Sea bass in a slow cooker. Recipe: Baked sea bass - with onions and carrots

Fish is a popular dish in our family.
The most useful and in a simple way cooking I consider baking.
My family loves sea bass the most, and a simple recipe with a minimum set of ingredients that can always be found in the house suits both the eater and the housewife.

To bake dishes in the oven, I usually use glass dishes; this is not only convenient, but also allows you to avoid transferring the cooked food to another dish.

I usually take enough fish to fit in my mold.
Today I have medium-sized windows and I will need four of them.
You also need to immediately get the carrots and onions. You will also need lemon juice to sprinkle the fish, but if you don’t have it, then you can get by with diluted citric acid.

The fish must be cleaned, the carrots and onions must also be peeled and chopped.
It is advisable to cut the carrots into as thin rounds as possible, and the onions into thin half rings:

The next step is to work with fish carcasses.
You need to salt and pepper the fish to taste (I recommend a little) and sprinkle with lemon juice.

While it is lightly marinating, you can prepare the mold.
I first grease the bottom a little with vegetable oil, this will prevent the carrots with which it will be lined from drying out:

And then I line the bottom with thin slices of carrots, taking larger ones:

Now you can stack the carcasses:

Place chopped onion and preferably (but not necessarily) fresh parsley sprigs in the belly of each fish:

For a special taste, I always add butter to baked fish.
You only need a little bit of it, but the fish tastes wonderful.
About five grams (a small piece) can be put inside the fish before and after adding the onion:

Now all that remains is to put the remaining onions and carrots on top of the carcasses:

So that the fish does not lose its juices during baking, and the carrots on top do not dry out too much, I cover the fish with a piece of foil and send it to a preheated oven (about 175C) for 35-45 minutes (depending on the thickness of the carcasses).

And after the allotted time, you can get the form with the fish:

The fish turns out in its own juice, aromatic from onions, carrots and parsley, and butter gives its own touch of tenderness.

I’ll say right away that the carrots on top can be a bit harsh, but the carrot base is always steamed in fish juice and turns out incredibly tasty.
I like fish when it cools down a little, the taste becomes more distinct, and the fish juice becomes thick and it’s very good to pour it over the fish on a plate.
That's all the wisdom.
Thanks for your attention, I hope you enjoy this simple and the most useful option cooking fish.

And finally, I’ll say that you don’t need to cut all the carrots and onions in advance; you’ll figure out the right amount as you go.

Cooking time: PT01H30M 1 h 30 min.

Stewed in preparation sea ​​bass according to the following cooking steps.

If the perch was frozen, then the first thing you need to do is defrost it. This should be done under natural conditions, that is, at room temperature. Since fish does not tolerate defrosting in hot water or in a microwave oven.

After the sea bass is thawed, it must be cleaned. Sea bass is quite easy to clean; you just need to cut off the sharp red fins and remove the large head. Further cleaning the fish is simple; scales are easily removed. It is also worth removing the entrails if the perch carcass was sold not yet gutted.

Rinse the carcass under running water and pat dry with paper towels to remove excess moisture.

Pour a few tablespoons into the pan vegetable oil and plain water, salt and pepper the perch carcass, in accordance with your taste preferences, or the taste preferences of your family, after which we place the carcass in a frying pan. Turn on the heat, the level should be below medium, cover the pan with a lid, and leave to simmer for 20-25 minutes.

While our sea bass is stewing on its own, you need to peel the onion and cut it into thin half rings. Then add the onion to the frying pan with our perch, and sprinkle everything with finely chopped dill. Cover the pan again with a lid and simmer for another 7-10 minutes.

The green beans, if they are fresh, must be washed, and if they have been frozen, then defrost under natural conditions, after which we add them to the pan and add a little salt.

It is necessary to simmer our dish for five minutes without covering the pan with a lid.

After this, cover again and simmer for about fifteen minutes. During this time, all water added. It should evaporate, and our perch may even fry a little.

A side dish for fish dishes can be rice or mashed potatoes, but our stewed sea bass can be served on its own, as green beans will be an excellent side dish for stewed fish.

