Cooking sea bass fish. How to cook sea bass in the oven so that everyone is surprised! Sea bass in a cocoon of sea salt

A chic dinner or a dish on the festive table? Cook sea bass in the oven, you won't regret it!

• Seabass - 2 small fish or one large
• Lemon - 1 pc.
• Medium-sized onion (it is better to take red onion) - 1 pc.
• Special seasoning for fish - 1-2 tbsp. spoons
• Olive oil - 1 tbsp. a spoon
• Salt - to taste
• In addition to products:
• Foil for baking

We clean the fish, gut and rinse thoroughly.

Mix salt and spices on a plate.

We rub the fish with the resulting mixture inside and out. This will make the fish especially fragrant. Be careful not to hurt your hands - sea bass fins are sharp and prickly.

We cut the lemon into thin rings or half rings. We cut the onion in the same way.

We tear off the foil, put the fish grated with spices on it. Cover the fish with onion rings, put lemon rings on top. If we like the taste of lemon to be more intense, we put lemon rings in the fish's abdomen.

Drizzle each fish with a little olive oil.

Now wrap the seabass in foil. This is an important step, because it must be wrapped so that there are no gaps and holes. I wrapped in two layers of foil. First, in one layer (we bend from the head, from the tail, from the abdomen, from the back), then put it seam down on the second layer of foil and wrap it again in the same order. We crimp the finished envelope to eliminate gaps.

We send the fish wrapped in foil to the oven for 15-20 minutes. I kept 20 minutes at 180 degrees. The fish was fully cooked, tender and juicy! It is important not to overcook the sea bass, otherwise it will not turn out so tender, soft and juicy.

Bon Appetit!

Recipe 2: sea bass baked in the oven (step by step)

Italian cuisine is famous for its originality and simplicity of execution, whether it be desserts or main courses. Today I want to bring to your attention a recipe for whole sea bass baked in the oven. Delicate taste, pleasant aroma, low calorie content, everything indicates that the dish is light, juicy, fragrant and tasty. Spicy and originality give it spices and herbs, and as a side dish, you can choose your favorite vegetables or prepare a light vegetable salad. And everything about everything will take you 30 minutes.

• sea ​​bass 2 pcs.
• olive oil 2 tbsp
• lemon juice 2 tbsp
• ground black pepper to taste
• ground ginger to taste
• garlic to taste
• fresh rosemary 5 g
• paprika to taste
• potatoes 200 g
• lemon 1 pc.

You can cook a dish from both fresh and frozen fish. Cut the carcass of the fish from the middle to the beginning of the lip, remove all the insides, cut off the fins and gills. Rinse the fish under running water and pat dry with paper towels to get rid of excess liquid.

Using a sharp knife, make cuts along the carcass.

For spices, you will need fresh rosemary, ginger, black pepper, garlic, paprika and lemon juice. In my case, all the spices are collected in one mill.

Lubricate the fish carcass with seasonings, sprinkle with lemon juice and olive oil.

Arrange rosemary sprigs on top. And put lemon slices in the cavity of the fish. Preheat the oven to 190 degrees, set the top-bottom mode, and bake sea bass fish on parchment paper for 20 minutes.

As a side dish for fish, you can cook grilled vegetables, rice, new potatoes. Boil potato tubers in lightly salted water until tender. It usually takes no more than 20 minutes.

After 20 minutes, the sea bass baked in the oven with lemon and fresh rosemary is ready. We serve and serve the whole fish with a side dish to the table.

Recipe 3, step by step: how to cook sea bass in the oven

Everyone knows that fish is very healthy and you need to eat it at least twice a week. Today I propose to cook sea bass or, as it is also called, laurel or sea wolf. I really like this fish, because it has practically no bones and it tastes very tender, without any aftertaste.

• Sea bass 1-2 pieces
• Lemon 1-2 slices
• Onion 4-5 rings
• Salt, pepper to taste
• Provence herbs 1 teaspoon

Scald the lemon with boiling water and cut off 1-2 slices.

Peel the onion and cut into half rings.

My sea bass, clean from the insides and scales.

We make not deep cuts criss-cross on the sea bass.

Then we rub the fish with salt, pepper and Provence herbs on both sides.

Put the lemon slices inside the fish.

And on top of a couple of onion rings.

We tightly wrap the sea bass in foil and send it to the oven for 15-20 minutes at a temperature of 180 degrees.

We take the fish out of the oven and let it lie in foil for 5-6 minutes, it will give juice and be even more tender.

Sea bass is best served with vegetable salad and light dry wine. Bon Appetit.

Recipe 4: sea bass fish with potatoes in the oven

• Seabass 4 pcs
• Potatoes 1 kg
• Lemon 2 pcs
• Butter 100 gr
• Olive oil 5 tbsp
• Rosemary 1 tbsp
• Bay leaf 4 pcs
• Thyme 4 pcs
• Salt to taste

Gut the sea bass, remove the gills, remove the scales. Wash and place on a parchment-lined baking sheet. Put a bay leaf and a sprig of thyme into the belly of each fish, salt the fish and pour 2 tbsp. olive oil. Bake at 180 degrees for 25 minutes.

