Seabass in the oven in foil recipe

Bay fish from the Moronidae family, also known as sea bass (koikan, spigolo, rano or brandzino), is a premium seafood delicacy. There are a great many answers to the question “how to cook sea bass”. The world culinary elite claims: sea bass fillet is truly universal - the tender meat of this sea pike perch is delicious fried, baked, boiled, smoked and salted-spicy. Let's look at the most popular sea bass recipes

Classic recipe for sea bass baked in the oven with lemon and Provençal herbs

According to the classic recipe, sea bass carcasses are baked whole. The fish is prepared in an original sauce made from olive oil, lemon and herbs.

What ingredients will you need?

For the dish you need to take:

fresh sea bass – 2 carcasses;
olives and black olives (pitted) – 7-8 pcs.;
olive oil – 4 tbsp. l.;
fresh parsley stems – 25-30 g;
oyster sauce and olive liquid - 1 tbsp each. l.;
thyme sprigs – 4 pcs.;
lemon – 1 pc.;
salt and spices.

Fish carcasses should be taken immediately gutted - without entrails, but with head and tail.

Step-by-step cooking process

The cooking process includes several stages:

Prepared fish carcasses must be thoroughly washed and scales removed.
Next, you need to make shallow cuts diagonally on the fish, sprinkle it with salt and spices, rub it well with your hands.
The sea bass is placed in a baking container coated with oil.
For the sauce, place the olive oil, black olives, black olives and chopped parsley stalks in a separate bowl. Oyster sauce and olive liquid are poured on top.
The mass obtained in the last step is laid out on the fish. All that remains is to cover all the products with thin slices of lemon and sprigs of fresh thyme and place a sheet of foil on top.

The dish will be baked in the oven at 190-200°. The whole process will take approximately 35-40 minutes. At the end, you can remove the foil and brown the dish. The exact cooking time will depend on the size of the sea bass.

What can I add?

When baking, you can also place pieces of carrots, zucchini and tomatoes next to the fish. Then the treat will come right away with a vegetable side dish.

Rules for serving dishes, decoration

Before serving, fish carcasses should be cut into pieces and placed on plates along with black olives.

Delicious sea bass in the oven with potatoes

Any fish baked with potatoes in the oven often becomes a decoration for the holiday table. Sea bass is no exception.

Compound:

Seabass – 4 fillets.
Potatoes – 4 tubers.
Garlic – 6 cloves.
Thyme, rosemary - a pinch.
Onion – 2 medium heads.
Olive oil – 4 tablespoons.
Pepper, salt.

Preparation:

Prepare the fish for baking by removing the insides and peeling off the scales. Cut into fillets.
Peel the potato tubers, divide into circles 0.5 centimeters thick.
Trim the onion heads into half rings. Place in a bowl with potatoes, pour oil, salt and pepper the contents. Stir well.
Grease the pan with oil and add half the potatoes and onions.
Scatter the garlic cloves over the top, sprinkle with rosemary and thyme. Pepper and salt.
Place sea bass pieces in a row on top. Add some salt and oil.
Cover with the remaining onions and potatoes and garlic cloves. Pour a little more oil and cover with foil.
Bake the fish at 180 o C for half an hour.

Spicy sea bass with potatoes, Italian style

Sea bass in the oven in foil, the recipe for which is published later in the article, is cooked immediately with a side dish - potatoes. The fish has a bright spicy taste thanks to chili and garlic.

What ingredients will you need?

For the dish you need to take:

potatoes - half a kilo;
garlic – 3-4 cloves;
sea bass – 2 carcasses (about 1.5 kg);
chili – 2 pods;
lemon – 1 pc.;
fresh parsley - 1 bunch;
olive oil - 6 tbsp. l.;
salt and pepper.

You can also use a spice mixture made specifically for fish.

