Sea bass, or sea perch, differ in many ways from its river counterparts by body size and fat content of meat. Gently clean the carcass of a perch, remove fins. Be careful, the fish fins are very sharp.
The ingredients for sea bass
To make baked perch you'll need:
- seabass — 2 pieces;
- tomato — 3 PCs.;
- onions — 2 PCs.;
- garlic — 2 cloves;
- lemon — 1 PC.;
- Bay leaf — 3 PCs.;
- 50 ml dry white wine;
- spices — to taste and desire;
- olive oil (for frying);
- greens — 1 bunch;
- 30 g of flour.
Baking sea bass
In a mortar crush the salt, black pepper to the peas and any herbs and spices you desire. This mixture sprinkle on carcasses of perch and place in a container to which you add the Bay leaf. Top bass cover with wine and leave for 1 hour so that they could promarinovatsya.
Peel the onions, cut into rings and then fry in olive oil until soft. Tomatoes wash, then scald with boiling water, so they were easy to remove film. Slice the tomatoes in small slices.
Bass, roll in flour, then pan fry on each side until Golden brown.
Form for baking grease with butter, then on the bottom put half of the mixture of tomatoes, onions and other greens, put fried sea bass and sprinkle with onions. Top the dish can be decorated with greenery.
The form for baking put in the oven which should be preheated to 240оС. Bake the perch should be about 40 minutes. Periodically remove fish from oven and pour juice, which identifies perch.
Perch ready arrange on a plate, on top add the tomatoes and onion and pour the juice formed in the shape in the baking process. Serve this dish only need hot. Baked sea bass goes well with vegetables and good wine.