On the eve of summer, more than ever, you want to reconsider your diet, giving preference to low-calorie and healthy dishes. Red sea bass, the recipes for which we will consider in detail today, completely meets all the stated dietary requirements. The meat of this sea dweller hides real treasure troves of useful elements. Just 200 grams of this fish contain the daily dose of amino acids we need.

And this is not counting proteins, protein, a rich vitamin-mineral complex and such healthy fish oil. At the same time, the meat of red perch has a tender and juicy consistency.

It has an excellent, rich fishy taste, but at the same time there is no unpleasant fishy smell, and there are no small bones, which significantly expands the gastronomic possibilities of this seafood. Dishes with sea bass are incredibly tasty, and the recipes are inexhaustible, and it’s easy to get lost in this vast selection.

We decided to simplify the task and selected the most interesting options for delicious dishes for any meal.

Sea red snapper in a pot

What could be better than recipes for dishes simmered in the oven in ceramic vessels? We can talk about the benefits of “pot” food for hours.

However, in addition to saving the maximum useful inclusions in products, this method of heat treatment also allows you to prepare red sea bass fillet incredibly tasty, preserving its natural aroma and enhancing it with additional components.

Ingredients

• Red snapper – 4 carcasses;
• Fresh tomatoes – 2 pcs.;
• Carrots – 1 root vegetable;
• Onion – 1 pc.;
• Bulgarian pepper – 1 pc.;
• Potatoes – 4 tubers;
• Garlic cloves – 4 pcs.;
• Tomato paste - 1 tbsp;
• Fresh cilantro – ½ bunch;
• Fresh parsley – ½ bunch;
• Lemon - ½ fruit;
• Nutmeg powder – 1 pinch;
• Ground dried ginger – 1 pinch;
• Dried paprika powder – 1 tbsp;
• Salt - to taste;
• Olive fruit oil – 2 tbsp.

Preparation

1. Perch carcasses must be cleaned, gutted and filleted, removing all the bones. And for the marinade we will prepare the following composition.
2. Place parsley and cilantro in a blender bowl, squeeze in the juice of ½ lemon, add tomato paste and olive oil (1 tbsp), and also anoint with all the spices and salt to taste. After this, grind everything into a homogeneous mass, in which we marinate the fish fillet cut into slices.
3. While the perch is soaking in the aromatic mixture, prepare the vegetables. Chop the onion into rings, carrots and tomatoes into circles, potatoes and peppers into strips.
4. Now you can put the ingredients in the pot in layers. First pour 1 tbsp. olive oil, onto which we place carrots, then onions, then potatoes, fish and tomatoes, and finish everything off with pepper slices.
5. Then fill the ceramic container halfway with water, close the lid and put it in the oven for 50 minutes at a temperature of 220 o C.

Potato and fish gnocchi

Ingredients

• - 3-4 tubers + -
• - 2 pcs. + -
• — 150 g + -
• — 250 g + -
• — a pinch in both the dough and the filling + -
• Sea bass fillet— 200 g + -
• Cottage cheese - + -
• — 100 g + -

Preparation

Redfish recipes are popular all over the world. For example, in sunny Italy there is one very common dish made from flour and potatoes - gnocchi, which is often prepared with minced fish filling. And preparing Italian dumplings is quite simple.

Gnocchi dough

First you need to knead the potato dough.

• To do this, peel the boiled potatoes “in their jackets” and grate them on a fine grater.
• Then add to it 1 chicken egg, wheat flour, passed twice through a sieve, as well as 150 g of finely grated cheese and a pinch of salt.

The result is a tough but elastic mass, which should be placed in the refrigerator for half an hour.

Filling

In the meantime, prepare the filling.

• Boiled sea bass fillet, curd cheese, 100 g of grated hard cheese, 1 chicken egg and a pinch of salt, mix in a blender until creamy.

All that remains is to make the gnocchi themselves.

