Baked perch fillets

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Mihaela made me want to fish last night and I couldn't resist ... :)

  • 4 perch fillets
  • 2 tablespoons olive oil
  • the peel of a lemon + its juice
  • salt
  • pepper
  • a finely chopped cayenne pepper knife tip, optional
  • Cherry tomatoes
  • seedless olives
  • oregano

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Oven perch fillets:

We check the fish for bones, salt and pepper and leave it in the fridge for the 2nd day. On the 2nd day we prepare a marinade with which we will grease the fillets from: lemon peel, lemon juice, olive oil and hot pepper .Turn the oven to 180 degrees.Play a tray with baking paper.Portion the fish as big as we want the roll out. Mount the fish on a long toothpick according to your imagination. for 7 minutes. Good appetite!

Tips sites


It can be served with potatoes, parsnip puree, peas ... etc

Biban's file

The perch is a large predatory fish that lives in fresh water. Its flesh has a white-pink color, very tasty, with a firm texture, consistency, juicy and, therefore, easy to cook.

The perch is suitable for the diet, due to its average fat content.

Thaw in the refrigerator 12 hours before cooking.

* The product may contain traces of bones.

  • How to cook
  • Storage conditions
  • Nutritional values ​​(100 g)

Edenia frozen fish is a 100% natural product (does not contain phosphates, additives or other chemicals).

It has a minimum layer of glaze (0-10%) to protect fish fillets from burns due to low temperatures.

All products in the Edenia fish range are individually frozen (IQF - Individually Quick Frozen). Each piece of fish fillet is frozen quickly, at -35 degrees, thus maintaining its freshness, appearance and shape.

The species from Edenia are carefully selected from the best species internationally.

Recommendation: in order to guarantee the taste and authenticity of the fish bought, always check the Latin name of the fish species and the level of the glaze, obligatorily mentioned on the package.

-18 ° C until the date written on the package
-12 ° C for a month
-6 ° C for one week

Baked perch fillets with larch and green garlic - recipe from Suceava

  • Baked fish fillets with larch and green garlic (Maria Matyiku / Epoch Times) Baked fish fillets with larch and green garlic
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • The fish sits on the larch bed (Maria Matyiku / Epoch Times) The fish sits on the larch bed
  • Pour the tomato juice then sprinkle with the chopped green garlic (Maria Matyiku / Epoch Times) Pour the tomato juice then sprinkle with the chopped green garlic
  • After the liquid in the tray has dropped, the food is removed from the oven (Maria Matyiku / Epoch Times) After the liquid in the tray has dropped, the food is removed from the oven
  • Serve with bread or polenta (Maria Matyiku / Epoch Times) Serve with bread or polenta

As the market is full of larch and green garlic, it is worth trying this recipe with baked fish fillets, which is as simple as it is tasty. The combined aromas of larch and green garlic satisfy even the most demanding taste buds, and complement perfectly with the taste of fillets made of white and soft meat, without the bones of the perch.


1 kg of perch fillets (salami or any other kind of white meat fish),
3 larch bundles,
2 tablespoons oil (preferably olive),
500 ml of tomato juice,
100 g cherry tomatoes (optional),
5-6 cloves of green garlic or a clove of crushed garlic,
salt and pepper to taste,
A few slices of lemon


The oven is heated to 180 C.

Fish fillets are given through salt and pepper. Wash the larch and green garlic well, then chop it.

In a heat-resistant tray, place a layer of 2-3 cm of chopped larch, after which the fillets of fish are put through salt and pepper.

Put the two tablespoons of olive oil over the fish, then pour the tomato juice. Put the cherry tomatoes between the fish slices, then sprinkle with chopped green garlic or crushed garlic cloves.

Put the tray in the oven and leave it until the liquid drops completely.
Fish fillets can be served hot or cold with lemon slices, along with a garnish of natural potatoes, or with polenta or bread.

