Cooking sea bass is a real pleasure, because this fish does not require special culinary skills, and recipes for its preparation are available even to a novice cook.

This article is intended for persons over 18 years of age.

Are you over 18 already?

Basic techniques for cooking sea bass in the oven

Baked sea ​​bass is very tender and tasty. You don't need much time For cooking not easy fish, but the present culinary masterpiece. You can easily surprise your guests with a restaurant dish by preparing, for example, sea bass with herbs. in salt.

tender meat sea ​​bass, baked in the oven, has no harmful fats, so it has a minimum of calories and maximum benefit. This wonderful dish is an integral part of the diet for those who adhere to proper nutrition and take care of your health. Baked sea bass children will also like it, as it does not have a pronounced fishy taste and smell.

For cooking in the oven, both a whole carcass and fillet. But it is better to buy sea bass with a whole carcass - firstly, you will be sure of its freshness, and secondly, in addition to meat, you will have bones for fish broth (and this is for the same money). When choosing fish, pay attention to:

• the color of the gills - they should be red (but not gray). But it’s better not to take sea bass without a head - it may not be the first freshness (and not even the second);
• fins and scales should be elastic, not faded and without damage;
• feel free to sniff the fish - a strong smell may indicate that it is starting to spoil.

With a conventional oven, you can cook

• tenderest grilled sea bass;
• juicy fish in the sleeve with rosemary and lemon;
• fillet with crispy crust or in sour cream;
• fish in foil with vegetables;
• carcass in a salt cocoon.

Before cooking, it is better to marinate the fish. Marinade for sea ​​bass is quite simple - sunflower oil, sea salt coarse grinding and lemon juice.

How to cook sea bass in the oven

cooking sea bass the process is simple, so it is enough to know how long to bake it and at what temperature. Prepare this useful fish need at a temperature of 180 degrees. so sea bass baked most juicy and tasty.

And here cooking time every recipe has different. To correctly calculate how much to prepare fish, you need to consider:

• the weight of the fish - the larger the carcass, the longer it needs to be kept in the oven;
• what kind of fish are you using? bake it whole will by time much longer than just a fillet;
• cooking technique.

Considering all the nuances, delicious bake sea ​​bass in the oven, not at all difficult.

Seabass with vegetables in the oven using a papillotte

This wicking technique is very popular in France. It consists in the flowing of fish in parchment paper curlers. Seabass cooked in this way is especially tender, fragrant and juicy.

For cooking fish, take

• sea ​​bass - 1 carcass (approximately 400g);
• zucchini - 1 pc;
• green peas - 100g;
• tomatoes - 200g;
• shallots - 1 pc;
• rosemary greens - 2 small sprigs;
• lemon - 1 pc;
• coarse sea salt;
• vegetable oil;
• ground pepper;
• paprika flakes;
• scissors and cooking parchment.

Cooking steps

1. Clean the fish. First you need to cut off the fins (otherwise you risk pricking), scrape off the scales, tear out the gills and remove the insides. Do not forget after that, rinse the abdomen under running water and remove the black films (otherwise the fish will be bitter).
2. Marinate the fish in a lemon-oil mixture with spices and herbs. Inside, you can put a sprig of greenery and chopped lemon. The carcass should marinate for at least 20 minutes.
3. Peel and chop vegetables with a knife.
4. Put vegetables on a rectangle of parchment paper in the center, salt, pepper and mix everything well (this can also be done in a separate bowl). Place the fish on top.
5. We fold the parchment like a candy wrapper on a candy, but instead of sweets we have a fish.
6. Put the candy on a baking sheet and send it to the preheated oven. We cook sea bass for 25 minutes at a temperature of 180-200 degrees.

It is customary to serve fish cooked using this technique on a large platter without removing the parchment (just opening it a little). You can decorate the fish with sprigs of rosemary and tarragon. You can also prepare pesto sauce for sea bass. It perfectly complements the tender, sweetish meat of this fish.

Pesto

For sauce, take basil, cheese, pine nuts, garlic and olive oil. Whisk all ingredients with a blender. Since this sauce does not have to be homogeneous, it is not necessary to filter or grind it through a sieve.

Sea bass with potatoes and tomatoes

This rather hearty dish with tasty and fragrant fish will be appreciated by everyone, especially men.

