The baked perch has special aroma, rich taste and it turns out crisp. Meat of this fish contains small amount of fats, but there is a useful and digestible protein.
Rules of a razdelyvaniye of a perch
When cutting fish it is necessary to remember some rules of precaution. Accurately remove fins, pull out a back fin, then cut off the head, make a longitudinal section and remove an entrails. Further wash out a carcass of a perch under flowing water.
Make a longitudinal section along a back, hook skin and purify with the sharp, fast movement scales. After you clean a perch, carefully wash his baking plate with flowing water.
The perch baked in an oven
For preparation of this dish it is required to you:
- a perch (carcasses of the average size) — 2 pieces;
- a lemon — 1 piece;
- garlic — 4-5 cloves;
- salt — to taste;
- parsley, fennel — 1 bunch;
- seasonings for fish — to taste.
Wash out greens, and then small chop. Clean garlic gloves and cut with plates.
Inside and outside rub the sorted perch of tselik with salt and seasonings for fish on your taste. Outside on a carcass make several parallel cuts into which further it is necessary to insert lemon segments. Fill a paunch of each fish with greens and 1 lemon segment.
Inwrap each carcass in the foil oiled by sunflower, put on a baking tray which should be sent to an oven for 20 minutes at a temperature of 180 wasps. Later the specified time get fish from an oven, develop a foil and send a perch of 7 more minutes to an oven that he was reddened.
It is necessary to serve a perch hot directly on a foil as on it there can be a juice. Vegetables will become a fine garnish.