Sea bass is a useful fish rich in omega-3 acids. It contains the necessary organism of Taurine - amino acid, capable of normalizing blood cholesterol. Dishes prepared on the basis of this fish are recommended by people suffering from cardiovascular diseases, atherosclerosis and hypertension.

Externally, the sea bass reminds the river, but in taste, these two fish are absolutely not similar. Marine bass is much greater and more comfortable, and what is important - there are no small bones in it. It can rightly be called one of the delicious fish. They are preparing a lot of different dishes. They bake in the oven with vegetables, fry in a pan, prepare in a grain, smoky, make the bay, casserole. Sea perch meat is very gentle, without a specific fishing taste. Such a fish is great for making oars and various soups. Very nutritious and gentle, cutlets prepared from sea perch meat are obtained.

Many mistresses prefer sea perch just fry. Make it very simple. For this, the fish carcass is defrunned at room temperature, purified from scales, remove head, fins, insides. Fish, small in size, fried entirely. A larger perch should be cut into portion pieces. Fish is salted, pepper, pour lemon juice, roll in breading or flour and roasted in oil for 5-7 minutes on each side. The finished perch is served hot with various samples, fresh vegetables and greens.

Who prefers gentle fish can prepare a sea perch in sour cream, tomato or cream sauces. Perceived perch, baked with various vegetables, For example, with potatoes, carrots, onions, bell pepper, cauliflower, broccoli.

Secrets of cooking perfect sea perch

Marine bass is a delicious and very useful fish, many mistresses know about it and try to make dishes based on it as often as possible. But in the process of preparation, questions often arise. About how to cook sea perchWhat secrets and nuances will tell experienced cooks:

Secret number 1. Before the preparation of the sea perch should be carefully cleaned from scales, remove head, fins, insides, rinse fish well. Apply diagonal cuts on a carcass and smear salt and spices well. Fish prepared in this way should be left at least half an hour. Then you can proceed to heat treatment.

Secret number 2. In the process of preparing the ear of the sea perch should be laid in boiling and salted water. In general, the cooking of fish will take no more than 10-15 minutes.

Secret number 3. The delicate taste of the fish is combined with almost all popular handbraisters. Sea perch is good to apply with boiled or fried potatoes, vegetable salad, crumbly rice.

Secret number 4. Fish should be defrosting at room temperature or on the bottom shelf of the refrigerator. If you put the sea perch in a container with water for a faster defrost, it will quickly lose its nutritious and taste properties, and the dish will dry.

The perch with vegetables, prepared on this recipe, will become a real decoration of the festive table. Fish before baking can be sprinkled with lemon juice - so the dish will become even more delicious and gentle. If you wish, use spices for fish.

Ingredients:

• Sea bass - 1 pc.;
• Potatoes - 3 pcs.;
• Bulgarian pepper - 1 pc.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Tomato - 3 pcs.;
• Olives - 10 pcs.;
• Olive oil - 50 g;
• Dry ginger, pepper;
• Salt, greens.

Cooking method:

1. Fish is defrosting, we clean from scales, remove the inside, head, fins, rinse.
2. Pure perch rushing salt, pepper, greens, leave marinated for half an hour.
3. We wash vegetables. Pepper, carrots cut into cubes, tomatoes - half rings, potatoes with thin plates.
4. The onions cut rings and marinate in a small amount of vinegar, add salt.
5. In the form for baking, lubricated with oil, laying out potatoes, salt, on top place fish, carrots, pepper. All sprinkle with greens, spices.
6. From above laying out tomato slices, closing the space around the perch.
7. Dish spray from richly olive oil.
8. In the form we pour 100 ml of water, we close the foil sheet, we put in the oven (190 0 s). Bake will be about an hour until the full prepaid of vegetables.
9. Finished fish decorate with olives, sprigs of parsley. Feed perch with vegetables in the same dish in which he baked.

Interesting from the network

Recipe for fried sea perch in sour cream

The sea perch has a pleasant gentle smell, and if the fish is made correctly, it will turn out a real culinary masterpiece. At least the ingredients and time for cooking - as a result you will get a luxurious dish, which will pleasantly surprise guests. Spices choose to your taste. Instead of sour cream you can use cream - the fish will turn out even more gentle.

Ingredients:

• Sea dip fillet - 700 g;
• Sukhari breading - 100 g;
• Onions - 2 pcs.;
• Spices for fish;
• Sour cream - 250 ml;
• Lemon juice 3 tbsp.;
• Olive oil - 3 tbsp.;
• Pepper, salt - to taste;
• Olives - to taste;
• Oil for frying.