To cook sea bass with potatoes, you will need

• sea ​​bass - 3 pieces (about 1.5 kg);
• potatoes - 0.5 kg;
• tomatoes - 300g;
• capers - 30g (optional);
• lime - 1pc;
• parsley;
• garlic;
• salt pepper;
• extra virgin olive oil.

Cooking

Clean the carcasses of the fish, gut, remove the gills and fins. Wash the fish well and then pat dry with a paper towel. Marinate the fish in a lime-oil mixture with spices, seasonings and herbs.

In the meantime, the fish is marinating, peel the potatoes, cut them into small slices, salt, pepper, pour olive oil, put on a baking sheet and send to a preheated oven. Bake for 25 minutes at 200 degrees.

After that, remove the baking sheet and evenly distribute the tomatoes, capers, fish on top of the potatoes and bake for another 30 minutes. Garnish the finished dish with parsley sprigs.

Advice. To make the fish bake faster, make small cross-shaped cuts on both sides of it.

Seabass in foil with lemon and rosemary

Almost all recipes for this fish require lemon or lemon juice, but this one is the easiest.

List of ingredients

• sea ​​bass - 1 large carcass;
• lemon - 1pc;
• fresh rosemary - 3 sprigs;
• salt;
• ground black pepper;
• vegetable oil.

Cooking

Prepare the carcass - scrape off the scales, remove the gills and fins. Also remove the bones: cut the fish along the back with culinary scissors and carefully draw out the backbone, entrails and costal bones through this cut (the sea bass is not particularly bony, and therefore it is very easy to do this).

Dry the fish with a paper towel. Put it on a foil rectangle, sprinkle it with fresh juice from half a lemon and vegetable oil. Salt and pepper the sea bass. Put thin slices of lemon and rosemary greens in the belly. Roll up the foil and leave for 20 minutes. Bake the pickled fish in the oven for 20 minutes at a temperature of 180-200 degrees. If you want your fish to be with a crispy golden brown, then five minutes before the end of cooking, unfold the foil and increase the baking temperature by 40 degrees.

Sea bass in a cocoon of sea salt

Fish in salt - the most unusual way baking. How to cook sea ​​bass in this way, came up with eminent French chefs. For a long time, this recipe remained the exclusive prerogative of restaurants. But, fortunately, now cocooned sea bass is available to every amateur cook.

List of ingredients

• fish - 0.5 kg;
• sea ​​salt - 1 kg;
• rosemary greens;
• lemon - 1 pc.

Clean the fish carcass and marinate. Put the sea bass on a baking sheet sprinkled with salt (about 5 mm thick). Form a salt cocoon on top by sprinkling it with a little water. Bake the fish for half an hour in the oven, heated to 200 degrees. When serving, the fish must be cleaned of excess salt.

Sea bass fillet with tomatoes

Soft, juicy meat in a thick tomato sauce with a divine spicy note - this dish is fraught with an extravaganza of taste that you will not be able to forget.

Required Ingredients

• fish fillet - 2 pieces;
• tarragon;
• tomatoes - 200g;
• tomato juice - 200 ml;
• salt pepper.

Cooking

Clean and fillet the fish. Blanch and chop the tomatoes, salt and pepper. Form a pillow of tomatoes on the foil, lay the fillet on top. Pour tomato juice. Cook at 180 degrees for about 20 minutes.

Of course, this recipe will seem too simple for you, but believe me, the taste of this dish is just great.

Delight your loved ones with delicious and healthy dishes. Cooking at home is not a routine duty, but an exciting process of creating beauty.

The sea bass has practically no small bones, and those that are are well separated during heat treatment. This quality makes it suitable for use in cooking. For example, sea bass baked in the oven with spices and vegetables is very popular in Greek and Italian cuisines. Today, even those who live far from the sea and consider seafood a delicacy can afford this fish. Sea bass has become affordable, and cooking is very simple. If you follow the clear instructions of experienced chefs, then cooking sea bass in the oven will be an easy task even for a novice hostess.

In addition, it is sea bass fish in the oven that is extremely healthy: the rich deposits of substances necessary for humans in sea bass meat are perfectly preserved in the oven. It is this circumstance that makes it desirable to include sea bass in the diet of every family.

