Perch in the oven in foil - the result will pleasantly surprise you! The best recipes for cooking river and sea bass in the oven in foil. How to cook perch in the oven: recipes with photos

Bake river perch weighing up to 900 grams in the oven at 180 degrees.

Bake perch weighing from 900 grams to 1.5 kilograms at the same temperature.

Bake perch weighing from 1.5 to 2 kilograms at 200 degrees.

How to bake river perch

Products
River perch - 1 fish weighing 1 kilogram
Onion - 1 piece
Mayonnaise - 50 grams
Vegetable oil - 3 tablespoons
Salt, pepper - to taste

Food preparation
Cut off the head of the perch, cut off the fins and tail. There is no need to clean the scales as they will easily come off when the fish is cooked.
Using a knife, rip the belly lengthwise from head to tail and remove the entrails.
Rinse the perch under running water. Cut 1 onion into half rings. Rub the perch carcass with salt and pepper inside and out.
Place chopped onion into the abdominal cavity and pour in 50 grams of mayonnaise.
On a sheet of food foil, greased vegetable oil Place the prepared perch and wrap.

How to bake perch in the oven
Place the fish in foil on a baking tray, place in the oven preheated to 180 degrees, bake for 20 minutes.

How to bake perch in an air fryer
Place the perch in foil on the top rack of the air fryer, bake for 15 minutes at a temperature of 220 degrees and medium air speed.

How to bake perch in a slow cooker
Place river perch wrapped in foil on the bottom of the multicooker bowl and close the lid. Select the "Baking" mode and the cooking time is 30 minutes.

Fkusnofacts

Calorie content baked river perch- 103 Kcal/100 grams.

Shelf life baked river perch - 24 hours in the refrigerator.

Beneficial features river perch

River perch meat contains vitamin A (immunity, skin, teeth, hair), B vitamins (nervous and cardiovascular system), vitamin D (fighting viruses, formation of the skeletal system), vitamin E (reducing fatigue, healing wounds); useful microelements: potassium and sodium (water and salt metabolism), iron (improving memory and brain function).

Sauce for baked perch

for 2 perches weighing 1 kilogram each

Products
Chicken egg - 1 piece
Onions - 2 pieces
Dry white wine - 150 milliliters
Cream (30%) - 200 milliliters
Fish broth - half a liter
Butter - 40 grams
Bay leaf - 4 leaves
Black peppercorns - 5 peas
Salt, ground pepper - to taste

Preparing the sauce
Peel 2 onions and chop. Separate egg yolk from protein. In a bowl, beat the egg yolk with a fork.
Melt 40 grams in a deep frying pan butter, add finely chopped onion and fry on low heat 3 minutes. Pour 500 milliliters into the frying pan fish broth, salt and pepper, add 4 bay leaves, 5 black peppercorns, bring to a boil.
Pour 200 milliliters of white wine into the sauce and cook for 15 minutes. Then pour in 200 milliliters of cream, cook until thickened for 5 minutes, stirring constantly. Mix the beaten yolk in a cup with part of the sauce and pour into the frying pan. Mix everything, remove the pan from the heat.
Serve the sauce warm as a gravy.

Sea bass attracts housewives not only because of its taste, but also because of its pink hue, which makes any dish more pleasant to look at. When frying, the shade almost completely disappears, so it is better to bake the perch in the oven. Do not get lost when baking beneficial features and the vitamins it contains.

The composition of baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3. The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.

For cooking in foil, you can use either whole perch or cut into pieces; fillets are used less often. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. Then leave for several hours so that the spices are absorbed.

Ingredients:

Large perch – 1 piece.
Potatoes – 350-400 grams.
Lemon juice.
Bulbs – 2 pieces.
Balsamic vinegar.
Carrots – 1 piece.