From the dough we separate small lumps the size of a walnut, from which we make small flat cakes. To speed up the modeling, we make a rope of dough and cut it into portions.

Place the filling into the resulting pancakes, pinch the edges of the dough at the top and roll into an even ball. This is how we prepare gnocchi from all the dough and minced meat.

Boil Italian dumplings with filling in boiling salted water in small batches for 3-5 minutes. This delicious delicacy should be served with butter and fresh herbs.

This dish is very tasty and unusual. Surprise your friends with it

Fish in garlic breading

Almost every recipe for preparing sea red snapper is unique, because this fish is so versatile that any dish made from it turns out delicious. Likewise, garlic fish will be a very interesting treat at any feast.

Ingredients

• Sea bass fillet – 0.9 kg;
• Soy sauce – ¼ tbsp.;
• Garlic cloves – 3-4 pcs.;
• Breadcrumbs - ½ cup;
• Onion – 1 pc.;
• Bay leaf – 2 leaves;
• Black peppercorns – 6 pcs.;
• Olive oil – 3 tbsp;
• Salt – 1 tsp;
• Vinegar 6% - ½ cup.

Preparation

1. First you need to deal with the fish. If whole perch carcasses are used, then try to remove the fillets from them in large layers, after which the meat should be rinsed and blotted with a paper towel.
2. Then the pieces need to be cut into portions of 10x5 cm and rubbed with soy sauce.
3. While the fish is salting in the sauce, prepare a marinade for it. To do this, peeled onions must be chopped into half rings and placed in boiling water, where we also add salt, pepper and bay leaf.
4. After 5 minutes, remove the saucepan from the heat, pour vinegar into the liquid and put the fish in it, then simmer the perch over low heat under the lid for 20 minutes.
5. Meanwhile, heat the olive oil in another frying pan and fry the finely chopped garlic in it for literally 1 minute. After this, pour breadcrumbs into a container and fry them until golden.
6. After 20 minutes, when the fish meat is ready, roll each piece of fillet in garlic breading and place on a serving plate.

An excellent side dish would be fresh sliced ​​vegetables or steamed pink rice with butter.

Warm days are just around the corner, but the time has not yet come for barbecue picnics. However, this is absolutely no reason to put this matter off for a long time. You can cook on skewers at home and it doesn’t have to be meat. How about sea bass kebabs?

Ingredients

• Red snapper meat – 0.4 kg;
• Lemon juice – 1 tbsp;
• Dill greens – ½ bunch;
• Ham slices – 60 g;
• Soy sauce – 1 tbsp;
• Olive oil – 2.5 tbsp;
• Bulgarian pepper – 1 pc.;
• Onion – 1 head;
• Premium wheat flour -2.5 tbsp;
• Salt - to taste;
• Powdered black pepper – 1/3 tsp.

Cooking method

Cooking kebabs at home is not at all difficult, the main thing is to get bamboo skewers in advance and properly marinate the fish.

1. First, cut the perch fillet into 4x4 cm pieces, after which they need to be marinated in a mixture of lemon juice, soy sauce and finely chopped herbs.
2. In the meantime, prepare the remaining components of the dish. Ham slices must be cut into wide strips. Chop the onion and bell pepper into slices.
3. We will form the kebab like this: wrap the fish slices in pieces of ham and string them onto a bamboo skewer, alternating with onion and pepper slices, but so that the beginning and end of 1 serving of kebab falls on the fish and ham pieces.
4. After this, sprinkle the kebabs with a mixture of flour, pepper and salt and fry in a frying pan in oil under a closed lid for 3-5 minutes.

You can serve the dish directly on chopsticks, sprinkled with sesame seeds along with fresh vegetables.

The originality of this fish is confirmed by centuries-old culinary traditions. Sea bass is included in recipes in cuisines all over the world, and it is worth noting that it is in great demand due to its taste.

