Sea bass is a healthy fish rich in Omega-3 acids. Its meat contains taurine, necessary for the body - an amino acid that can normalize blood cholesterol levels. Dishes based on this fish are recommended for people suffering from cardiovascular diseases, atherosclerosis and hypertension.

Outwardly, sea bass resembles a river, but these two fish taste completely different... Sea bass is much fatter and juicier, and, importantly, there are no small bones in it. It can rightfully be called one of the most delicious fish. Many different dishes are prepared from it. They are baked in the oven with vegetables, fried in a pan, cooked in batter, smoked, made aspic, casseroles. The meat of the sea bass is very tender, without a specific fishy flavor. This fish is great for making fish soup and various soups. Cutlets made from sea bass meat are very nutritious and tender.

Many housewives prefer to simply fry sea bass... This is very easy to do. To do this, the carcass of the fish is thawed at room temperature, cleaned of scales, the head, fins, and entrails are removed. Fish, small in size, are fried whole. Larger perch should be cut into portions. The fish is salted, pepper, poured with lemon juice, rolled in breadcrumbs or flour and fried in oil for 5-7 minutes on each side. Ready-made perch is served hot with various side dishes, fresh vegetables and herbs.

Those who prefer tender fish can cook sea bass in sour cream, tomato or cream sauces. Perch baked with various vegetables is very tasty, for example, with potatoes, carrots, onions, bell peppers, cauliflower, broccoli.

Cooking Secrets for the Perfect Sea Bass

Sea bass is a delicious and very healthy fish, many housewives know about this and try to make dishes based on it as often as possible. But during the cooking process, questions often arise. About how to cook sea bass deliciously, what are the secrets and nuances experienced chefs will tell:

Secret number 1. Before cooking sea bass should be thoroughly cleaned of scales, remove the head, fins, entrails, and rinse the fish well. Apply diagonal cuts to the carcass and brush well with salt and spices. The fish prepared in this way should be left for at least half an hour. Then you can start heat treatment.

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

Secret number 3. The delicate taste of fish is combined with almost all popular side dishes. Sea bass is good to serve with boiled or fried potatoes, vegetable salad, crumbly rice.

Secret number 4. The fish should be thawed at room temperature or on the bottom shelf of the refrigerator. If you put sea bass in a container with water for faster defrosting, then it will quickly lose its nutritional and taste properties, and the dish will turn out to be dry.

Perch with vegetables prepared according to this recipe will become a real decoration of the festive table. Before baking, you can sprinkle the fish with lemon juice - this will make the dish even more delicious and tender. Use fish spices if desired.

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, herbs.

Cooking method:

1. We defrost the fish, clean it of scales, remove the insides, head, fins, wash.
2. Rub the pure perch with salt, pepper, herbs, leave to marinate for half an hour.
3. We wash the vegetables. Cut pepper, carrots into cubes, tomatoes in half rings, potatoes into thin plates.
4. Cut the onions into rings and marinate in a little vinegar, add salt.
5. Put the potatoes in a greased baking dish, salt, put fish, carrots, peppers on top. Sprinkle everything with herbs, spices.
6. Put tomato slices on top, closing the space around the perch.
7. Sprinkle the dish liberally with olive oil.
8. Pour 100 ml of water into the mold, cover with a sheet of foil, place in the oven (190 0 С). We will bake for about an hour until the vegetables are fully cooked.
9. Decorate the finished fish with olives, parsley sprigs. Serve the perch with vegetables in the same dish in which it was baked.

Interesting from the net

Recipe for fried sea bass in sour cream

The sea bass has a pleasant, delicate smell, and if the fish is properly cooked, it will turn out to be a real culinary masterpiece. A minimum of ingredients and a minimum of cooking time - as a result, you will get a luxurious dish that will pleasantly surprise your guests. Choose spices according to your taste. Instead of sour cream, you can use cream - the fish will turn out to be even more tender.

Ingredients:

• Fillet of sea bass - 700 g;
• Bread crumbs - 100 g;
• Onions - 2 pcs.;
• Spices for fish;
• Sour cream - 250 ml;
• Lemon juice 3 tablespoons;
• Olive oil - 3 tablespoons;
• Pepper, salt - to taste;
• Olives to taste;
• Frying oil.

