Recipes for a slow cooker. A large selection of recipes with photos in different types of multicookers.

Sea bass in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models): we offer a tasty and simple recipe. It takes very little time to cook perch in a slow cooker. The fish turns out wonderful. By the way, sea bass or river bass can be cooked on or in and with.

Ingredients for perch in a slow cooker:

• 3-4 perch fillets;
• 1 large carrot;
• 3 medium sized tomatoes;
• 150 g cream or sour cream;
• ½ multi-glass of water;
• spices for fish;
• salt.

Sea bass baked in a slow cooker with vegetables

The vegetable set in this recipe for sea bass baked in a slow cooker is very simple, and the entire recipe includes the following components:

• sea ​​bass carcass – 1 piece;
• carrots – 1 pc.;
• small potatoes - 3 tubers;
• sweet pepper – 1 pod;
• tomatoes – 3 pcs.;
• onion – 1 head;
• black olives – 10 pcs.;
• olive oil – 50 g;
• ground ginger, salt and black pepper - to taste;
• vinegar - 3 tbsp;
• greens - to taste.

Sea bass baked with vegetables in a slow cooker is prepared using the following technology:

1. The perch carcass is cleaned of scales, gutted, and the fins and head are removed. Then the fish is rubbed with salt, pepper and ground ginger, and marinated with chopped herbs for 30 minutes.
2. All vegetables are peeled and cut into petals, peppers and onions are crumbled into half rings.
3. The onion is pickled in vinegar mixed with water and salt.
4. The multicooker bowl is greased with olive oil, and potatoes, carrots, onions and peppers are placed on the bottom in layers. All layers are salted.
5. A fish carcass is placed on top of the vegetable bed, and tomatoes and olives are laid out on it. The dish is drizzled with olive oil.
6. Cook sea bass in a slow cooker using the “Baking” program for 60-80 minutes. Before this, you need to pour about 100 ml of water into the bowl.

The best side dishes for fish

Fish is a product that is good in itself. If desired, you can add a side dish that reveals and emphasizes the taste of the perch.

For example:

• boiled potatoes, carrots and asparagus;
• vegetable stew, beans with tomato;
• French fries;
• fluffy saffron or wild rice;
• vegetable salad of beets, tomatoes, onions, cucumbers, eggplant or cabbage.

Perch is an appetizing and healthy variety of sea fish. The presented cooking recipes allow you to preserve the beneficial substances of the fish, while emphasizing the taste and aroma of the sea delicacy.

Soup with sea bass in a slow cooker

Fish and vegetable soup with sea bass, cooked in a slow cooker, is a healthy and nutritious lunch with excellent taste. For him we will take:

• sea ​​bass – 1 carcass;
• onion – 1 pc.;
• garlic – 2 cloves;
• large tomato – 1 pc.;
• cream – 150 ml;
• tomato paste – 1 tbsp;
• olive oil – 3 tbsp;
• dill - to taste;
• salt, seasonings - to taste.

Cook sea bass soup in a slow cooker like this:

1. First, the fish is cleaned, gutted, the head and fins are cut off, the spine and, if possible, bones are removed. From the vertebra, the head without gills and fins, broth is boiled in a slow cooker, which is filtered, poured back into the bowl, and the waste is thrown away.
2. The onion is finely chopped and added to the soup. The fish fillet is cut into pieces and thrown in, the broth is salted and seasoned to taste.
3. Skinless tomatoes are cut into cubes and placed in a frying pan, where olive oil is first poured. The tomatoes are also salted, simmered under the lid for 15 minutes, then crushed garlic is added to them.
4. Place 1 tbsp into this mixture. without a slide of tomato paste, pour in the cream, bring to a boil, simmer for 5 minutes and pour the dressing into the soup.
5. Cook perch soup in a slow cooker for 15 minutes, then season with chopped dill and turn off.

Sea bass in spicy breading, fried in a slow cooker

Perch fillet turns out very tasty when fried, and the interesting breading adds an original taste to the dish. For sea bass fried in a slow cooker, we will prepare:

• perch carcass – 1 pc.;
• flour – 3 tbsp;
• peeled pumpkin seeds – 4 tbsp;
• dried sage – 1 tsp;
• orange zest – 2 tsp;
• vegetable oil - for frying;
• salt - to taste.

Let's fry sea bass in a slow cooker by following these steps:

1. We clean the carcass, gut it, fillet it, and divide the fillet into large pieces.
2. Salt the pieces and set aside for a while while you prepare the breading.
3. Dry the pumpkin seeds in a frying pan until golden brown, grind or crush them, mix with flour, sage, orange zest, and a little salt.
4. Turn on the multicooker in the “Frying” program and heat the vegetable oil thoroughly.
5. Roll the perch pieces in breading and fry in a slow cooker until cooked.