Step-by-step cooking process

The cooking process includes several stages:

The potatoes need to be cut into slices and placed first in an oiled baking dish. Add salt to taste on top. At this stage, the potatoes are immediately coated with the selected spices or ground pepper.
The container with potatoes should be placed in the oven at medium temperature and baked for about half an hour. If you skip this step, the vegetable may end up soggy.
While the potatoes are being cooked, the fish needs to be cut into the skin, washed, dried and thoroughly coated inside with olive oil. It is also stuffed with chopped herbs, garlic slices, chili and lemon slices.
You can also rub the carcass with salt and spices on top.
Place the fish on top of the already baked potatoes, cover with foil and return the container to the oven for approximately 15-17 minutes until fully cooked.

The finished sea bass with potatoes should be left in the cooling oven for another 10 minutes. Then the dish will turn out juicier.

Rules for serving dishes, decoration

The treat is served hot. Each plate is served with fish cut into pieces, as well as a side dish of potatoes. You can complement the dish with your favorite sauces. For example, spicy sour cream.

Grilled sea bass

Sea bass (also known as common laurel) is a perch-like, ray-finned fish from the Moronov family. It lives in coastal salty waters and is the object of active fishing and breeding. Sea bass can reach a length of up to 1 meter and a weight of up to 12 kg. Sea bass is a valuable and healthy product containing proteins, beneficial calcium and phosphorus compounds, vitamins A, groups B and E. There is very little fat in the flesh of sea bass (only 1.5%). This is a low-calorie product and can be used for dietary purposes.

Sea bass can be prepared in different ways, including grilling. So we go looking for a fish and choose the most beautiful one, with intact scales and clear eyes.

We'll tell you how to cook sea bass on the grill; of course, to do this, it's good to lightly marinate the fish first.

How to marinate sea bass for grilling?

You should not make a marinade from too aggressive components; it is better that the taste of the fish remains sufficiently pronounced after marinating. We marinate for a short time: literally for 10-20 minutes - this is quite enough.

Ingredients:

sea bass – 1 pc. weighing about 500-600 g;
lemon juice – 1 tbsp. spoon;
salt;
ground dry spices (black or allspice, coriander, anise, fennel);
vegetable oil (olive is best) – 1 tbsp. spoon;
garlic – 1-3 cloves;
various fresh greens for decoration.

Preparation

If the fish is fresh frozen, defrost it in a container with cold water. We clean the fish from scales, gut it, remove the gills and rinse with cold water, then dry with a clean napkin. On the sides of the fish, make diagonal, infrequent surface cuts (you can make a “mesh”). Mix oil, lemon juice, salt and spices in a bowl. Add crushed garlic, let this mixture stand for 5-8 minutes and strain the marinade through a strainer.

Generously coat the fish with marinade on the inside and on both sides outside, then leave for 10-20 minutes.

Grease the cleaned grill grate with vegetable oil or a piece of lard.

Fry the fish over well-burnt coals (or over medium heat in an electric grill) for 4-5 minutes on each side. The fish cooks quickly enough; it should not be overdried. Serve cooked fish with rice or potatoes and garnish with fresh herbs. It is better to choose table wine white or rose.

Following approximately the same recipe, you can cook sea bass on the grill in foil - this will make the fish more juicy.

Grilled seabass in foil

Preparation

We do everything the same way (see above), after a short marinating, before baking, wrap the fish in foil and bake. Turn over halfway through the process. Grilled sea bass is good served with some light sauce.

Seabass on a grill pan

Preparation

If the fish is longer than the frying pan, it is better to remove the head with a sharp knife before frying, or cut the fish into steaks, or fillet (leaving the skin), and then cut into portions. In this option, after marinating, before frying, the fish should be lightly dried with a clean napkin and breaded in flour (it is best to use a mixture of wheat and corn). A slightly heated grill pan should be greased with a piece of lard or natural butter (can be melted). If we use lard, the advantage is that the fish is not fried, but baked. Sea bass in a grill pan with butter turns out especially tasty, the fish fries very quickly, so this method is quite acceptable.

If you want to grill sea bass in a Pan-Asian style, make a marinade from authentic characteristic ingredients: use lime juice, hot red pepper, coriander, anise, soy sauce, sesame oil, rice wine, mirin.

