Perch in the oven in foil - the result will be pleasantly surprised! The best recipes for cooking river and sea bass in the oven in foil

Perch in the oven in foil - the result will be pleasantly surprised! The best recipes for cooking river and sea bass in the oven in foil

Previously, the perch was a frequent visitor to our tables, but over time it was supplanted by more delicious fish varieties.

However, it is not only tasty, but also very useful fish.

Perch is sea and river.

Redfish less bony and larger than the river.

In addition, sea bass is the record for the content of important omega-3 acids.

Perch in the oven in foil - the basic principles of cooking

Preparation begins with cutting fish. Sharp fins are cut off first, as they can seriously injure the arm. Then the fish is cleaned of scales and remove the head and tail.

Perch in the oven in foil can be baked either whole or in slices. Sometimes they use only fish fillets.

Prepared perch rubbed with spices and left for some time, so that it was soaked with their flavors.

When baking in foil, the fish turns out tender and juicy. Foil allows you to save all the nutrients and juice that is released during cooking. In addition, in this way they cook fish in sauce, sour cream or cream.

Foil make a shape like a boat on the size of the fish, and poured into it a little olive oil.

On the perch make transverse cuts and put in each slice of lemon. Top with a sauce, cream or sour cream. The dish is covered with foil and sent to the oven for half an hour.

If you bake vegetables or mushrooms with fish, you get a full-fledged dish, which is quite suitable even for a festive table.

Recipe 1. River perch in the oven in foil


two kg of perch;

sunflower oil;


salt, ground ginger, pepper, oregano;



butter - 100 g;

a large bunch of dill.

Method of preparation

1. Clean and wash the onion and carrot well. Cut vegetables into rings. Dill greenery, sort, rinse, dry and chop finely. 2. Now let's prepare the fish. Perch rinse well and gut. Cut the fins, head and tail. Cut the gills and clean the scales. So clean every fish and rinse it again. Now we need to make it so that we have fillets on the skin. To do this, incise the rib bones on both sides and completely remove the ridge. Choose small bones. The resulting fillet is well salted, pepper and season with spices. Put the fish in a deep bowl, cover with foil and put in the fridge for half an hour.

3. Heat the sunflower oil in the pan, put the onions and carrots into it and fry until soft. Cut the foil into fillet-sized pieces. Place the fillet on the foil, put vegetable frying and a piece of butter on it. Sprinkle with finely chopped dill. Then fold the fillets in half so that the frying, dill and butter are inside. Wrap tightly in foil and put on a baking sheet. So do with every filet. Then send the baking tray with the fish for forty minutes in the oven, preheated to 180C.

4. Put the finished perch right in the foil on a plate, garnish with greens and serve with fresh vegetables or potato garnish.

Recipe 2. Perch in the oven in foil with a surprise


700 g perch;

spring onions;

two bulbs;

50 ml of sunflower oil;

a small young squash;

sea ​​salt.

Method of preparation

1. Fresh grouper gut, trim sharp fins and gills. Rinse well. If there is a desire, you can clean the scales, but, in principle, in the finished form, the skin along with the scales is perfectly separated from the fillet. Sprinkle perch on salt and fry in hot oil on both sides for four minutes each.

2. Peel the bulbs, rinse and cut into half rings. Fry the onions until golden brown. Wash young squash, wipe with napkins and cut into thin rings.

3. Cut a piece of foil and put in a slightly roasted perch. In the abdomen put a little fried onions and zucchini circles, pre-salted them. 4. Wrap the stuffed perch in foil and put on a baking sheet. Send it to the oven for 25 minutes, preheating it to 200C. Remove the baked fish from the oven and place it directly in the foil on a serving dish. Carefully unfold and decorate with feathers of green onions.

Recipe 3. Sea bass in the oven in foil


400 g carcass perch;

olive oil;

lemon - half;

kitchen salt;

carrot - 1 pc .;

dried herbs - pinch;

a tomato;

rosemary, parsley and dill;

bow - head;

garlic - head.

Method of preparation

1. Cut the sharp fins off the perch carcass with scissors, scrape and gut it off. Remove with a sharp knife black film. Well wash the fish and dry them with a paper towel.

2. We disassemble the head of garlic into slices, peel them, rinse and squeeze them through the garlic press. Put the crushed garlic in a plate. To it add a mixture of dried herbs and two tablespoons of olive oil. Squeeze the juice from half a lemon into a plate, salt it and mix thoroughly.

3. Perch carcass is laid on a plate, thoroughly rub it with salt, pour over the prepared marinade and leave to marinate for half an hour.

4. Peel the onion and chop its rings. We clean, wash and grind carrots with thin half-rings.

5. Pour olive oil into a hot pan and fry onion rings in it to a light blush. Put the onion in the plate.

6. Frying pan after my onions, pour fresh butter and set on fire. Lightly fried carrots.

7. Put the perch in the pan and fry slightly on both sides, a couple of minutes on each. This is done in order to perch juicy.

