Sea bass baked in sour cream

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New idea for a festive table - red snapper with potatoes and mushrooms

You definitely can’t go wrong if you use the recipe for sea bass in the oven in foil with potatoes for a holiday feast. After all, this is a complete and satisfying dish - an excellent alternative to boring meat. It will take time to prepare, but it will be amazingly delicious!

Peel 6 potato tubers. Cut them into circles. Brown a little in a frying pan in oil. Cut the onion into quarters. Combine with potatoes. Add a couple of spoons of sour cream to them. Mix everything. Add some salt. Pour in a tablespoon of soy sauce. Add a teaspoon of seasoning. Line the bottom of the pan with foil. Add onions and potatoes. Wash the champignons (7-8 medium-sized pieces). Cut into slices. Place them on top of the potato layer.

Clean the perch, wash it, remove the skin and remove the bones. Cut the fillet into portions and place them on the mushrooms. Sprinkle with spices and add salt. Pour in sour cream, sprinkle with vegetable oil. Cover the top with foil. Simmer the dish in the oven for 30 minutes at 180°.

I took the following products:

sea bass - 4 pieces
sour cream - 400 ml
onions - 6 small pieces
carrots - 1 large
raspberry (apple) vinegar - 2 tbsp.
universal seasoning - 1 tsp.
salt - 2 pinches
sunflower oil - 1 tbsp.

Bake perch

I suggest baking sea bass in the oven today. The fish is not very fatty and practically boneless; it is very suitable for baking, especially in some kind of sauce.

This time I decided to bake the perch in sour cream, and added tomatoes, herbs and a little Parmesan to the sauce for flavor. If you don't have it, Parmesan can be replaced with any other hard cheese, it will also turn out delicious. In addition, you can add any other vegetables to the sauce. For example, bell peppers or zucchini, it all depends on your imagination and what’s in the refrigerator.

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.

Pan-fried sea bass recipe

The most difficult part of cooking is the preparatory stage. Cutting perch is quite difficult if you do not have certain skills. Even a beginner can do the rest.

Fish carcasses – 2 pcs.
Sunflower oil, salt.

Carcasses can be breaded with flour or breadcrumbs, but frying without them will not be a big mistake either.

How to fry correctly:

Remove the head, remove the entrails, cut off the fins and tail. Check to see if there is any black film left inside; it must be removed.
Heat oil in a frying pan. Pour generously, otherwise the fish will not cook through.
Place the carcasses and fry the bottom over high heat for 2-3 minutes. If the perch is large, it will take more time. When the bottom “sets”, reduce the heat.
Fry the bottom until golden brown (it will take another 5-7 minutes).
Turn over and adjust heat to medium. Fry the fish for 5-10 minutes. Then cover with a lid and reduce heat to low. Simmer for 10 minutes, turn off the burner.

If you decide to give breaded perch as a gift, you can skip the last step. Just fry the carcasses until done with the lid open, but reduce the heat.

Overheard in the kitchen!

This fish is quite expensive, but it is almost impossible to spoil it. Any housewife will be able to bake juicy sea bass in the oven according to recipes in foil. And to make it even tastier, use the tricks of haute cuisine masters.

Subtleties of preparing red snapper:

Defrost perch correctly. To preserve the health and taste characteristics, place it on the refrigerator shelf and wait until it thaws completely.
If you decide to bake red sea bass in the oven using recipes with potatoes, rice or mushrooms, then cook them until half cooked first, because the fish is ready faster than these ingredients.
You can bake red perch in the oven as a whole carcass (its dimensions range from 20 to 50 cm, so the fish can easily fit in a standard oven) or in portioned pieces (without choosing bones).
To make the dish even tastier, rub the fish with seasonings, pour lemon juice and keep in the marinade for at least half an hour.

Recipe for “Sea bass baked in sour cream sauce”:

For the sauce, mix sour cream, mustard, lemon juice, lemon zest, salt and black pepper.

Coat the prepared fish with this mixture and leave for 40 minutes (depending on the size of the fish)... Yes, leave a couple of teaspoons of sauce

Coarsely chop parsley and dill

Mix with remaining sauce

Place the fish on a baking sheet covered with foil, put herbs and garlic in the belly, place onions and lemon slices around the fish (you can do without it), put pieces of butter on top and (if desired) sprinkle with dry rosemary. I also added some mustard seeds.

Bake at 200 until golden brown))) This is such a tasty treat! The smell is simply unreal! And it even tastes very good))) Bon appetit!)))

