Perch in the oven

The perch in the oven is a fairly simple recipe, but the dish comes out incredibly tasty, healthy and dietetic.

Perch in the oven with lemon

Ingredients:

- 60-800 grams of sea bass;

- one lemon;

- a small amount of olive oil (just choose what is really good quality);

- salt (coarse);

- foil (so when cooking will remain less dirty dishes).

Preparation:

Prepare the fish: gut it, wash it, cut the fins, leaving the tail and head. Slightly grind a large salt of perch. Cut in half along the lemon. Place the fish on the foil. You will then transfer it to a baking dish and so will bake, having previously smeared the foil with olive oil.

Do on the perch vertical incisions (you can be pretty deep, so the fish will soak up the fragrance even more). In each of these sections, you need to insert one slice of lemon. After this, carefully turn the perch to the other side and repeat all the procedures.

Put the fish in the foil in a baking dish, pour everything with olive oil and try to distribute it in such a way that it completely covers the perch.

Bake should be about 40 minutes at a temperature of 180 degrees. Do not forget to lubricate the fish from time to time with the oil that will be released during baking. You do not need to turn the fish.

Perch in the oven in creamy sauce

Ingredients:

- fillet of sea perch (700 grams);
- 250 grams of cream (with 22% fat content);

- 200 grams of champignons;

- a little grated cheese;

- salt (for your own taste).

Preparation:

Cut the perch fillet into medium sized pieces. Place in a roasting dish, pepper and salt to taste. Fuck all the cream. On top of the fish you need to lay the mushrooms cut into thin slices.

Cover with foil and put on for half an hour in a well-heated oven. Approximately minutes for 6 before the end of cooking, remove the foil and sprinkle the perch baked with grated cheese.

Serve this dish best with rice.

Perch in the oven with garlic sauce

Ingredients:

- one large sea perch (about 1 kg);

6 cloves of garlic;

- 100 grams of butter;

- a bunch of greenery (better parsley);

- pepper and salt.

Preparation:

Rinse the fish under a stream of cold water, make 3 incisions on each side and shove a small piece of garlic into them. Also inside the fish you need to put half a bunch of parsley and one clove of garlic. Lubricate the perch with butter (pre-melted).

Next, you need to wrap the perch in oiled foil and lay it on a baking tray. All this should be baked for 20 minutes at a temperature of 180 degrees. You will be able to understand that the fish is ready, if it is easy to disassemble into pieces.

To prepare the sauce, melt the butter in a saucepan, finely chop the garlic and fry it until it turns brown. Serve the baked sea bass best as soon as pull it out of the oven. To do this, gently remove the foil and lay the fish on a beautiful large dish.

Top with parsley and pour sauce.

Perch with onion sauce

Ingredients:

- two tablespoons of butter;

- two finely chopped bulbs;

- 4 fillets of sea bass;

- pepper and salt;

- 200 grams of white dry wine;

- 300 grams of cream (thick);

- one egg yolk;

- one crushed parsley bunch;

- one chopped bunch of onions.

For fish broth:

- scraps and bones from fish;

- one small carrot size;

- one small onion (cut by rings);

Parsley and bay leaf;

- half a liter of water.

Preparation:

Start with the preparation of broth. Fold the fish cuttings and bones in a saucepan. Add there onions, carrots, bay leaf and parsley. Fill all with water. Let the broth come to a boil, then cook it for another 20 minutes. Strain.

In a heat-resistant saucepan, melt a tablespoon of butter, add fish, onion, pepper and salt. Pour in the fish broth so that it practically covers everything in the pan. Add the wine and cook for 5 minutes.

Remove the fillets with fillets and wrap them in foil. In the pan, pour in the cream, stir and cook. When you notice that the sauce becomes thicker, you can remove the pan from the fire.