If you want to try a spicier and more aromatic dish, you can cook sea bass with stewed paprika; the recipe can also be found on the Internet, or on the pages of a cookbook. Sea bass can be stewed with any vegetables, baked, fried or boiled, constantly changing the added ingredients, which will change the taste of the cooked fish.

Any fish dish can serve as an excellent dinner or addition to festive table. There is only one warning: you should eat perch carefully, and it is better to give small children meat that has already been deboned. After all, perch’s bones are quite thin and sharp, and can damage human mucous membranes. You should use this product with extreme caution, but the “difficulties” of using it are fully justified by its wonderful taste and aroma, which will be remembered for a long time. long time not only to all family members, but also to those whom you want to treat with this simple but gastronomic fish dish, the recipe of which will be passed on from mouth to mouth and become a desired dish on the tables of all your friends and acquaintances.

Sea bass fillet has a low calorie content, a high content of useful components, and good taste qualities. You can cook it like any fish in various ways. In this article we described recipes for fried, baked, stewed and boiled sea bass in a slow cooker.

The vegetable set in this recipe for sea bass baked in a slow cooker is very simple, and the entire recipe includes the following components:

• sea ​​bass carcass – 1 piece;
• carrots – 1 pc.;
• small potatoes - 3 tubers;
• sweet pepper – 1 pod;
• tomatoes – 3 pcs.;
• onion – 1 head;
• black olives – 10 pcs.;
• olive oil – 50 g;
• ground ginger, salt and black pepper - to taste;
• vinegar - 3 tbsp;
• greens - to taste.

Sea bass baked with vegetables in a slow cooker is prepared using the following technology:

1. The perch carcass is cleaned of scales, gutted, and the fins and head are removed. Then the fish is rubbed with salt, pepper and ground ginger, and marinated with chopped herbs for 30 minutes.
2. All vegetables are peeled and cut into petals, peppers and onions are crumbled into half rings.
3. The onion is pickled in vinegar mixed with water and salt.
4. The multicooker bowl is greased with olive oil, and potatoes, carrots, onions and peppers are placed on the bottom in layers. All layers are salted.
5. A fish carcass is placed on top of the vegetable bed, and tomatoes and olives are laid out on it. The dish is drizzled with olive oil.
6. Cook sea bass in a slow cooker using the “Baking” program for 60-80 minutes. Before this, you need to pour about 100 ml of water into the bowl.

Soup with sea bass in a slow cooker

Fish and vegetable soup with sea bass, cooked in a slow cooker, is a healthy and nutritious lunch with excellent taste. For him we will take:

• sea ​​bass – 1 carcass;
• onion – 1 pc.;
• garlic – 2 cloves;
• large tomato – 1 pc.;
• cream – 150 ml;
• tomato paste – 1 tbsp;
• olive oil – 3 tbsp;
• dill - to taste;
• salt, seasonings - to taste.

Cook sea bass soup in a slow cooker like this:

1. First, the fish is cleaned, gutted, the head and fins are cut off, the spine and, if possible, bones are removed. From the vertebra, the head without gills and fins, broth is boiled in a slow cooker, which is filtered, poured back into the bowl, and the waste is thrown away.
2. The onion is finely chopped and added to the soup. The fish fillet is cut into pieces and thrown in, the broth is salted and seasoned to taste.
3. Skinless tomatoes are cut into cubes and placed in a frying pan, where olive oil is first poured. The tomatoes are also salted, simmered under the lid for 15 minutes, then crushed garlic is added to them.
4. Place 1 tbsp into this mixture. no slide tomato paste, pour in the cream, bring to a boil, simmer for 5 minutes and pour the dressing into the soup.
5. Cook perch soup in a slow cooker for 15 minutes, then season with chopped dill and turn off.

Sea bass in spicy breading, fried in a slow cooker

Perch fillet turns out very tasty when fried, and the interesting breading adds an original taste to the dish. For sea bass fried in a slow cooker, we will prepare:

• perch carcass – 1 pc.;
• flour – 3 tbsp;
• peeled pumpkin seeds– 4 tbsp;
• dried sage – 1 tsp;
• orange zest – 2 tsp;
• vegetable oil - for frying;
• salt - to taste.