Cooking method:

1. Sea dip fillet is defrosting on the bottom shelf of the refrigerator, cut into small pieces.
2. Fish rubbing pepper, salt, sprinkle with lemon juice and olive oil, leave marinated for half an hour.
3. The perch is collapsed in breadcrumbs mixed with spices, fry in oil to a golden crust.
4. The onions purify, cut by semirings, fry in a separate pan.
5. Add fried onions to fish, pour sour cream. The pan is closed with a lid, a dish of something about 10 minutes. The fire should be minimal.
6. Sea perch feed with boiled potatoes, crumbly rice. We decorate olives and greens.

If you are tired of the already familiar soups, then it's time to diversify the menu. Prepare fragrant, delicious and useful ear of the sea perch. This fish has no specific smell, so the ear can be offered to children and all suffering from allergies. In addition, the fatty acids contained in the sea perch have a beneficial effect on the body, and proteins, which in meat a large amount is very useful for the brain. If you wish, use any other fish, such as pike perch, sazana, catfish.

Ingredients:

• Sea bass - 2 pcs.;
• Water - 3 l;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onions - 1 pc.;
• Spices, salt, pepper - to taste;
• Sour cream, greens - for feeding.

Cooking method:

1. Fish defrost, remove the scales, fins, insides, head, we rinse well. We put in a saucepan with boiling water, cook for 15 minutes.
2. Purified carrots, onions cut into cubes, fry in oil until ready.
3. Cleaning potatoes, also cut into small cubes.
4. I get fish out of broth, separate from the ridge and bones.
5. Broth are filtering, bring to a boil.
6. I lower potatoes in a boiling liquid, prepare 10 minutes.
7. Then we send vegetable roaster, spices, salt, pepper. Layout fish. Ear prepare 10 minutes.
8. Fire turn off, I insist for 30 minutes.
9. Dish feed hot with chopped greens and sour cream.

How to cook marine perch fillet in a slow cooker

Thanks to the emergence of a multicooker, the cooking process has simplified much. Now it is enough to choose a suitable recipe, acquire the necessary ingredients and start creating your culinary masterpiece. Prepare sea perch under the marinade in a slow cooker. If you wish, add the gelatin, then after the dishes are frozen, you will get a luxurious bay.

Ingredients:

• Sea perch fillet - 1 kg;
• Onion onion - 1 pc.;
• Tomato juice - 1.5 tbsp.;
• Carrots - 2 pcs.;
• Vegetable oil - 4 tbsp.;
• Zestra Lemon - 3 tsp;
• Salt, pepper, spices for fish - to taste;
• Greens.

Cooking method:

1. Fillet defrost, cut into pieces.
2. Fish rubbing salt, spices, zest, pepper. Marinate about half an hour.
3. Turn on the "Baking" mode, in the multicooker bowl, we pour oil, fry fish on both sides. Ready perch get from a slow cooker.
4. Carrots rub on the grater, onions cut by half rings. Frozen vegetables in a slow cooker.
5. Fish shift to vegetables, we pour tomato juice, add a bay leaf, salt, pepper. Preparing 10 minutes.
6. We change the mode to "quenching". We will prepare for about an hour.
7. Finished fish is served with boiled potatoes, rice. Such a fish perfectly retains its taste and cold.

Now you know how to cook the sea percussion on the recipe with a photo. Bon Appetit!

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The river perch is slightly different from marine sizes and meaturacy, but it does not affect valuable useful and nutrient qualities.

Ozernoy-river fish is interesting for fishermen, and excellent flavoring qualities are not disregarded by hostesses. If a river freshwater appeared in the house, then cooking recipes, militant diversity, guarantee a delicious festive dish for dinner.

Secrets of cooking perch

Before cooking, to obtain a gentle dish, it is worth examining the nuances of the preparatory process. The most difficult thing is cleaning.

