How to cook sea bass in the oven: 3 recipes

Traditionally, sea bass is grown in Greece, but fish has gained wide popularity around the world. Delicate taste, a small amount of bones and a pleasant smell make the housewives learn the basics of cooking in their kitchen. As practice shows, the easiest way to bake sea bass in the oven. The dish turns out fragrant and juicy, connoisseurs love it for it. Many dieters use fish as their main course. This is not surprising, seabass contains a sufficient amount of beneficial enzymes and is carbohydrate-free.

Features of cooking sea bass

1. The modern rhythm of life leaves little time and energy for long cooking. Not all housewives can afford to stand at the stove all day. Cooking sea bass has an undeniable plus, because the fish is baked in the oven for a short time. Enough 30 minutes of languor at 180-200 degrees.In cases with larger fish (from 1 kg.), The duration of baking should be increased to 40 minutes.
2. As mentioned earlier, sea bass refers to dietary dishes, therefore, has a low energy value. The calorie content of the finished dish does not exceed 98 Kcal. on 100 gr. fish. Of these, 26 Kcal. refers to fats and 71 Kcal. - squirrels. Carbohydrates in the composition does not contain, so the fish can be consumed in large quantities. The energy value of the finished product varies depending on the technology of cooking (frying, stewing, boiling, baking, etc.).
3. If you purchased frozen fish, you must defrost it. To do this, leave the product in fresh air (4 hours), on the lower shelf of the refrigerator (10 hours) or in the sink under cold water. You can also send a fan to the sea bass, but in this way there is a risk of weathering. After defrosting should be cleaning, washing and drying fish.
4. Due attention is paid to the fins. Be careful when cutting them, thorny thorns leave wounds. If possible, do not touch this area with your fingers, grasp the fins with forceps, and then cut off.If injury could not be avoided, wash the skin with cold water and treat with hydrogen peroxide solution.
5. Experienced housewives came to the conclusion that the meat of sea bass is perfectly combined with Provencal herbs. When choosing spices, give preference to overseas dry mixes. Before serving, sea bass is traditionally sprinkled with lemon juice and olive oil to highlight all the richness of taste.

The right choice of fish

1. An artificially grown seabass is supplied to the store shelves. Often it is supplied from Italy and Spain, with Greek copies in Russia is difficult to face.
2. Before paying for the goods, ask the seller to show you the carcass. In fresh fish, the eyes are clear, do not have turbidity, while the fins have a light pinkish tinge.
3. When you are convinced of the freshness, use another trick. Press down on the body of the fish with your finger: if the hole quickly disappeared and the surface leveled, you have a good copy.
4. Naturally, it is important to evaluate the smell of fish, it should not be repellent. Fresh sea bass is stored in a container with ice on the middle shelf of the refrigerator for about 2 days.Moreover, if you freeze the product, the period is increased to 4 months.

Preparation of sea bass for baking

1. Thaw the fish or use fresh product, start cleaning. Preparing the sea bass for baking is easy enough, so do not ask that you clean it at the point of sale (unsanitary conditions).
2. Due attention is paid to the removal of the viscera and gills. When removing the intestines make sure not to burst the gallbladder.
3. To properly pull out the insides, cut the carcass from the middle to the beginning of the lips. Take it for the gills, start to pull down. The intestines are removed along with the gills and gallbladder.
4. If by inexperience you have crushed a bubble, do not despair. Rinse the bass belly with water several times and dry with paper towels.
5. If you have enough time, pickle the fish in vinegar, mayonnaise or sour cream. Add spices and citrus juice (optional). In cases where there is no time, grease the carcass with spices and sprinkle with lemon, then proceed to baking.