Cooking method:

1. Defrost the sea bass fillet on the bottom shelf of the refrigerator, cut into small pieces.
2. Rub the fish with pepper, salt, sprinkle with lemon juice and olive oil, leave to marinate for half an hour.
3. Roll the perch in breadcrumbs mixed with spices, fry in oil until golden brown.
4. Peel the onion, cut into half rings, fry in a separate pan.
5. Add fried onions to the fish, fill with sour cream. Close the pan with a lid, simmer the dish for about 10 minutes. In this case, the fire should be minimal.
6. Serve sea bass with boiled potatoes, crumbly rice. Decorate with olives and herbs.

If you are tired of soups that have already become familiar, then it's time to diversify the menu. Prepare a flavorful, tasty and healthy sea bass fish soup. This fish does not have a specific odor, so the fish soup can be offered to children and everyone with allergies. In addition, the fatty acids contained in sea bass have a beneficial effect on the body, and proteins, which are large in meat, are very beneficial for the brain. If desired, use any other fish, such as pike perch, carp, catfish.

Ingredients:

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

Cooking method:

1. We defrost the fish, remove scales, fins, entrails, head, wash well. Place in a pot of boiling water and cook for 15 minutes.
2. Peeled carrots, cut onion into cubes, fry in oil until tender.
3. Peel the potatoes, also cut them into small cubes.
4. We take the fish out of the broth, separate it from the ridge and bones.
5. Strain the broth, bring to a boil.
6. Dip potatoes into boiling liquid, cook for 10 minutes.
7. Then we send vegetable frying, spices to the soup, salt and pepper. We lay the fish. We cook the soup for 10 minutes.
8. Turn off the fire, insist on the ear for 30 minutes.
9. Serve the dish hot with chopped herbs and sour cream.

How to cook sea bass fillet in a slow cooker

Thanks to the advent of the multicooker, the cooking process has been greatly simplified. Now you just need to choose the right recipe, purchase the necessary ingredients and start creating your culinary masterpiece. Let's cook marinated sea bass in a slow cooker. Add gelatin if desired, then after the dish solidifies, you will get a luxurious aspic.

Ingredients:

• Fillet of sea bass - 1 kg;
• Onions - 1 pc.;
• Tomato juice - 1.5 tbsp.;
• Carrots - 2 pcs.;
• Vegetable oil - 4 tablespoons;
• Lemon zest - 3 tsp;
• Salt, pepper, fish spices - to taste;
• Greenery.

Cooking method:

1. Defrost the fillet, cut into pieces.
2. Rub the fish with salt, spices, zest, pepper. We marinate for about half an hour.
3. We turn on the "Baking" mode, pour oil into the multicooker bowl, fry the fish on both sides. We take out the finished perch from the multicooker.
4. Grate the carrots, cut the onion into half rings. Fry vegetables in a slow cooker.
5. We shift the fish to vegetables, pour in tomato juice, add bay leaves, salt and pepper. Cooking for 10 minutes.
6. We change the mode to "Extinguishing". We will cook for about an hour.
7. Serve the finished fish with boiled potatoes and rice. Such fish perfectly retains its taste even when cold.

Now you know how to cook sea bass according to the recipe with a photo. Enjoy your meal!

For reading 9 min. Views 1.9k.

River perch slightly differs from sea bass in size and fleshiness, but this is not reflected in valuable useful and nutritional qualities.

Lake-river fish is interesting for fishermen, and excellent taste qualities are not ignored by the hostesses. If a freshwater river has appeared in the house, then cooking recipes, full of variety, guarantee a delicious festive dish for dinner.

Secrets of Cooking Perch

Before cooking, to get a delicate dish, you should study the nuances of the preparatory process. The hardest part is cleaning.