For garnish, wash the potatoes and, without peeling, cut into 4 pieces. Pat potatoes dry with paper towels and place on a baking sheet. Pour 3 tbsp. olive oil, salt and sprinkle 1 tbsp. rosemary. Bake at 180 degrees for 35 minutes.

For the sauce, bring the juice squeezed from two lemons to a boil in a small saucepan. Remove from heat and add the butter, cut into small cubes, in batches, whisking the sauce until smooth. Serve baked sea bass with potatoes and sauce.

Recipe 5: sea bass with vegetables, cooked in the oven

Seabass is a tasty, dietary, low-calorie marine fish of the perch family. This fish has very few bones, which makes it especially valuable, as it can even be cooked by children. Sea bass can be baked, boiled, cooked cutlets, aspic - almost any of your favorite fish dishes. Any side dish is also suitable - it is especially tasty with potatoes, pasta or boiled rice. Seabass baked in the oven is a very tasty and easy-to-cook dish. I prepared the recipe with a photo in detail for you.

• sea ​​bass - 1 pc.,
• onion - 0.5 pcs.,
• tomato - a couple of slices,
• lemon (lime) - a couple of slices,
• parsley - a few branches,
• dill - a couple of branches,
• sea ​​salt - to taste,
• pepper - taste,
• olive oil - 2 tablespoons,
• seasoning for fish - 1 tsp

First of all, we clean the fish from scales, entrails, remove the gills, wash thoroughly under running water. If there is caviar in the fish, we return it back to the abdomen. You need to clean the sea bass carefully, because the spikes on the back are very sharp and if you get hurt, then the hand will heal for a long time. If you have kitchen scissors, you can simply cut off all the spikes.

Salt the sea bass well, pepper, sprinkle with your favorite seasoning for fish. We put parsley, dill, a couple of slices of tomato and a couple of slices of lemon or lime into the abdomen.

Line a baking sheet with foil, glossy side up. Lubricate the foil with olive oil, sprinkle with chopped onion half rings.

Put the fish on top of the onion, sprinkle it a little with olive oil, bake at 180 degrees in a preheated oven for 20-25 minutes.

Serve the finished baked sea bass with your favorite side dish or fresh vegetable salad.

Recipe 6: sea bass with potatoes and tomatoes (with photo)

• sea ​​bass - 2 kg;
• potatoes - 1 kg;
• tomatoes - 2-3 pcs.;
• red onion - 1 pc;
• garlic - 3 cloves;
• vegetable oil - 3 tablespoons;
• soy sauce - 1 tbsp;
• olive oil - 1 tbsp;
• lemon - 0.5 pcs.;
• salt - to taste

Turn on the oven to heat up. Pour sunflower oil on a baking sheet, grease everything well.

Cut potatoes into rings (2-3 mm thick). Lay on a baking sheet.

Three garlic on a grater.

Spread half of the grated garlic on top of the potatoes.

We cut the onion into thin rings.

We send the onion on top of the potatoes.

We cut the tomatoes into thin rings.

We send tomatoes to onions.

Lightly season the tomatoes.

We send it to the oven for 15-20 minutes.

Seabass is well washed and cleaned. I have a handsome 2 kg.

We remove the gills, fins, tail from the sea bass with a knife.

We make 3 transverse cuts on the fish. Sprinkle the fish lightly with salt and rub.

Add soy sauce to the remaining half of the garlic,

olive oil,

squeeze the juice of half a lemon,

mix well.

Thoroughly rub the sea bass with the resulting marinade.

We send on top of the potatoes.

After 15 minutes, we take out the fish and turn it over for even browning. And bake another 15 minutes.

Our fish is ready. For me, it came out a little unmarketable (distracted by the children and overexposed a little, the fish began to “distribute” around), but the dish is still very tasty.

Cut pieces of fish onto serving plates. Serve with lemon slices. Bon Appetit!

Recipe 7: Simple Baked Sea Bass in the Oven

I wanted to cook this dish to remember the Greek holidays. You can also buy quite fresh Mediterranean fish from us and cook it no worse, and maybe even tastier than in Greek taverns. So, here is my recipe for sea bass in the oven, it is also suitable for dorado.

• sea ​​bass 3 pcs. 400 g each
• lemon 1 pc.
• soy sauce 1/3 cup

For the marinade

• olive oil 1/3 cup
• garlic 4 cloves
• rosemary 2 tsp

Seabass is fairly easy to clean. Ideally, take culinary scissors and a knife. Use scissors or a knife to cut off the upper fin. Seabass is essentially a perch, a predatory fish, and therefore its fins are very prickly. If the upper fin is not cut off, then during cleaning you can get hurt.

Using a regular knife or a special fish scaler, clean the fish from the scales “against the coat”, moving from tail to head. So that the scales do not fly all over the kitchen, you can do this in a bowl of water.

We cut the abdomen with scissors or a knife from the back fin to the gills. We cut out the gills, carefully remove the insides. It is advisable not to crush the gallbladder, because, you know, we don’t need a bitter aftertaste. We wash the carcass in running water. Everything is ready.

Put the fish in a bowl and pour over the soy sauce. The sauce marinates and salts the fish. So we will not salt it.

