Baked river bass has a special aroma, juicy taste and turns out to be roasted. The meat of this fish contains a small amount of fat, but there is a healthy and easily digestible protein.
Rules for butchering perch
There are a few precautions to keep in mind when cutting fish. Carefully remove the fins, pull out the dorsal fin, then cut off the head, make a longitudinal cut and remove the insides. Next, rinse the perch carcass under running water.
Make a longitudinal incision along the back, pry the skin and peel the scales with a sharp, quick motion. After you clean the perch, rinse it thoroughly under running water.
Oven baked river bass
To prepare this dish you will need:
- perch (medium-sized carcasses) - 2 pcs.;
- lemon - 1 pc.;
- garlic - 4-5 cloves;
- salt - to taste;
- parsley, dill - 1 bunch;
- seasonings for fish - to taste.
Rinse the greens and then chop finely. Peel the garlic cloves and cut into slices.
Rub the disassembled poultry poultry inside and outside with salt and fish seasoning to your taste. Make several parallel cuts on the outside of the carcass, into which you need to insert lemon slices in the future. Stuff the belly of each fish with herbs and 1 lemon wedge.
Wrap each carcass in foil greased with sunflower oil, place on a baking sheet, which should be sent to the oven for 20 minutes at 180 ° C. After the indicated time, remove the fish from the oven, unfold the foil and send the perch to the oven for another 7 minutes to brown.
River bass should be served hot directly on the foil, as juice may remain on it. Vegetables will be an excellent side dish.