To make an aesthetically attractive product at the exit, it is worth using some recommendations:

• if the catch is a little torture, then the scales will take off quickly and easily;
• lowering the catch in boiling water for a few seconds, cleaning will also be significantly simplified;
• to eliminate injuries from sharp fins, they should be trimmed with kitchen scissors;
• luzga is easier to remove, if on the eve of the carcaste in the evening;
• the perch is harmoniously combined with Melissa, Fennel, Chabrome, Rosemary, Laurel Sheet, Basil, Muscat - Lack of fresh greenery, can be compensated by dried herbs, stored in the future;
• to prepare the dishes on coals, it is impossible to use firewood from: rowan, poplar, oleander, acacia, aspen, coniferous plants, as they are saturated with toxic substances;
• the product is derived delicious and fragrant if you cook it grill on coals from birch, linden, apple trees, pears;
• do not separate your head from the carcass, as it decorates the finished dish - it is enough to eliminate the gills;
• small bones will not be felt if in front of the roasting, make frequent peppers on the back, perpendicular to the dorsal blades or under the tilt of 45 degrees.

Perch River - Cooking Recipes

Having attached a little effort and taking advantage of one of the proposed recipes, from simple and affordable products, prepare a conventional everyday dish will not work.

Baked fish with vegetables either in sour cream sauce - a decent decoration of the festive table, and the grill is quite capable of losing the attention of holidaymakers from meat kebabs.

River perch in the oven

Fish cooked in the oven - Dish elegant, not duty. The processing method refers to gentle, the product retains all the beneficial properties and is well absorbed by the body.

The following ingredients are needed for culinary delight:

• Fish - 2 copies.
• Onions - 1 head.
• Vegetable oil - 1, 5 tbsp. l.
• Fish seasoning - 0, 5 h. L.
• Dill - branch.
• Spices, seasonings - to taste.

Algorithm of actions:

1. The catch is clean, fins are cut off. It is recommended to pre-wear gloves.
2. Carcasses are sinful, pepper, they bring spices. Marine a quarter of an hour.
3. Onions are bruised with cubes.
4. Dill cut.
5. Crushed vegetables and greens are solid and pepper.
6. Baking shape lubricated with oil.
7. Carcs, fitted onion and greens, spray with lemon juice, laid out in the form.
8. The wardrobe is heated to 180 degrees, put the shape with dip, bake until readiness (45 minutes).

Note! The golden dish can be decorated before serving with thin slides of lemon or greens. It is worth noting that even without additions it looks appetizing and attractive.

Okrug baked in salt

If there is no desire to mess with cleaning, it is worth a simple recipe.

For baking a delicious dinner, the following products are needed:

• River freshwater - 2 pieces.
• Salt - 1 pack;
• Lemon - 1 piece.

How to catch more fish?

Each bright fisherman undoubtedly has its secrets of successful fishing. I myself, during the conscious fishing, found no few ways how to improve Klevel. I share my top:

1. . Stimulates a strong appetite in the fish, attracting it even in cold water. All wine Pheromones included in its composition. Sorry Rosprirodnadzor Wants to introduce a ban on its sale.
2. Proper selection of tackle. Read the appropriate guidelines for the specific type of tackle On the pages of my site.
3. Bait based on pheromonov.

You can get the rest of the secrets of successful fishing free by reading the other materials on the site.

Algorithm of actions:

1. If the basic ingredient is ice cream, it needs to be defrosting and rinsed. Fresh, wash under running water.
2. Evenly rolling each fish in salt.
3. On the baking sheet of planted and the dense layer of salt are covered on top.
4. Prepare at 180 degrees - 40 minutes.

Note! The finished fish is cleaned from the salt layer, the fins and the skin gently eliminate. On the back make the penetration, take out the spine. The finished fillet is laid out on a plate, irrigated with lemon juice, enjoy delicious food.

River perch in Klyar

An unusual way to prepare fish in the oven - perch in the batter, baked.

For a successful process, you must prepare the following ingredients:

• Fish pulp - 500 gr.
• Clear eggs - 5 - 6 pieces.
• Greens - Bundles of fresh greenery.
• Flour -100 gr.
• Vegetable oil - 5 tbsp. l.
• Spices, spices - to taste.

Algorithm of actions:

1. Fish fillet, dry.
2. Yolks are whipped with salt and flour.
3. Squels are whipped with salt, before the formation of a strong foam.
4. The egg is connected to the formation of sour cream-like consistency.
5. Fish pieces are immersed in the mixture and placed on the anti-foil foil.
6. Bake at 180 - 200 degrees, until ready and golden crust.

Good to know! The variant of the cooked river freshwater will have to taste all relatives and invitees.

Since people learned how to produce fire and fish, a long-term culinary story began, during which many dishes were invented. Among this widest range, a special popularity has acquired a river perch, the recipes for the preparation of which are very diverse, simple and incredibly tasty. The meat of this freshwater predator is perfectly combined with vegetables, cheeses, mushrooms, croups and sauces, and in a true form it is always great.