New Year is a big, cheerful, long-awaited holiday. In our family we prepare for it in advance, since there has already been a tradition that all our closest relatives gather to visit us. In addition to gifts, we come up with a holiday scenario and record new karaoke discs. Well, of course, we are putting together a New Year’s menu - this is a very responsible matter that needs to be approached very seriously and we begin to think about it a month in advance. All this strengthens the family, makes life happier and more fun. This year's family New Year's dish was Russian salad. He created a real sensation among the guests. He rightfully became the king of the table - both in his beauty and in his taste. It wouldn’t be delicious, because there are already three types of fish: boiled sea fish, sliced ​​red and white fish, caviar, and much more that makes this salad unique and tasty. The salad was prepared with love, jokes, good humor and the desire to participate in the “Family Dish of the Year” competition.

Sea bass attracts housewives not only because of its taste, but also because of its pink hue, which makes any dish more pleasant to look at. When frying, the shade almost completely disappears, so it is better to bake the perch in the oven. When baking, the beneficial properties and vitamins contained are not lost.

The composition of baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3. The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.

For cooking in foil, you can use either whole perch or cut into pieces; fillets are used less often. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. Then leave for several hours so that the spices are absorbed.

Ingredients:

• Large perch – 1 piece.
• Potatoes – 350-400 grams.
• Lemon juice.
• Bulbs – 2 pieces.
• Balsamic vinegar.
• Carrots – 1 piece.

How to cook:

1. Cut the fish, infuse with spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.
2. Wash the potatoes and carrots, peel them, and wash again. Cook the vegetables and add salt to taste before boiling the water.
3. Mix balsamic vinegar and lemon juice, add olive oil. Pour the resulting mixture over the perch, add dill or parsley, place in a plate, and cover for an hour.
4. Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
5. Line a baking dish with foil and grease the inside with butter.
6. Place the potatoes in the pan, then the onion rings, then the carrots. Place the fish carcass on top and cover with foil.
7. Preheat the oven to 160 degrees, put in the perch. Bake for 45 minutes, and 5-10 minutes before cooking, remove the top layer of foil to get a golden brown crust.

Video recipe

How to bake red sea bass fillet

Ingredients:

• Red sea bass fillet – 700 grams.
• Sour cream – 200 milliliters.
• Cheese – 100 grams.
• Tomatoes – 200 grams.
• Dill, green onions, salt, pepper - to taste.

Preparation:

1. Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into large pieces, fry in olive oil, add salt.
2. Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
3. Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese on a fine grater.
4. Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

This perch can be topped with potatoes or rice fried with onions.

The most delicious baking recipe

Ingredients:

• Red sea bass fillet – 800 grams.
• Flour – 100 grams.
• Egg – 1 piece.
• Walnuts – 300 grams.
• Salt, dill and pepper - to taste.

Step-by-step preparation:

1. Defrost the fillet, drain the water, dry with a napkin or cotton wool.
2. Using a blender, beat the egg and add salt. Roll the fish in flour, pour in the egg and salt.
3. Using a blender or masher, crush the walnuts, finely chop the onion and dill, and mix everything. Roll the fillet in the resulting mixture.
4. Wrap the fish in foil, place in a mold or on a baking sheet, place in the oven preheated to 150 degrees, remove after 30 minutes.

The benefits and harms of baked perch

Sea bass contains large quantities of amino acids, calcium, manganese, phosphorus, calcium, fluorine, and nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish does not contain calories, it can be used in a diet, it has a good effect on a person’s overall health.

Omega-3 fat found in perch speeds up metabolism, which helps you lose weight, stabilizes cholesterol levels, and is a good preventive substance against diseases of the nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish also carries some danger. A person may have a personal intolerance or allergy. People suffering from kidney and pancreas diseases should not use it.

Sea bass is one of the most commonly used fish at home; it is very tasty and good for human health. Baking allows you to preserve vitamins and amino acids, retain beneficial qualities, and improve the taste.