How to cook:

Cut the fish, infuse with spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.
Wash the potatoes and carrots, peel them, and wash again. Cook the vegetables and add salt to taste before boiling the water.
Mix balsamic vinegar And lemon juice, add olive oil. Pour the resulting mixture over the perch, add dill or parsley, place in a plate, and cover for an hour.
Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
Line a baking dish with foil and grease the inside with butter.
Place the potatoes in the pan, then the onion rings, then the carrots. Place the fish carcass on top and cover with foil.
Preheat the oven to 160 degrees, put in the perch. Bake for 45 minutes, and 5-10 minutes before cooking, remove the top layer of foil to get a golden brown crust.

Video recipe

How to bake red sea bass fillet

Ingredients:

Red fillet sea bass– 700 grams.
Sour cream – 200 milliliters.
Cheese – 100 grams.
Tomatoes – 200 grams.
Dill, green onions, salt, pepper - to taste.

Preparation:

Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into big pieces, fry on olive oil, salt.
Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese onto fine grater.
Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

This perch can be topped with potatoes or rice fried with onions.

The most delicious baking recipe

Ingredients:

Red sea bass fillet – 800 grams.
Flour – 100 grams.
Egg – 1 piece.
Walnuts – 300 grams.
Salt, dill and pepper - to taste.

Step-by-step preparation:

Defrost the fillet, drain the water, dry with a napkin or cotton wool.
Using a blender, beat the egg and add salt. Roll the fish in flour, pour in the egg and salt.
Grind using a blender or masher walnuts, finely chop the onion and dill, mix everything. Roll the fillet in the resulting mixture.
Wrap the fish in foil, place in a mold or on a baking sheet, place in the oven preheated to 150 degrees, remove after 30 minutes.

The benefits and harms of baked perch

In sea bass large quantities contains amino acids, calcium, manganese, phosphorus, calcium, fluorine, nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish does not contain calories, it can be used in a diet, it has a good effect on a person’s overall health.

Omega-3 fat found in perch speeds up metabolism, which helps you lose weight, stabilizes cholesterol levels, and is a good preventive substance against diseases nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish also carries some danger. A person may have a personal intolerance or allergy. People suffering from kidney and pancreas diseases should not use it.

Sea bass is one of the most commonly used fish at home; it is very tasty and good for human health. Baking allows you to save vitamins and amino acids, leave useful qualities, improve taste.

- a freshwater predatory fish that is found in lowland reservoirs. The size of an adult is 16-22 cm with a maximum length of up to 50 cm and a weight of 2 kg. The fillet is quite bony, but has high consumer qualities. Cooked perch in the oven turns out quite juicy and tasty. In addition, it can be boiled, fried, baked, smoked, dried, and salted. Before you start cooking, you need to clean the perch.

In addition to the delicious dense white meat, the fish has hard, small scales that sit firmly on the skin and have prickly spines and rays. Before you clean a perch at home, you need to prepare some kitchen tools:

knife with a rigid blade;
scissors;
a board, preferably with a fish tail clip;
a basin that fits in the sink.

There are several options for cleaning perch scales: using a knife, boiling water, water, or frozen.

Before cleaning the scales using one of these methods, you should keep it in water for about 40 minutes, if it is not just caught. To make cleaning the fish easier, you can lower it into boiling water for 2-3 seconds and, before cleaning the perch with a knife, clamp its tail on a special board. If you don’t have one, you can use a fork.

Another option is how to clean the fish: you need to lower the perch into a basin and work under water so that the scales do not fly in different directions. If you clean carcasses under running tap water, then in addition to scales, splashes will also fly around the kitchen.

Some chefs advise that before you quickly clean the perch, you need to freeze it. But the taste of defrosted fish will not be the same, although cleaning will not take much time.

Advice: When cutting with scissors, remove fins and spines.

