladder, remove the insides.
• Rinse the gutted carcass and pat dry with napkins.
• Mix salt, pepper and Provence herbs. Rub the resulting sea bass mixture inside and out. Be careful as this fish has rather sharp fins.
• Mix a spoonful of lemon juice with the same amount of vegetable oil, coat the fish with this mixture.
• Brush the remaining oil on a piece of foil folded in half. Put a sea bass on it.
• Peel the onion, cut into thin rings or half rings.
• Put part of the onion inside the sea bass, spread the rest of the pieces on top.
• Wrap the fish in foil. Let her lie down for 20-30 minutes to marinate.
• Put the foil with the fish on a baking sheet and send it to the oven preheated to 200 degrees for 35 minutes.

If you want the fish to brown, tear the foil 10-15 minutes before it is ready.

Seabass with vegetables in the oven

Compound:

• sea ​​bass - 1 kg;
• zucchini - 0.2 kg;
• tomatoes - 0.2 kg;
• onions - 100 g;
• refined vegetable oil - how much will it take;
• salt, pepper, cumin - to taste.

Cooking method:

• Wash the sea bass, clean it, gut it.
• Rub the carcasses with salt, pepper and cumin. Coat with oil.
• Put the fish in a bag, leave for half an hour.
• Wash and dry vegetables.
• Grease a baking dish with vegetable oil.
• Zucchini, if it is young, cut into circles about half a centimeter thick, spread on the bottom of the form. If the vegetable is ripe, it will have to be peeled and seeds first. You can cut it both into rings and sticks, the choice depends on the preferences of the cook.
• Using a sharp knife, so as not to squeeze out excess juice from them, cut the tomatoes into round slices, put them on the zucchini slices.
• Free the onion from the husk, cut into thin rings, put on the rest of the vegetables.
• Take out the package of the sea bass carcass, put them on the vegetables.
• Cover the form with foil, put in the oven.
• Turn on the oven, wait until the temperature in it reaches 200 degrees.
• Bake sea bass with vegetables for 25 minutes, removing the foil 10 minutes before cooking.

Served fish cooked according to this recipe, along with the vegetables with which it was baked. They will serve as a side dish, it is not necessary to cook something else in addition to this dish.

Sea bass in the oven with lemon

Compound:

• sea ​​bass - 1 kg;
• lemon - 1 pc.;
• olive oil - 40 ml;
• rosemary - 1 sprig;
• salt, seasonings for fish - to taste.

Cooking method:

• Rub the cleaned and gutted sea bass carcass with salt and spices. Coat it with oil.
• Make incisions on the slave at a distance of 2 cm from each other.
• Cut the lemon into thin slices. Insert the lemon wedges into the slits on the side of the fish. Put the remaining pieces of lemon and a sprig of rosemary into the abdomen.
• Lubricate the shiny side of the foil with oil, put the sea bass on it and wrap it in foil.
• Preheat the oven to 200 degrees.
• Put the bundle with sea bass on a baking sheet or wire rack, send it to the oven.
• Bake the fish for half an hour. If you cook 2 fish weighing about 0.5 kg or even less, you can reduce the cooking time to 20-25 minutes.

Sea bass cooked with lemon has pleasant taste and aroma. To it you can offer a sauce based on olive oil and basil. The side dish is suitable for any of those that are usually made with fish dishes.

Sea bass in salt

Compound:

• sea ​​bass - 1 kg;
• salt - 1.5 kg;
• egg white - 2 pcs.;
• thyme, basil, lemon juice - to taste.

