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. The delicate taste, a small number of bones and a pleasant smell make the housewives learn the basics of cooking in their kitchen. As practice shows, it is easiest to bake sea bass in the oven. The dish turns fragrant and juicy, for which connoisseurs love it. Many dieters use fish as their main course. This is not surprising, the sea bass contains a sufficient amount of useful enzymes and is carbohydrate-free.

Features of cooking sea bass

1. The modern rhythm of life leaves almost no time and energy for long cooking. Not all housewives can afford to stand at the stove all day. Cooking sea bass has an indisputable advantage, since 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 is a diet food, therefore, has a low energy value. The calorie content of the finished dish does not exceed the 98 Kcal mark. on 100 gr. fish. Of these, 26 Kcal. applies to fats and 71 kcal. - squirrels. Carbohydrates are not contained in the composition, so fish can be consumed in large quantities. The energy value of the finished product varies depending on the cooking technology (frying, stewing, cooking, baking, etc.).
3. If you have purchased frozen fish, you must first thaw it. To do this, leave the product in fresh air (4 hours), on the bottom shelf of the refrigerator (10 hours) or in a sink under cold water. You can also direct a fan over the sea bass, but this creates a risk of weathering. After defrosting, fish should be cleaned, rinsed and dried.
4. Due attention is paid to the fins. Be careful when cutting them; prickly spikes leave wounds. If possible, do not touch this area with your fingers, grasp the fins with forceps, and then cut off. If injury cannot be avoided, rinse your skin with cold water and treat with a solution of hydrogen peroxide.
5. Experienced housewives concluded that sea bass meat goes well with Provencal herbs. When choosing spices, give preference to overseas dry mixes. Before serving, seabasses are traditionally sprayed with lemon juice and olive oil to highlight the full saturation of the taste.

The right fish choice

1. On the shelves of stores supplied seabass grown artificially. Often it is delivered from Italy and Spain, it is difficult to encounter Greek copies in Russia.
2. Before paying for the goods, ask the seller to show you the carcass. Fresh fish have transparent eyes, do not have turbidity, while the fins have a slight pinkish tint.
3. When you are convinced of freshness, use one more trick. Press the body of the fish with your finger: if the hole quickly disappeared and the surface leveled, you have a good specimen in front of you.
4. Naturally, it is important to evaluate the smell of fish, it should not be repulsive. Fresh sea bass is stored in an ice container on the middle shelf of the refrigerator for about 2 days. Moreover, if you freeze the product, the period increases to 4 months.

Preparing sea bass for baking

1. Defrost the fish or use a fresh product, start cleaning. It is easy enough to prepare a sea bass for baking, so you should not ask that you clean it at the point of sale (unsanitary conditions).
2. Due attention is paid to the removal of viscera and gills. When removing the intestines, make sure that the gall bladder does not burst.
3. To properly remove the insides, cut the carcass from the middle to the beginning of the lips. Take it by the gills, start pulling it down. The intestines are removed along with the gills and gall bladder.
4. If, due to inexperience, you have crushed a bubble, do not despair. Rinse the seabass belly with water several times, dry with paper towels.
5. If you have enough time, marinate 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 seasonings and sprinkle with lemon, then proceed to baking.

Seabass in the oven: a traditional recipe

• fish - 1 carcass
• lemon - 1 pc.
• onions - 1 pc.
• olive oil - 30 ml.
• salt to taste
• spices for fish - optional (optional)

1. Prepare the fish for baking. Clean, wash, dry, start rubbing seasonings. Combine salt and spices in a deep bowl.
2. Rub the cut fish with the resulting compound on all sides (including the inside). It is important not to overdo it, as the sea bass quickly absorbs spices, making it easy to salt.
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 onion in the same way. If possible, choose purple onions rather than yellow.
4. It remains to wrap the fish in foil or place in the cavity of the baking bag. In the first case, it is important to tighten the edges so that air does not appear. In the second - make 5 holes with a sewing needle at the top of the bag.
5. Put the fish in the center, put thin lemon rings on top, onion on 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 housewives put chopped dill and parsley mixed with lemon slices in the sea bass cavity. It all depends on personal preferences, experiment.
7. If the oven is relatively new, the sea bass will be baked no longer than half an hour. In other cases, 40 minutes is enough. The main thing to know is that you must not overexpose 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.

Seabass with vegetables in the oven

• zucchini - 0.5 pcs.
• olive oil - 65 ml.
• sea ​​bass - 1 pc. (big carcass)
• Bulgarian pepper - 2 pcs.
• tomatoes - 4 pcs.
• lime - 1 pc.
• red onion - 1 pc.
• spices - at the discretion
• salt to taste

1. To cook baked fish you will need one large carcass (fresh) or 2 small fish. Of the spices, curry, black pepper, cardamom (all other seasonings are optional) are most suitable.
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 along the entire back of the fish.
3. Remove the seeds from the bell pepper, chop it in slices. Dice the tomatoes, removing the stalks. Chop the purple (red) onions in half rings, peel and chop the young zucchini.
4. Combine seasoning with salt in a separate bowl. Line the baking sheet with foil in 2 layers. Turn on the oven to heat up to 185-200 degrees. At this time, start rubbing sea bass with 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. Put pepper, tomatoes, zucchini on a baking sheet.
6. Sprinkle the whole dish and carcass in particular with lime juice, pour 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 the pan to the oven, bake for a quarter of an hour.After this, remove the top sheet of foil, simmer another 10-15 minutes. When a golden crust appears on the surface, turn off the appliance.
8. Put the fish on a flat round or square plate, on the side, place the finished vegetables. 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 prongs

1. Gut the sea bass, rinse under the tap, dry. Mix black pepper and crushed salt in your favorite proportions. Rub the carcass with the cooked compound.
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 received.
3. Spread foil on a baking sheet. If it is thin, fold the product in 2 layers. Wash and peel the potato tubers, chop them into cubes. Put the chopped vegetable around the fish carcass.
4. Melt butter in a convenient way, vary the amount according to personal judgment. Add the garlic passed through the crush into it, mix. Salt, distribute the sauce over the potato cubes (slices).
5. Take another sheet of foil, cover the dish, wrap the edges. Put the mixture in the oven, bake for half an hour at 210 degrees. A quarter of an hour after starting cooking, remove the top sheet of foil.
6. When a crust forms on the surface of the fish, try one slice of potato to taste. If it is baked, the dish is considered ready. Put fish and vegetables on a plate, start tasting.

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

Video: seabass baked in foil with lemons in the oven