Recipe with vegetables in soy sauce

Soy sauce goes well with the taste of sea bass, complements it and makes it brighter.

Seabass in the oven in foil. Recipe with vegetables in soy sauce.

And a large number of vegetables in the recipe will become a healthy and satisfying side dish for fish.

What ingredients will you need?

For the dish you need to take:

sea bass – 2 carcasses;
rosemary (crushed leaves) – 1 tbsp. l.;
sea salt and thyme - 1 tsp each;
sweet paprika and black pepper - 1 pinch each;
zucchini – 200-250 g;
garlic – 3-4 cloves;
soy sauce – 1/3 tbsp.;
olive oil and lime/lemon juice – 30 ml each;
sweet pepper – 1 pod;
capers – 30-35 g.

Sweet peppers should be green.

Step-by-step cooking process

The cooking process includes several stages:

The first thing you need to do is fish. Sea bass is thoroughly cleaned. The entrails are removed from it and the gills are removed. Next, you need to rinse the fish with running water and dry on paper towels.
The next step is to work on the marinade. To prepare it, thyme and rosemary leaves are finely chopped and then combined with crushed garlic. All ingredients are placed in a mortar and intensively ground. Then they are filled with citrus juice, soy sauce, and olive oil. All that remains is to season the marinade with salt and pepper, mix all the products well.
Heat-resistant oval-shaped dishes need to be coated with olive oil so that fish carcasses do not stick to it during baking. The prepared sea bass is immediately placed into it.
The fish needs to be generously coated with marinade on all sides and left in the pan for about a quarter of an hour.
While the sea bass is “resting”, you need to take care of the vegetables. Sweet peppers get rid of seeds and internal partitions. The remaining part is cut into large cubes. Peeled zucchini (if the vegetable is young, you can leave the skin on it) is chopped into arbitrary pieces, capers are crushed into cubes.
Pepper and zucchini must be distributed on top of the fish in the form. Then add chopped capers. Next, everything is filled with the remaining marinade. The ingredients are covered with foil.
The oven should be preheated to 180°. The container with sea bass and vegetables is removed there for approximately 20-25 minutes.
At the next stage, you need to switch the oven to the “Grill” mode, remove the foil, and leave the treat to bake until a golden, appetizing crust appears on the vegetables and fish. This process will take approximately another 20 minutes.

When the dish is completely ready, you need to let it sit in the oven for a few more minutes. During this time, vegetables and fish will absorb the released juice.

Rules for serving dishes, decoration

When serving food to the table, the first thing to do is put a vegetable side dish on the plates. Pieces of fish are distributed on top of it. You can serve the dish with any sauce to your taste.

Seabass baked in the oven with a side dish of vegetables

Fish and vegetables are an ideal combination, regardless of the cooking method, type of fish or variety of vegetables. This recipe is very convenient for preparing fish for dinner. To do this, you will need literally 15 minutes of preparation in the morning, and in the evening you just have to put the fish in the oven. While the sea bass is baking, prepare a side dish - fried vegetables.

For the dish, buy fish 300-350 g. This size is very convenient to serve in portions, it is easy to calculate the required amount of fish for all family members. We will marinate the fish using the dry method; to do this, just rub it with the selected spices and salt. The finished fish is served with lemon.

Ingredients:

2 pcs. – sea bass (250-300 grams each);
1 PC. - carrot;
1 -2 pcs. – parsnip;
1 PC. - Bell pepper;
1 PC. - hot peppers;
2-3 teeth. - garlic;
2-3 tbsp. - olive oil;
Salt;
Allspice;
Sweet paprika;
Provencal herbs;
Carnation;
Lemon;
Parsley.