Cooking method:

• Grate the cleaned and gutted sea bass carcass with cumin and basil, sprinkle with lemon juice.
• Crack the eggs, separating the whites from the yolks.
• Whisk the whites. Add salt to them and mix well.
• Put a third of the resulting salt mass into a mold, level it.
• Put the sea bass on the salt.
• Cover it with the remaining salt. Tamp it with your hands so that there are no gaps.
• Preheat the oven to 230 degrees. Put a form with sea bass in it.
• Cook fish for 25 minutes. For a kilogram carcass, this time will be enough, and if your fish is smaller, the cooking time can even be reduced to 20 minutes.
• Remove the fish dish from the oven and let it rest for 5 minutes.
• Use a wooden spatula or the handle of a wooden spoon to break up the salt. Remove it from the fish, helping yourself with a fork and spoon. Salt will be removed along with the skin, and this is normal.
• Separate the fillet from the bone, transfer to a plate.
• Turn the fish over, remove the salt. Remove the fillet from the bones, put to the first part of the fillet.

It remains to distribute the sea bass fillet in portions and serve. It is believed that sea bass baked in salt preserves its unique taste as much as possible. In order not to interrupt it, use a side dish with the most neutral taste, such as boiled rice.

Seabass baked in the oven can become a decoration holiday table. You can cook it according to several recipes, each of which is good in its own way.

Seabass is considered a premium fish. Tender meat, minimum bones, few calories, many nutrients, delicate taste…

Well, what could be better? To make this predatory fish really bring you pleasure, cook it in foil, bake it in the oven. Believe that such tender fish you have never tried!

Aromatic sea bass fish baked in foil

Time:

Ingredients:

• sea ​​bass - 1 pc.;
• lemon - 1 pc.;
• rosemary - 1 sprig;
• olive oil - 1 tbsp. l.;
• salt pepper.

Cooking process:

1. Gut the fish, remove the scales, wash the carcass inside and out. Be sure to pat it dry with a paper towel to remove excess moisture. Seabass is easy to clean from scales. Cut out the eyes, cut off the fins.
2. Wash the lemon, cut into half rings.
3. Put the sea bass in foil. Make cross cuts on top of the fish. Insert lemon slices into them. Salt the fish, pepper, brush with olive oil. Put a sprig of rosemary inside the sea bass.
4. Wrap the fish in a double layer of foil and bake in a preheated oven (220 degrees) for half an hour. At the time of laying the dish, you need to reduce the temperature to 180 degrees.

• So that the scales do not scatter over the entire working surface, walls, you need to clean the fish in a bowl of water.
• To get a crispy crust, at the end of cooking, you need to remove the foil.
• Baked fish can be served with olives and chopped herbs.

Seabass baked in foil with white wine

Time:

Ingredients:

• sea ​​bass carcass - 3 pcs.;
• dry white wine - 100 ml;
• lemon - 2 pcs.;
• red onion - 2 heads;
• cumin - a pinch;
• fresh dill - 1 bunch;
• olive oil - 4 tbsp. l.;
• salt pepper.

Cooking process:

1. Gut the fish, cut out the eyes, cut off the fins. Wash each carcass, pat dry with paper towels.
2. Mix salt, pepper, cumin, olive oil in one plate. Grate the sea bass inside and out with this mixture.
3. Peel the onion, cut into rings. Wash the lemons, cut into half rings. Chop the greens with a knife.
4. Lay out a sheet of foil. Lubricate it with oil. Put half of the onion, lemon and herbs. Top on vegetable pillow lay out the sea bass. Pour it with white wine. And put the remaining onions, lemons and herbs on top. Cover the carcasses tightly with foil to prevent steam from escaping.
5. Bake the dish at 180 degrees for about half an hour. Then remove the foil, add fire and continue cooking the fish for another 10 minutes.

On a note:

• If you already see that the fish is ready, then you do not need to overexpose it in the oven, otherwise it will turn out dry. Roasting times are approximate, the exact cooking time depends on the size of the carcass.
• In freshly frozen fish, the eyes are clear, the gills are pink, the carcass itself is elastic, when pressed, the hole quickly disappears.
• Sea bass and sea wolf are the name of the same fish. Therefore, when buying, do not get lost, but feel free to take this delicate and healthy fish.

Sea bass baked in foil, in mustard-honey marinade

Time:

1 hour 30 minutes.