Sea bass is a tasty and nutritious fish that can be found frozen in stores all year round. This fish contains a lot of protein, as well as valuable fats and amino acids that the body needs - especially in the autumn-winter period. There are many delicious sea bass dishes to choose from - some simple and some more complex. If you're looking for ways to add variety to your diet, this article will give you some interesting sea bass recipes.

Baked sea bass in the oven

The easiest way to cook perch deliciously is to bake it in the oven. This will require a minimum of time and effort from you. To bake perch, do the following:

• Rub the defrosted fish with oil and spices. You can add ketchup or mayonnaise. This way you will get a tasty and aromatic crispy crust. Various aromatic herbs and peppers are excellent as spices for perch.
• You can put a few slices of lemon inside the perch - this will make the fish even more delicious.
• Place the perch on a baking sheet wrapped in foil. Place it in an oven preheated to 200 degrees.
• After 40 minutes, use a knife to check if the perch is cooked. If the meat is soft, the dish can be served.

What's the best way to eat baked perch? It goes perfectly with almost any side dish - for example, fish is often served with spaghetti, potatoes or rice. Perch is also very often eaten with vegetables - fresh, fried or stewed. You can diversify the preparation of perch in the oven by combining it with vegetables or a side dish. The following dishes are often prepared with perch in the oven:

• You can make a fish casserole from perch with potatoes. To do this, cut the potatoes into wedges and divide the perch into small pieces. If possible, you should also remove the bones from the fish. Place the fish and potatoes on a baking sheet wrapped in foil; you can also add carrots and onions. Add spices to taste, mayonnaise and a little sunflower oil. Bake the dish for half an hour until a beautiful golden crust appears.
• You can bake perch with vegetables. Bell peppers, carrots, tomato or eggplant are perfect. You can cover the top of the fish with these vegetables - this will make the perch especially juicy and soft. You can also stuff the perch with vegetables so that they are soaked in juice.
• If you want to cook perch with rice, you can stuff the fish as a side dish. Soak the rice in hot water, add carrots and green peas, place inside the perch and place in the oven until cooked.

Fried sea bass

Another way to cook perch is to fry it. It's very easy to do this like this:

• Choose how you want to grill your perch. If you have small carcasses, you can fry them whole. If the fish is large, it will have to be cut first. This can be done by cutting the carcass into several pieces crosswise. If you want to fry perch without bones, you should fillet it - this is a more labor-intensive process. Plus, if you want to fry the fillets, you'll have to skin the fish and you won't get a crispy finish.
• It is best to fry breaded fish. Make a mixture of raw egg, flour and breadcrumbs, add salt, herbs and spices. Dredge the perch pieces in breading.
• Heat a frying pan with oil and place the perch on it. Fry it for two minutes on each side, and then cover the pan with a lid and leave for 15-20 minutes on low heat. Open the lid and leave the snapper for a few more minutes to get a crispy, golden crust. After this, the dish can be served.

You can consider other options for frying perch. For example, a fillet can be easily deep-fried, and a whole fish carcass can be deliciously grilled in the oven by selecting the appropriate mode and placing the fish on the grill. Cooking is a creative process; you should proceed only from the capabilities of your kitchen and your food preferences.

Braised sea bass

Stewed fish is also a very tasty dish that is quite simple. You can stew perch in an ordinary pan on the stove, but it will be most delicious if you cook it in a clay pot in the oven. To create such a dish, use the following tips:

• Choose exactly how you want to cook your perch. It can be stewed separately with onions and herbs, you can add almost any vegetables to your taste, or you can stew it together with potatoes. Decide what kind of dish you want and prepare all the necessary products.
• It is advisable to cut the fish into small pieces and separate from the bones. If you are going to cook in a pan, you can coat the fish pieces in breading - you can lightly fry them first, and then add the rest of the ingredients and leave the dish to simmer. There is no need to use breading for cooking in a pot.
• If you are cooking in a pot in the oven, simply place all the ingredients in the pot, add spices, vegetable oil and a little water, then place in the oven for one to two hours. The longer the dish simmers, the tastier it will be.
• When cooking on the stove, first pour a little oil into a preheated pan and fry the fish for five minutes. Then pour some water, add vegetables or potatoes and leave for one hour.