The best side dish for this dish would be boiled potatoes, stewed or blanched vegetables.

Ingredients and how to cook

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ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 40 minutes

Sea bass baked in a slow cooker with fennel and olives

You can bake sea bass in a slow cooker any way you want and with anything. An alternative to simple vegetables that many people are tired of is fennel and olives. For this recipe we will prepare the following products:

• perch carcasses – 2 pcs.;
• baby fennel – 1 pc.;
• lemon – 1 pc.;
• mix of green and black pitted olives – 0.5 cups;
• garlic – 2 cloves;
• juice of a quarter of a lemon;
• olive oil – 2 tbsp;
• salt, pepper - to taste.

We will prepare sea bass baked in a slow cooker with olives and fennel as follows:

1. Cut the fennel into strips, the lemon into thin slices, crush with a knife and finely chop the garlic.
2. We clean the perch carcasses, remove all excess, and remove the fillets from the bones. Divide it into portions and rub with salt and pepper.
3. Grind 2 tbsp into a multicooker bowl. olive oil. Place fennel, lemon slices, olives on the bottom, sprinkle everything with garlic, pepper, and salt.
4. Place the fish on top, pour in lemon juice, and turn on the “Baking” program.
5. Cook sea bass in a slow cooker for 30-40 minutes.

Fish pie "Kalakukko"

The original combination of cape and fish is inherent in classic Finnish cuisine. Kalakukko baked goods in an edible loaf container are a hallmark of Finland.

Main components:

• perch - about 700 g;
• wheat flour - 4 cups each;
• rye flour – ½ cup;
• water – 3 glasses;
• clarified butter – 2 tbsp. l.;
• round rice - 1 tbsp. l.;
• rich bacon – 150 g;
• salt – 2 tsp;
• a slice of butter – 50 g;
• freshly ground black pepper - optional.

Kalakukko - traditional Finnish fish pie Step
-by-step method for preparing the pie:

1. Combine water with flour, butter and salt. The mass is kneaded into an elastic dough.
2. The dough is rolled out into a sheet measuring 30 x 40 cm, with the middle being thicker.
3. Rice is placed in the middle of the dough so that it absorbs the juice released from the filling.
4. Slices of perch are laid out on rice in layers, sprinkled with salt and pepper.
5. Slabs of bacon are placed over the entire surface of the fish, and the edges of the dough are moistened with water.
6. The edges are folded over the surface of the filling to form a loaf-shaped cake.
7. You need to make sure that the edges are closed well. The surface of the cake should be absolutely smooth without cracks or holes.
8. The top is sprinkled with rye flour. The workpiece is moved to a baking sheet previously covered with baking paper.
9. Bake for 40 minutes until the surface is golden brown and crusty.
10. The dish is removed from the oven, the temperature is reduced to 125 degrees.
11. The surface is greased with butter, wrapped in parchment and foil, and the edges are pressed well.
12. The pie is placed in the oven again and baked for another 6 hours.
13. The finished appetizing dish is served whole, with the “lid” cut off.
14. You need to eat Kalakukko pie with spoons.

To serve, you can transfer the filling onto plates, and the bottom of the pie soaked in juices is broken into pieces and placed next to it.

Sea bass baked in a slow cooker with cheese sauce

Cheese sauce will decorate any baked dish. It will add a delicate creamy taste to the culinary creation and create a golden, tender crust on the surface. We will bake sea bass in a slow cooker with just such a cheese sauce, and this is what we will use for the dish:

• sea ​​bass – 2 carcasses;
• lemon – 0.5 pcs.;
• hard cheese – 100 g;
• eggs – 2 pcs.;
• sour cream – 2 tbsp;
• dried rosemary – 1 tsp;
• red pepper – ¼ tsp;
• salt - to taste;
• vegetable oil – 1 tbsp.

Sea bass is baked with sauce in a slow cooker according to the following instructions:

1. We clean the sea bass carcasses from scales and gut them, and cut off the heads. Rub the fish with salt and red pepper, make cuts in the sides and insert thin slices of lemon there.
2. Beat the eggs, grate the cheese on a fine grater, mix with eggs and sour cream. Season the sauce with rosemary and salt.
3. Grease the bowl with oil, place the sea bass carcasses on the bottom of the multicooker, and pour cheese sauce over them.
4. Let’s select the “Baking” program and cook the dish for 1 hour.

Sea bass marinated with tequila, orange liqueur and lemon juice in a slow cooker

We will describe a very unusual, original recipe for sea bass in a slow cooker below, but here are the components we will need:

• sea ​​bass fillet – 2 pcs.;
• tequila – ¼ glass;
• orange liqueur – ¼ cup;
• lemon juice – 1/3 cup;
• onion – 0.5 pcs.;
• small tomatoes – 2 pcs.;
• olive oil – 4 tbsp;
• jalapeno pepper – 0.5 pcs.;
• garlic – 1 clove;
• sugar – ¼ tsp;
• salt - to taste;
• chopped cilantro – 2 tbsp.