Mix in a small bowl vegetable oil (preferably olive), rosemary, press the garlic through a press.

Carcasses need to be poured with sauce both inside and out.

We cut the lemon in half. We squeeze one half onto the fish (outside and inside the carcasses). We cut the second half into slices, and put three slices into the belly of the sea bass.

Let's leave our sea bass alone for 20 minutes. Sometimes, if you have time and desire, you can marinate the fish longer - up to two hours. It will be even tastier, but I personally do not have enough patience.

I bake sea bass without foil, right on the baking sheet. I grease the baking sheet with plenty of vegetable oil, spread the fish. You can sprinkle a little oil on top. We put a baking sheet with sea bass in an oven preheated to 200 degrees Celsius for 30 minutes. Everyone has different ovens, so it’s better to keep an eye on the fish. When it turns golden brown, it's ready. When serving, you can decorate with lemon slices cut along the fruit and herbs. Good appetite!!!

Recipe 8: sea bass with spinach and shrimp in the oven

Seabass is not in vain called royal ... Taste, aroma - divine. Fish goes well with seafood, cheeses and green baby spinach. Try it, you won't regret...

• sea ​​bass 4 pcs
• spinach frozen 400 g
• Russian cheese 150 g
• king prawns 100 g
• sea ​​cabbage 200 g
• octopus 4 pcs
• salt and pepper 5 g

We wash and clean the fish. Please note that the belly of the fish is not cut.

We remove the insides through the back. With a sharp knife, cut along the ridge on both sides and remove it. Next, remove the insides and gills.

Finely chop the defrosted spinach balls.

Boil some shrimp and cut them into small pieces. We leave a few pieces whole for decoration.

Finely grate the cheese. In a separate bowl, mix spinach, shrimp and cheese.

Lay out on a serving plate. We serve seaweed as a side dish, decorate the dish with young octopus ... Decorate sea bass with shrimps.

Royal sea bass baked with spinach, cheese and shrimp, with seaweed is ready... Bon appetit

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In the cuisines of different peoples of the world, there are many recipes with all kinds of fish. The premium class includes sea bass meat, which has a delicate, mild taste and is excellent in any form - fried, baked, boiled, stuffed, steamed and grilled. One of the advantages of this marine inhabitant is the minimum bone content, while its meat is considered healthy, easily digestible and low in calories. Treat yourself and your loved ones to amazing juicy sea bass dishes that have received a lot of positive feedback from restaurant visitors and top chefs.

What is seabass

Seabass fish belongs to the predators of the Moronov family, referred to in scientific circles as common laurel. It lives mainly off the coast of the Atlantic Ocean, known as sea bass, but it also has other names: sea wolf, koikan, branzino, lubino, spingola, ranyo. It lives in large flocks, which allows you to catch a large number of individuals at once. The sea wolf fish has an elongated body shape with green tints on the back, silvery sides, a light belly and large scales.

Depending on the place of residence (in addition to the waters of the Atlantic, there is also the Mediterranean and Black Seas), its color can change to brown and blue-black. Lavrak can live up to 15 years, reaching 1 m in length and weighing up to 12 kg. Today, fish is bred in special artificial reservoirs, from where it goes on sale in carcasses no more than 30-45 cm long. Individuals grown in natural conditions still have high nutritional value, the cost of which is several times higher compared to artificially grown counterparts.

Being a predator, spingola crabs, mollusks, shrimps, small fishes, swimming in flocks past them. A favorite delicacy is sardines, to the habitats of which predators travel in the summer. The spawning period of spingola is summer-autumn, its fatness depends on the season of catch, fish caught in the pre-winter period are considered the most delicious. The main suppliers of these products to Russia are Turkey, Greece, and sometimes Chile.

The beneficial properties of the sea wolf are due to the high content of omega-3 fatty acids, which have an anti-inflammatory effect, prevent cardiovascular diseases, the appearance of malignant tumors, arthritis, arthrosis, psoriasis, and osteoporosis. By the amount of protein contained in laurel (about 16 g), it is not inferior to pork or beef, moreover, the substance is easily digested and does not form toxic compounds during digestion.

In addition to protein, the chemical composition of individuals also includes cobalt, chromium, phosphorus, calcium, iron, vitamins A, D, B1, B2, B6, B9, B12 and iodine. The last element is useful for people with thyroid deficiency. Those who want to lose weight can also add the meat of this marine inhabitant to their diet. Possessing a low calorie content, the fish will not add a kilogram, but it will bring a feeling of fullness, enrich the body with useful substances and minerals. There are no contraindications to the use of spingola, however, people suffering from allergic reactions should eat it with caution.

How to cook sea bass

Experienced chefs, famous chefs unanimously claim that the sea wolf is a versatile fish that does not require special cooking skills. The process will be within the power of even an inexperienced hostess. The whole trick lies in the simplicity of carving the fish, there is no need to get rid of the bones. When purchasing a product for the first time, do not be afraid to experiment.

Fry, stew, boil, bake, cook in a double boiler, on the grill, whole or in portions - laurel dishes are wonderful in any form, with tender meat and a unique aroma. Unlike many representatives of the marine, river fauna, healthy fats are present in the composition of the fish, which prevent the fillet from dryness during the cooking process. Another advantage of the product is the minimum time spent on heat treatment.

