Sea bass in the oven in foil with vegetables, portions

Whole baked red snapper in the oven

This red snapper recipe can be called a classic one. It's simple, quick and with minimal ingredients.

What ingredients will you need?

For the dish you need to take:

• perch – 1 carcass (weighing about 400 g);
• lemon – ½ piece;
• salt and spices for fish.

Spices should not be taken in large quantities, otherwise they will interrupt the delicate taste of perch meat.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to cut the carcass - remove the entrails, head, and fins. Be sure to thoroughly rinse the fish and then rub it with salt and spices. This needs to be done both outside and inside.
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2. Several shallow cuts need to be made on the surface of the fish carcass. The lemon is divided into halves of circles, which are inserted into the resulting holes.
3. The top of the prepared carcass is tightly wrapped in foil. You need to make sure that there are not even small holes left.

The perch will be baked at 190-200° for about 35-40 minutes. Next, you need to cut the foil on top and leave the treat to cook for about 10-12 minutes.

Rules for serving dishes, decoration

The treat is delicious served with a variety of side dishes. You can put it on a large dish, and distribute boiled potatoes or other vegetables to your liking around it.

With potatoes and mushrooms

Sea bass in the oven, the recipe of which can be changed to suit your taste, is also prepared with mushrooms and potatoes. In this case, you won’t have to take extra care of the side dish.

What ingredients will you need?

For the dish you need to take:

• perch – 700-750 g;
• flour and cheese - 30-35 g each;
• rendered lard – 80-90 g;
• onion – 1-2 heads;
• eggs – 2 pcs.;
• butter – 30 g;
• sauce – 700 g;
• potatoes – 750-800 g;
• champignons – 100-120 g;

• greens and salt.

To reduce the calorie content of the dish, you can use regular vegetable oil instead of melted lard.

Step-by-step cooking process

The cooking process includes several stages:

1. The prepared perch carcass is butchered and cut into portions. Next, they need to be salted and fried until golden brown in a frying pan with melted lard (or vegetable oil).
2. The remaining fat also browns miniature onion cubes with slices of mushrooms and potato wedges.
3. The eggs must be boiled and cut into thin slices, the greens must be chopped, and the cheese must be grated.
4. Fried fish pieces are laid out in a heat-resistant form. Vegetables, mushrooms, sauce are distributed on top. The latter can be made independently, for example, from sour cream or mayonnaise with spices.
5. The last to be poured out are the greens and grated cheese.

The treat will be baked at medium temperature for about half an hour.

Rules for serving dishes, decoration

When serving, the dish is divided into portions. An excellent side dish would be mashed potatoes.

Methods of decoration and serving options

For a homemade dinner, the dish can be served directly in foil, placed on an oval fish dish. This will preserve all the juice released during the baking process. For a gala dinner, carefully transfer the carcass to a dish, cutting into portions along preliminary cross-sections.

Place vegetables baked with fish along the edges of the fish. Decorate the sides of the dish with lemon slices, fresh cucumber rings, herbs and olives. Red and white thick sauces are suitable for baked sea bass; you can serve spicy, wine, creamy and sweet and sour Finnish berry sauce. For drinks, pink or white table wine is suitable.

Whole in sour cream

Fish carcasses should be taken straight away, cut up - without heads and entrails.

Then all that remains is to rinse them and you can bake them.

What ingredients will you need?

For the dish you need to take:

• sea ​​bass carcasses – 4 pcs.;
• sour cream (medium fat content) – 350-400 ml;
• onion – 6 small heads;
• raspberry vinegar - 2 tbsp. l.;
• carrots (large) – 1 pc.;
• universal spices for fish, salt, oil.

If the housewife doesn’t have raspberry vinegar in stock, you can use natural apple cider vinegar.

Step-by-step cooking process

The cooking process includes several stages:

1. Using a sharp knife, you need to remove the scales from the fish, as well as remove all detected fins and cut off the tail. Be sure to thoroughly rinse the centers of the carcasses and remove the black film, which may taste bitter after cooking.
2. Prepared perches must be placed in a deep, oiled baking dish. The fish should fit on it in one layer.
3. Each fish carcass must be coated with salt and selected spices.
4. The perch is topped with a mixture of salted sour cream and raspberry vinegar.
5. All that remains is to cover the fish with coarsely grated carrots and onion half rings. And lightly stir the vegetables so that the sauce also gets on them.