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Sea bass baked in sour cream sauce

Sea bass baked in sour cream sauce with onions, herbs and a subtle buttery note... mmmmm... it turns out to be a very tasty fish)))

Category: Hot dishes › Fish and seafood dishes › Hot fish dishes

Ingredients for “Sea bass baked in sour cream sauce”:

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How to quickly bake whole sea bass? Ways for the lazy

If you are pressed for time or simply don’t want to spend a lot of time preparing dinner, bake sea bass in the oven using recipes without additional ingredients. Just spices and lemon (or other sour sauce). This method is considered classic.

The two most popular options for preparing perch baked in the oven in foil:

With lemon rings in its own juice. Take a couple of headless perch carcasses (about 400 g). Clean off scales and entrails, clean the black spots inside the abdomen. Don't forget to cut off any sharp fins. Rinse the fish under cool running water. Let the liquid drain. Lubricate the carcasses with salt, ground pepper and spices. Place chopped herbs inside them. Sprinkle the juice of half a lemon on top of the fish. Make slits in the skin and insert lemon slices into them. Wrap each fish in a separate piece of foil. Bake the sea bass in foil in the oven (preheated to 180°) for 25 minutes.
With garlic and spices. Prepare the perch as described above. Chop the washed garden greens. Place in a deep bowl. Add lemon juice, salt, black pepper. Stir. Make shallow cuts in the fish. Insert garlic slices into them. Sprinkle the carcasses with a mixture of herbs, lemon juice and seasonings. Pack them in foil, place them on a baking sheet and bake for half an hour.

Calorie content of foods possible in the dish

Sour cream – 210 kcal/100g
Sour cream 10% fat content – 115 kcal/100g
Sour cream 20% fat content – 210 kcal/100g
Sour cream 25% fat content – 284 kcal/100g
Sour cream 30% fat content – 340 kcal/100g
Lemon – 16 kcal/100g
Lemon zest – 47 kcal/100g
Dill greens – 38 kcal/100g
Green onion – 19 kcal/100g
Salt – 0 kcal/100g
Dry spices – 240 kcal/100g
Olive oil – 913 kcal/100g
Sea bass – 79 kcal/100g

Calorie content of foods: Sea bass, Lemons, Sour cream, Salt, Dry spices, Dill, Green onions, Olive oil

Delicious recipe - baked sea bass with vegetables

Red sea bass can be a real holiday dinner if you bake it in the oven with vegetables. This dish looks bright and evokes a beastly appetite!

Cooking time: 1 hour 20 minutes.

Number of servings - 4.

Ingredients

We will bake fish, which is found not in the river, but in the sea, using simple products. Here is the list:

sea bass - 500 g;
tomatoes - 2 pcs.;
potatoes - 2 pcs.;
olive oil - 3 tbsp. l.;
carrots - 1 pc.;
sweet bell pepper - 1 pc.;
olives - 10 pcs.;
onion - 1 pc.;
vinegar - 2 tbsp. l.;
greens - 2 tbsp. l.;
seasonings - to taste;
salt - to taste.

On a note! To prepare this dish, it is recommended to use grape vinegar. For fresh herbs, parsley and basil are preferred, and for spices, you should give preference to oregano, dried basil, and ground ginger.

Cooking method

It is suggested to bake sea bass in the oven with a vegetable mix. It's tasty, satisfying and healthy!

Let's start cooking by preparing all the components of the dish. Peel carrots, onions and potatoes. Finely chop the greens. Gut the fish and rinse thoroughly.
Mix salt, pepper mixture and spices. Rub the resulting spicy mixture onto the perch. Leave it in this form for half an hour, and in the meantime cut the onion into half rings. Add salt to the slices. Drizzle with grape vinegar. Fry the pickled onion covered in olive oil for 10-12 minutes. Cut the tomatoes into slices. On a note! Bell peppers and carrots with potatoes also need to be chopped. It is recommended to fry, bake or boil the assorted vegetables in advance.
Grease the baking dish. Place vegetables and fish on them. Sprinkle with seasonings.
Place tomato slices next to the sea bass. Drizzle olive oil over the preparation. Add 100 ml of water. Place in the oven for 25 minutes, which has been preheated to 220 degrees.

Decorate the finished delicacy with chopped herbs and olives. It turns out bombishly delicious, and the aroma will drive any eater crazy!

Perch with croutons and cheese crust

Sea bass baked in the oven with tomato sauce and cheese turns out divinely delicious. This dish will gather all your household members at the table, and on occasion it can be offered to guests. They will definitely appreciate your culinary talents!