Before cooking, the fish is gutted, cleaned and washed well. Then you can rub it with spices, sprinkle with lemon juice and start cooking, but it is better to keep it in the marinade for about 2 hours. When frying the product in a pan, do not turn it over several times, as you will damage the skin. The optimal time is four minutes on each side. There are two ways to bake sea bass in the oven - in foil and without it. Choosing the first option, open the fish a few minutes before the end of the process so that it acquires an appetizing golden crust.

When preparing perch dishes for steaming or grilling, several cuts must be made in the carcass, placing pieces of lemon or garlic there, and then sprinkle with lemon juice, oil, or spread with sauce. Such a product will be ready in a quarter of an hour. Do not forget also about seasonings, spices. Paprika, basil, allspice, rosemary, mustard, soy sauce go well with the dense white flesh of perch.

Recipes

Sea bass dishes differ in the method of preparation, seasonings, marinades and sauces used in the process. This is the secret of obtaining new interesting flavor compositions. Create simple culinary masterpieces in your own kitchen with spingola in the lead role, become the chef of your home family restaurant for your loved ones. Although fish is low in fat, the way it is cooked can increase its nutritional value. Keep in mind that the calorie content of each dish is indicated per 100 g of the finished product.

In the oven

• Time: 1.5 hours.
• Servings Per Container: 4 servings.
• Calorie content of the dish: 93 kcal.
• Cuisine: Mediterranean.
• Difficulty: easy.

Ingredients:

• sea ​​bass - 4 pcs.;
• potatoes - 4 pcs.;
• lemon - 1 pc.;
• olive oil - 1/3 tbsp.;
• rosemary - 4 sprigs;
• salt, pepper - to taste.

Cooking method:

1. Gut fish carcasses, clean, rinse well.
2. In a separate bowl, make a marinade by mixing lemon juice with oil, spices.
3. On the carcasses on both sides, make three small sizes for better baking, grease them with marinade (and inside too).
4. Put a sprig of rosemary into the abdomens, put on a baking sheet lightly greased with olive oil, pour the remaining marinade on top.
5. Wrap the peeled potatoes in aluminum foil and place on a baking sheet.
6. Bake the dish for 45 minutes at 1800.
7. Serve in portions of 1 fish with 1 potato, garnished with herbs.

Fried sea bass

• Time: 1 hour 25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 95 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Mediterranean.
• Difficulty: easy.

High-quality roasting of sea bass, as well as other types of fish, is ensured by the correct preparation of the product and utensils. It is necessary to defrost carcasses for 0.5-1 hour before cooking. With prolonged defrosting, they will lose their freshness, with insufficient defrosting, they will be poorly marinated and fried. Before putting it in the pan, the sea bass must be soaked from excess liquid, juice, marinade, so that as a result a golden crust forms on the surface. It is important to warm the pan well (the fish will be stewed rather than fried on warm), but not to the maximum, preventing burning.

Ingredients:

• sea ​​bass - 2 pcs.;
• rosemary - 2 sprigs;
• thyme - 1 sprig;
• juice of 1 lemon;
• garlic - 3 teeth;
• butter - 50 g;
• olive oil - 2 tbsp. l.;
• salt - to taste.

Cooking method:

1. Gut the fish, clean it, remove the head and fins. Then wash, dry with napkins (towel), make cuts on the sides.
2. Salt, brush with olive oil and half of the lemon juice, insert aromatic herbs into the cuts, leave to marinate for at least half an hour.
3. Heat the butter in a frying pan, squeeze out 3 cloves of garlic, put the sea bass, dried from the remnants of the marinade, to fry.
4. Fry the fish for 5-6 minutes on each side, constantly pouring the garlic oil in which it is cooked.
5. Arrange the finished dish on plates, pour the remaining lemon juice into the pan, let it boil and pour over the fish with the resulting sauce.

ear

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 67 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: easy.

Sea bass is suitable not only for frying, baking, it makes a beautiful, rich fish soup. One of the main conditions for the preparation of the product is the removal of eyes, gills, otherwise the dish will be bitter. The fillet also needs to be separated from the ridge and boil the broth on it, so the ear will turn out richer, tastier. This soup is considered a Russian dish, but thanks to the Mediterranean main ingredient, it begins to “sound” in a new way. Try the recipe for cooking sea bass fish soup, surprising your family with the light taste of soup included in the menu of famous restaurants.

Ingredients:

• sea ​​bass, leek (stems) - 2 pcs.;
• onion, zucchini, celery (root) - 1 pc.;
• carrots, celery (stalks) - 3 pcs.;
• parsley, dill - 0.5 bunch each;
• salt - to taste.