To obtain perch fillets, for example, for making aspic, cutlets or marinade, it is easier to immediately remove the skin along with the scales. To do this, first, carefully, so as not to disrupt the integrity of the gallbladder (otherwise the meat will taste bitter), cut off the head and fins, and remove the entrails. Then cuts are made along the back and abdomen. They cut along the entire length of the carcass and remove the skin towards the tail, first on one side, then on the other.

Oven baked perch, recipes

Before you bake perch, you need to decide whether it will be a fillet or a fish with skin and scales. For the first option, the carcass must be cleaned by removing the skin.

Perch fillet in the oven

To prepare this dish you will need perch fillet, as well as the following ingredients:

medium-sized carrots – 5 pcs.;
garlic – 4 cloves;
sour cream – 275 g;
hard cheese – 180 g;
lemon – 1 pc.;
salt, pepper, seasoning - to taste;
vegetable oil.

Before you deliciously bake perch, you should follow these steps:

Place the fillet with salt, pepper and seasonings in a heat-resistant glass or ceramic dish, greased with sour cream.
Sprinkle with lemon juice and sprinkle with finely chopped garlic.
Coarsely grate the carrots and fry them on vegetable oil and put it on the fish.
Mix the coarsely grated cheese with the remaining sour cream and cover the contents of the mold with the resulting sauce.
Bake the perch for half an hour at a temperature of 170 degrees.
It is better to serve in the same container in which the fish was cooked.

Bake river perch in the oven with scales

To cook fish in the oven with scales, it must be freed from the gills and entrails without tearing the gall bladder. Rinse well using a brush, salt inside and out and place on a baking sheet. The fish must be placed close to each other. Inside each carcass you can put a sprig of herbs and a piece of frozen butter.

Advice: Bake in a very hot oven (up to 220 degrees) for 15 minutes. Then the river perch baked in the oven turns out to be especially juicy, and the skin along with the scales is easily separated.

Perch with vegetables

For this recipe you will need:

fish peeled from scales and gills - 2-3 pcs. 600-800 g each;
carrots – 2 pcs.;
potatoes – 3-4 pcs.;
onions – 3 pcs.;
tomatoes – 4 pcs.;
greens – 100 g;
butter – 80 g;
lemon – pcs.;
salt, pepper - to taste.

Cooking process:

First you need to spread foil on a baking sheet and grease it with oil.
Then place potato slices (up to 1 cm thick) in one layer and add salt.
Rub the perch carcasses with salt, pepper, and seasonings; sprinkle with lemon juice and place on potatoes.
Finely chop the onion and greens, cut the tomatoes into thin slices and stuff the fish with it.
Place carrot slices or sticks on top, add salt and chop the remaining butter.
Cover the baking sheet with foil and seal the edges.
Bake in an oven preheated to 180-200 degrees for 30-35 minutes. Then remove the foil from above and bake for a few more minutes.

You can bake in the same way without foil - in deep baking tray. River perch can be replaced sea fish. Then a logical question arises - how long to bake river perch in the oven? The answer is simple - it all depends on its mass.

Serve on oval beautiful dish with fresh herbs and lemon. Separately, you can offer horseradish with vinegar.

In addition to the above options for preparing river perch, it can be baked with rice or mushrooms.

Perch with rice

For cooking, in addition to fish, rice, carrots, onions and spices, you will need mayonnaise and sour cream.

The preparation steps are as follows:

Place a glass of washed rice in a mold, add 1 large carrot in strips, finely chopped onion, 1 tbsp. l. mayonnaise, 1 tsp. salt and 2 glasses of water. Mix.
Cut fish freed from scales, entrails, heads, tails and fins in large pieces and dry with paper towels.
Mix 2 tbsp. l. sour cream, 1 tbsp. l. mayonnaise, spices and salt. Dip the fish in the sauce and place on rice.
Place a baking bag on top and place in the oven for 40 minutes.
Sprinkle the finished dish with fresh herbs and serve with a salad of fresh vegetables.
Perch with mushrooms

To fish fillet It didn’t turn out dry, it’s better to wrap it in foil along with the rest of the ingredients - each portion separately.
For this recipe you need to take (per 1 person):

fish fillet – 1 piece;
mushrooms (champignons can be used, but forest mushrooms are better) – 70 g;
finely chopped onions– 1 tbsp. l.;
butter – 1 tbsp. l.;
milk – 50 ml;
flour - 1 tbsp. l.;
salt, pepper, chopped parsley.