To get an aesthetically attractive product at the end, you should use some recommendations:

• if the catch is slightly frozen, then the scales will be removed quickly and easily;
• lowering the catch in boiling water for a few seconds, cleaning will also be greatly simplified;
• to exclude injuries from sharp fins, they should be cut with kitchen scissors;
• the husk is easier to remove if the carcasses are salted the night before;
• perch harmoniously combines with lemon balm, fennel, savory, rosemary, bay leaves, basil, nutmeg color - the absence of fresh greens, can be compensated for with dried herbs stored for future use;
• for cooking on coals, you must not use firewood from: rowan, poplar, oleander, acacia, aspen, conifers, as they are saturated with toxic substances;
• the product turns out to be tasty and aromatic if you grill it on birch, linden, apple, pear coals;
• you should not separate the head from the carcass, as it decorates the finished dish - it is enough to eliminate the gills;
• small bones will not be felt if, before frying, you make frequent notches on the back, perpendicular to the dorsal fin or at an angle of 45 degrees.

River perch - recipes

With a little effort and using one of the proposed recipes, from simple and affordable products, it will not work to cook an ordinary everyday dish.

Baked fish with vegetables or in sour cream sauce is a worthy decoration of the festive table, and the grill is quite capable of attracting the attention of tourists from the meat kebab.

River perch in the oven

Fish cooked in the oven is an elegant dish, not an ordinary one. The processing method is gentle, the product retains all the beneficial properties and is well absorbed by the body.

For culinary delight, the following ingredients are required:

• Fish - 2 copies.
• Onion - 1 head.
• Vegetable oil - 1, 5 tbsp. l.
• Fish seasoning - 0.5 tsp
• Dill is a branch.
• Spices, seasonings - to taste.

Algorithm of actions:

1. The catch is cleaned, the fins are cut off. It is recommended to wear gloves beforehand.
2. The carcasses are salted, pepper, and spices are added. Marinate for a quarter of an hour.
3. Onions are chopped into cubes.
4. The dill is cut.
5. Chopped vegetables and herbs are salted and pepper.
6. A baking dish is greased with oil.
7. Carcasses stuffed with onions and herbs, sprinkled with lemon juice, laid out in a mold.
8. The oven is heated to 180 degrees, a form with a perch is placed, baked until tender (45 minutes).

Note! The golden dish can be garnished with thin slices of lemon or herbs before serving. It is worth noting that even without additions, it looks delicious and attractive.

Perch baked in salt

If you don't want to mess around with cleaning, it's worth following a simple recipe.

To bake a delicious dinner, you need the following products:

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

How to catch more fish?

Every ardent fisherman undoubtedly has his own secrets of successful fishing. During my conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

1. . Stimulates a strong appetite in fish, attracting them even in cold water. It's all to blame the pheromones that make up it. Pity that Rosprirodnadzor wants to ban its sale.
2. Correct selection of gear. Read the appropriate guides for your specific tackle type on the pages of my site.
3. Bait based pheromones.

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

Algorithm of actions:

1. If the main ingredient is ice cream, thaw it and rinse it. Svezhiyulov, washing himself under running water.
2. Each fish is evenly rolled in salt.
3. Puttushki on a baking sheet and cover with a thick layer of salt.
4. Cook at 180 degrees - 40 minutes.

Note! The finished fish is cleaned of the salt layer, the fins and skin are carefully removed. A notch is made on the back, the spine is taken out. Put the finished fillet on a plate, sprinkle it with lemon juice, enjoy delicious food.

River bass in batter

An unusual way to cook fish in the oven is baked perch in batter.

For a successful process, you need to prepare the following ingredients:

• Fish pulp - 500 gr.
• Small eggs - 5 - 6 pieces.
• Greens are bunches of fresh greens.
• Flour -100 gr.
• Vegetable oil - 5 tbsp. l.
• Spices, herbs - to taste.

Algorithm of actions:

1. Fish fillet, dried.
2. Beat the yolks with salt and flour.
3. Whisk the whites with salt until a strong foam forms.
4. Combine the egg until a creamy consistency is formed.
5. The fish pieces are dipped into the mixture and placed on a baking sheet lined with foil.
6. Bake at 180 - 200 degrees until tender and golden brown.

Good to know! The version of the prepared freshwater river will appeal to all relatives and guests.

Since humans learned how to make fire and fish, a long culinary history began, during which many dishes were invented. Among this widest assortment, river perch has gained particular popularity, the recipes for which are very diverse, simple and incredibly tasty. The meat of this freshwater predator goes well with vegetables, cheeses, mushrooms, cereals and sauces, and in its true form it is always excellent.