Cooking method:

1. We prepare products: we clean, wash vegetables. Cut carrots, celery stalk in half, celery root into 8 parts, zucchini and leek into 4 parts.
2. We gut the fish, clean it from scales, separate the fillet from the ridge. We remove the bones from the pulp, cut off the fins, cut each piece in half.
3. We put a pot of water with a volume of 4 liters on the fire, put vegetables, a fish backbone there, leaving half a carrot, some greens and leeks.
4. Bringing to a boil, reduce the fire, cook the broth for 1 hour, stirring occasionally. Then strain into another container.
5. We put it back on the fire, put the fillet, cook for up to 5 minutes. Next, add salt, the remaining finely chopped vegetables, cook for another 3-4 minutes.
6. Pour the dish into plates, putting a piece of fish in each, sprinkle with finely chopped herbs.

Sea bass with leeks

• Time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 82 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Mediterranean.
• Difficulty: easy.

Those who want to surprise guests and loved ones with a real culinary masterpiece should try the recipe for sea bass baked with leek. The dish looks very unusual, because the fish is wrapped in vegetable leaves, which saturate the fillet with a unique aroma. Such a treat looks great on the festive table, causing appetite and a desire to try it faster for everyone present. Dry white wine and garlic will add special flavor notes to the sea bass dish, which also spread delicious smells in the kitchen.

Ingredients:

• sea ​​bass, leek - 1 pc.;
• carrots, onions, zucchini, dry white wine - 100 g each;
• olive oil (vegetable) - 3 tbsp. l.;
• bay leaf - 2 pcs.;
• garlic - 1 tooth;
• parsley - 1 bunch;
• salt, black pepper - to taste.

Cooking method:

1. Cut the leeks in half lengthwise, dip in 200 ml of boiling water, put to boil for a few minutes.
2. Gut, clean the fish, put a bay leaf inside.
3. Wrap the carcass with leek, put on a baking sheet. Flavor with oil, wine, season, spread peeled and diced vegetables, garlic cloves around.
4. Cooking time - 0.5 hours at 2000.
5. Serve the finished dish garnished with parsley sprigs.

Chilean sea bass steak in miso sauce

• Time: 18.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Japanese, Chinese.
• Difficulty: easy.

For this recipe, you will need an oven with a grill function or an electric grill that provides the necessary heat treatment for the products. This fish dish is made special by miso sauce made from ingredients unusual for our country. Mirin, if necessary, can be replaced with dry white wine. It is difficult to find a substitute for miso paste, if there are no shops with Japanese products in your city, try mixing soy sauce with mustard (not very spicy), but the taste of the mixture and the finished dish will differ from the original.

Ingredients:

• sea ​​bass - 4 steaks;
• sake, mirin - 0.5 tbsp each;
• miso paste - 8 tbsp. l.;
• sugar - 5 tbsp. l.

Cooking method:

1. Mix all the ingredients for the marinade, 4 tbsp. l. pour into a separate container.
2. Rinse the steaks, put in the marinade, cover, shake well, leave in the refrigerator for at least 18 hours.
3. Preheat the oven to 2000 by turning on the grill. Place the steaks on a rack placed over the baking sheet. Fry for 3-4 minutes, then turn off the grill, fry for about 12 more minutes.
4. Arrange the dish on plates, pour over the left marinade. Serve with rice or potatoes.

With potato scales

• Time: 1 hour 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Having decided to serve such an unusual dish to the table, try to buy a ready-made sea bass fillet or ask the seller to cut the fish. This will make your task much easier. The name itself already indicates that the dish looks very original, thanks to the way it is decorated. In addition, it is satisfying because of the potatoes, the preparation of a side dish is no longer required. An appropriate addition to dinner will be a glass of pink or dry white wine.

Ingredients:

• sea ​​bass fillet - 4 pcs.;
• salmon fillet - 300 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• dill - 1 tbsp. l.;
• cream - 50 ml;
• salt, white pepper - to taste.

Cooking method:

1. The onion is chopped, fried, ground in a meat grinder (blender) along with salmon, dill, cream, seasoned.
2. Peeled, washed potatoes are cut into thin slices in the form of scales.
3. Sea bass is washed, dried, each fillet is smeared with salmon-onion paste, stacked with potato layers in the form of scales at an angle of 450.
4. On a preheated frying pan, fish is laid with potatoes down.
5. When a golden crust is obtained, the fish is laid out on a greased baking sheet, baked until cooked at a temperature of 1800.

Garnish

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 51 kcal.
• Purpose: garnish.
• Cuisine: European.
• Difficulty: easy.

As a side dish for sea bass, it is necessary to select products that delicately harmonize with its taste, do not interrupt it, and contribute to better absorption of the ingredients. In Russia, in addition to the dish, stewed, steamed grilled vegetables are often served. The traditional Italian side dish for fish is risotto, polenta, the British prefer peas, mashed potatoes, Americans prefer french fries. A universal addition to fried, baked, boiled spingole are vegetables with sauce cooked in the oven.

Ingredients:

• beans (green beans) - 150 g;
• potatoes - 3 pcs.;
• cherry tomatoes - 10 pcs.;
• eggplant, zucchini, carrots - 1 pc.;
• lemon juice - 25 ml;
• Italian herbs - 2-3 pinches;
• spices, olive oil (lean) - to taste.

Cooking method:

1. All vegetables must be peeled, washed, cut into arbitrary medium pieces so that they do not fall apart during baking.

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 does not have a lot of bones, so it can be cooked whole or just fillets.
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.