The form is covered with foil and sent to the oven. The treat will be baked at 190-200°. It takes about 40-45 minutes to cook it under these conditions. All that remains is to remove the foil and continue baking for another 15-20 minutes.

Rules for serving dishes, decoration

The finished treat is delicious served both hot and chilled. It is first cut into portions and placed on plates. Each one should contain pieces of fish and vegetables with sauce.

With sweet and sour sauce

To prepare, take 600 g perch fillet, soy sauce, rice vinegar, onion, 2 tomatoes, 400 g canned pineapple, ½ tbsp. flour, tomato sauce, sugar.

Divide the fillet into small portions, pour soy sauce (3 tbsp) and vinegar (2 tbsp). Coarsely chop the onion, chop the tomatoes into cubes, and also chop the pineapples if they are in the form of rings.

Let's heat the frying pan. Dredge the perch pieces in flour and lightly sauté in oil. Place in a mold that has been previously lined with parchment paper. Add a mixture of onions, tomatoes and pineapples.

Mix 1.5 tbsp. soy sauce, 70 g tomato, 1 tbsp. vinegar, 1 tbsp. Sahara. If you want it spicier, you can add hot sauce. Pour the resulting mixture over the fish and place in the oven for half an hour. Perch with sweet and sour sauce is ready!

Sea bass fillet in cream sauce

Creamy sauce makes the fish fillet especially tender and juicy.

The recipe follows.

What ingredients will you need?

For the dish you need to take:

• sea ​​bass – 1 carcass;
• butter fat – 20-25 g;
• cream – ½ tbsp.;
• garlic – 1 clove;
• soy sauce – 5-7 ml;
• dill, salt.

You should choose cream for the sauce that is not too fatty. 10% will do.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to carefully prepare the fish carcass, rinse it and dry it with paper towels.
2. The butter is added to a heated frying pan. When it melts, the perch is placed on it. The fish is fried on both sides until golden brown, after which it is transferred to a heat-resistant form.
3. Miniature garlic cubes are used for the remaining fat. Fried. Then you can pour cream into the frying pan, add salt to taste, soy sauce, chopped dill. The sauce is cooked over medium heat for another 2.5-3 minutes.

The resulting mass should be poured into the fish in a heat-resistant form and left to bake in the oven at medium temperature for about a quarter of an hour.

Rules for serving dishes, decoration

The finished treat is delicious served with any dry side dish. You can choose boiled pasta, boiled potato wedges or mashed potatoes for it.

Sea bass with potatoes, baked in the oven (in a sleeve)

You can prepare it in just 1 hour, and without much effort or difficulty. By the way, it is not at all necessary to bake perch with potatoes. You have the right to use any other vegetables, based on your own preferences, as well as seasonings and spices.

Ingredients

- potatoes - 3-4 not very small tubers; - tomatoes; — sea bass (frozen or fresh) — 2 carcasses; - spices (ground pepper and salt); - lemon; - fresh or frozen dill; - vegetable oil.

Note:

Such ingredients as parsley, basil or cilantro, onions, universal seasoning, bell pepper, cauliflower, Brussels sprouts or broccoli, carrots and zucchini, garlic and eggplant will not be superfluous in this dish.

Exit:

2 large servings.

Cooking time:

no more than 60 minutes.

Cooking method

Before you begin the cooking process, be sure to defrost the sea bass carcasses (if you are not using fresh fish), and certainly in a natural way (that is, without using a microwave oven or water baths). This way you will be able to retain all the nutritional value of the product. Cut off the fins and tails from thawed carcasses (this is easier to do with kitchen scissors), remove the scales (here your best assistant will be an ordinary knife) and rinse thoroughly under running water. Don't forget to remove the dark film from the bellies. Make a couple of transverse cuts on both sides of dry-wiped sea bass carcasses. Then rub them with spices, pour over freshly squeezed lemon juice and leave to marinate while you prepare the rest of the food. Thanks to the marinade, the slightly dry perch will become more tender and juicy when cooked.

Peel and rinse the potato tubers, cut into small pieces no more than 5 mm thick. Rinse the already cut potatoes again in fresh cold water and drain in a colander. Once all the liquid has drained, transfer the potato wedges into a bowl, season with spices, sprinkle with half of the dill, pour over the oil and stir.