There are many ways to cook sea bass - you can make an almost dietary and very satisfying dish, you can simply put the whole fish in the oven or choose a more complex recipe. Finally, if you get tired of one cooking option, you can always find a lot of other recipes that will help you significantly diversify your diet. Sea bass is a tasty fish in itself, so it’s difficult to spoil it - when choosing a recipe, you should focus only on individual preferences.

At all times, dishes prepared from fish were in great demand. Most people cook trout, carp, salmon and mackerel quite often. But there is one fish that is not rightly forgotten. This fish is red snapper. This type of fish is considered to be one of the most useful and nutritious for our body. The reason for this is the high content of omega-3 in perch fillet. It is these acids that regulate metabolism in our body. Also, perch meat is very rich in various substances that help strengthen the human nervous and cardiovascular system. Perch fillet has a pleasant color. Dishes prepared from this fish are healthy, tasty and very original. Red snapper is a rather unique fish, due to its properties and qualities, and not its taste. When cooking, most people ask themselves: how long does it take to cook this fish? The answer is very simple; regular cooking in a saucepan takes about fifteen minutes. How to properly clean such fish, how to cook it deliciously, and get the desired dish?

The main nuances of proper cutting

You don't need to be an experienced cook to properly clean red snapper. It is enough to follow certain rules of caution.

1. First of all, you need to be very careful with the fins. They definitely need to be removed.
2. You need to cut off the head, carefully cut the red snapper carcass, remove all the entrails. Rinse thoroughly with running water and remove all fins.
3. Make longitudinal cuts according to the growth of the scales, that is, from head to tail lengthwise. At the same time cutting only the scales with the skin.
4. Pull out the dorsal fin of the red snapper by picking it up with a knife on one side and grabbing it with your fingers on the other. You need to do the same with the rest of the fins.
5. Thanks to the fact that the carcass already has a cut along the back, cleaning the red snapper will be quite simple. Use a knife to pry the skin at the front of the carcass and tear it off with a sharp movement, getting rid of the scales too. Do the same with the second side.
6. Rinse with cold running water. And now we have in our hands a ready-made fillet of red perch, from which you can easily prepare absolutely any dish.

Process of preparing red snapper

Cooking red snapper won't be difficult at all. Dishes made from this fish, be it baked perch or fish soup, or fish cooked in a slow cooker, or simply fried perch in a frying pan, all these dishes will be delicious and incredibly healthy and worthy of any holiday table. And don’t let the red color of this fish fool you. It in no way affects the taste of the prepared food. After cooking the dish, the color becomes like that of ordinary fish.

The simplest and most delicious red snapper dish is, of course, fish soup. This is not a difficult recipe at all, and you can prepare it using a minimum of ingredients.

Cooking fish soup

Ingredients needed to prepare the dish:

1. Two red snapper fillets:
2. One medium carrot;
3. Four large potatoes;
4. One medium onion;
5. Pepper, salt, spices at your discretion.

First you need to clean the fillet; if it is not cleaned, be sure to remove the fins. This cooking recipe is designed for a three-liter saucepan.

1. Cut the fillet in half and cook for ten minutes.
2. Cut the carrots and onions into half rings and fry in hot oil in a frying pan until the onions become transparent.
3. Peel and cut the potatoes into thin strips.
4. Remove the fillet from the water and remove all bones. The most important thing is to remove all fin bones and spine.
5. Place the potatoes in the broth and cook for ten minutes. Add fish, carrots, onions, pepper, salt, and spices. It is advisable that the fish soup be spicy. Let simmer for fifteen minutes. Turn off and let sit for twenty minutes.