Sweet pepper (you can use different varieties) wash and cut into small cubes. I use yellow bell pepper and red curry pepper.


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! You can serve boiled wild rice with fish, it will be very tasty!

Sea bass in the oven is a noble dish with Greek roots, which is loved both in European countries and far beyond. Surprisingly tasty, juicy and extremely healthy meat of this fish with the lion's share of vitamins and essential polyunsaturated fatty acids is excellent in its pure form, with spices or in combination with vegetables.

Seabass baked in the oven

Next, you will learn how to cook sea bass in the oven in order to preserve all its valuable properties, emphasize the best taste characteristics and get a tasty, appetizing and insanely aromatic dish. Simple recommendations will help preserve the juiciness of meat, make it moderately spicy and complement it with appropriate accompaniment.

Sea bass in the oven in foil

Even a novice cook can bake sea bass in the oven in foil, the recipe of which is insanely simple. Even with a laconic design with a minimum set of seasonings, the fish always succeeds well, and it is almost impossible to spoil it if the recipe and baking time are followed.

• medium-sized sea bass carcass - 1 pc.;
• medium-sized lemon - 1 pc.;
• cold pressed olive oil - 20 ml;
• salt.

1. Prepare the fish properly by cutting out the gills, fins, removing the insides and washing it well.
2. The carcass is dried, cut along the back in several places across.
3. The product is salted, lemon slices are inserted into the incisions, the fish is placed in a piece of foil folded in half and sealed tightly.
4. Further about how much to bake sea bass in the oven. A carcass weighing an average of 700-800 g is baked for twenty minutes at 200 degrees.

Sea bass in salt in the oven

Whole sea bass in the oven can be baked not only in foil. To preserve juiciness, to make the already tasty fish pulp even more saturated and fragrant, a frame of sea salt will help. The dish is served with an olive oil sauce with garlic, parsley and lemon juice, mixing the ingredients to your liking.

• fish carcass - 700-800 g;
• coarse sea salt - 1.5 kg;
• egg white - 1 pc.;
• water - 200 ml;
• garlic - 3 teeth;
• fresh rosemary - a sprig;
• sauce for serving.

1. In a bowl, sea salt is mixed with egg white and water to form a mass that resembles wet, sticky snow.
2. Spread half of the workpiece on a baking sheet covered with parchment.
3. The prepared carcass is placed on the salt pillow, putting rosemary and peeled garlic into the abdomen.
4. They press the carcass a little, closing the abdomen, cover it with a second portion of wet salt and press it against the fish, giving the same shape and, as it were, forming a frame.
5. Sea bass is baked in the oven for twenty-five minutes at 190 degrees.
6. When ready, break the salt frame, separate the fragrant fillet from the bones and serve with sauce.

Seabass with vegetables in the oven

You can trivially arrange sea bass with potatoes in the oven or use a more original vegetable mix, which will not only have a positive effect on the taste of the dish, but will make it more useful, healthy and improve its dietary properties.

• fish carcasses - 2 pcs.;
• olive oil - 50 ml;
• zucchini and zucchini - 1 pc.;
• cherry tomatoes - 7 pcs.;
• bell peppers of different colors - 3 pcs.;
• sweet salad onion and lime - 1 pc.;
• dry Provence or Italian herbs - 2-3 pinches;
• curry, black pepper, salt.

1. The fish is prepared, dried, several cuts are made along the back, the carcasses are rubbed on all sides with seasonings and placed in a wide form.
2. The onion is peeled, cut into slices, one is put into the abdomen, the rest - on the sides.
3. Prepared vegetables are chopped coarsely, sprinkled with lime juice, sprinkled with herbs, oiled and placed next to the fish.
4. Sea bass is cooked in a preheated oven under foil for fifteen minutes and the same amount without it.

Grilled sea bass in the oven

The following recipe will tell you how to cook sea bass deliciously in the oven to get a ruddy crispy appetizing crust. The food is not as healthy as when decorated in foil or salt, but its taste is simply amazing.

• fish carcass - 1 pc.;
• olive oil - 70 ml;
• lime - ½ pc.;
• fresh thyme leaves - a pinch;
• garlic - 1 tooth;
• salt, capers.

1. Olive oil is mixed in a bowl with lime juice and zest, peeled and grated garlic, a pinch of thyme leaves.
2. Rub the fish inside and out with the resulting spicy mixture and let it soak for twenty minutes.
3. Bake the carcass on the grate under the grill for ten minutes on each side.
4. The remaining sauce is mixed with capers and served with the finished dish.

Seabass with tomatoes in the oven

Seabass in mayonnaise, baked in the oven with tomatoes, herbs and cheese, will be an excellent dish for an evening homemade meal. If desired, sour cream can also be used as a sauce, mixed with mustard for piquancy, as well as adding your favorite spices.

1. The prepared fish is cut along the back in several places across, rubbed with spices and mayonnaise and placed in a mold.
2. Cherry halves, sprigs of greens and pieces of cheese are put into the abdomen.
3. Lemon slices are inserted into the incisions.
4. Cover the dish with a piece of foil and bake the sea bass in a preheated oven for twenty minutes, after which the sheet is removed and the dish is cooked for the same amount.

