Perch is a very tasty, juicy and healthy fish. This fish is best baked rather than fried in a pan. When preparing, it is necessary to take into account the type of perch, since sea and river perches are prepared in completely different ways.
Seabass, or sea bass, differ in many respects from their river counterparts in body size and fat content of meat. Gently peel the perch carcasses, remove the fins. Be careful, this fish has very spiny fins.
Ingredients for Cooking Sea Bass
To prepare baked perch, you will need:
- sea bass - 2 pcs.;
- tomato - 3 pcs.;
- onions - 2 pcs.;
- garlic - 2 cloves;
- lemon - 1 pc.;
- bay leaves - 3 pcs.;
- 50 ml of dry white wine;
- spices - to taste and desire;
- olive oil (for frying);
- greens - 1 bunch;
- 30 g flour.
Roasting sea bass
In a mortar, grind salt, black peppercorns and any seasonings and spices you wish. Sprinkle the perch carcasses with this mixture and place in a container to which the bay leaf should be added. Pour wine on top of the perches and leave for 1 hour so that they can marinate.
Peel the onion, cut into rings, and then fry in olive oil until soft. Wash the tomatoes, and then scald them with boiling water so that it is convenient to remove the film from them. Cut the tomatoes into small slices.
Dip the perches in flour, and then fry in a pan on each side until golden brown.
Grease a baking dish with oil, then put half the mixture of tomatoes, onions and other greens on the bottom, put the fried sea bass on top and sprinkle with onions. Top the dish can be decorated with herbs.
Place the baking dish in the oven, which must be preheated to 240 ° C. The perch should be baked for about 40 minutes. Remove the fish from the oven periodically and pour over the juice that the perch produces.
Arrange the finished perch on plates, add tomatoes and onions on top and pour over the juice formed in the form during the baking process. Serve this dish only hot. Baked sea bass goes well with vegetables and good wine.