The onion is fried in oil, then mushrooms and parsley are added to it. After 5-6 minutes, add flour and salt and mix. Then pour in milk in a thin stream and simmer over low heat until thickened.

The fillets are separately rubbed with a mixture of salt and pepper and lightly fried in a frying pan on both sides. Place it on a piece of foil, mushrooms on top and seal with an envelope. Keep in the oven at 180 degrees for 5-7 minutes so that the meat is saturated with mushroom aroma.
Serve in open foil on a plate with a slice of lemon and a sprig of herbs.

Perch ear

River perch is one of the most suitable fish for fish soup. This recipe will require both small and large specimens. The first ones only need to be gutted and the gills removed, the second ones need to be completely cleaned without removing the skin.

First, the small fish is wrapped in gauze and tied in a knot. They cook for a long time - two hours. Then they take it out, squeeze it into the broth and throw it away. The second stage is to lay large carcasses - whole or coarsely chopped. Boil in a small amount of broth. You can add porcini mushrooms, white dry wine or cucumber pickle. Carrots, onions and potatoes are not used, since perch is too tasty to be “spoilt” with vegetables.

Jellied perch

For this noble dish you will need to take:

river perch (gutted and without gills, but with scales, heads and tails) – 2 kg;
onion – 1 pc.;
carrots – 1-2 pcs.;
bay leaf – 2 pcs.;
salt, peppercorns.

Lemon semicircles, sprigs of herbs and red currants are suitable for decoration.

Pour water over the whole fish so that it just covers it completely, add an onion cut into 4 parts, medium-sized carrots, bay leaves, pepper and salt. Cook over low heat until the carrots are done.

Then remove from heat and let stand for 40 minutes. Then carefully remove the fish and carrots with a slotted spoon, strain the broth through several layers of gauze. The fish needs to be disassembled, separating small pieces of meat from the bones and skin, the carrots should be beautifully cut into flower-shaped plastics.

Place fillet, carrots, small sprigs of dill, lemon in the aspic molds, scatter some red berries, you can add halves boiled eggs and pour 1 cm of broth. When it sets and all the ingredients are fixed, add liquid until the form is full and put in the refrigerator. If there is not enough fish and there is a risk that the jelly will not harden, you can play it safe and add gelatin to the broth.

Before serving, lower the pan two-thirds into hot water and after 3-4 seconds tip it onto a dish or plate. Serve with mustard or horseradish.

Smoking and drying river perch

You can prepare hot smoked river perch at home or in hiking conditions. In any case, the dish turns out amazingly delicious!

Hot smoking is one of the best options cooking this fish. For this, sawdust and shavings are used:

alders;
hornbeam;
maple;
ash;
oak;
poplars;
beech
And also everyone fruit trees and bushes.

Smoking time depends on the size of the fish and takes from an hour to two. With the semi-hot method (with the top lid open) at a temperature of 55-65 degrees, the time increases to 12 hours.

Perch is dried, unlike most fish, hanging with its tail up, since it is lean and the main task in this case is to preserve the fat inside as much as possible.

River perch contains 80 kcal per 100 g of product, therefore it is considered a dietary product.

List of recipes

Perhaps you are interested in the question: “How long does it take to cook such fish?” The answer is simple: it usually takes about 15 minutes to cook in the pan. Many inexperienced cooks are afraid to cook dishes from perch due to the poison contained in the fins of the fish. How to clean perch, cook without compromising health and get the desired dish?

