A fish

Perch in foil


Ingredients for cooking perch in foil

  1. Sea bass 2 pieces (1 kilogram 400 grams before cleaning)
  2. Fresh parsley 1 bunch (small)
  3. Butter (softened) 100 grams
  4. Ground red pepper to taste
  5. Dried dill 1 teaspoon
  6. Olive oil 2 tablespoons
  7. Lemon 1 piece
  8. Orange 1 piece
  9. Salt to taste
  • Main ingredients: Perch, Oil, Greens
  • Serving 2 servings
  • World Cuisine

Inventory:

Tablespoon, Teaspoon, Kitchen knife - 3 pieces, Cutting board - 3 pieces, Stove, Kettle, Deep plate, Paper kitchen towels, Deep bowl, Kitchen scissors, Plate - 3 pieces, Oven, Wooden toothpicks - 8 pieces, Baking brush , Rectangular heat-resistant glass baking dish (size 15 by 20 centimeters), Aluminum food foil, Kitchen potholders, Kitchen spatula

Cooking perch in foil:

Step 1: prepare citrus zest.


First of all, put on a strong fire a kettle filled with ordinary running water, and bring it to a boil.
In the meantime, wash the orange and lemon, dry them with paper kitchen towels, remove the zest from half of each citrus and transfer it to a deep plate.
Next, fill the peel of the fruit with boiling water and keep them in it 25-30 minutes so that bitterness comes out of the zest.

Step 2: prepare the fish.


We do not lose time in vain, we proceed to the preparation of perches. To begin with, we wash the fish and, without turning off the water, clean it under a thin stream of scales, starting from the tail and ending with the head. For this purpose it is better to use a sharp knife! From the scraper, the flakes will scatter in different directions, and this kitchen equipment can tear the skin.
After all the scales have been removed, we take the kitchen scissors and with their help we make a longitudinal section along the belly of each perch.
Also cut off all the fins from the fish carcasses, except for the tail. Then we gut the perches from the insides and remove the gills.
Again, we wash the fish under water, carefully dry it with paper kitchen towels, take turns to put the perches on a cutting board and make cuts on each side across from each side.
After that, we rub the fish carcasses to taste with salt, put them in a deep bowl and leave them in this form on 10 - 15 minutes.

Step 3: prepare the butter filling.


While the citrus peels are soaked and the fish is salted, we prepare the butter filling. We wash a bunch of parsley under water and shake off excess liquid from it.
Then put the greens on a cutting board, chop finely and mix it with a piece of softened butter.
We shift the fragrant filling onto a plate, and then turn on and preheat the oven up to 220 degrees Celsius.

Step 4: prepare the mixture for lubrication.


Now we drain the water from citrus peels and dry them with paper towels.
Then put it on a cutting board, finely chop and put it back into a deep, dry plate.
Add red ground pepper, dried dill, olive oil and, if necessary, a little salt there.
Mix the ingredients with a tablespoon to a uniform consistency and proceed to the next step.

Step 5: prepare the fish for baking.


In the center of one fish, put half the oil filling and distribute it evenly with your fingers throughout the perch belly. Then we connect the incision and fix it with three or four toothpicks. In the same way we prepare the second perch.

Then, using a baking brush, we apply a citrus-spicy mixture to fish carcasses. We try to make it so that it covers perches from all sides.

Step 6: bake the fish.


Fish is ready for baking! Carefully wrap it in food foil, put in a heat-resistant baking dish and send it to the preheated oven on 40 - 45 minutes. After the required time has passed, open the oven, carefully cut the top layer of the foil, straighten its edges so that the perches are open, and bake the fish 15 minutes.

Then we put kitchen gloves on our hands, remove the form from the oven and put it on the board previously laid on the countertop. With the help of a kitchen spatula, we lay out ready-made perches on plates and serve to the table.

Step 7: serve the perch in foil.


The perch in the foil is served hot. After cooking, the fish is laid out on plates and served with a side dish in the form of boiled or baked potatoes, rice.
If desired, a complex side dish can be replaced with a lighter one: vegetable salad, fresh or pickled vegetable slices.
Slices of lemon and orange are laid out next to each serving of the dish, the juice of which must be sprinkled with fish before tasting, in order to give it an even more pleasant rich smack of citrus. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- A set of spices can be supplemented with lemongrass, dried thyme, tarragon, cloves, nutmeg, fennel, bay leaf and many other spices.

- Instead of olive oil, you can use sunflower.

- Spiny fins of perch contain poisonous glands, the injection of which causes painful inflammation, so be very careful during their removal!

- Sometimes perch is served in foil in order to preserve the juice secreted by the fish during baking.