It would seem that such a special for lunch or dinner can offer us a frequent guest of freshwater reservoirs? In fact, you can make so many dishes from the river perch that all recipes cannot even fit into the gastronomic encyclopedia.

These fish can be prepared in different ways: to smoke and bake in the fire or grilled, in foil or on a counter salt or sauces. In addition, the perch is ideal both in the form of fillet and in crude form. Of these, it turns out a delightful ear, as well as gentle cutlets. But not to be unfounded, let's consider some delicious recipes.

Rybnik from perch

This harsh pasting, the filling of which advocates predominantly fish, is very popular in many corners of immense Russia and especially in the north-west, where representatives of freshwater fauna are abundant.

Naturally, each region has its own recipes for the preparation of this wonderful dish. We will prepare the Baltic version of the cake stuffed with minced meat from the river perch fillet

Ingredients

• Puff pastry - 0.5 kg;
• Okuneny fillet - 0.6 kg;
• Fresh mushrooms - 0.4 kg;
• Carrot - 1 root;
• Patched bulb - 1 head;
• Egg chicken - 1 pc.;
• Grated cheese - 2 tbsp.;
• Fresh parsley or dill greens - 1 beam;
• Creamy oil - 1 tbsp.;
• Salt to taste;
• Pepper - ½ CHL

Cooking

1. The fillets of the ocuskov must be cut into small pieces, after which they spit them and pepper.
2. While the fish is impregnated with spices, prepare the remaining components of the filling. The onion of the bulb is cutting into a small cube and fry in butter until golden color, then add a grated carrot to it and sliced \u200b\u200bwith small slices of mushrooms. To fry the ingredients is necessary until the liquid released from mushrooms has been evaporated.
3. Then we sat down and slightly pepper the roaster, we sink a small-chopped greens, and as soon as it is a little ready, add grated cheese to it.
4. Also for the filling, we need to prepare egg straws, for which the egg is whipped with a sprinkling salt and 2 tbsp. Water, and then we bake a thin omelet on the pan, which is later subsequently and cut narrow strips.
5. Well, and now you can form a cake. The dough roll over the oval layer and on the edges on both sides we make a few cuts, leaving the place in the center pancakes to lay the filling. After that, lay out the center of the fish layer (1/2 part from all fillets), then grip and omelet, and over again fish and overlapping the cross the cross the cake with sliced \u200b\u200bribbons from the test.
6. As a result, we owe an elongated "pigtail", which you need to lubricate the yolk and bake in the oven at 190 ° C for 30-40 minutes.

In the process of baking, the meat of perch will give juice and the cake will be very gentle with a juicy filling.

Quickly, tasty and useful - this is probably the main criteria of the ideal recipe. But what could be better and more useful fish dishes. Especially if this fish is perch.

For this Mexican masterpiece of cooking, the use of both small and large soup is allowed, the size is not fundamentally, since it will be needed to us only fillets. And you can prepare this exotic yoke like this:

Pasta Chile

First you need to cook the fragrant seasoning - pasta-chili. It is preparing easily and quickly, but the effect of it is simply stunning.

• So, 1 Fresh Chilean Pepper needs to bake in the oven so that the skin separated from it. Or you can hold the pod over the flame of the gas stove.
• After that, we remove the skirt and remove the seeds from the middle stage.

* Tips cookbook
- The severity of pasta can be adjusted by the number of peppercotty.
-This when cleaning the pepper hand is subsequently not "burned", in front of this procedure, lubricate your palms and fingers with vegetable oil.

• In the cup of the blender, load the pepper flesh, ½ tsp. Zira, 4 garlic slices, ½ tsp Coriander, squeeze the juice ½ lemon, pour 1/5 tbsp. Water and grind all the ingredients to a homogeneous mass.

Now we will deal with the Raga himself. Small-acted onion repka (1 head) Passer in a frying pan 4 minutes, after which we add chili seasoning to it, and after 2 minutes we pour 0.3 l in fat cream into the container.

When the mass begins to throw, we send in it in advance chopped by small pieces of the Okuneny fillet (0.4-0.5 kg), the salt is everything to taste and on a small fire under the lid of the pastry dish for 10 minutes.

Fish is incredibly fragrant with a pleasant sharpness. Serve a filling from the perch with chili with a filling, together with pink or brown rice.