Place the seasoned potatoes in a greased frying pan or baking dish (glass, porcelain or metal).

Place the marinated fish carcasses on top and sprinkle with the remaining dill. Place the tomatoes cut into slices on top of the potatoes peeking out from under the fish.

Place a baking sleeve over the filled pan and secure both ends with a staple gun.

Place the frying pan with the preparation in a preheated oven. Bake at 210°C. After 25 minutes, remove (or simply cut) the sleeve and bake the fish and chips for another 15 minutes to brown the perches more.

Remove the pan with the finished dish from the oven and serve immediately. Potatoes soaked in fish juices are not very good when cold.

Bon appetit!

Red snapper with vegetables

If you bake red snapper with lots of vegetables and without fatty sauce, you will get a dietary dish. Its calorie content is approximately 94.2 kcal per 100 g.

And BZHU:

What ingredients will you need?

For the dish you need to take:

• red perch – 1 carcass;
• onion and sweet pepper – 1 pc.;
• potatoes – 4-6 tubers (depending on size);
• garlic – 4-5 cloves;
• salt, spices and oil.

You can also take half or quarters of sweet peppers of different colors.

Step-by-step cooking process

The cooking process includes several stages:

1. If the red snapper has been stored in the freezer, the first step is to defrost it. And then - gut, cut off all excess and wash.
2. The prepared and dried fish is placed on a baking sheet covered with oiled parchment.
3. The onion needs to be peeled and coarsely chopped. Next, it is laid out around the fish carcass with the resulting pieces. The onion will become a “pillow” for the rest of the vegetables.
4. The potatoes must be peeled and cut into quarters (if the tubers are not too large). It is then spread over the onion.
5. All that remains is to arrange the pieces of sweet pepper and garlic.
6. All ingredients are sprinkled with salt, spices, and oil.

The treat will be prepared in the oven at 190-200°. The whole process will take approximately 35-40 minutes. If vegetables start to burn quickly, you can protect them from this process by covering them with foil.

Rules for serving dishes, decoration

When served, baked vegetables are placed first on the plate. You can immediately pour mayonnaise or other favorite sauce over them. Baked fish must first be filleted and only then placed on top of the vegetables. You should try the treat while it's hot.

Recipe with rice

Sea bass in the oven, recipes for which are described in different variations in the article, are delicious to cook right away and with a side dish of cereal.

For example, from white rice.

What ingredients will you need?

For the dish you need to take:

• red snapper carcasses – 2 pcs. (approximately half a kilo);
• rice – 130-150 g;
• sweet pepper, onion - 1 pc.;
• water – 300-350 ml;
• oil – 2 tbsp. l.;
• lemon/lime juice, salt and spices.

You can also add other vegetables - pieces of zucchini, carrots.

Step-by-step cooking process

The cooking process includes several stages:

1. An already gutted fish carcass without a head must be cleaned of scales, removed from fins and tail, and washed thoroughly. Next, it is dried with paper napkins.
2. A whole perch should be thoroughly rubbed with salt and pepper directly with your hands. Next, the fish is sprinkled with citrus juice, strained from the seeds, and left to marinate for at least a quarter of an hour.
3. While the perch is “resting”, it’s time to start eating vegetables. Peeled onions and peppers are chopped into strips. The carrots are cut into thin slices.
4. The first thing you need to do is add the onion to the frying pan with any heated fat. And when it softens, add pepper and carrots. Together, the vegetables are salted, mixed and fried for 6-7 minutes.
5. Long grain rice is washed with running water at least 5 times, after which it is poured into a frying pan with vegetables. The ingredients need to be fried for another 5-6 minutes.
6. Rice and vegetables are transferred first to a heat-resistant form. The prepared fish carcass is placed on top.

All that remains is to pour in the water, cover everything with foil and leave to bake for 40-45 minutes. The optimal temperature is 170-180°.

Rules for serving dishes, decoration

Before serving, the fish must be cut into pieces. You should try it right away with fish and vegetables. You can complement the treat with your favorite sauces.

How to cook delicious sea bass in foil

Baking seafood in foil is one of the most common ways to prepare it. Due to this winding, the product retains all its juice inside and at the same time turns out to be very tender.