Ingredients:

• sea ​​bass - 3 pcs.;
• mustard seeds - 2 tsp;
• honey - 2 tsp;
• soy sauce - 3 tbsp. l.;
• lemon - 1 pc.;
• olive oil - 2 tbsp. l.;
• dry thyme - 3 pinches;
• salt pepper.

Cooking:

1. Clean the fish, remove the insides, eyes, fins. Wash the carcass, blot with a towel. Salt, pepper.
2. Make a marinade: mix thyme with squeezed lemon juice, soy sauce, honey, mustard. Mix the whole mixture well. After making cuts crosswise on the fish, marinate the sea bass in this mixture. The longer the hostess marinates the fish in the refrigerator, the better. Marinate at least 1 hour.
3. Put the prepared fish on the foil. Drizzle with olive oil. Wrap in foil. Bake the dish for half an hour at 200 degrees.

On a note:

• In the process of marinating the sea bass, you need to turn the carcass several times so that it is evenly saturated with the marinade.
• Putting the fish in the refrigerator, be sure to cover the pan (bowl) with a lid. Otherwise, the aroma of the marinade and the fish itself will disperse throughout the refrigerator.
• Do not rush to get the finished sea bass out of the oven. Let stand for another 20 minutes, cool down. Then the juices will evenly disperse over the meat and the dish will turn out to be very tender and juicy.

Seabass baked in foil with vegetables

Time:

1 hour 50 minutes.

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• sweet pepper - 2 pcs.;
• cherry tomatoes - 200 grams;
• zucchini - 1 pc.;
• zucchini - 1 pc.;
• onions - 2 heads;
• lime - 1 pc.;
• olive oil - 2 tbsp. l.;
• salt, black pepper.

Cooking process:

1. Clean the fish from scales, remove the insides, gills, fins, eyes. Rinse each carcass thoroughly in cold water, wipe with a towel. Make transverse incisions 1 cm deep on the back.
2. Prepare the marinade: mix salt, pepper with olive oil, squeezed lime juice. Lubricate each carcass of fish with this mixture. Leave to marinate for 1 hour.
3. Wash all vegetables. Cut zucchini and zucchini into slices 0.5 cm thick. Dip tomatoes in boiling water for 5 seconds, then transfer to cold water. Remove the skin from the tomatoes, cut the pulp into cubes. Peel the onion, cut into half rings.
4. Lay foil on a baking sheet. Place both carcasses, put onions and chopped tomatoes in the abdomen of each. Cover fish with vegetables and drizzle with olive oil.
5. Cover the fish with a double layer of foil and put in the oven (190 degrees) for half an hour. At the end of cooking, remove the foil, keep the dish in the oven for another 10 minutes, until the sea bass is browned.

On a note:

• If the zucchini is young, then the skin can not be peeled off. In old vegetables, be sure to cut off the skin, otherwise ready dish it will be felt.
• To easily and quickly get lime juice, you must first roll the citrus on the table. Then the pulp fibers will soften, and the juice will come out easily.
• Olive oil is ideal for cooking sea bass. In its absence, you can take the usual odorless vegetable oil, refined.

Seabass in foil with bacon and cream

Time:

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• tomatoes - 2 pcs.;
• cream - 200 ml;
• bacon - 200 grams;
• hard cheese - 150 grams;
• salt pepper;
• vegetable oil - 1 tbsp. l.

Cooking:

1. Remove the scales from the sea bass. Remove the insides, fins, eyes, cut off the tail. Wash the carcasses, pat dry with a towel. Make longitudinal cuts on the side. Pepper and salt the carcasses.
2. Wash the tomatoes, cut into half rings. Bacon cut into slices. Grate the cheese.
3. Cover the form with foil. Lubricate her vegetable oil. Lay out the fish carcasses. Put tomatoes in the belly of each. Put the remaining tomato halves on top of the fish. Insert bacon into slits. Pour cream over fish. Sprinkle with cheese.
4. Cover dish with foil. Bake for half an hour.

