Composition / ingredients
Step-by-step cooking
Take the carcass of a perch, clean it, take out the insides and wash well. Then I make incisions to the bone, but I don't touch it. Now you need to rub with salt, pepper and seasoning for fish, and then with mayonnaise. You can also use sour cream, but then the crust will not be crispy. I insert lemon slices into the incisions. I also rub the middle with this mixture as well as the outside, and also here I put onions, parsley straight in a bunch, garlic, lemon. When the fish is ready, you need to take it all out, this is so that the whole perch is soaked with spices. Take a baking sheet, lubricate with sunflower oil. I spread the onion, cut into rings and only fish on it. So it will never burn. In the oven for an hour, only on a small fire. Let it cool down, otherwise there may be stomach problems, and serve it on the table.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sea bass - 79 kcal/100g