• fish (sea bass) – 2 pcs.;
• onion – 1 pc.;
• carrot – 1 pc.;
• vegetable oil - 3 tbsp. l.;
• pepper, salt

Preparation: 40 minutes.

Calories: 59 Kcal/100 g.

Wash fresh sea bass in water, cut off the fins, peel off the scales and remove the entrails. The head can be left or cut off at the ear. Chop the onions into thick rings, carrots into bars.

Lubricate the fish well with salt inside and on the surface. Cut a long piece of foil, fold it in half and place one fish in the center. Crush with pepper. We put vegetables in the belly, pour oil on top and wrap tightly in foil so that there are no gaps.

We process the second fish using the same principle. We start the device at 180 °C. Place the pieces on a baking sheet and bake for twenty-five minutes. At the end, carefully tear the foil and let the fish brown. Make sure that all the juice does not leak out. Form something like a boat.

Transfer the finished dish to a plate and garnish with sliced ​​lemon and red tomatoes.

Sea bass with mayonnaise

Sea bass can be baked in the oven in more than 20 ways.

The recipe for such fish with mayonnaise is very popular.

What ingredients will you need?

For the dish you need to take:

• sea ​​bass – 1 kg;
• lemon – ½ piece;
• mayonnaise – 1/3 cup;
• sweet/spicy mustard – 2 tsp;
• marjoram, coriander, Italian herbs - ½ tsp each;
• salt and oil.

Step-by-step cooking process

The cooking process includes several stages:

1. Prepared fish - without entrails, head, tail and scales - must be thoroughly washed and dried.
2. Next, you need to make oblique and not too deep cuts on the carcasses on both sides. They are topped with juice squeezed from half a lemon.
3. For the marinade, combine mayonnaise, sweet or hot mustard, and all the spices specified in the recipe. After mixing, this mixture coats the fish carcasses on both sides.
4. Then you can place the perches on an oiled baking sheet.

The treat will be baked at 210-220°. The whole process will take 20-25 minutes.

Rules for serving dishes, decoration

It is delicious to serve cooked fish with assorted fresh vegetables or a light salad.

Step-by-step preparation

1. We start cooking by preparing 4 river perches. Each fish must be washed, the belly cut, and all the insides removed. Using kitchen scissors, cut off all the fins. It is recommended to get rid of the gills so that they do not impart an unpleasant bitterness to the finished fish. It is not necessary to peel the scales from the perches; you can bake the fish just like that.

2. Peel 4 cloves of garlic and pass through a press. Place the chopped garlic in a small bowl. Add about 4-5 tbsp to the garlic. l. olive oil, stirring the ingredients a little.

3. Add dried parsley to the mixture of garlic and olive oil to taste. If you don't like parsley, you can use dried dill.

4. We also add 1-2 tsp to the mixture. seasonings for fish. If you don’t have one at home, then you can use any other mixture of different herbs. Mix all ingredients thoroughly with a tablespoon.

5. Place 4 peeled perches on aluminum foil. The foil does not need to be lubricated with anything, including vegetable oil.

6. Pour approximately 1 tbsp inside each fish. l. the resulting mixture of olive oil and seasonings. Salt the top and inside of the perches to taste and season with ground black pepper. Pour the remaining mixture over the top of the fish.

7. Place 2-3 lemon slices on top of the perches. If you don’t like sour fish, then it’s better not to add lemon.

8. Carefully wrap the fish in foil so that it does not tear. Transfer the tightly wrapped fish to a baking dish.
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9. Preheat the oven to 180 degrees and place the pan with the perches. Bake the fish for half an hour. After 30 minutes, tear the foil a little and bake for another 10 minutes. This way you get a beautiful and golden brown crust on top.
10. We take the finished fish out of the oven and place it on a beautiful dish, garnishing with herbs. You can serve perch baked in foil with a slice of bread or fresh vegetables. You can also prepare mashed potatoes or boil rice for ready-made perches. The fish turns out juicy, well soaked in all the spices and spices, without losing its own taste.

Perch with lemon and herbs

Sea bass in the oven (every housewife will find this recipe useful) turns out tasty and low in calories if you cook it without sauce with citrus and herbs.

Sea bass in the oven, recipe with lemon and herbs.

The recipe follows.

What ingredients will you need?