Seabass baked in the oven with a side dish of vegetables

Step by step recipe:

We rinse the carcasses under water, then proceed to cleaning the fish. We will use the same method described above. We remove the scales with a knife, then rip open the abdomen to the gill covers.
We remove the gills and entrails. We blot the fish with a paper towel and place it on a plate.
Sea bass absorbs spices very well. To make the fish aromatic with a slight spicy kick, you need to mix the following spices. In a wooden mortar, grind 3 allspice peas, 2 cloves, add sweet paprika, salt, Provençal herbs.
We make shallow notches along the length of each fish, about 4-5 pieces. Then we rub the mixture on the fish, outside and inside, placing it in the cuts. Cover the plate with cling film and leave the fish to marinate for 1-1.5 hours.
Let's prepare the vegetables for the side dish. It's best to sauté vegetables while the fish is baking. Cooking time is approximately the same. You can peel and cut it in advance.
Use any vegetables for frying, the main thing is that they are combined with each other. We chose carrots, bell peppers, and parsnips. These vegetables will colorfully highlight the taste of the fish, but will not take over the main focus. We will fry the vegetables in olive oil.
First of all, peel the garlic and cut it lengthwise into two halves. Next, take the hot pepper and cut it into large strips.
Pour oil into a heated frying pan, add garlic and pepper. A few minutes after frying, take out the garlic and remove.
If desired, you can leave the pepper or take it out; you can use it as a decoration for serving the dish. Peel carrots, parsnips, bell peppers. Cut into large cubes and fry first the carrots, then the parsnips.
After the vegetables have browned, you need to add salt and bell pepper. Fry over medium heat until the vegetables are fully cooked. Place the side dish on plates.
The fish is marinated and ready for baking. If you have a ceramic or clay plate, this is an ideal option for baking sea bass. Place thinly sliced lemon along the bottom and place fish on top.
Using a silicone brush, brush the sea bass with olive oil. To prevent the tail from burning, you can wrap it in foil.
Place the fish in the oven, preheated to 180 degrees. After 30 minutes, check the fish for doneness.

Using a knife, carefully cut the fish near the ridge. Bake until lightly browned. The fish is ready. Serve in portions along with fried vegetables.

Recipe in sour cream

Sea bass in the oven in foil (the recipe is described step by step later in the article), which is prepared with the addition of sour cream, also has a second name - “Dijon style”. This is because the sauce contains mustard.

What ingredients will you need?

For the dish you need to take:

sea bass – 1 carcass;
sour cream - ½ tbsp.;
Dijon mustard, lime/lemon juice - 1 tbsp. l.;
dried dill and granulated garlic - 1 tsp each;
white onion – 1 head;
green onion feathers – 4 pcs.;
salt.

Sour cream should be chosen with medium fat content: 15-20%.

Step-by-step cooking process

The cooking process includes several stages:

The fish carcass must be gutted and the head and tail cut off. These parts can be used to cook soup. The remaining portion should be thoroughly rinsed with ice water.
On the prepared carcass, shallow transverse cuts should be made with a sharp knife. After this, the fish is sprinkled with a mixture of salt and garlic powder. The carcass must be thoroughly rubbed with your hands so that the ingredients are well absorbed into it, and the treat does not end up being bland.
Sea bass with salt and garlic should be left to marinate for about half an hour.
For the sauce, in a separate bowl, combine all the sour cream, Dijon mustard, dried dill and lemon juice stated in the recipe. The onion needs to be peeled and chopped into miniature cubes. Then it is also added to the rest of the sauce ingredients.
The prepared fish should be placed in a baking dish. On top - distribute the thoroughly mixed mass from the previous step and cover everything with foil.

The treat must be baked in a preheated oven at 170-180°. This process will take approximately 35-40 minutes.

Rules for serving dishes, decoration

Before serving, the finished fish is cut into portioned pieces directly in the mold. You also need to sprinkle it with chopped green onions. Potato or pea puree is perfect as a side dish for this treat.

How to cook sea bass in the oven in foil

Sea bass is a very tasty low-calorie sea fish of the perch family. This fish is very popular and for good reason.

You can prepare it in many ways - fry it in a frying pan, stew it in different sauces - white, tomato, herbs, but the most popular method of preparing it, which we will reproduce today, is to bake it in the oven in foil with various aromatic herbs.