We will prepare marinated sea bass in a slow cooker as follows:

1. Divide the perch fillet into pieces and place in a bowl.
2. Tequila, lemon juice, orange liqueur, minced garlic, salt and 2 tbsp. add olive oil and mix. Pour the marinade over the pieces of fish, rub it in thoroughly and put the perch in the refrigerator for 2 hours.
3. Heat olive oil in a bowl. In the “Frying” program, fry the sea bass in a slow cooker until cooked.
4. Cut the tomatoes, onions, and jalapeno peppers into slices. Mix, add sugar, salt, chopped cilantro.
5. Place the vegetables on a plate and place the fried fish on top. Boil the rest of the marinade and pour it over the top of the perch.

Cooking methods and dishes from perch

Perch can be prepared in many different ways. It’s good to steam fish in a slow cooker. You can fry, stew, bake. Sea bass soup or fish soup would also work well.

Before cooking, defrosted sea bass must be cleaned, cut into pieces or fillets without skin and rib bones. The whole carcass can be steamed, fried or baked. In other cases, the perch is cut into pieces 2-3 cm wide.

Delicious perch dishes are prepared with potatoes, vegetables, onions, spices, mushrooms, sour cream, tomatoes, herbs and many other additives.

Sea bass stewed with green beans in a slow cooker

Green beans are an excellent addition to any meat and fish dishes. The main secret of its good taste is the correct cooking time. Such a product is not subjected to heat treatment for long, otherwise it will lose color and change the desired structure, becoming too soft. We will cook sea bass with beans in a slow cooker using the following:

• sea ​​bass – 1 carcass;
• onion – 1 pc.;
• green beans – 200 g;
• dill – 20 g;
• vegetable oil – 2 tbsp;
• cream – 150 ml;
• salt, seasonings - to taste.

We will stew sea bass in a slow cooker like this:

1. We clean, gut and fillet the perch carcass. Divide the fillet into pieces, rub a little salt and pepper into them.
2. Heat the vegetable oil in a slow cooker and fry the pieces of sea bass on both sides.
3. Place the fish at the bottom of the bowl. Chop the onion into half rings and place on top. Pour salted cream over the dish, sprinkle with chopped dill and cook in the “Stew” program until the onion becomes soft.
4. Thaw the green beans and place them in the slow cooker. Cook the fish for another 15 minutes.

Cooking process:

First you need to prepare the fish for baking. We clean the perch from the husks, entrails and fins. It is very important to clear the black film from the abdominal cavity of the fish. If you don't do this, the fish will taste bitter. The product must be defrosted before cooking. Rub it with salt. If you wish, you can rub the carcass with special spices for fish.

Place the salted perch in the multicooker bowl. Chop the dill and sprinkle it on the fish. You can use parsley instead of dill.

Place one slice of orange inside the fish. And we place the other two on top of the perch.

In a deep bowl, mix soy sauce, wasabi and vegetable oil. Pour the sauce over the fish. Select the “Baking” mode, cooking time is 20 minutes. Cook medium-sized sea bass in the selected mode with the lid closed until the end of the program. After the signal, the baked perch is carefully removed from the multicooker and served to the table.

And the sea bass will be very tasty.

We thank Yulia Astafieva for the recipe and photo. The dish was prepared in a Panasonic SR-TMH181HTW multi-cooker, power 670 W.

Bon appetit and good recipes!

How perch is prepared, recipes for this - this is what we will talk about further.

Sea bass, features

This is a deep sea fish, with red scales and poisonous spines. Experts say that there are several varieties of sea bass, but in our context this is not very important information.

On store shelves, mostly frozen fish is sold, the beneficial properties of which are slightly lower than those of chilled fish. However, this product also contains a fairly impressive list of chemicals valuable to humans.

First of all, you should indicate the calorie content of the product. 100 grams of it contain about 110 kilocalories. Nutritional value of sea bass: proteins - 19 grams, fats - 3.6 grams, carbohydrates - 0.

The low calorie content of the product makes it attractive to lovers of a slim figure. Indeed, with a calorie content of 110 kilocalories, there is no need to worry about the appearance of extra pounds, especially with moderate consumption of sea bass.

Since we are talking about sea fish, we can immediately say that it contains a significant amount of unsaturated fats that are valuable for humans. These chemicals can improve the lipid composition of the blood, thereby preventing the development of atherosclerosis and other dangerous cardiovascular diseases.

