River perch is one of the most common fish in Russia, Europe and Asia. River perch has excellent taste. It is a dietary product rich in phosphorus that is very beneficial for the digestive and nervous system.
River perch baked with onions
To cook river bass with onions, you will need:
- 700 grams of river bass fillet;
- 4 onions;
- 2 tablespoons of vegetable oil;
- 2 tablespoons of flour;
- black pepper (ground);
- salt.
When frozen, river bass fillet retains all its taste for 3-4 months if stored at a temperature not exceeding -18 ° C. Before cooking frozen fish in the microwave, it must be defrosted.
Rinse thoroughly and pat dry perch fillets with paper towels or napkins. Then cut it into portions. Season with salt, pepper and flour.
Peel and cut onions into thin rings. In a deep microwave-safe dish, place the fish fillet pieces, place the onion rings on top, pour in the vegetable oil and put in the microwave. Roast river bass at maximum power for 12-15 minutes.
River perch with potatoes in pots
To prepare this dish, you will need the following products:
- 500 grams of river bass fillet;
- 3 potatoes;
- 2 pickled cucumbers;
- 2 onions;
- ½ glass of water;
- 120 grams of butter;
- 2 tablespoons of tomato paste;
- 3 tablespoons of 10% cream;
- green onions;
- ground red pepper;
- salt.
Peel and finely chop the onions. Melt a teaspoon of butter in the microwave. This takes 20 seconds at 800 watts. Then put the onion and sauté for 3 minutes at full power.
Transfer the onion and oil to a crock pot. Add red pepper, water and potatoes, which must be peeled and cut into flat strips lengthwise. Simmer everything together for 8 minutes at 800-1000 watts. In the middle of cooking (after about 4 minutes) stir all the ingredients, add the tomato paste and the sliced pickles.
If the dish is prepared from fresh river perch, then you can easily clean it if you first dip it in boiling water for a few seconds and then scrape off the scales with a knife.
Wash the fish, dry it, cut into portions and put in a pot with the potatoes. Season with salt, cream, add the remaining butter, cover the pot and simmer for 7 minutes at 800 watts. Then mix everything well and simmer for another 4 minutes at 400 watts.
Wash green onions, dry, chop finely and sprinkle with perch cooked with potatoes before serving.