Sea bass with rosemary in the oven

Don't know how delicious to bake sea bass in the oven with a Mediterranean accent? This recipe will help you enjoy the desired fragrant dish in full. The desired function will be performed by sprigs of fresh rosemary, which, if desired, can be supplemented with onion or garlic and, of course, lemon.

• sea ​​bass fish - 1 carcass;
• lemon - 1 pc.;
• onion or garlic - to taste;
• rosemary - 2 sprigs;
• seasonings.

1. The fish is prepared properly, flavored with salt, seasonings, sprinkled with the juice of half a lemon and allowed to soak for half an hour.
2. Onion or garlic is cut into circles, like a lemon, put into the fish belly along with sprigs of rosemary, and the remaining slices are placed on top.
3. Wrap the fish in foil and bake for twenty-five minutes at 200 degrees.

Sea bass fillet in the oven

Cooking sea bass in the oven is not limited to baking it with whole carcasses. There are many variations of dishes, which are supposed to use fish fillet, which is often combined with vegetables and other products, getting various mouth-watering, delicious culinary compositions and casseroles.

• sea ​​bass fillet - 700 g;
• dry white wine - 40 ml;
• lemon - ½ pc.;
• dill greens - 1 bunch;
• garlic - 2 teeth;
• broccoli - 400 g;
• hot pepper - 1 pod;
• spices, olive oil.

1. Peeled and grated garlic cloves are mixed with olive oil, wine, juice and zest of half a lemon, chopped dill.
2. The resulting spicy mixture is rubbed with salted and peppered fish fillet and left to soak for about thirty minutes.
3. The slices are placed in an oiled form or on foil, laid out on the sides of the broccoli inflorescences with circles of pepper, salting the vegetables and drizzling with oil.
4. Cover the dish with a second piece of foil and cook the sea bass in the oven for about half an hour at 180 degrees.

Traditionally, sea bass is grown in Greece, but the fish has gained wide popularity throughout the world. A delicate taste, a small amount of bones and a pleasant smell encourage housewives to master the basics of cooking in their kitchen. As practice shows, it is easiest to bake sea bass in the oven. The dish turns out fragrant and juicy, for which connoisseurs love it. Many girls who are on a diet eat fish as their main meal. This is not surprising, sea bass contains a sufficient amount of useful enzymes and is carbohydrate-free.

Features of cooking sea bass

1. The modern rhythm of life leaves almost no time and energy for long-term cooking. Not all housewives can afford to stand at the stove all day. Cooking sea bass has an undeniable plus, since the fish is baked in the oven in a short time. 30 minutes of languor at 180-200 degrees is enough. In cases with larger fish (from 1 kg.), The baking time should be increased to 40 minutes.
2. As mentioned earlier, sea bass belongs to dietary dishes, therefore it has a low energy value. The calorie content of the finished dish does not cross the mark of 98 Kcal. per 100 gr. fishes. Of these, 26 kcal. refers to fats and 71 kcal. - proteins. The composition does not contain carbohydrates, so fish can be consumed in large quantities. The energy value of the finished product varies depending on the cooking technology (frying, stewing, boiling, baking, etc.).
3. If you purchased frozen fish, it must first be defrosted. To do this, leave the product in the fresh air (4 hours), on the bottom shelf of the refrigerator (10 hours) or in the sink under cold water. You can also send a fan to the sea bass, but in this way there is a risk of weathering. After defrosting, cleaning, washing and drying the fish follows.
4. Due attention is paid to the fins. Be careful when cutting them, the thorns leave wounds. If possible, do not touch this area with your fingers, grab the fins with tongs, then cut off. If injury cannot be avoided, rinse skin with cold water and treat with hydrogen peroxide solution.
5. Experienced housewives came to the conclusion that sea bass meat goes well with Provence herbs. When choosing spices, give preference to overseas dry mixes. Before serving, sea bass is traditionally sprinkled with lemon juice and olive oil to bring out the richness of the taste.

The right choice of fish

1. Artificially grown sea bass is supplied to store shelves. Often it is supplied from Italy and Spain, it is difficult to encounter Greek copies in Russia.
2. Before paying for the goods, ask the seller to show you the carcass. In fresh fish, the eyes are transparent, do not have turbidity, while the fins have a slight pinkish tint.
3. When you are convinced of the freshness, use another trick. Press on the body of the fish with your finger: if the hole quickly disappeared and the surface leveled off, you have a good copy in front of you.
4. Naturally, it is important to appreciate the smell of fish, it should not be repulsive. Fresh sea bass is stored in a container with ice on the middle shelf of the refrigerator for about 2 days. Moreover, if you freeze the product, the period increases to 4 months.

1. Defrost the fish or use a fresh product, proceed to cleaning. Preparing a sea bass for baking is easy enough, so you should not ask to be cleaned at the point of sale (unsanitary conditions).
2. Due attention is paid to the removal of entrails and gills. When removing the intestines, make sure that the gallbladder does not burst.
3. To properly pull out the insides, cut the carcass from the middle to the beginning of the lips. Take it by the gills, start pulling it down. The intestines are removed along with the gills and gallbladder.
4. If by inexperience you have crushed the bubble, do not despair. Rinse the belly of the sea bass with water several times, dry with paper towels.
5. If you have enough time, marinate the fish in vinegar, mayonnaise or sour cream. Add spices and citrus juice (optional). In cases where there is no time, grease the carcass with seasonings and sprinkle with lemon, then proceed to baking.