Ingredients:

Seabass 300 gr.
White onion 100 gr.
Garlic 1 clove
Parsley several sprigs
Rosemary 1 sprig
Thyme 1-2 sprigs
Vegetable oil 1 tbsp.
Lemon 20 gr.
Sea salt to taste
Pepper to taste

Preparation:

Prepare all the necessary products according to the list. Wash the aromatic herbs and dry with a paper towel. Peel the onion, wash and dry.
Now you need to clean the fish. Using a serrated knife, remove the scales, cut along the belly, remove all the insides carefully so as not to crush the bile, be sure to remove the gills.
Wash the fish thoroughly under running water and dry. Salt with sea salt, pepper to taste outside and inside, pour a little lemon juice over the skin of the sea bass, and leave to marinate for five minutes.
Place parsley, a clove of garlic (I used young garlic), a couple of slices of onion, lemon, a sprig of rosemary and thyme into the belly of the fish.
Lastly, lightly coat the skin of the sea bass with vegetable oil.
Line a baking dish with foil, grease it with vegetable oil, sprinkle generously with chopped onions or white salad onions and fresh herbs. Place the sea bass in a baking dish. Cover the fish on both sides with foil.
Preheat the oven to 180 degrees, place the pan in it and cook for about 20 minutes. Then remove it from the oven, unwrap the foil, turn on the convection mode or the top grill and let the fish skin brown.
Serve the finished baked sea bass in the oven in foil as an independent dish with a slice of lemon, a fresh vegetable salad and your favorite side dish. Boiled potatoes or rice are ideal with it.

How to bake sea bass in salt

The calorie content of such a treat is only 122.4 kcal per 100 g.

And BZHU:

BJU	Value in g (per 100 g)
Squirrels	21,2
Fats	3,8
Carbohydrates	0

What ingredients will you need?

For the dish you need to take:

sea bass – 1 carcass;
coarse sea salt – 250-300 g;
lemon and egg - 1 pc.;
spices for fish.

Step-by-step cooking process

The cooking process includes several stages:

The fish must be thoroughly cleaned of scales, then the tail and head must be removed. Be sure to cut the belly of the sea bass, clean out all the insides and rinse the carcass with running water.
Next, rub the sea bass with the selected spices. It needs to be treated both outside and inside. The salt is not baked at this stage. The fish will bake in it and absorb the required amount.
Pour all the salt into a large bowl. Its exact amount will depend on the size of the sea bass. A raw egg is poured there, as well as the juice of a whole lemon. The latter must first be strained from the seeds. You need to pour the same amount of water into the mixture as you use citrus juice.
The contents of the bowl should be mixed thoroughly. If necessary, more water can be added during the process. The mixture should be dense.
Then half of the salt mass is laid out on the bottom of a heat-resistant form. You need to place the fish carcass prepared above on it.
The remaining salt mixture is distributed over the sea bass. It needs to be secured to create a dense “fur coat” around the fish.
The form with all the contents must be sent to an oven preheated to 190-200°.

The treat will bake for approximately 50-60 minutes. All that remains is to transfer the fish carcass in the salt “shell” onto a cutting board and tap firmly on its surface. Then the coating will come off.

Rules for serving dishes, decoration

Before serving, be sure to remove the skin from the baked sea bass carcass. It is very salty and inedible. The skin is pulled together from the head to the tail.

Seabass in citrus paste

This recipe produces an original dish with a delicious citrus aroma. It is perfect for the holiday table.

What ingredients will you need?

For the dish you need to take:

sea bass – 2 carcasses;
sweet red pepper and chili - 1 pod each;
lemon and lime – 1 pc.;
garlic – 1 head;
fresh ginger root - 1 small piece;
fresh parsley - 1 medium bunch;
salt, olive oil.

You can replace fresh ginger root with 1 tsp. dried, but then the sauce will be less flavorful.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to make the fish sauce. To do this, peeled ginger root (or a dry component), as well as citrus juice (it is taken from a whole lime and half a lemon and must be strained from the seeds), are sent into the blender bowl.
The base of the sauce should include washed and dried parsley, sweet and hot peppers, seeds and internal membranes removed, as well as all the garlic.
All ingredients are beaten together until it becomes a homogeneous paste. It needs to be salted to taste. You can add your favorite spices.
While the sauce is infusing, you should clean and rinse the sea bass, and make shallow transverse cuts on its surface.
The prepared fish must be placed on a baking sheet covered with oiled parchment and generously coated with the citrus paste from step 3.
The remaining half of the lemon should be cut into slices and distributed in the bellies of the fish carcasses.