• Put the fish only in a preheated oven.
• You need to clean the fish from the scales from the tail to the head.
• It is better to clean the fish in a bowl of water, and not in the sink. The scales will quickly clog the shell.
• The sea bass has very sharp fins. Before cleaning, they must be cut with scissors so as not to get hurt.
• Buy sea bass carcasses weighing 400 grams, no less. If you take a smaller fish, you will not be able to enjoy it, because there will be little meat in it.

Sea bass with mussels in tomato sauce

Time:

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• mussels - 6 pcs.;
• capers - 6 pcs.;
• tomatoes in own juice- 400 ml;
• garlic - 3 cloves;
• green onions - 3 feathers;
• vegetable oil - 2 tbsp. l.;
• Italian herbs - 0.5 tsp;
• salt pepper.

Cooking:

1. Clean the fish: remove the scales, gut. Cut off the head, fins, half of the tail. Wash each carcass of sea bass. Pat dry with paper towel. Make cuts on the sides of each carcass. Salt carcasses, pepper, sprinkle with herbs.
2. Wash green onions, chop, fry in a hot frying pan with vegetable oil. Grind capers (leave 2 buds for decoration) and fry with onions.
3. Tomatoes are also put in a pan and simmer along with the rest of the ingredients. Place the mussels next to the tomatoes. Simmer the sauce for 10 minutes. At the very end, add the garlic squeezed through the press. Remove skillet from heat, cool sauce.
4. Put the sea bass in foil. Stuff each carcass with capers and tomatoes. Pour the same gravy over each carcass. Cover with foil and bake in a preheated oven (200 degrees) for 30 minutes.
5. Serve the sea bass garnished with capers and fresh herbs.

On a note:

• If the tomatoes are large, then be sure to cut them.
• Before serving, sea bass should be poured over with sauce that has drained to the bottom.
• Frozen fish must be thawed. For proper defrosting, you need to put the carcass on the bottom shelf of the refrigerator. Defrost sea bass in water or microwave oven it is impossible, because then it will lose its beneficial properties, it will become dry and insipid.

Seabass in foil stuffed with mushrooms and rice

Time:

1 hour 15 minutes.

Ingredients:

• sea ​​bass carcass - 2 pcs.;
• onion - 1 head;
• champignons - 200 grams;
• rice - 100 grams;
• green onions - 0.5 bunch;
• garlic - 2 cloves;
• vegetable oil;
• salt pepper.

Detailed process:

1. Clean the fish from scales, remove the insides. Rinse the carcass inside and out. Cut off the fins. Make two longitudinal cuts along the back along the ridge. Having thus divided the carcass into two parts, carefully remove the ridge with bones. Cut off the head and tail. cut the sea bass into large pieces. Salt, pepper, drizzle with oil.
2. Wash mushrooms, cut into slices. Fry the mushrooms in a hot dry frying pan. Fry for 10 minutes over high heat to remove moisture, and then reduce the fire and simmer for another 15 minutes. Salt and pepper the mushrooms.
3. Boil rice in water for 15 minutes.
4. Peel the onion, cut into half rings. Squeeze the garlic cloves through a press. Add onions and garlic to mushrooms. Remove all the mass from the plate. Add chopped green onions.
5. Line a baking sheet with foil. Put the pieces of sea bass. Spread the cooled mushrooms with onions on top, rice. Gently mix everything with a wooden spoon. Cover everything with a second sheet of foil. Put the dish to bake in a preheated oven (200 degrees) for half an hour.

On a note:

• Do not rush to throw away the head and spine of the sea bass. From them you can cook fish broth or fish soup.
• If you are going to cook the broth from the head of the sea bass, then be sure to cut out the eyes. They make the broth cloudy.
• Often, housewives have sea bass meat that is bitter. This happens if the hostess accidentally crushes bladder fish. So that the sea bass does not taste bitter, you need to quickly rinse its stomach several times, and then blot it with another towel.
• You can remove the scales not only with a knife, but also with a fork. You need to work with short but strong movements.