For the dish you need to take:

• red perch – half a kilo;
• sweet pepper, onion and lemon - 1 pc.;
• ripe tomatoes – 2 pcs.;
• fresh herbs (assorted) – 1 bunch;
• salt, oil, pepper.

An assortment of greens should include dill, light basil and parsley.

Step-by-step cooking process

The cooking process includes several stages:

1. It is best to use chilled rather than frozen fish for this recipe. It is first cleaned of everything unnecessary (necessarily from entrails and scales). Next, you need to rub the carcasses on all sides with salt and pepper.
2. You need to chop the onion into half rings, pour in the juice from half a lemon and leave it like that for a few minutes.
3. Tomatoes are cut into slices (not thin), peppers are cut into strips, greens (washed and dried) are finely chopped.
4. Place chopped onion and pepper on a baking sheet coated with oil. On top is prepared fish. The perches are poured with juice from the remaining half of the lemon.
5. Place greens and half of the tomato slices in the belly of the fish carcasses. The rest are distributed from above.

The treat will be cooked in the oven for 40-45 minutes at 190-200°.

Rules for serving dishes, decoration

The finished treat is served bitter. You can complement the fish with your favorite side dish.

With lemon

This simple recipe requires 2 small fish, 1 lemon, 1 onion, salt and rosemary.

Tear off two pieces of foil so that you can completely wrap the fish in them. We clean the perches, if necessary, coat them with salt and seasonings. Coarsely chop the onion and lemon , divide into 2 portions and place on foil. This will be our pillow.

We place the fish on top and place a couple of rosemary sprigs on it. Wrap the foil tightly, place the balls in the mold and put in the oven for 30 minutes at 180 degrees. Unwrap and enjoy the taste and aroma.

Moussaka with red snapper

This tasty and aromatic oriental dish can also be served at the holiday table.

The recipe follows.

What ingredients will you need?

For the dish you need to take:

• red perch fillet and eggplants – 300-350 g each;
• potatoes - 4 tubers;
• hard cheese, leeks – 30-40 g each;
• tomatoes – 1 pc.;
• mayonnaise and butter - 3 tbsp. l.;
• garlic – ½ clove;
• salt and spices.

If you are unable to buy ripe eggplants, you can replace them in the moussaka with zucchini. This will change the taste, but will not make it worse.

Step-by-step cooking process

The cooking process includes several stages:

1. A deep baking tray should be coated with oil and immediately covered with thin slices of peeled potatoes (half).
2. The fish fillet must be cut into small pieces and distributed on top of the onion. These ingredients are sprinkled with salt and selected spices.
3. Garlic, tomato, eggplant, leek need to be finely chopped. All these components are also poured onto the fish and salted.
4. The entire structure is covered with the remaining potatoes and coated with mayonnaise.
5. All that remains is to cover the treat with grated cheese and cover with foil.

The dish will be baked in the oven for about half an hour at 190-200°. At the very end, you can remove the foil to get a golden, delicious cheese crust.

Rules for serving dishes, decoration

The fish is served hot along with vegetables. You can add sauce to your taste.

Red sea bass with potatoes and cheese

A delicious dish is made from red snapper fillet with new potatoes and grated cheese. Just the mention of it makes you want to cook it right away.

• red sea bass fillet – 650 g;
• potato tubers – 1 kg;
• cheese – 300 g;
• dill – 1 tsp;
• homemade mayonnaise - 4 tbsp. l.;
• oil – 3 tbsp. l.;
• salt – 1 tsp;
• egg – 2 pcs.

Preparation: 75 minutes.

Calories: 73 Kcal/100 g.

You can buy red sea bass whole and cut it into beautiful fillets at home, but this will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this must be done in a trusted specialized store in order to get a quality product.

Peel young potatoes with a knife or using a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.

Place the potatoes on a baking sheet with high sides and sprinkle with vegetable oil. Place perch fillet on top. Pour in egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

Place in a preheated electric oven to bake for fifty minutes. We immediately place the finished hot dish on plates and serve.

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Sea bass baked in pots

This version of the red snapper treat is prepared immediately in portions.

You can serve it to the table directly in pots.

What ingredients will you need?

For the dish you need to take:

• tomatoes, carrots and onions – 2-3 pcs.;
• red perch (fillet) – 350-400 g;
• water, salt and pepper.

