Sea bass is a very tasty and juicy fish that usually doesn't take long to cook. It does not contain as many bones as, for example, river bass, so it is much more enjoyable to eat. Such a fish goes well with a side dish in the form of potatoes or rice.
Sea bass with white wine
For cooking you will need:
- 300 g of sea bass fillet;
- 100 g of butter;
- 1 fennel;
- half a red bell pepper;
- 1 Crimean sweet onion;
- 2 young potatoes;
- 3 tbsp. l. dry white wine;
- salt;
- ground black pepper.
For the sauce:
- 3 tsp granular mustard;
- 3 tsp olive oil;
- 2 tsp lemon juice;
- 4 sprigs of parsley.
Rinse the fish and pat dry with a paper towel. Wash the potatoes and, without peeling, cut into thin slices. Then fry it in butter until golden brown and place on foil. In the same skillet, add finely chopped fennel, onion and bell pepper cut into half rings. Leave for a few minutes, then transfer to the foil over the potatoes.
Then prepare the sauce. To do this, combine mustard, olive oil and lemon juice with finely chopped herbs. Brush the fish fillet with the sauce and place the fish on top of the vegetables. Then pour over everything with white wine and wrap the foil tightly.
Preheat the oven to 200 ° C and place the dish in it for 30 minutes. Uncover the foil a few minutes before cooking to allow the perch to brown.
Sea bass with tomatoes
For cooking you will need:
- 1 kg of sea bass;
- 2 onions;
- 2 medium tomatoes;
- 1/2 lemon;
- 1 tbsp. l. olive oil;
- herbs, salt, pepper.
Peel the fish, remove the entrails and rinse. Brush with olive oil, season with salt, pepper and lemon juice. Leave it on for 10 minutes to soak. Finely chop the onion, and cut the tomatoes into half rings, chop the herbs.
Line a baking sheet with foil, put onions on the bottom, and herbs on top. After that, carefully arrange the pieces of perch, cut into squares, so that the fish lies skin side up. Place the tomatoes on top of it. They will give juice and will not allow the perch to dry out, in addition, they will give the dish a special taste. Preheat the oven to 180 ° C, send the perch for 40-45 minutes without covering it with foil. Serve the dish with fresh herbs.
Sea bass with vegetables
For cooking you will need:
- 2 sea bass;
- 4 potatoes;
- 1 sweet pepper;
- 1 tomato;
- 150 g of hard cheese;
- 6-7 st. spoons of sour cream;
- 2 cloves of garlic;
- greens, bay leaves, salt, pepper.
Cut the peeled potatoes into thin slices. Remove the seeds from the pepper without cutting and cut into rings. Chop the tomato as well. Finely chop the herbs, grate the cheese on a fine grater.
Rinse the perch, season with salt, pepper and place on the foil. Top with tomatoes, herbs and cheese. Arrange potato slices around the edges of the dish, and garnish with bell peppers on top. Add in halved garlic and a couple of bay leaves. Season with salt, pepper, pour three tablespoons of sour cream. Wrap the fish in foil and cook a second serving. Preheat the oven to 200 ° C and place the perch there for 40-50 minutes.