Proper cutting

In order to clean river perch, you do not need to be a restaurant chef, just follow some rules of caution.

Firstly, handle the fins very carefully. They should definitely be removed.
It is necessary to cut off the head, cut the carcass of the river perch, clean it from the entrails, rinse it under running water and begin removing the fins.
Carefully make longitudinal cuts along the growth of the scales. That is, along from head to tail. In this case, only the skin with scales should be cut.
Tear off the dorsal fin of a river perch by hooking it with a knife on one side and grabbing it with your finger on the other.
You should do the same with all the other fins.
Thanks to the presence of a cut along the back, cleaning a river perch will be quite simple - at the front of the carcass, hook the skin with a knife and tear it off with a sharp movement, getting rid of the scales.
Repeat the same on the other side.
Rinse with cool water. This way you can quickly and without hassle remove scales from the fish and get fillets from which you can easily prepare a culinary masterpiece.

Cooking perch

Cooking perch at home is not at all difficult. Perch dishes, be it fish soup, perch baked in the oven, cooked in a slow cooker or simply fried in a frying pan, are incredibly healthy and worthy of a holiday table. The red color of the fish should not cause concern. This has no effect on taste qualities perch After heat treatment it becomes its usual color.

You can prepare a first course from perch - soup or fish soup. Below is simple recipe preparations fish soup from perch, requiring minimum set products.

Ear

Ingredients:

Fish -2 pcs.;
Carrots - 1 pc.;
Potatoes – 4 pcs.;
Onions – 1 pc.;
Salt and spices.

The recipe is for a 3 liter pan. You should clean the fish and remove the fins in advance.

Preparation:

Cut the fillet in half and cook for 10-15 minutes.
Cut the onions and carrots into rings of small width and fry a little in a frying pan, not until golden color Luke.
Peel and cut the potatoes into small cubes.
Remove the fillets from the water and remove the bones. The main thing is to remove the spine and fin bones.
Add potatoes to the broth and cook for about 10 minutes. Add carrots, onions and fish to the broth. Add salt and pepper to taste, but it is better if the soup is a little spicy. Let simmer for another 7-10 minutes. Turn off the stove and leave the soup to infuse for half an hour.

from perch

This delicious dish will not leave even the most severe culinary critics indifferent. This time we will prepare a delicious soup, the main ingredient of which will be red sea bass. The recipe for this dish is quite simple:

Take a large perch carcass, process it and cut the fillet into skin-on pieces.
Peel one onion and one carrot and then cut them into strips.
Fry the vegetables in a frying pan until golden brown, cool slightly and drain off excess oil.
Peel and cut four medium potatoes into cubes.
Pour water into a saucepan, place the prepared potatoes in it and place over medium heat.
After ten minutes, lower the fish into the soup and add salt to taste.
When the fish is completely ready, add the roasted vegetables to the pan and pour in 400 ml of cream.
Pepper the dish to your liking.

As soon as the soup boils, remove it from the heat, pour into bowls and sprinkle with chopped herbs.

Bacon-wrapped perch rolls

As you can see, red sea bass, the recipes for which we have collected in this article, can be prepared in different ways. But this time we invite you to try an original dish that combines fish and bacon. So how to cook red sea bass? Read the recipe below:

Prepare the perch fillets for processing, then cut off the tail and top of each piece. You should end up with rectangular shaped pieces. They should also be thin enough so that they can be rolled up later.
Sprinkle the fillets with lemon juice and chop the pieces with a knife. Mix the pieces with a finely chopped strip of bacon and one clove of garlic, previously passed through a press. Pepper the filling for the rolls and mix with two tablespoons of soy sauce.
Place two spoons of filling on each fillet and roll the pieces into rolls. If you have some chopped fish left over, you can later use it as a pie filling.
Wrap up fish rolls into strips of bacon and secure the resulting structure with toothpicks.
Grease a baking dish with oil, place the rolls in it and pour soy sauce over them (one tablespoon is enough).