In order for the fish soup to turn out delicious, don’t skimp on the fish. And in order for the cooked fish soup to be rich and rich, it is better to add more fish and less other products. It can be served hot or chilled, garnished with parsley or dill and sour cream.

Red snapper baked in foil in the oven

How to deliciously cook red snapper in the oven? Dishes made from perch baked in the oven are especially tasty, and if cooked in foil, the meat will turn out unusually tender. There are a wide variety of recipes, but this one allows you to preserve all the qualities and taste of the fish.

Products you will need to prepare the most tender red snapper in foil baked in the oven:

1. Two red snapper fillets;
2. A couple of cloves of garlic;
3. Lemon one;
4. Greens, parsley, dill;
5. Salt, seasoning, pepper.

Red snapper cooks quite quickly in the oven. And this recipe does not require any special preparation. The main thing is to remember to remove the fins from the redfish.

The process of preparing this dish

• Chop the greens and garlic very finely.
• Sprinkle the fillet inside and out with salt and seasonings.
• Place garlic, herbs and a slice of lemon inside the belly.
• Wrap the fish in foil, each separately.
• Preheat the oven to two hundred degrees and place a baking sheet with the fish wrapped in foil and leave for twenty minutes.

Baked red snapper turns from red to pinkish or loses its hue altogether. The finished dish is best served bitter, garnished with sprigs of herbs.

Red snapper cooked in a slow cooker

In a slow cooker, you can cook red snapper in a variety of modes, which will result in different dishes. How to properly cook fish in a slow cooker? Fish cooked in a miracle pan is especially tasty.

Products for cooking fish in a slow cooker:

1. Two fillets;
2. Garlic;
3. Lemon;
4. Three quail eggs;
5. Greenery;
6. Salt and seasoning at your discretion.

Cooking red snapper in the slow cooker doesn't take long, and this recipe doesn't require any special preparation.

1. Finely chop the greens and garlic.
2. Marinate the fillet in seasoning and salt for about five minutes.
3. Place two lemon slices, garlic and herbs into the belly of the fish.
4. Break the quail eggs on top.
5. On the multicooker, select the “baking” mode and set the timer for fifteen minutes.

The dish is ready, serve hot, garnished with fresh vegetables and sprigs of herbs.

Red snapper baked in the oven with potatoes

Products for cooking:

1. Red snapper one;
2. One medium carrot;
3. Lemon one;
4. Potatoes five hundred grams (500);
5. Two onions;
6. Cold pressed olive oil thirty grams (30);
7. Salt five grams;
8. Balsamic vinegar five ml;
9. Ten grams of spices for fish.

The process of preparing red perch with potatoes in the oven

• First you need to prepare the vegetables. Wash carrots and potatoes thoroughly. Place them in lightly salted water and cook for twenty minutes. Since perch cooks quite quickly, it is therefore necessary to boil the vegetables in advance so that they are not raw when baking.
• Perch has a very delicate texture, and therefore the scales must be removed very carefully so that the skin of the fish remains intact.
• To ensure that the fillet is baked as best as possible and as quickly as possible, we make shallow cuts on the skin of the fish. We make stripes in different directions diagonally. The result should be an original and very beautiful drawing.
• Sprinkle the fish with spices. You can use a mixture of white, red and black peppers and rosemary. This will give the perch a rich and unusual taste and a delicate aroma.
• It is best to use coarse sea salt. Rub it over the entire surface of the fish.
• A rather original taste of red perch can be given with the help of balsamic vinegar; it will add a slight sourness and special piquancy to any fish dish. Mix olive oil with balsamic vinegar. Pour the prepared sauce over the perches.
• For marinated fish you need to use lemon juice, this is a classic combination known to many. Marinate the fish for one hour.
• We bake the fish in a special fireproof and non-stick form. Pour a couple of drops of olive oil to the very bottom of the mold. We cut the vegetables into large rings and add potatoes as the first layer. Top it with carrots, then onions, pepper and salt all layers.
• Place the marinated red snapper on top of the vegetables. Preheat the oven to two hundred degrees. Bake the fish and vegetables in the oven for forty-five minutes.

