Sea bass fillet baked in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake a perch fillet in the oven? Prepare the following ingredients: sea bass fillet, sunflower oil, salt, ground black pepper, tomato sauce, onions, garlic, carrots, fresh parsley, filtered water and potatoes.

2. Step 2:

   

   Wash the potatoes with a brush under running water. Lubricate the bottom of the baking dish with a small amount of sunflower oil. Cut the potatoes into thin slices. Their thickness should not exceed three millimeters, so that the potatoes have time to reach readiness, but also did not have time to melt during cooking. Lightly salt the potatoes.

3. Step 3:

   

   Peel the onion and cut into thin half rings. Wash the carrots with a brush under running water and grate on a fine grater. So the carrots will have time to get ready faster, which is what we need.

4. Step 4:

   

   Rinse the perch under running water. Put it in the form. If the fillet will go a little on top of one another - it's okay. Season the fish with salt and pepper to taste. This amount of salt will be enough to make the dish not seem bland.

6. Step 5:

   

   Rinse the parsley under running water and shake off excess moisture. Finely chop the greens. If your oven browns very well, then there is a risk that the greens will burn. In this case, it would be better to sprinkle it on the dish five minutes before it is ready. Peel the garlic and pass it through the press.

7. Step 6:

   

   In a glass, mix the tomato sauce with water and add the herbs and garlic to the same place. The sauce turns out very fragrant! I have tomato sauce with Dijon mustard, but this is completely irrelevant. Tomato sauce can be absolutely anything. And you can also stir a tablespoon of tomato paste with water. Or use canned tomatoes in their own juice.

8. Step 7:

   

   Pour the resulting sauce over the fish. The point of using the sauce is to prevent the perch from drying out during heat treatment. Bake the perch in the oven for half an hour at a temperature of one hundred and eighty degrees. The main thing is that the potatoes should not be crispy, they should be fully cooked. This, as well as the appearance of the dish, is a guideline that everything is ready.