To preserve the moisture and fat content of the fish, you can use foil or a "coat" of salt. Sea bass in the oven in foil turns out to be very tender and fragrant, and sea bass in salt in the oven retains its structure, turns out to be less moist, but is well saturated with salt marinade. Smearing with salt, in addition, allows you not to clean the fish from scales, it will leave along with the salt crust after cooking.

Good sea bass with vegetables in the oven. You can use for these purposes any vegetables to your taste, from those that are well baked, for example, onions, zucchini, eggplant, peppers. This product is also convenient because not only whole fish, but also sea bass fillets in the oven are suitable for the festive table. To cook and serve correctly, this is already a matter of the hostess's imagination. If you need to urgently prepare and serve a treat for unexpected guests, an excellent solution is sea bass in the oven in foil. The cooking time of such a dish is short, a maximum of 30 - 40 minutes. And the guests will surely praise you and say: “What a delicious sea bass!” In the oven, you can afford a lot, and most importantly - you can calculate the time.

But not only for the holiday, let fish get on your table more often. Sea bass in the oven in foil - a good option a quick, tasty and very healthy dinner meal for your family. Cook sea bass in the oven, choose the recipes at your discretion. And feel free to learn from experienced chefs, incl. look at their photos of the finished dishes. Even if you cook sea bass in the oven, the photo will not be superfluous when studying the features of cooking this dish. Although the sea bass in the oven is simple, recipes with photos for a start will not hurt you.

For your first dish, choose a simpler sea bass fish recipe in the oven. For example, the dish "sea bass in the oven in foil" - its recipe was created for beginners. It is the question “how to cook sea bass in the oven in foil” that interests housewives more often than others. Next time cook a more interesting sea bass in the oven, you will surely like the recipe with vegetables. And how much to bake sea bass in the oven will tell you a specific recipe and features of your kitchen appliances.

We think you will not be disturbed by our tips on how to cook sea bass in the oven:

Choose your fish carefully in the store. Fresh fish is distinguished as follows: it has clear eyes and slightly pinkish gills in color. Try to press with your finger, if the hole recovers quickly, the fish is fresh.

Frozen fish is thawed on the bottom shelf of the refrigerator, or it can be thawed in the open air for 2 to 3 hours.

After defrosting and cleaning from the insides and scales, the sea bass is washed well and then dried with a paper towel.

Be careful when cleaning the sea bass, its fins are very prickly, and the wounds from them are painful and take a long time to heal.

Sea bass meat goes well with spicy and fragrant seasonings. We recommend the so-called. "Mediterranean" herbs.

Before serving, a sea bass dish can be slightly "acidified" lemon juice.

Seabass is baked in an oven preheated to 180 degrees for about 30 - 40 minutes, depending on the size of the fish, the method of its preparation, marinating, etc. You can slightly raise the temperature, for example, to 200 degrees, then the cooking time will be reduced to 20 - 25 minutes.

It is advisable not to overexpose the fish in the oven, it will begin to dry out and lose its delicate and aromatic taste.

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

Features of cooking sea bass

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

The right choice of fish

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

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

Sea bass in the oven: a traditional recipe

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

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

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

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

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

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

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

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

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

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

We clean the fish, gut and rinse thoroughly.

Mix salt and spices on a plate.

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

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

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

Drizzle each fish with a little olive oil.

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

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

Bon appetit!

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

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

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

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

Using a sharp knife, make cuts along the carcass.

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

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

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

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

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

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

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

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

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

Peel the onion and cut into half rings.

My sea bass, clean from the insides and scales.

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

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

Put the lemon slices inside the fish.

And on top of a couple of onion rings.

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

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

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

Recipe 4: sea bass fish with potatoes in the oven

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Three garlic on a grater.

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

We cut the onion into thin rings.

We send the onion on top of the potatoes.

We cut the tomatoes into thin rings.

We send tomatoes to onions.

Lightly season the tomatoes.

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

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

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

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

Add soy sauce to the remaining half of the garlic,

olive oil,

squeeze the juice of half a lemon,

mix well.

Thoroughly rub the sea bass with the resulting marinade.

We send on top of the potatoes.

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

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

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

Recipe 7: Simple Baked Sea Bass in the Oven

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

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

For the marinade

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Finely chop the defrosted spinach balls.