The treat will be baked in the oven for just under half an hour at medium temperature.

Rules for serving dishes, decoration

The finished sea bass is served whole. You can complement the fish with assorted fresh vegetables or any side dish. For example, a mixture of boiled white and brown rice.

Seabass with ginger in the oven

Sea bass in the oven in foil (there are many recipes for it) is delicious baked in ginger marinade.

What ingredients will you need?

For the dish you need to take:

fresh sea bass – 1 carcass (about 700-750 g);
fresh ginger root – 3 cm;
garlic – 4-5 cloves;
lemon – 1 pc.;
olive oil – 2 tbsp. l.;
salt and white pepper.

Step-by-step cooking process

The cooking process includes several stages:

The oven must be immediately preheated to 200°.
Cleaned fish without entrails must be thoroughly washed, dried and several deep cuts made across the width on each side of the carcass.
Next, rub the sea bass with a mixture of salt and white pepper. A must – both inside and outside.
Ginger and garlic need to be peeled. Lemon – scald with boiling water, cut in half. One half of the citrus is chopped into slices.
The second half of the lemon, along with ginger, garlic and half of the olive oil, is blended with a blender. Rub the resulting aromatic paste onto the sea bass and fill the cuts on it. If the mass remains, it must be sent inside the carcass.
The prepared fish is placed in a heat-resistant form with the belly down. It must be laid very carefully so that the filling does not fall out during the process.
All that remains is to grease the carcass with the remaining olive oil. This will allow you to get a crispy crust on its surface.

The treat should be baked in a preheated oven for about 20-25 minutes. The first 10 minutes are covered with foil, the remaining period is without covering. During this time, the flesh of the fish should become white and easily come away from the bones when pierced.

Rules for serving dishes, decoration

Before serving, the fish carcass is cut into pieces. You can supplement it with mustard, mayonnaise, and vegetable salad.

How long does it take to bake sea bass in the oven?

Sea bass, like other fish, cooks quite quickly. It is very important not to overcook the dish so that it does not become dry. Depending on the size of the fish and the method of preparing it, sea bass is baked in the oven for 20 to 30 minutes.

Seabass baked in the oven with vegetables

The fish should be baked in the oven with a vegetable side dish for no more than 30 minutes.

You will need:

sea bass - 1 large carcass or 2 small ones;
carrots - 1 pc.;
bell pepper - 1 pc.;
onion - 1 head;
olive oil - 3 tbsp. l.;
salt - 1 tsp;
ground black pepper - to taste;
Provençal herbs or any spices for fish;
lemon;
greenery.

Preparation:

Prepare and wash the fish. Make cross cuts on the skin so that the spices penetrate deeper into the meat.
Mix salt, spices and ground pepper with olive oil. Rub the carcass with the mixture.
Grease the bottom of the baking sheet with vegetable oil. Place coarsely chopped vegetables.
Place fish on top and sprinkle with lemon juice.
Place the baking sheet in an oven preheated to 180 ºC.
Bake for 30 minutes.

Sea bass with a vegetable side dish is served hot, sprinkled with fresh chopped herbs on top.

In Milanese

The peculiarity of the Milanese sea bass recipe lies in the large number of aromatic herbs in the recipe, the addition of garlic and pine nuts.

The result is the most tender fish with aromatic garlic oil and a hearty vegetable side dish.

What ingredients will you need?

For the dish you need to take:

sea bass – 2 carcasses;
fresh spinach leaves – 120-140 g;
potatoes – 400-450 g;
lime – 2 pcs.;
celery (greens) and parsley leaves – 5-7 g each;
fresh thyme, rosemary – 3 g each;
garlic – 2 cloves;
butter – 30 g;
pine nuts (already peeled) – 10-12 g;
olive oil – 70 ml;
sea salt – 10-12 g;
black pepper.