Set of 3 vacuum pans (0.7L + 1.2L + 1.8L)

Food vacuum FFS016X-01, dry / wet vacuum

CS600 Smoothie and Ice Cream Set

Don't miss any recipes or find out what else
we set up on

To be up to date with the latest news and promotions enter your email address and click the send button

We assure you that your information will be kept secure and at any time you can change your mind by clicking on the unsubscribe link in the footer of any email you receive from us.

Set of 3 food vacuum pans (0.7L, 1.4L, 2.4L)

Oven bowl, lid, enameled cast iron, 6.6L, round, blue

Slow Cooker 7.5L Digital

Don't miss any recipes or find out what else
we set up on

To be up to date with the latest news and promotions enter your email address and click the send button

We assure you that your information will be kept safe and you can change your mind at any time by clicking on the unsubscribe link in the footer of any email you receive from us.

"Royal" fish in the oven & # 8211 for those who are tired of meat!

Today we present to you, dear lover of delicious dishes, a great recipe for delicious fish, baked. This dish will be excellent, both for the festive meal and for a regular dinner. The fish will be extraordinarily tasty, flavorful and appetizing, complete with vegetables and cheese. To prepare this dish, it is suitable for any fish, either from Pollock fillets or perch, mackerel or salmon. Your guests and relatives will be surprised by the tempting taste of the fish.


& # 8211 ground black pepper to taste

Note: see Measurement of ingredients


1. Clean the fish, eviscerate it and remove its bones. Wash the fish fillet well and cut it into small portions.

2. Prepare the marinade: clean the onion, wash it and cut it into slices. Put the onion in a bowl and season with salt, ground black pepper and fish spices. Add 100 g of mayonnaise and mix the ingredients well.

3. Put the fish in the marinade, mix it and put it in the fridge for 30-60 minutes.

4. Wash the tomato, remove the spine and cut it in half into slices. Wash the bell pepper, remove the stalk with the seeds and cut it into straws. Put the cheese through the large grater.

5. Arrange the fish in a baking tin, preventively lined with paper. Arrange the tomato slices and straw peppers on top of the fish. Cover the vegetables with a grill of mayonnaise and sprinkle with grated cheese.

6. Bake in the preheated oven at 200 ° C for about 30 minutes. Baking time depends on each oven.

7. Remove the appetizing delicacy from the oven, place it on a serving plate and sprinkle with greens. Serve with great pleasure the appetizing delicacy, along with your favorite garnish or with fresh salad.

Baked sea bass with arugula salad and lemon sauce

We, those born and raised on the banks of the Danube, are big fans of fish recipes, that's a known thing. On the other hand, we are also quite conservative.

Anyone from Galaţi or Brăila you would ask & # 8211 here includes me & # 8211 will tell you that there is no one better in the world than the Danube fish. Some are not even willing to try new varieties, they are so convinced of the taste supremacy of local fish.

As for me, to my great luck, my passion for cooking also makes me very curious. I'm always willing to taste or cook something new.

After a visit to the Selgros fishery, seeing the gallantries full of fish varieties that I didn't know much about and that I hadn't tasted until now, I decided to get out of my habits more often and give a chance for other types of fish.

It will not be a very complicated mission, because somewhere, on the side wall of the fishery, we found sheets with general and nutritional information for all types of fish and seafood. On the back, for each type of fish, there is a recipe designed by Chef Liviu Preda and nutritionally validated by Dr. Mihaela Bilic. We have fish, we find inspiration, let's get to work, right?

The first fish chosen was a real success for us in the family. At the suggestion of the lady at the fishery, I bought sea bass for the first time. You will also find the sea bass in gallantry and under the name of lavrac, levrek, sea wolf or sea bass.

I was surprised to discover a very, very tasty fish! Sea perch is a white fish, it is not fat at all, it has few bones, large and easy to remove. I don't think this fish is a problem for anyone, even if you buy it or serve it unthreaded.

I placed next to him a cold semi-dry rose, from the Royal Cellar. We are not very good at wines, but right at the entrance to the fishing district there is a small stand where exactly the right wines are placed, with which you can't fail.