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

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

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

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

24.05.2018

Seabass, lavrak or sea wolf is a medium-sized fish belonging to the perch-like group, which has white meat with a sweetish taste. It has a low fat content, so it is great for diet food. How long to bake sea bass in the oven in whole or in parts, with what to cook it?

This recipe is suitable for any occasion: using it, you can cook fragrant fish for holiday table or for a weekday lunch. The list of ingredients is rather long, but at the same time, the taste of the fish turns out to be versatile enough to be served with vegetables, potatoes, cereals or pasta. If desired, it can be immediately baked with a side dish.

Ingredients:

• sea ​​bass - 2 pcs.;
• fresh spinach - 100 g;
• lime - 2 pcs.;
• sprigs of thyme - 2 pcs.;
• a sprig of rosemary;
• sprigs of parsley - 2 pcs.;
• garlic cloves - 2 pcs.;
• butter - 15 g;
• olive oil - 40 ml;
• pine nuts (kernels) - 1 table. spoon;
• ground white pepper, salt.

Cooking method:

1. Wash the fish carcasses, scrape the scales with a knife. Make a long cut on each side.
2. Pour the sea bass with lime juice (cut crosswise, squeeze) and a teaspoon of olive oil.
3. Rub with salt and ground pepper.
4. Mix remaining olive oil with minced garlic clove and rosemary sprig (finely torn or cut with a knife).
5. Sprigs of thyme and parsley put together, rub against each other.
6. Pour olive oil with garlic into each fish carcass, put a bunch of herbs. Place the lime pulp between the gills.
7. Send the sea bass to the oven preheated to 180 degrees, tightening the baking dish with foil. Cook 15 min.
8. Remove the foil, brown for another 10 minutes.
9. Separately, heat the butter in a pan, brown the pine nuts and the remaining garlic on it (grind beforehand). Decorate the finished fish with this before serving.

The calorie content of this fish is very low - there are only 97 kcal per 100 g, so it is great for a healthy menu for every day. The dish becomes most useful if you add fresh or baked vegetables here: for example, tomatoes and beans. If you are planning a workout after eating, you can bake sea bass with potatoes - it will turn out even more satisfying. The white wine mentioned in this recipe is optional.

Ingredients:

• sea ​​bass - 2 pcs.;
• cherry tomatoes - 300 g;
• green beans - 200 g;
• bell pepper - 200 g;
• dry white wine - 50 ml;
• bunch of parsley;
• lemon - 1/2 pc.;
• olive oil - 2 tsp. spoons;
• salt.

Cooking method:

1. Gut the fish and rinse. Cut into several transverse pieces (pieces at least 5 cm thick).
2. Drizzle with olive oil, salt.
3. Put the beans in a baking dish, spread the halves of cherry tomatoes and half rings of bell pepper on top.
4. For this vegetable pillow place the pieces of fish and pour everything with white wine.
5. Tighten the form with foil, send the dish to bake for 20 minutes.
6. Before serving, pour the sea bass with lemon juice, garnish with hand-torn parsley.

Seabass in foil in the oven: a quick recipe

You don't have time to come up with complex food combinations, and the refrigerator is half empty, and you need to cook dinner? Try making foil-wrapped seabass, whose sweet taste is barely offset by high-quality olive oil, coarse sea salt, and lemon. Connoisseurs of interesting dishes will like the replacement of the last product with a red orange - it turns out no less tasty, but very visually unusual. You can serve such a fish either alone or with any side dish.

Ingredients:

• sea ​​bass - 1 pc.;
• ground sea salt - 1 tsp. spoon;
• extra virgin olive oil - 1 table. spoon;
• lemon.

Cooking method:

There are no particularly unique recipes for this product - sea bass can be baked with the same ingredients as tilapia, flounder, trout and other types of fish. However, there are several important points that relate specifically to him:

• Don't overdo it with flavorings: rare combinations of ingredients really create harmony - often this way you only kill the own taste of the fish. Limit yourself to 1-2 seasonings or herbs, or 1 full sauce.
• Do not overexpose the sea bass in the oven: it is baked as a whole for about 40 minutes, if the carcass is large (heavier than 800 g), and smaller sizes (by weight) are cooked for 20-25 minutes.
• Before baking, sea bass can be browned in a pan, but before that, roll it in flour to “seal” the juice.