Sea bass in the oven: a traditional recipe

• fish - 1 carcass
• lemon - 1 pc.
• onion - 1 pc.
• olive oil - 30 ml.
• salt - to taste
• spices for fish - at the discretion (optional)

1. Prepare fish for baking. Clean, wash, dry, start rubbing with seasonings. Combine salt and spices in a deep bowl.
2. Rub the cut fish with the resulting composition on all sides (including the inside). It is important not to overdo it, because the sea bass quickly absorbs spices, as a result of which it is easy to oversalt it.
3. If you did not remove the fins, be careful not to cut the skin. Chop the lemon into rings or half rings, cut the onion in the same way. If possible, choose purple onions over yellow ones.
4. It remains to wrap the fish in foil or place in the cavity of the baking bag. In the first case, it is important to tightly wrap the edges so that air does not show through. In the second - make 5 holes with a sewing needle at the top of the bag.
5. Place the fish in the center, put thin lemon rings on top, and onion on the sides. To enhance the taste, sprinkle the carcass with olive or vegetable oil. Preheat the oven to 190 degrees, wait a quarter of an hour.
6. Put the fish on a baking sheet and send to bake. Some housewives put chopped dill and parsley mixed with lemon slices into the cavity of the sea bass. It all depends on personal preference, experiment.
7. If the oven is relatively new, the sea bass will bake no longer than half an hour. Otherwise, 40 minutes is enough. The main thing to know is that you cannot overexpose the product in the oven.
8. After cooking, unfold the foil envelope, taste the product. Serve with fresh vegetable salad, baked potatoes and shrimp sauce.

• zucchini - 0.5 pcs.
• olive oil - 65 ml.
• sea ​​bass - 1 pc. (large carcass)
• Bulgarian pepper - 2 pcs.
• tomatoes - 4 pcs.
• lime - 1 pc.
• red onion - 1 pc.
• spices - optional
• salt - to taste

1. To prepare baked fish, you will need one large carcass (fresh) or 2 small fish. Of the spices, curry, ground black pepper, cardamom are most suitable (all other seasonings are optional).
2. Clean the carcass, gut it, remove the gills, fins. Rinse under the tap, dry with napkins. Using a sharp knife, make not very deep cuts along the entire back of the fish.
3. Remove the seeds from the bell pepper, chop it into slices. Cut the tomatoes into cubes, removing the stalks. Chop the purple (red) onion into half rings, peel and chop the young zucchini.
4. Combine seasonings and salt in a separate bowl. Line a baking sheet with 2 layers of foil. Turn on the oven to preheat to 185-200 degrees. At this time, start rubbing the sea bass with spices.
5. Put the carcass on a prepared baking sheet, place onion half rings around the fish, send a small part into the cavity. Peppers, tomatoes, zucchini put on a baking sheet.
6. Sprinkle the whole dish and the carcass in particular with lime juice, pour the fish with olive oil. Cover the prepared composition with a second sheet of foil, tightly pinch the edges so that the mixture does not leak out.
7. Send the baking sheet to the oven, bake for a quarter of an hour. After that, remove the top sheet of foil, simmer for another 10-15 minutes. When a golden crust appears on the surface, turn off the appliance.
8. Put the fish on a flat round or square plate, place the finished vegetables on the side. Serve with tartar or shrimp sauce. The dish is perfect for dinner.

• lemon - 1 pc.
• potatoes - 5 tubers
• fish - 1 large carcass
• butter - in fact
• salt - to taste
• garlic - 4 cloves

1. Gut the sea bass, rinse under the tap, dry. Mix ground black pepper and ground salt in your favorite proportions. Rub the carcass with the prepared composition.
2. Wash the lemon, cut it into thin half rings. Place the part inside the carcass. Make cuts on the sides of the fish, pour lemon juice into the resulting cavities.
3. Spread foil on a baking sheet. If it is thin, fold the product in 2 layers. Wash and peel the potato tubers, cut them into cubes. Lay the chopped vegetable around the fish carcass.
4. Melt the butter in a convenient way, vary the amount according to personal judgment. Add crushed garlic to it, stir. Salt, distribute the sauce over potato cubes (slices).
5. Take another sheet of foil, cover the dish, wrap the edges. Send the mixture to the oven, bake for half an hour at 210 degrees. A quarter of an hour after the start of cooking, remove the top sheet of foil.
6. When a crust forms on the surface of the fish, taste one slice of potato. If it is baked, the dish is considered ready. Put the fish with vegetables on a plate, start tasting.

It is easy to bake sea bass in the oven if you have sufficient knowledge. It is important to choose the right fish, and then prepare it for further manipulations. Consider baking sea bass with vegetables or potatoes separately, use the traditional recipe. Experiment, add your favorite spices.

Video: sea bass baked in foil with lemons in the oven