Sea bass in the oven: a traditional recipe

• fish - 1 bird
• lemon - 1 pc.
• onion - 1 pc.
• olive oil - 30 ml.
• salt - to taste
• spices for fish - at discretion (optional)

1. Prepare the fish for baking. Clean, wash, dry, proceed to rub with spices. Combine the salt and the spices in a deep bowl.
2. Rub the cut fish with the obtained composition from all sides (including the inside). It is important not to overdo it, because the sea bass quickly absorbs spices, so it is easy to over-salt it.
3. If you have not removed the fins, be careful not to cut the skin. Chop the lemon into rings or half rings, cut the onions in the same way. If possible, choose a purple onion, not yellow.
4. It remains to wrap the fish with foil or place it in the cavity of the baking bag. In the first case, it is important to tightly wrap the edges so that the air does not show through. In the second - make 5 holes with a sewing needle at the top of the bag.
5. Place the fish in the center, put thin lemon rings on top, onions at the sides. To enhance the taste, sprinkle the carcass with olive or vegetable oil. Preheat the oven to 190 degrees, wait a quarter of an hour.
6. Put the fish on a baking sheet and send to bake.Some hostesses put chopped dill and parsley mixed with lemon pieces in the sea bass cavity. It all depends on personal preference, experiment.
7. If the oven is relatively new, the seabass will bake for no longer than half an hour. In other cases, 40 minutes is sufficient. The main thing that is worth knowing is that you cannot overdo the product in the oven.
8. After cooking, unfold the foil envelope, taste the product. Serve with fresh vegetable salad, baked potatoes and shrimp sauce.

Sea bass with vegetables in the oven

• Zucchini - 0.5 pcs.
• olive oil - 65 ml.
• sea ​​bass - 1 pc. (big bird)
• Bulgarian pepper - 2 pcs.
• tomatoes - 4 pcs.
• Lime - 1 pc.
• red onion - 1 pc.
• spices are optional
• salt - to taste

1. For cooking baked fish you need one big carcass (fresh) or 2 small fish. Curry, black pepper, cardamom (all other seasonings if desired) are most suitable from spices.
2. Clean the carcass, gut it, remove the gills, fins. Rinse under the tap, dry with napkins. Using a sharp knife, make not very deep cuts across the back of the fish.
3. Remove the seeds from the bell pepper, chop it into slices. Cut the tomatoes into cubes, removing the stem. Chop the purple (red) onion into half rings, peel and chop the young zucchini.
4. Combine seasonings with salt in a separate bowl. Line the baking sheet with foil in 2 layers. Turn on the oven to warm up to 185-200 degrees. At this time, begin to rub the bass spices.
5. Put the carcass on a pre-prepared baking sheet, place the onion half rings around the fish, send a small portion into the cavity. Peppers, tomatoes, zucchini, put on a baking sheet.
6. Sprinkle the whole dish and the carcass in particular with lime juice, sprinkle the fish with olive oil. Cover the prepared composition with a second sheet of foil, tightly clamp the edges so that the mixture does not leak.
7. Send a baking tray to the oven, bake for a quarter of an hour. After that, remove the top sheet of foil, tread another 10-15 minutes. When a crust appears on the surface, turn off the instrument.
8. Put the fish on a flat round or square plate, place the prepared vegetables on the side. Serve with tartar sauce or shrimp. The dish is perfect for dinner.

Sea bass with potatoes in the oven

• lemon - 1 pc.
• potatoes - 5 tubers
• fish - 1 large carcass
• butter - in fact
• salt - to taste
• garlic - 4 teeth

1. Gut sea bass, rinse under a tap, dry. Mix black pepper and ground pepper in your favorite proportions. Rub the carcass with the prepared composition.
2. Wash the lemon, cut it into thin half-rings. Place the piece inside the carcass. Make cuts on the sides of the fish, pour lemon juice into the cavities.
3. Spread foil on a baking tray. If it is thin, fold the product in 2 layers. Wash and clean the potato tubers, chop them into cubes. Put the sliced ​​vegetable around the fish carcass.
4. Melt butter conveniently, vary by personal judgment. Add to it the garlic passed through the crush, mix. Salt, distribute the sauce in potato cubes (slices).
5. Take another sheet of foil, cover the dish, wrap the edges. Send the mixture to the oven, bake for half an hour at 210 degrees. A quarter of an hour after the start of cooking, remove the top sheet of foil.
6. When a crust forms on the surface of the fish, taste one potato slice.If he baked, the dish is considered ready. Spread fish with vegetables on a plate, proceed to tasting.

It is easy to bake sea bass in the oven, if you have sufficient knowledge. It is important to choose the right fish, then prepare it for further manipulations. Consider baking seabass with vegetables or potatoes separately, use the traditional recipe. Experiment, add your favorite spices.

Video: sea bass baked in foil with lemons in the oven