Perch in foil
Description
The recipe won't take much time. I learned this recipe for river perch baked in foil from my good friend, whose husband adores fish. This recipe includes some cooking tips that will make preparing fish more enjoyable and quick. It's especially nice to cook river perch in foil together with my husband. He handles the knife with a bit more confidence :) Good luck! Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the carrots and onion, then slice them into rings. Wash the dill, dry it, and finely chop. Set aside for now and proceed with the perch.
- 2
Step 2
The process is quite labor-intensive, so let's proceed step by step. First, gut the fish, then cut off the fins, tail, head, and remove the gills. Do this with each fish and rinse thoroughly. Now we need to obtain skin-on fillets. To do this, make incisions along the rib bones on both sides and completely remove the backbone. Next, generously season the fillets with salt, pepper, and spices. Place them in a suitable container, cover with plastic wrap, and refrigerate to marinate for 30 minutes.
- 3
Step 3
While the fish is marinating, sauté the carrots and onions in vegetable oil until soft to make a light sauce. Then cut the foil into large enough pieces (so that one fillet fits on each piece). Place the fillets onto the foil, top them with the sautéed vegetables, dill, and a piece of butter. Fold the fillets in half so that the filling is enclosed inside. Wrap the fillets tightly in foil (to prevent the juices from leaking out) and place them into a preheated oven at 180°C for 40 minutes.
- 4
Step 4
Then we take the sea bass out of the oven, place it directly on a plate while still in the foil, garnish with fresh herbs and vegetables (as well as a side dish—boiled potatoes or rice), and serve.