If desired, you can add full-fat sour cream to the water to make the gravy with a richer taste.

Step-by-step cooking process

The cooking process includes several stages:

1. The prepared fish fillet must be cut into small pieces.
2. Large carrots are peeled and grated with the largest divisions.
3. Onions (peeled) need to be chopped into rings, and tomatoes into slices.
4. Prepared vegetables need to be mixed in a common plate, salt and pepper.
5. Spices and salt should also be added to the fish. You can leave it like this for a quarter of an hour to marinate.
6. Pieces of perch and vegetables are evenly distributed among clay pots. The containers are filled approximately 2/3 with water (or water with sour cream) and closed with lids.

The treat will be prepared for approximately half an hour at 170-180°.

Rules for serving dishes, decoration

The dish is served to the table directly in pots. If desired, you can place the treat on beautiful portioned plates and garnish with fresh herbs.

Recipe for cooking fillet in sour cream

Homemade fatty sour cream is always a win-win option for marinating and pouring over any fish that is baked in the oven. This fermented milk product helps soften already tender meat.

• perch fillet – 4 pcs.;
• sour cream – 200 ml;
• parsley – 25 g;
• carrots – 2 pcs.;
• unrefined oil - 2 tbsp. l.;
• salt - a pinch.

Cooking: 55 minutes.

Calories: 92 Kcal/100 g.

Wash the finished fish fillet and dry it on a napkin.

Grease the frying pan with vegetable oil. Peel the vegetables and cut into half rings. Sprinkle the fish with special seasonings, herbs and salt and leave for ten minutes. Chop the parsley.

Turn on the electric oven at 185 °C. Place the fillets in a roasting pan tightly next to each other, and distribute the prepared vegetables in a thick layer on top. Place the homemade sour cream all at once in the center and spread it all over the dish with a spoon. This creates a vacuum for baking. Let it cook for thirty minutes. At the end, sprinkle the fish with sour cream and parsley and serve along with mashed potatoes or buckwheat.

You can cook perch using the same method, only marinate it not in spices and herbs, but in homemade light mustard. It will also turn out delicious.

Sea bass fillet in cheese

Sea bass in the oven (the recipe is published later in the article) is especially tasty with cheese.

Any solid milk product will do. For example, “Dutch” or “Russian” cheese.

What ingredients will you need?

For the dish you need to take:

• red perch fillet – 430-450 g;
• “Dutch” cheese – 130-150 g;
• milk – 60 ml;
• flour – 80-90 g;
• eggs – 2 pcs.;
• fresh dill – 2 bunches;
• salt, oil, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The cheese must be grated with a grater with the smallest divisions. Beat eggs until foam appears. These ingredients are mixed together until maximum homogeneity.
2. Next, milk is poured into the future sauce, salt is added to taste.
3. The perch fillet is divided into pieces. Each of them must be rolled in flour and placed on an oiled baking sheet (necessarily skin side down).
4. Cheese sauce is spread on top of the fish

The treat must be baked in the oven at 180-190°. The whole process will take 20-25 minutes. If the fish does not have time to cook, the time can be increased.

Rules for serving dishes, decoration

When serving, the selected side dish is first placed on the plate. For example, mashed potatoes. Then the fish with the cheese mass is distributed on top. You can complement the treat with homemade pickles.

Video recipe

Cooking sea bass in foil is very easy. How to do this correctly, watch the video.

You have learned how to bake sea bass in foil in the oven. The dish is easy to prepare, but very tasty, satisfying and impressive. In addition, by following the recipe, you immediately get vegetables as a side dish, soaked in a special fish aroma. Cook sea bass in the oven in foil and share your culinary results. Write in the comments if you liked the result.

Useful tips and tricks

There are several tips that will help you cook sea bass deliciously according to any recipe:

• prepared fish carcasses should be cut diagonally, rubbed with spices, oil or the chosen sauce and left to marinate in this form for at least a quarter of an hour;
• if the perch is frozen, it should be defrosted at room temperature or on the shelf farthest from the freezer in the refrigerator, then after cooking it will not turn out dry;

• red snapper itself has a bright, interesting taste, so the only spice that can be added is black pepper.

Sea bass can be cooked in the oven in several ways: whole, in pieces, with various sauces. According to any recipe, it turns out soft, juicy and tasty.