Bake the dish for 20 minutes, and then serve it for dinner with a side dish of rice, herbs and fresh vegetables.

Stuffed squid

And again we suggest you prepare and as a filling we will have chopped red sea bass. Recipe of dish:

Thaw and clean two whole squids, completely sealing the film inside and out.
Cut one perch carcass and cut the fillet into small cubes.
Peel and chop one onion, and then fry it in vegetable oil.
Add the prepared fish to the pan with the onions and add salt. When the products are almost ready, pour one a raw egg and mix everything.
Cool the filling and mix with one spoon of mayonnaise. Carefully fill the squids with it.
Two chicken eggs whisk in a separate bowl.
Heat a cast iron skillet and pour in half egg mixture. Then put stuffed squid and turn them over once the omelette has set.

Transfer the dish to the oven and cook for another ten minutes. Squid can be served either hot or cold.

We will be glad if you like red sea bass. Recipes with photos collected in our article will help you prepare it in the most different ways.

Sea bass in the oven

How to cook delicious sea bass in the oven, recipe with photos.

A simple recipe for a delicious dinner. I love this fish, if it has not been frozen for a long time, then sea bass always turns out delicious. It’s easy to prepare and almost impossible to spoil. Sea bass can be fried, smoked, or baked in the oven. The fish is fatty, with small scales. Before cooking sea bass, you don’t have to remove these scales, but you can scrape them a little with a knife and the scales will come off.

The photos this time were not the best, but the dish, on the contrary, was very tasty. That's why I'm publishing the recipe.

To prepare we will need:

Sea bass 2-4 pcs.
Mayonnaise 70 ml
Sour cream 200 ml.
Mustard - teaspoon
Sweet pepper paprika 25 g.
Salt, to taste.
Juice of half a lemon

Defrosting sea bass in a natural way, This is strict, no hot water or microwave defrosting.

The fish defrosts quickly. An hour and a half and it’s ready for cooking. After scraping, we remove the remaining scales with a non-sharp knife, you can leave it, but I like it better this way and you can eat the skin later.

Place the fish on a baking sheet, sprinkle with lemon juice and salt.

In a small bowl, mix sour cream and mayonnaise.

Add a little mustard to the mixture.

Cover the sea bass with this mixture on both sides. Sprinkle on top sweet paprika- this is a must, the taste will be magical.

Place the perch in an oven preheated to 180 degrees for 30 minutes. This time is quite enough, maybe even 25. Depends on the size of the fish.

Sea bass baked in the oven is ready.

Place on a plate and go ahead.

Bake river perch weighing up to 900 grams in the oven at 180 degrees.

Bake perch weighing from 900 grams to 1.5 kilograms at the same temperature.

Bake perch weighing from 1.5 to 2 kilograms at 200 degrees.

How to bake river perch

Products
River perch - 1 fish weighing 1 kilogram
Onion - 1 piece
Mayonnaise - 50 grams
Vegetable oil - 3 tablespoons
Salt, pepper - to taste

Food preparation
Cut off the head of the perch, cut off the fins and tail. There is no need to clean the scales as they will easily come off when the fish is cooked.
Using a knife, rip the belly lengthwise from head to tail and remove the entrails.
Rinse the perch under running water. Cut 1 onion into half rings. Rub the perch carcass with salt and pepper inside and out.
Place chopped onion into the abdominal cavity and pour in 50 grams of mayonnaise.
Place the prepared perch on a sheet of food foil greased with vegetable oil and wrap it.

How to bake perch in the oven
Place the fish in foil on a baking tray, place in the oven preheated to 180 degrees, bake for 20 minutes.

How to bake perch in an air fryer
Place the perch in foil on the top rack of the air fryer, bake for 15 minutes at a temperature of 220 degrees and medium air speed.