As mentioned above, 100 grams of sea bass contains about 20 grams of valuable protein. Fish proteins are easily absorbed by the body, therefore, such products are recommended for athletes and members of the younger generation.

Sea bass fillet contains the following useful minerals: iron, phosphorus, calcium, iodine, fluorine, bromine, magnesium, chlorine, nickel, chlorine, cobalt, copper, potassium, sulfur, B vitamins, retinol, ascorbic acid, vitamin E, D and several dozen others.

Fish contains a significant amount of antioxidants, which makes this product a real remedy for combating age-related changes. Regular consumption of sea bass fillet helps to prolong youth.

When cutting red sea bass carcasses, you must be careful because the fish's spines contain poison. Getting it into the body, of course, will not lead to death, but it can cause disturbances in sensitivity and motor function.

Sea bass in the oven

The ingredients for this dish are as follows:

Red sea bass - 2 medium fish; Lemon - 1 piece; Parsley - 1 small bunch; Butter - 50 grams; Salt, spices, herbs - to taste.

You need to cut the fish carefully. First you need to remove the head, gut it, remove scales and, most importantly, cut off the dorsal fins. After the procedure, rinse the carcass thoroughly in running water again. The cutting is complete.

Place a few slices of lemon inside each carcass and add a sprig of parsley or dill (you can do both). It is recommended to sprinkle lemon juice on top, which will subsequently give the fish an extraordinary taste. Yes, and don’t forget to put a piece of butter inside each carcass.

Next, each carcass needs to be wrapped in aluminum foil, tightly twisting its ends so that the liquid and juices mainly remain inside. The perch in foil will be saturated with its juice during the cooking process and will become incredibly aromatic.

The fish must be placed in an oven preheated to a temperature of 200 degrees. The perch is baked in the oven for 25 to 30 minutes. About 5 minutes before the end of the temperature treatment, it is recommended to lightly print the foil so that the upper part of the carcass acquires a golden hue. Everything is ready, bon appetit!

Red sea bass in a slow cooker

The ingredients for the dish in the slow cooker are:

Sea bass - 1 medium fish; Onions - 2 pieces; Carrots - 2 pieces; Champignons - 500 grams; Cream - 50 grams; Lemon - 1 piece; Sunflower oil - 3 tablespoons; Seasonings, spices, spices, salt - to taste.

Next, using a sharp flexible knife, you need to separate the fillet from the bones with maximum punctuality. Time to marinate the fish. To do this you need to use lemon juice, salt, herbs, and spices. In this form, the product should be placed in the refrigerator and kept there for about 30 minutes to an hour.

While the perch is marinating, you should not waste time. You can start cooking vegetables. The carrots need to be chopped into thin strips, the onions are cut into half rings or rings, the mushrooms are chopped into slices.

At the bottom of the multicooker bowl, you need to place sunflower oil, add vegetables there, you can salt them a little, plus half a glass of water. The marinated fish should be spread with butter and placed on a special plate located inside the bowl with vegetables.

Cooking mode: stewing or steaming. Cooking perch in a slow cooker takes 50 minutes or an hour. During this time, the perch will be well baked and saturated with the aromas of vegetables, which, by the way, will be an excellent side dish.

In terms of its culinary capabilities and taste, sea bass is considered one of the best fish.

You can cook various delicious dishes with perch, but housewives often neglect perch because it is difficult to clean.

Today we offer you interesting recipes for sea bass in a slow cooker that will convince you of the opposite: cooking perch is easy and simple!

Sea bass with wine and capers in a slow cooker

The sauce for cooking sea bass in a slow cooker can be completely simple, for example, made with wine and lemon juice. Well, to add some zest, you can add some capers to the dish. Here are the ingredients we used in this recipe:

• sea ​​bass - 1 carcass;
• white wine – 0.5 cups;
• lemon juice – 2 tbsp;
• olive oil – 2 tbsp;
• canned capers – 2 tbsp;
• chopped parsley - 2 tbsp;
• salt, pepper - to taste.

Cooking sea bass with capers in a slow cooker:

1. We clean the fish carcasses and remove the fillets, which we rub with salt and pepper, and then divide into pieces.
2. In a slow cooker, fry the pieces of sea bass in olive oil on both sides, removing them to a plate.
3. Pour wine and lemon juice into the bowl. After boiling, cook for a few minutes, then add capers and chopped parsley.
4. Place the perch in the sauce and simmer for 10 minutes.

Features of the dish

The fish is freed from scales, fins, gills, and entrails. If necessary, depending on the recipe, remove the head, bones, tail, skin and cut into portions.

To cook steamed sea bass in a multicooker, it is better if the equipment is equipped with a net, but a basket is also suitable - the fish is laid out on them, water is poured into the bowl and the desired mode is selected. Cooking time is approximately 20 minutes.