The husband came from fishing, and as it can be seen Klev was very good, since the petty river perch silently looks out of the backpack. What to do, you will have to clean such malans with their dense scales, spending on from the dip of good afternoon.

However, the exit was found in the recipe of the northern peoples - Khanty and Mansi, which is very cunning on such tricks, like baking of fish in the stove or in the oven directly with scales.

1. For cooking, you can take any number of fish (in our case 10 fish) and it is not necessary to clean it. However, you should still comply with all the insides and remove the gills from the head out of the babies, and then rosy to rinse the carcass from the blood and mucus.
2. After that, we rub the salt fish of the nutroome and the surface.
3. Now prepare the filling for the perch. Onions (2-3 heads) shining with thin rings and mix with mayonnaise (4 tbsp.), After which we put the cutting into the fish in the brush. For aromatization in the abdomen you can also add lemon slices.
4. Putting all stuffed carcasses on a baking sheet, we send them in the oven for 20 minutes at a temperature of 190 o C.

Despite the simplicity of the recipe, the river perch is obtained, what is called "fingers losing". Skin with scales in this case plays the role of foil and meat, having intimidated with salt, onion juice and mayonnaise, becomes juicy, gentle and very tasty. And the Khanty and Manci themselves are prepared in this way fish at a fire, which makes it even tastier.

How to bake perch

One of the delicious fish, which happens both sea and river, is perch. There are many ways to prepare it, and they all help create a very tasty dish. To disassemble how to prepare even novice culinary. Here are some successful options.

How to cook perch with mustard?

Take four pieces of fillet pepper, salt, two tablespoons of lemon juice and as many vegetable oil, a third of packs of butter, clove of garlic, a bulb, spoons of a mixture of seasoning and mustard, a couple of tomatoes, about a hundred grams of cheese, sixty grams of breadcrumbs, dining room Spoon of crouton. Sung and pepper fillets, fry it in vegetable oil and paint lemon juice. Put the shape into a lubricated butter. Mix finely chopped garlic and onions with mustard, spices and pepper. Lubricate the resulting spiced mixture of fillet, cut the cheese and tomatoes, lay out on the fish. Before you cook it, you need to warm up to two hundred twenty degrees. Melt the remains of the oil, mix with breading and croutons, lay out the mass in the shape of the cheese and tomatoes. Send the dish to go for ten minutes.

Take four hundred grams of fish, two tablespoons of lemon juice, salt, four hundred

grams of Bulgarian pepper, two carrots, two hundred spinach grams, onions, a pair of tablespoons of vegetable oil, a couple of flour spoons, two hundred milliliters of vegetable broth, half of the glass of milk, fifty grams of fish paste, pepper, a little chopped dill. Wash and dry the fish, pour with lemon juice, salt and cut the portion slices. Pepper, onions and carrots Cut into cubes. Heat vegetable oil in the saucepiece, fry onions in it. Sprinkle it with flour, slightly twisted, pour the milk and add fish paste. Put in the scenery of carrots and pepper in the saucepan, extinguish eight minutes, then add spinach and fish. Cover the lid and extinguish ten minutes on a small fire. Save, pepper, pour dill and serve to the table.

How to cook perch of peanuts?

For this original dish, four pieces of fish fillet, pepper, salt, steam flour, eighty gram of vegetable oil, cucumber, dining room

a spoon of vinegar, a pinch of sugar, eighty gram of peanut paste with pieces of nuts, one hundred grams of cream cheese, half a beam of fresh parsley. Season and sprinkle with flour fillet. Heat the two tablespoons of oil in a pan and fry fish on it for two minutes on each side. Put on the baking sheet, covered with foil. Patch the cucumber, mix the vinegar, pepper, salt, sugar, a couple of oil spoons and pour the cucumber with the resulting sauce. Mix and cheese, pepper. Fresh parsley and mix with walnut cream, squeeze on the fish. Send perch per grill. After a couple of minutes, lay out on a plate with a pre-cooked cucumber salad. Decorate before serving fresh greens.

It is similar to your river case, unless that body shape and predatory habits. It belongs to another form, lives in deep salted waters and is armed with not only sharp strong teeth, but also by prickly durable fins.

At the same time, the sea perch has a tasty and useful meat with a few bones, containing quite a few fats. Low caloric content makes this fish with a suitable component of a slimming-oriented menu, and the baked in the oven saves the valuable nutrients contained in it.

Consider the dietary recipes for the preparation of the red sea perch in the oven, we denote its dietary benefit and list the ingredients that complement this fish.