Let's fry sea bass in a slow cooker by following these steps:

1. We clean the carcass, gut it, fillet it, and divide the fillet into large pieces.
2. Salt the pieces and set aside for a while while you prepare the breading.
3. Toast the pumpkin seeds in a frying pan until golden color, grind or crush, mix with flour, sage, orange zest, and a little salt.
4. Turn on the multicooker in the “Frying” program and heat the vegetable oil thoroughly.
5. Roll the perch pieces in breading and fry in a slow cooker until cooked.

The best side dish for this dish would be boiled potatoes, stewed or blanched vegetables.

Sea bass baked in a slow cooker with fennel and olives

You can bake sea bass in a slow cooker any way you want and with anything. An alternative to simple vegetables that many people are tired of is fennel and olives. For this recipe we will prepare the following products:

• perch carcasses – 2 pcs.;
• baby fennel – 1 pc.;
• lemon – 1 pc.;
• mix of green and black pitted olives – 0.5 cups;
• garlic – 2 cloves;
• juice of a quarter of a lemon;
• olive oil – 2 tbsp;
• salt, pepper - to taste.

We will prepare sea bass baked in a slow cooker with olives and fennel as follows:

1. Cut the fennel into strips, the lemon into thin slices, crush with a knife and finely chop the garlic.
2. We clean the perch carcasses, remove all excess, and remove the fillets from the bones. Divide it into portions and rub with salt and pepper.
3. Grind 2 tbsp into a multicooker bowl. olive oil. Place fennel, lemon slices, olives on the bottom, sprinkle everything with garlic, pepper, and salt.
4. Place the fish on top, pour in lemon juice, and turn on the “Baking” program.
5. Cook sea bass in a slow cooker for 30-40 minutes.

Sea bass baked in a slow cooker with cheese sauce

Cheese sauce will decorate any baked dish. It will add a delicate creamy taste to the culinary creation and create a golden, tender crust on the surface. We will bake sea bass in a slow cooker with just such a cheese sauce, and this is what we will use for the dish:

• sea ​​bass – 2 carcasses;
• lemon – 0.5 pcs.;
• hard cheese – 100 g;
• eggs – 2 pcs.;
• sour cream – 2 tbsp;
• dried rosemary – 1 tsp;
• red pepper – ¼ tsp;
• salt - to taste;
• vegetable oil – 1 tbsp.

Sea bass is baked with sauce in a slow cooker according to the following instructions:

1. We clean the sea bass carcasses from scales and gut them, and cut off the heads. Rub the fish with salt and red pepper, make cuts in the sides and insert thin slices of lemon there.
2. Beat the eggs, grate the cheese on a fine grater, mix with eggs and sour cream. Season the sauce with rosemary and salt.
3. Grease the bowl with oil, place the sea bass carcasses on the bottom of the multicooker, and pour cheese sauce over them.
4. Select the “Baking” program and cook the dish for 1 hour.

Sea bass marinated with tequila, orange liqueur and lemon juice in a slow cooker

Very unusual original recipe We will describe sea bass in a slow cooker below, but here are the components we will need:

• sea ​​bass fillet – 2 pcs.;
• tequila – ¼ glass;
• orange liqueur – ¼ cup;
• lemon juice – 1/3 cup;
• onion – 0.5 pcs.;
• small tomatoes – 2 pcs.;
• olive oil – 4 tbsp;
• jalapeno pepper – 0.5 pcs.;
• garlic – 1 clove;
• sugar – ¼ tsp;
• salt - to taste;
• chopped cilantro – 2 tbsp.

We will prepare marinated sea bass in a slow cooker as follows:

1. Divide the perch fillet into pieces and place in a bowl.
2. Tequila, lemon juice, orange liqueur, minced garlic, salt and 2 tbsp. add olive oil and mix. Pour the marinade over the pieces of fish, rub it in thoroughly and put the perch in the refrigerator for 2 hours.
3. Heat olive oil in a bowl. In the “Frying” program, fry the sea bass in a slow cooker until cooked.
4. Cut the tomatoes, onions, and jalapeno peppers into slices. Mix, add sugar, salt, chopped cilantro.
5. Place the vegetables on a plate and place the fried fish on top. Boil the rest of the marinade and pour it over the top of the perch.