How to bake perch in a slow cooker
Place river perch wrapped in foil on the bottom of the multicooker bowl and close the lid. Select the "Baking" mode and the cooking time is 30 minutes.

Fkusnofacts

Calorie content baked river perch - 103 Kcal/100 grams.

Shelf life baked river perch - 24 hours in the refrigerator.

Beneficial features river perch

River perch meat contains vitamin A (immunity, skin, teeth, hair), B vitamins (nervous and cardiovascular systems), vitamin D (fighting viruses, formation of the skeletal system), vitamin E (reducing fatigue, healing wounds) ; useful microelements: potassium and sodium (water and salt metabolism), iron (improving memory and brain function).

Sauce for baked perch

for 2 perches weighing 1 kilogram each

Preparing the sauce
Peel 2 onions and chop. Separate the egg yolk from the white. In a bowl, beat the egg yolk with a fork.
Melt 40 grams of butter in a deep frying pan, add finely chopped onion and fry over low heat for 3 minutes. Pour 500 milliliters of fish broth into the frying pan, add salt and pepper, add 4 bay leaves, 5 black peppercorns, and bring to a boil.
Pour 200 milliliters of white wine into the sauce and cook for 15 minutes. Then pour in 200 milliliters of cream, cook until thickened for 5 minutes, stirring constantly. Mix the beaten yolk in a cup with part of the sauce and pour into the frying pan. Mix everything, remove the pan from the heat.
Serve the sauce warm as a gravy.

River perch is a common fish from fresh water bodies, loved by both amateur and professional fishermen. There is a constant hunt for this, as it is lovingly called, “striped pirate” - the perch has tender, lean meat.

How is perch prepared? It is better to fry small specimens in a frying pan, and if you have an impressively sized perch at your disposal, I recommend baking it in the oven. And not just bake it, but place it in a salt sleeve made of herbs and spices. And don’t worry about the perch being salty! On the contrary, the fish will take on as much salt as it needs.

Many fishermen advise not to clean it before baking perch in salt. I am of the opinion that fish should be well prepared before cooking, it is both tastier and safer.

home culinary feature river perch is that it is a low-fat, dietary, lean fish, so before placing it in salt, you should grease the belly with vegetable oil and add pieces raw lard. During the process of baking perch in the oven, lard will release fat, which will saturate the fish from the inside and make the meat more juicy. If you are preparing fatty fish according to the recipe described, you should not add oil and lard.

Cooking time: 40 minutes / Yield: 2 servings.

Recipe Ingredients

perch 800 g – 1 kg,
sea salt 500 g,
pink salt with herbs 250 g,
lemon 3 slices,
fresh lard 50 g,
vegetable oil 1 tbsp. l.,
greens for decoration.

How to cook perch baked in the oven in salt

Preparing the fish. We clean the scales, cut off the upper fins with sharp scissors, gut them and cut out the gills.

Cut fresh lard into cubes and lemon into slices.

Lubricate the belly of the fish with vegetable oil and add a slice of lemon. Place the rest of the lemon under the gill bones.

Pour 500 grams of white sea salt onto a baking tray and place it on top of the perch.

Pour pink salt and herbs onto the fish and use your hands to wrap the perch completely in the salt. Pink salt with herbs can be easily purchased in the store, it has a pinkish tint and contains: aromatic herbs, such as garlic, lemongrass, dried basil, thyme, caraway, rosemary, etc.

Bake the fish in salt at 200 degrees for 15 minutes. Then reduce the temperature to 180 degrees and cook for another 25 minutes.

We definitely check the readiness of the fish: we make a small hole in the sleeve from salt and pierce the perch meat with a fork or the tip of a knife. If clear juice does not flow out of the fish, the river perch is ready in the oven!

Let's get it ready dish from the oven, let it cool completely and only then separate the salt sleeve from the fish. We throw out pieces of fat from the belly, it has fulfilled its role, put the perch on a dish and serve.