It would seem that what is so special for lunch or dinner can a frequent visitor to freshwater reservoirs offer us? In fact, so many dishes can be made from river perch that all the recipes cannot even fit into a gastronomic encyclopedia.

These fish can be cooked in different ways: smoked and baked in a fire or on a grill, in foil or on a baking sheet in salt or sauces. In addition, the okushki are ideal both in the form of fillets and unpeeled. They make a delicious fish soup, as well as the most delicate cutlets. But in order not to be unfounded, let's look at a few delicious recipes.

Perch Rybnik

This savory pastry stuffed mainly with fish is very popular in many parts of vast Russia, and especially in the northwest, where freshwater fauna are found in abundance.

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

Ingredients

• Puff pastry - 0.5 kg;
• Perch fillet - 0.6 kg;
• Fresh mushrooms - 0.4 kg;
• Carrot - 1 root vegetable;
• Onion - 1 head;
• Chicken egg - 1 pc .;
• Grated cheese - 2 tablespoons;
• Fresh parsley or dill - 1 bunch;
• Butter - 1 tablespoon;
• Salt to taste;
• Pepper - ½ tsp

Preparation

1. Fillet of okushki must be cut into small pieces, then add them and pepper.
2. While the fish is soaked in spices, prepare the rest of the filling components. Cut the onion into small cubes and fry in butter until golden brown, then add grated carrots and mushrooms cut into small slices to it. It is necessary to fry the ingredients until all the liquid released from the mushrooms has evaporated.
3. Then add some salt and lightly pepper the frying, season with finely chopped herbs, and as soon as it cools a little, add grated cheese to it.
4. Also for the filling we need to prepare an egg straw, for which we beat the egg with a pinch of salt and 2 tablespoons. water, and then bake a thin omelet in a frying pan, which we then cut into narrow strips.
5. Well, now you can shape the cake. Roll out the dough in an oval layer and make several cuts along the edges on both sides, leaving a place in the center of the pancake for laying the filling. After that, lay out a layer of fish in the center (1/2 of the whole fillet), then fry and an omelet, and on top again fish and cover the pie crosswise with cut ribbons of dough.
6. As a result, we should have an elongated "pigtail", which must be greased with yolk and baked in the oven at 190 ° C for 30-40 minutes.

In the process of baking, the perch meat will give juice and the pie will turn out to be very tender with a juicy filling.

Fast, tasty and healthy - these are probably the main criteria for an ideal recipe. But what could be better and healthier than fish dishes. Moreover, if this fish is a perch.

For this Mexican culinary masterpiece, it is allowed to use both small and large okushka, the size is not critical, since we only need fillets. And you can cook this exotic dish like this:

Chili pasta

First you need to prepare the most fragrant seasoning - chili paste. It is prepared easily and quickly, but the effect from it is simply stunning.

• So, 1 fresh chilean pepper must be baked in the oven to separate the skin from it. Alternatively, you can hold the pod over a gas stove flame.
• After that, remove the skin and remove the seeds from the middle.

* Cook Tips
- The pungency of the paste can be adjusted by the amount of pepper pulp.
- So that when peeling the pepper, your hands do not "burn" later, before this procedure, lubricate your palms and fingers with vegetable oil.

• Load the pepper pulp into a blender cup, ½ tsp. cumin, 4 garlic cloves, ½ tsp. coriander, squeeze the juice of ½ lemon, pour in 1/5 tbsp. water and grind all ingredients until smooth.

Now let's do the stew itself. Saute finely chopped turnip onions (1 head) in a pan for 4 minutes, then add chili seasoning to it, and after 2 minutes pour 0.3 l of heavy cream into a container.

When the mass begins to boil, we send into it the perch fillet (0.4-0.5 kg) pre-cut into small pieces, salt everything to taste and simmer the dish over low heat for 10 minutes under a lid.

The fish turns out to be incredibly aromatic with a pleasant pungency. Serve the perch stew with chili gravy with pink or brown rice.

The husband came from fishing, and apparently the nibble was very good, since a small river perch cheerfully peeks out of a backpack. What to do, you will have to clean such small monsters with their dense scales, having spent a good half day on fiddling with the perch.

However, a way out was found in the recipe of the northern peoples - the Khanty and Mansi, which are very cunning in tricks such as baking fish in the stove or in the oven right with the scales.