Sea bass stewed with green beans in a slow cooker

Green beans are an excellent addition to any meat and fish dishes. The main secret of its good taste is the correct cooking time. Such a product is not subjected to heat treatment for long, otherwise it will lose color and change the desired structure, becoming too soft. We will cook sea bass with beans in a slow cooker using the following:

• sea ​​bass – 1 carcass;
• onion – 1 pc.;
• green beans – 200 g;
• dill – 20 g;
• vegetable oil – 2 tbsp;
• cream – 150 ml;
• salt, seasonings - to taste.

We will stew sea bass in a slow cooker like this:

1. We clean, gut and fillet the perch carcass. Divide the fillet into pieces, rub a little salt and pepper into them.
2. Heat the vegetable oil in a slow cooker and fry the pieces of sea bass on both sides.
3. Place the fish at the bottom of the bowl. Chop the onion into half rings and place on top. Pour salted cream over the dish, sprinkle with chopped dill and cook in the “Stew” program until the onion becomes soft.
4. Thaw the green beans and place them in the slow cooker. Cook the fish for another 15 minutes.

Sea bass with wine and capers in a slow cooker

The sauce for cooking sea bass in a slow cooker can be completely simple, for example, made with wine and lemon juice. Well, to add some zest, you can add some capers to the dish. Here are the ingredients we used in this recipe:

• sea ​​bass - 1 carcass;
• white wine – 0.5 cups;
• lemon juice – 2 tbsp;
• olive oil – 2 tbsp;
• canned capers – 2 tbsp;
• chopped parsley - 2 tbsp;
• salt, pepper - to taste.

Cooking sea bass with capers in a slow cooker:

1. We clean the fish carcasses and remove the fillets, which we rub with salt and pepper, and then divide into pieces.
2. In a slow cooker, fry the pieces of sea bass in olive oil on both sides, removing them to a plate.
3. Pour wine and lemon juice into the bowl. After boiling, cook for a few minutes, then add the capers and chopped parsley.
4. Place the perch in the sauce and simmer for 10 minutes.

Sea bass in a slow cooker. Video

Stewed sea bass with vegetables

Sea bass is a beautiful, tasty fish. It is good fried, boiled and stewed.

And cleaning it is not difficult, you just need to immediately trim off the spiny red fins of the perch and the large head. And if you get a carcass without a head, it’s even easier to cook such fish.

Compound

for 4 servings

• Sea bass carcass – 4 pieces;
• Small lemon - 0.5 pieces;
• Onion – 1 head;
• Dried basil – 1 teaspoon;
• Vegetable oil – 4 tablespoons;
• Starch (or flour) – 1 tablespoon;
• Salt to taste.

How to cook

Clean and marinate the fish

• Rinse the perch in cool water. Trim fins and head. Cut the belly and clean it of entrails and black film. Remove scales. Cut off the tail.
• Rinse the fish again inside and out. Cut each perch into 2 parts. Salt, marinate in lemon juice(water it and let it sit for 15-20 minutes).

Fry vegetables

• Slice: onions half rings, carrots - circles.
• Heat 4 tablespoons of vegetable oil in a saucepan. And fry the onion in it until transparent (over low heat). Add salt.
• Add carrots and fry for another 5 minutes. Stir. Neither carrots nor onions should burn.

Stew perch with vegetables

• Add the fish to the vegetables, add 1/2 cup of hot water and simmer over low heat with the lid closed for 10 minutes. If the fire is strong, the fish will break into smaller pieces.
• Add dried basil and salt carefully.
• Dissolve starch in cold water (1/3 cup). Pour in a thin stream into the pan with the fish, stirring. Simmer for another 5 minutes. All.

A good side dish for stewed sea bass with vegetable gravy would be mashed potatoes, pasta or rice.

Bon appetit!

Delicious fish stew - sea bass.

Warning!

Be attentive while eating, do not talk or be distracted. The bones of sea bass are long and sharp.

Delicious sea bass!