Start by preparing the fish. Then, using a sharp knife, cut each perch lengthwise down the back, cut out the backbone, and remove the bones. Place the resulting fillet in a heat-resistant container. Pour it with olive oil, lemon juice, season with pepper and salt. Using your hands, gently rub everything into the fish flesh. Close the mold with a lid and place it on the refrigerator shelf for an hour.

Wash four tomatoes. Remove the skin from them. Grind the tomatoes in a blender along with a couple of garlic cloves, a small spoon of basil, lemon juice, olive oil, and salt. If you like it spicier, add hot peppers (chili). Grate 40 g of cheese. Mix it with 3 spoons of breadcrumbs. Drizzle all these dish components with olive oil.

Spread the prepared tomato sauce onto the fillet pieces and place the sea bass in the oven to bake for 20 minutes. Then take out the pan, sprinkle the fish with grated cheese mixed with breadcrumbs, and bake it for another quarter of an hour.

Preparation

1Wash the fish, clean it, gut it, cut off all the fins. Using a sharp knife, make shallow cuts crosswise on the side.

2Marinate the fish: Wash the lemon and squeeze out the juice, add to the fish. Finely chop the dill and also add to the fish. Add salt, black and red (optional) pepper. Mix the fish, massage well both inside and outside. Leave for 15 minutes in the refrigerator We cover a baking sheet (I use parchment paper). We lay out the fish, grease it on top with sour cream, about 1 tsp per fish.

3Place to bake in a preheated oven at 200C until beautifully golden brown.

4Bon appetit!

Serve the fish hot with a side dish of your choice.

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How to select and prepare fish for baking

In a store or market, look for bright red perch carcasses. Lift up the scales and you will see white skin underneath. The fish should have bright fins and gills. Do not take perch with cloudy eyes and grayish gills, this is a sign that it is stale. If you buy fillets or headless carcasses, then study the color of the meat. A good fillet is white with a pinkish tint. If it is yellowish, then this is most likely an ordinary hake. Frozen fish should be flat, without a thick layer of ice.

Before cooking sea bass, defrost and clean it. The scales are easily removed. Cut off the fins and tail with scissors. If there is a head, then it must be removed. The perch must be thoroughly cleaned of entrails and black film. When everything is ready, rinse the fish under the tap and dry. Based on what exactly you want to cook, start baking immediately or pre-marinate.

( 1 rating, average 5 out of 5 )

Tasty, healthy and just great! Perch in sour cream on an onion bed!

Among the many sea fish, perch takes one of the first places in taste. This is a good source of proteins. You'll notice it on the shelves right away. By its bright red-orange color and bulging eyes, everyone will unmistakably understand that this is a sea bass. Find “delicious” recipes for preparing such fish in the oven below.

Ingredients:

sea bass - three carcasses;
sour cream - 4 table. spoons;
vegetable oil - 1 table. spoon;
seasonings;
onion - 3 heads;
soy sauce - 1 table. spoon;
fresh garden greens.

On a note! When cleaning the perch, try not to get pricked by the spines. If this happens, treat the wound immediately. Usually the skin around the wound becomes inflamed, hurts for a long time and does not heal, since there are poisonous glands in the fins.

Preparation:

Rinse the perch carcasses.
As carefully as possible (with wire cutters or a sharp knife), cut off the fins and tails.
Remove the scales from the perch and cut off the head.
Check the belly and remove any remaining innards and black film that may cause bitterness.
Sprinkle the fish generously with spices.
Salt the carcasses on both sides and inside the belly.
Peel the onion. Cut into half rings (not too thin).
Cover the sheet with foil or baking paper.
Place the onion slices in a single layer.
Place the perch on top of the onions. Lubricate each carcass with olive (refined sunflower) or other vegetable oil. The most convenient way to apply oil is with a silicone brush!
Pour soy sauce over the fish.
Coat fish carcasses and onion slices with sour cream. Use a fermented milk product of moderate fat content - 15%.
Sprinkle all ingredients with dried rosemary. It will improve the taste of the fish.
Cover the top of the dish with parchment.
Preheat the oven.
When the temperature threshold rises to 200°, place the baking sheet in the cupboard.
Twenty minutes from the start of cooking, open the top of the paper so that the red snapper in the oven gets an appetizing golden brown crust.
Wash the dill and parsley and chop them finely.
Place the finished fish on a plate and sprinkle with herbs.

On a note! This fish is very easy to clean; it can be done without a special tool - with an ordinary knife.