1. For cooking, you can take any amount of fish (in our case, 10 fish) and you do not need to clean it. However, you should still gut all the insides from the abdomens and remove the gills from the head, and then thoroughly rinse the carcasses from blood and mucus.
2. After that, rub the inside of the fish and the surface with salt.
3. Now let's prepare the filling for the perches. Chop onions (2-3 heads) with thin rings and mix with mayonnaise (4 tablespoons), after which we put the slices in the fish belly. You can also add lemon slices to the belly for flavoring.
4. Having laid all the stuffed carcasses on a baking sheet, we send them to the oven for 20 minutes at a temperature of 190 ° C.

Despite the simplicity of the recipe, the river perch turns out what is called "lick your fingers". In this case, the skin with scales plays the role of foil and the meat, saturated with salt, onion juice and mayonnaise, becomes juicy, tender and very tasty. And the Khanty and Mansi themselves cook fish in this way over the fire, which makes it even tastier.

How to bake perch

One of the most delicious fish, which is both sea and river, is the perch. There are many ways to prepare it, and all of them help to create a very tasty dish. Understand how to cook even novice cooks can do it. Here are some good options.

How to cook mustard perch?

Take four slices of fillet pepper, salt, two tablespoons of lemon juice and the same amount of vegetable oil, a third of a packet of butter, a clove of garlic, an onion, spoonfuls of a mixture of spices and mustard, a couple of tomatoes, about one hundred grams of cheese, sixty grams of bread crumbs, a table spoon of croutons. Season the fillet with salt and pepper, fry it in vegetable oil and pour over with lemon juice. Place in a buttered baking dish. Combine finely chopped garlic and onion with mustard, spices and pepper. Brush the fillet with the resulting spicy mixture, chop the cheese and tomatoes, put on the fish. Before cooking, you need to warm it up to two hundred and twenty degrees. Melt the remaining butter, mix with the breading and croutons, put the mixture in a mold on top of the cheese and tomatoes. Send the dish to bake for ten minutes.

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

gram of bell pepper, two carrots, two hundred grams of spinach, onions, a couple of tablespoons of vegetable oil, a couple of tablespoons of flour, two hundred milliliters of vegetable broth, half a glass of milk, fifty grams of fish paste, pepper, a little chopped dill. Wash and dry the fish, pour over with lemon juice, salt and cut into portions. Cut the peppers, onions and carrots into cubes. Heat vegetable oil in a saucepan, fry the onion in it. Sprinkle it with flour, lightly brown, add milk and add fish paste. Place the carrots and peppers in a saucepan, simmer for eight minutes, then add the spinach and fish. Cover and simmer for ten minutes over low heat. Season with salt and pepper, add dill and serve.

How to cook peanut perch?

For this original dish, you need four pieces of fish fillet, pepper, salt, a couple of flour, eighty grams of vegetable oil, a cucumber, a table

a spoonful of vinegar, a pinch of sugar, eighty grams of peanut butter with pieces of nuts, one hundred grams of cream cheese, half a bunch of fresh parsley. Season and flour the fillets. Heat two tablespoons of oil in a skillet and fry the fish in it for two minutes on each side. Place on a baking sheet lined with foil. Chop a cucumber, combine vinegar, pepper, salt, sugar, a couple of tablespoons of oil and pour the sauce over the cucumber. Mix and cheese and pepper. Chop fresh parsley finely and mix with hazelnut cream, spread over fish. Grill the perch. After a couple of minutes, place on a plate with pre-cooked cucumber salad. Garnish before serving with fresh herbs.

It is similar to its river namesake except for the shape of the body and predatory habits. It belongs to a different species, lives in deep salt waters and is armed not only with sharp strong teeth, but also with spiky strong fins.

At the same time, sea bass has tasty and healthy meat with few bones and very little fat. The low calorie content makes this fish a suitable component of a slimming menu, and baking in the oven maximizes the valuable nutrients it contains.

Consider the dietary recipes for cooking red sea bass in the oven, designate its dietary benefits and list the ingredients that complement this fish.

Oven baked sea bass - recipes with photos

Sea bass caught by fishing vessels is delivered to store counters mostly frozen - whole, headless and fillet. The best choice is a carcass, since the head has no culinary use, and the fillet often contains too much water frozen into it. This increases weight and degrades the quality of the pulp.