I cooked the simple sea bass in the oven with quite a few spices. Being a mainly Mediterranean fish, I thought it would be best to sprinkle it with a little lemon sauce and place it on a bed of arugula salad with tomatoes and olives.

Today we have, therefore, a Mediterranean recipe, light, summer, a delight for all lovers of good fish!

Baked sea bass with tomato sauce with garlic

Baked sea bass with tomato sauce with garlic simple step by step recipe. Baked sea bass with tomato sauce with garlic, calories. How to thread a sea perch?

Somehow it suited me to cook fish on a day of fish release. It's a coincidence that I don't really follow the Orthodox calendar. It would be really difficult to set our menu on religious grounds in our mixed family. Vukomir has the holidays in the old rite and I come from a Greek Catholic family. I rather let the appetite choose what I will put on the table, and I certainly crave fish at least once a week. Finally, today I had this sea perch in the oven for lunch, with tomato sauce with garlic. Compared to the recipes published earlier, the pan-fried sea bass with quinoa and that of sea ​​perch with parsley puree, this way of preparation is much more accessible, more comfort food.

So not only is it delicious, but it's also easy to make perch in this way. In fact, the sea bass, also known and marketed under the names of sea wolf, sea bass, levrek or lavrak, is one of our favorite fish, so always a good new recipe with it goes well.

How to cook sea bass in the oven: Recipes

Unfortunately, how to prepare sea bass in the oven, local housewives are largely aware.Despite the relative availability of Mediterranean delicacies, it is not really caught in the diet of Russians and citizens of other former Soviet republics. This small and relatively low-fat fish contains so much the body needs vitamins and minerals.In addition, meat perch is very pleasant to the taste, well absorbed by the body, so even if it contains relatively few calories. so that you can use even when on a diet.And how to prepare sea bass in the oven, so it was not only useful, but also delicious, you can learn by reading the following recipes.Especially there are products in especially expensive or unique skills that are required.

recipe for baked sea bass fish with vegetables

In addition to all the other advantages of the dishes, it is also worth noting a small amount of bone in the carcass, which facilitates not only the process of cooking, and use.Before cooking sea bass with vegetables in the oven, You should stock up on all the necessary ingredients. The dish turns out light, delicious, but quite nutritious. Serve with vegetables so you can serve without a garnish.

for 1 serving should be taken: 1 carcass of fish (400 grams) of olive oil, half a lemon, salt, a sprig of thyme, spices for fish.Decoration will serve as cucumber, tomato and some salad.

Rybka should be cleaned, gutted, washed and obsushivayut towel.Then it is salted and sprinkled with herbs, sprinkled with squeezed lemon juice, leaving a few slices of whole serving.The sprig of thyme placed in the abdomen and left to marinate for 15 -30 minutes.

Then the fish can be first lightly fried on both sides in a pan with oil and then finish in the oven until cooked.For the dish was more dietary, sea bass should cook. parchment paper, butter, and sent to an oven with not very hot for 15-20 minutes.

While the fish is ready, you will need to cut the vegetables and put them in a bowl with the help of wide. The ready-made bass is provided in the center, decorated with lemon and served immediately. .

Seabass in the foil oven

The previous fish recipe is very popular in the south of France, where it is served in almost all restaurants and cafes.As for other Mediterranean countries, if sea bass is not uncommon, then it is more commonly cooked in foil.In the carcass large fish (kilograms) needed spices (dried oregano and parsley, thyme, white pepper, you can add basil or thyme), salt, a little olive oil, lemon and salt to taste.

Video: Baked Parmesan Perch Filets (June 2022).


  1. Burleigh

    I accept it with pleasure. In my opinion, this is relevant, I will take part in the discussion. Together we can come to the right answer. I'm sure.

  2. Aelfric

    There is nothing to be said - be silent so as not to contaminate the subject.

  3. Miska

    I think, you will come to the correct decision.

  4. Jeremi

    Well done, this is the simply excellent idea

  5. Asfour

    Exactly the messages

Write a message