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River bass: how to bake in the oven? Video
River bass meat is distinguished by its delicate and pleasant taste, high content of easily digestible protein and low amount of fat. And if you cook it in the oven, you get a dietary and original dish, which is not a shame to put on the festive table.
River perch with sour cream sauce
Ingredients:
- 3 pcs. river bass
- 150 g low-fat sour cream
- ½ lemon
- 1 teaspoon lemon zest
- 1 teaspoon mustard
- 5 cloves of garlic
- dill and parsley
- salt and black pepper to taste
Clean and gut the fish, remembering to cut off the fins and remove the gills. Wash it thoroughly under running water and pat dry with a napkin. Rub with a mixture of salt and pepper. In a separate bowl, combine sour cream, mustard, zest and lemon juice.
Spread this sauce over the perch on all sides and leave for 15 minutes to soak in the spices.
Stuff the fish with the rest of the sauce mixed with chopped herbs and garlic. Line a baking sheet with foil and place the fish on top of it. Place in an oven preheated to 200 ° C and cook for about 30 minutes, until the crust on the perch turns golden brown. Place deliciously cooked fish on a platter covered with green salad and serve with tender mashed potatoes and fresh vegetables.
Perch cooked in white wine with vegetables
Ingredients:
- 4 pcs. river bass
- 3 medium sized tomato
- 4 garlic cloves
- 2 heads of onions
- 100 ml dry white wine
- 1 lemon
- ¼ teaspoon coriander seeds
- 2 teaspoons of ground ginger
- 2 st. tablespoons olive oil
- parsley and dill greens
- salt and black pepper to taste
To make the dish more juicy, it is better to use fresh perch, rather than thawed
Prepare the perch as described above, cut off the head and tail. Make diamond cuts on the sides of the fish. Rub it with a mixture of salt, black pepper, coriander and ginger. Transfer to a deep ceramic or glass dish and cover with white wine. Cover and refrigerate for 1,5 hours to marinate the perch well in the spices.
After the allotted time, peel and cut the onions into rings. Then fry it in olive oil until half cooked. Scald the tomatoes with boiling water, peel them off, cut into small pieces and mix with coarsely chopped herbs. Season with salt to taste.
Brush a baking dish with a little olive oil. Place half of the fried onions and tomatoes with herbs on it. Lay the marinated fish on top and sprinkle it with lemon juice. Cover the snapper with the leftover onions and tomatoes. Sprinkle with chopped garlic. Bake in an oven preheated to 220 ° C for 35 minutes. While cooking, the perch can be watered with the secreted juice.