To keep the sea bass dietary after baking in the oven, it is cooked with a minimum of additives or surrounded only with low-calorie ingredients. Let's look at two sample recipes that illustrate both approaches.

Recipe one - sea \u200b\u200bbass almost solo:

• carcass of sea bass (400 g);
• not too large;
• two small;
• bundle;
• salt and spices for fish;
• two tablespoons of vegetable oil (optimal -).

Preparation:

• Defrost the perch carcass, peel and cut the fins with culinary scissors, taking the necessary care not to get hurt by strong and very sharp ray bones - they are covered with a substance that causes severe irritation at the injection site. Free the abdomen from the viscera and the black film lining the cavity from the inside. Rinse cleaned fish and dry with paper towel.
• Mix vegetable oil with juice squeezed from half a lemon, as well as salt and spices. Grease the prepared carcass with this marinade on both sides.
• Peel and wash the onions, cut them into not too thin slices. Cut the remaining half of the lemon into semicircles. Coarsely chop the washed parsley.
• On a baking sheet, greased with vegetable oil, put a "pillow" of onion slices, on top of it - a sea bass carcass. Make obliquely shallow side cuts, put lemon semicircles into them. Fill the belly with chopped parsley.
• You need to bake such perch for 30 to 40 minutes at 180 ° C.

The second recipe - sea \u200b\u200bbass in a red-green company:

• two sea bass (carcasses);
• six average;
• two ;
• two medium-sized onions;
• (white part);
• greens and parsley;
• salt (including sea salt);
• ground dry spices - black and allspice, and;
• vegetable oil (preferably olive oil).

Preparation:

• Peel defrosted perch - free from scales, prickly fins, viscera and black film that covers the belly from the inside. Wash and dry the carcasses, and then sprinkle them with a mixture of dry spices.
• Wash and peel vegetables. Cut onions and leeks into slices of medium thickness, pepper into cubes, tomatoes into circles. Chop the greens.
• Place all the onion rings on the bottom of a heat-resistant baking dish, then half the vegetable slices. Place the seasoned perch on top and cover with the rest of the vegetables. Sprinkle with pepper and salt, drizzle with vegetable oil and cover with foil.
• Bake at 200 ° C for 45 minutes.

If you cook sea bass according to these approximate recipes, the calorie content of the finished dish will be 90-95 kilocalories in 100 grams.

Dietary use

Sea bass meat is rich in protein, biologically valuable macro- and microelements, omega fatty acids. At the same time, its energy equivalent is quite low - about 80 kilocalories in 100 grams. If you cook this product in a dietary way - including baking, and do not use too much high-calorie supplements, the final dish, light and healthy, will fit into the target menus of those who are losing weight.

What to bake sea bass with?

Answering this question, followers of slimness diets should take into account the energy component of additional ingredients. A hot company in the oven for this fish can be:

• Vegetables - in addition to those given in the example recipe, these are low-calorie cabbage and, root and parsley, green beans,. In contrast, potatoes significantly increase the total calorie content of a dish.
• Rice, white and brown. The latter is preferred.
• Mushrooms are most often universal, with a neutral taste.
• - also a part of batter, especially if perch is fried before baking. Unsuitable for diet menus
• Hard cheese - it is rubbed and sprinkled with this sea bass shavings shortly before being cooked. As a result, the calorie content increases somewhat.
• White wine, cognac - give the sea bass extraordinary aromas and additionally soften its meat
• Nuts and seeds - grated walnuts as well.

How to deliciously cook sea bass in the oven - video

In the above video, sea bass is cooked on a layer of onion rings on a baking sheet with parchment paper. In addition to onions, lemon, dry spices, salt and herbs are also involved in cooking. When baking, a foil is placed on top, which is removed shortly before cooking.

The meat of the toothed, prickly, well-fed sea bass is a real storehouse of easily digestible protein and biologically useful substances. By itself, it has a low calorie content. When baked with dietary ingredients, the resulting meal is a valuable ingredient in targeted weight loss diets.

How do you bake sea bass in the oven? What seasonings do you use for this? Do you use such a dish in diet menus? Share your culinary discoveries and practical experiences with us in the comments!