Marine bacon baked in the oven - Recipes with photos

The marine bass mined by fishing vessels deliver to the store counters mostly frozen - entirely, adhesion without a head and in the form of fillet. The optimal choice is a carcass, as the head has no culinary application, and the fillet often contains too much water enclosed in it. This increases the weight and worsens the quality of the pulp.

So that the sea bass remains dietary after baking in the oven, it is prepared with a minimum of additives or surround only low-calorie ingredients. Consider two exemplary recipes that illustrate both approaches.

The first recipe - almost solo:

• marine baking carcass (400 g);
• not too large;
• two small;
• bunch
• salt and spices for fish;
• two tablespoons of vegetable oil (optimally -).

Cooking:

• Machine plot to defrost, clean and cut the fins with culinary scissors, observing the necessary caution, so as not to be covered with durable and very sharp beam bones - they are covered with substance causing strong irritation at the injection site. Abdominal free from the insides and black film, lining the cavity from the inside. Rinse cleaned fish and dry it with a paper towel.
• Mix vegetable oil with juice, pressed from halves of lemon, as well as salt and spices. Lubricate this marinade prepared carcass on both sides.
• Clear and wash the bulbs, cut them out not too thin circles. The remaining half of the lemon is cut into the semicircles. Washing parsley large chop.
• On a baking sheet, lubricated with vegetable oil, lay the "pillow" from the arms of the bow, on top of it - a marine perch carcass. Make a shallow side cuts, put in them the heights of the lemon. Brysto filled with chopped parsley.
• Bake such perch is needed from 30 to 40 minutes at 180ºС.

Recipe second - sea bass in the Red Green Company:

• two sea perch (carcass);
• six medium size;
• two ;
• two medium-sized bulbs;
• (white part);
• greens and parsley;
• salt (including sea);
• ground dry spices - black and fragrant pepper, and;
• vegetable oil (preferably olive).

Cooking:

• Clean the frozen perch - free from scales, prickly fins, internals and black films, which covers the abdomen from the inside. Wash and dry carcasses, and then sprinkle them with a mixture of dry spices.
• Wash and clean vegetables. Cut the onions of the onion and leek circles of medium thickness, peppers - brooms, tomatoes - circles. Child chop.
• At the bottom of the heat-resistant form for baking to lay all the onion rings, then half of vegetable slicing. On top to place flawed and coat them with the rest of the vegetables. Sprinkle with pepper and salt, sprinkle with vegetable oil and cover the foil.
• Bake at a temperature of 200ºС for 45 minutes.

If sea perch prepare on these exemplary recipes, the calorie content of the finished dish will be 90-95 kilocalorius 100 grams.

Dietary use

Marine meat is rich in protein, biologically valuable macro- and microelements, fatty omega acids. At the same time, its energy equivalent is quite low - approximately 80 kilocalorius 100 grams. If you prepare this product with a dietary method - baking including, and do not use the excessive calorie additives, the final dish, light and useful, will adequately fit into the target menu of thinning.

What to bake a sea perch?

Responding to such a question, followers of hardness diet should take into account the energy component of additional ingredients. Hot company in the oven this fish can be:

• Vegetables - Besides those shown in an exemplary recipe, it is a low-calorie cabbage and, root and parsley, podcol. Unlike them, potatoes significantly raises the general calorie content of the dish.
• Rice, white and brown. The last option is preferable.
• Mushrooms are most often universal, having a neutral taste.
• - Also included in the stick, especially if the perch before baking is roasted. Incorrect option for diet menus
• The cheese of solid varieties - it rubbed and sprinkle with this chips of the sea perch shortly before readiness. Calorie as a result increases somewhat.
• White wine, brandy - give the sea perch unusual flavors and additionally soften it meat
• Nuts and seeds - grated walnuts as well.

How to cook sea perch in the oven - video

In the aligned video, the sea bass is prepared on a layer of onion rings, laid on a baking sheet with parchment paper. In addition to Luke, lemon, dry spices, salt and greens are also involved in cooking. When baked from above, there is a foil, which is shortwound until readiness is removed.

The meat of a toothstay, barbed, remedy sea perch is a real pantry easily digestible protein and biologically utilities. In itself, it has low calorie. If you bake it with dietary ingredients, the resulting dish will be a valuable component in the target diet dating.

And how do you bake the sea perch in the oven? What seasonings do you use at the same time? Do we use such a dish in the diet menus? Share your culinary discoveries and practical experience with us in the comments!