The fish should be purchased already cut - without entrails, head and tail.

Step-by-step cooking process

The cooking process includes several stages:

On each washed and dried fish carcass, 2 deep cuts must be made on the top and bottom. Next, the sea bass is poured with a mixture of olive oil and lime juice on all sides, rubbed with salt and pepper.
Fresh garlic (1 clove) and rosemary need to be finely chopped and poured into 40 ml of olive oil. After mixing, the sauce base is ready.
Celery, thyme and parsley must be folded into a bouquet and lightly mashed. This is necessary so that the herbs better impart their aroma to the dish.
The potatoes need to be washed, peeled, cut into large slices, salted, poured with olive oil and poured into a mold. It will bake for approximately 8-9 minutes at 180-190°. If the potatoes are young, you can leave them directly with the peel, but first wash them thoroughly using a stiff brush.
Garlic oil from step 2, as well as a fragrant bouquet of herbs, must be sent inside the prepared fish carcass. And you need to put the remains of squeezed limes into the gills.
The seabass is placed on top of the potatoes, which have already begun to soften, and baked along with the vegetables for about another 15-17 minutes. If you are in doubt about whether the potatoes will have time to cook, you can cover the ingredients with foil.
While the fish is baking, you need to heat a frying pan and fry the remaining garlic, cut into small cubes, and peeled pine nuts. The entire process will take approximately 1 minute. Next, finely chopped spinach is added to the mass, and it is stewed for another 1 minute, then it is salted and removed from the stove.

Both the fish and the addition to it with spinach must be slightly cooled. The aromatic bouquet and remaining lime are removed from the belly of the sea bass.

Rules for serving dishes, decoration

When serving, the baked fish is first placed in the center of the plate. Next to it are potato wedges. Top the ingredients with the original sauce from the frying pan. You can also leave half a lime for decoration, cut it into slices and place it on top of the fish.

Stuffed sea bass

If you wish, you can bake stuffed sea bass very tasty in foil in the oven. The following recipe from the article will tell you how to do this.

What ingredients will you need?

For the dish you need to take:

sea bass – 2 carcasses;
shrimp (large) – 5-7 pcs.;
onion, clove of garlic, tomato 1 pc.;
feta cheese – 120-140 g;
green olives – 1 handful;
parmesan – 60-70 g;
fresh dill – 1 bunch;
hard cheese – 30 g;
oil, salt, spices for fish;
rosemary – 1 sprig.

Rosemary can be replaced with the same amount of thyme to taste.

Step-by-step cooking process

The cooking process includes several stages:

The sea bass must be thoroughly gutted, its scales removed and its gills removed. Next, wash the fish, make a deep cut along the back, and carefully cut out the backbone. You need to act in such a way as not to damage the fillet.
Rosemary/thyme is placed in the middle of the resulting unfolded structure. The top of the fish is sprinkled with salt and selected spices.
Tomatoes, cut into halves of circles, are also placed in the middle.
Next, you need to sprinkle hand-crushed cheese onto the fish.
To prepare the filling, you need to peel and cut the garlic and onion into miniature cubes. You also need to finely chop large raw shrimp. The latter first get rid of the shell, head, tail and intestines.
Place the onion-garlic mixture with seafood in a frying pan with heated oil and fry all the ingredients until light golden brown.
Next, the contents of the frying pan are also transferred to the fish along with chopped olives.
The prepared sea bass is placed in foil “boats”. Stuffed fish should be placed in an oven preheated to medium temperature. It will bake for approximately 35-40 minutes.
5-7 minutes before the fish is fully cooked, sprinkle grated hard cheese on top of the filling and return it to the oven.

When the sprinkles have melted, the treat is completely ready.

Rules for serving dishes, decoration

The fish should be served directly in foil. To decorate, you can sprinkle it with chopped herbs, and also place cherry halves on top.