Before serving, garnish with lemon slices and fresh herbs.

Red snapper cooked with mushrooms in a slow cooker

In this recipe, it is advisable to use only fish fillets, and not the whole fish.

1. Fillet five hundred grams;
2. Champignons three hundred grams;
3. One onion;
4. Lemon one;
5. Dry white wine twenty ml;
6. Vegetable oil twenty ml;
7. Flour twenty grams;
8. Dill, parsley;
9. Pepper, salt.

Cooking process

We wash the fish fillet, rub it with salt, and cut it into equal portion pieces. Dip the fish in flour and fry in vegetable oil for fifteen minutes, in a multicooker in the “baking” mode, on one side and the other.

Cut the champignons into slices, finely chop the onion, add it to the multicooker bowl, and add lemon juice and wine. Set the “quenching” mode for thirty minutes. Decorate the finished dish with chopped dill and parsley. And serve hot to the table.

Red snapper cooked in a slow cooker with garlic

Ingredients for preparing this dish:

1. Red snapper eight hundred grams;
2. Two bay leaves;
3. Two black peppercorns;
4. Garlic two cloves;
5. One onion;
6. Water one liter;
7. Breadcrumbs fifty grams;
8. Olive oil twenty ml;
9. Lemon juice ten ml;
10. Spices, salt.

The process of preparing this dish

Cut the perch fillet into portions. Chop the onion and finely chop the garlic. Set the multicooker to “stew” mode, add garlic, onion, peppercorns, bay leaf, pepper, salt, and cook for fifteen minutes. After fifteen minutes, add the fish pieces to the slow cooker and simmer for twenty minutes. Decorate the finished dish with lemon slices and chopped herbs.

Red snapper fillet in batter

Red snapper fillet in batter must be prepared from a whole fish. To begin with, we cut it up correctly, roll it in flour and egg, and fry it in a multicooker in the “baking” mode. This recipe can easily be adapted to almost any type of fish.

Ingredients for preparing this dish

• Red snapper large one;
• Two chicken eggs;
• Flour one glass;
• Ground black pepper, salt.

Cooking process

Wash the perch carcass, cut it, cut off the fins, and remove the scales. We make a cut along the back of the perch and divide it into two parts. The result is a finished fillet. Carefully separate the fillet from the bones. The bones themselves can be used to make fish soup. Cut the resulting fillet into medium pieces.

We prepare two containers, stir two eggs into the first, pour one glass of flour into the second. Set the multicooker to the “baking” mode and pour vegetable oil into the bowl.

Dip each piece of fish first in the egg, then in flour, and place in the slow cooker. Carefully place all the pieces of fish into the multicooker in this way and fry on both sides in the “baking” mode for fifteen minutes. We decorate the finished fish as desired.

Red snapper cooked in white wine

Ingredients for preparing red snapper in white wine:

1. Red snapper two pieces;
2. Lemon juice;
3. Two onions;
4. Olive oil thirty ml;
5. White wine two hundred ml;
6. Water two hundred ml;
7. Potatoes six pieces;
8. Pepper, salt and spices to taste.

Cooking

We gut, wash and clean the fish. Cut into small portions. Rub the pieces with seasonings, pepper, and sprinkle with lemon juice. Peel the potatoes, wash them and cut them into small slices. Cut the onion into half rings. Place two tablespoons of oil in the multicooker bowl, add the potatoes, then the onion and fish. Sprinkle one spoon of wine onto the fish, pour over the fish and wine. Set the multicooker to “baking” mode for forty-five minutes. Serve the finished dish hot.