8. Rinse the green twigs and spread on a sheet of foil. Put the perch carcass on the greens. Fried onion rings and carrots are laid out over the entire surface of the fish.

9. My tomato, wipe with a napkin and cut into rings. Put them on fish over vegetables. Tightly connect the edges of the foil, shift the perch on a baking sheet and send it to the preheated oven for half an hour.

Recipe 4. Perch in the oven in foil in sour cream sauce


fresh perch - 900 g;

salt, spices and pepper;

fat cream - a glass;

fresh greens;


garlic - five cloves;

lemon peel - two tsp;

French mustard - 10 g.

Method of preparation

1. Carefully scrape the perch scales, cut out the gills, dorsal and lower fins. Fish gutted and washed under running cold water. Each fish is dried with paper towels and rubbed with a mixture of salt, pepper and spices.

2. With a sharp knife or with the help of a fine grater we remove the zest from the lemon and place it in a deep plate. Here we also squeeze the juice from the lemon. Add sour cream, pepper and mustard to the plate. Mix everything well. In the prepared sauce lay out the fish, mix and leave it to marinate for 20 minutes.

3. Cover the baking tray with food foil. Put the pickled perch in it. Top close with another sheet of foil. Send a baking tray with fish for half an hour in the oven, preheated to 200C.

Recipe 5. Perch in the oven in a foil with walnuts


700 g sea bass;

table salt;

75 g of flour;

250 g of walnuts;


bunch of green onions.

Method of preparation

1. Cut off the lower and dorsal fins from the perch carcass. Cut off the head and tail. Cut the ridge from both sides and remove it. With the fillet to remove the skin, tweezers, carefully remove the small bones. Rinse the fillet, put on a paper towel and dry it.

2. In a separate bowl, beat the egg with salt. Pour walnuts in a blender tank and grind. Wash green onions, dry and finely chop. Put nuts, flour and green onions in separate plates.

3. Roll the perch fillet in flour, then dip it in the egg mixture. Then roll the fish in nuts and finely chopped greens.

4. Cover the baking sheet with foil, put prepared fish on it and wrap it tightly in foil. Send the perch to the oven preheated to 160C for half an hour.

Recipe 6. Perch in the oven in foil with potatoes


large perch carcass;

spices for fish - 10 g;

potatoes - 300 g;

salt - 5 g;


balsamic vinegar - 25 ml;

two bulbs;

olive oil - 80 ml;


Method of preparation

1. Thoroughly clean the fish from the scales, using scissors to cut off the sharp dorsal fins. Lower also remove. Gut perch, cut the gills and rinse the carcass well. Make long shallow cuts on it, dip the fish with napkins and sprinkle it with spices.

2. Peel the potatoes, wash the potatoes and carrots. Boil the vegetables in lightly salted water until tender.

3. Mix olive oil with vinegar. Pour the marinade and lemon juice on the fish carcass and let it marinate for an hour.

4. Cut rings boiled vegetables and onions.

5. Cover the baking mold with foil and brush it with butter, put in it an even layer of potatoes, then carrots and onion rings. Place the perch carcass on top of the vegetables and cover with the top of the foil. Send for 45 minutes in the oven preheated to 200C. Shortly before the end of cooking, remove the top layer of foil so that the fish browns.

Recipe 7. Perch in the oven in foil with vegetables


one and a half kg of perch;

pepper and salt;

ten cherry tomatoes;

fresh greens;

half a cup of dry white wine;


butter - 70 g;


dried basil - 15 g;


olive oil;


sweet pepper;

five potatoes.

Method of preparation

1. Clean perches, remove head, tail and fins. Rinse well under a tap and dry with disposable towels. Sprinkle with salt and pepper.

2. Peel the potatoes and carrots, rinse and chop into half rings. Rinse the Bulgarian pepper, wipe with a napkin, cut a tail with seeds, cut it in half and crumble into thin strips. Fry the pepper and onion in hot olive oil until golden brown. 3. Cool the roasted vegetables and put them in a foil-shaped form, put slices of boiled potatoes on them in an even layer. Cherry tomatoes removed from the twigs, rinse and spread them whole on vegetables. Put sliced ​​lemon here. Put perch on top.

4. In a separate bowl, mix the wine with melted butter, add basil to the mixture and mix well. Sauce over the fish. Cover with foil and put the form in the oven for half an hour. Cook at 180C. After this time, remove the form, remove the top foil and put in the oven for another five minutes.

Perch in the oven in foil - tricks and tips from experienced chefs

  • If the perch is stuffed with onion half rings, the fish will turn out much softer.
  • At the end of cooking, you can sprinkle the fish with lemon juice.
  • In order for the fish to become covered with an appetizing crust, open the foil and place the perch in the oven for another five minutes.
  • Be sure to cut off the fins from the perch, otherwise you may get injured.
  • Perch will turn out to be much tastier if marinated beforehand.
Comments (0)