How to cook “Sea bass with rosemary and lemon”

1. Rosemary perfectly complements the taste of fish, and lemon gives it even more piquancy. So, we clean, gut and wash the fish thoroughly. Peel and cut the lemon into slices.

2. Peel and chop the garlic, prepare rosemary and lemon.

3. Make transverse cuts on the fish, place lemon and rosemary inside. Rub the fish itself with olive oil and chopped garlic.

4. Place the fish on a bed of onions and place in a preheated oven to bake. The fish cooks for about 35-40 minutes. If desired, you can place it in foil and remove it 10 minutes before it is ready to form a golden crust on the sea bass.

5. Baked sea bass turns out simply great! If desired, you can make a “pillow” of potatoes and onions.

6. Place the finished fish on lettuce leaves or greens and serve. A vegetable salad with such fish will go perfectly!

Seabass with potatoes and tomatoes

The most satisfying versions of sea bass dishes are obtained if you cook it together with potatoes. For juiciness, cherry tomatoes are added to these ingredients.

What ingredients will you need?

For the dish you need to take:

sea bass – 2 kg;
potatoes – 600-650 g;
cherry – 400-450 g;
capers – 30-40 g;
dry white wine – 1 tbsp.;
lemon – 1 pc.;
fresh parsley – 20-25 g;
garlic – 4-5 cloves;
olive oil.

Step-by-step cooking process

The cooking process includes several stages:

To begin with, all the potatoes need to be peeled, washed and cut into neat thin slices (approximately equal in size). Next, you need to place it in a pan of salted water, boil until soft and transfer to a colander.
At the next stage, the potatoes must be dried with paper towels, mixed with olive oil (approximately 40-50 ml) and poured into a deep ceramic form.
The container with vegetables goes into the oven. The potatoes will bake for approximately 10-12 minutes at medium temperature.
Next, place cherry halves and finely chopped capers, previously rinsed of salt, on top of the vegetable slices.
The fish must be gutted, washed, dried and rubbed with salt. Then place it on top of the vegetable “pillow”. All ingredients are sprinkled with oil and poured with wine, covered with foil, and placed in the oven for about 25-30 minutes.

For the sauce, you need to combine 40 ml of olive oil, parsley, garlic, citrus juice. Then blend the ingredients with a blender and strain through a fine sieve.

Rules for serving dishes, decoration

When serving, the sea bass fillet is removed from the bones and placed on a plate with potatoes, tomatoes and capers. Garlic sauce is poured over the top of the treat.

Sea bass with spinach and shrimp in the oven

Sea bass in the oven in foil (the recipe can be improved with various spices and other additives) turns out very tasty with seafood.

For example, with shrimp and octopus.

What ingredients will you need?

For the dish you need to take:

sea bass – 4 pcs.;
Dutch cheese - 140-150 g;
frozen spinach – 350-400 g;
king prawns – 100-120 g;
seaweed – 200-250 g;
salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

The fish must be washed and scaled, without cutting the belly. The insides of the carcasses are carefully removed through the back. To do this, use a sharp knife to make a hole along the ridge on both sides. The latter is also deleted. The carcasses need to be rubbed with salt and pepper.
The shrimp must be boiled until tender. Next, cool and cut the seafood into pieces, leaving a few pieces for decoration.
The cheese needs to be grated and mixed with chopped shrimp and spinach. The bellies of the fish are filled with this mass. The filling is salted on top.

The sea bass will be baked at medium temperature in the oven for only 40 minutes. The first 20 minutes - under foil.

Rules for serving dishes, decoration

The finished fish is served whole. You can first decorate it with shrimp that are left uncut. Sea kale is served as a side dish for fish.

Useful tips and tricks

The following tips will always help you prepare delicious sea bass dishes:

You can determine the freshness of the main ingredient by pinkish gills and clear eyes;
so that the fish does not turn out fresh inside, cuts should be made on it and filled with spices, salted thoroughly;
Sea bass is especially tender when baked in sauces - wine, soy, lemon.

Fragrant, juicy sea bass can be cooked in the oven in foil in different ways. Today there are more than 30 successful recipes for baking it.