Perch in a slow cooker

Perch in a slow cooker - low-calorie, delicious, easy and simple. Fish baked in a slow cooker has a huge number of useful components and excellent taste. Therefore, it can become your signature dish and take its rightful place not only in the home menu. Perch cooked in this way will undoubtedly decorate the festive table. Served with potatoes, rice, etc. A vegetable set as a side dish can be very diverse.

wella

The author of the recipe

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Composition / ingredients

Servings:

Perch

Salt

to taste

Spices dry

to taste

Vegetable oil

to taste

Lemons

Garlic

Zucchini

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 68 % 13 g

Fats 21 % 4 g

Carbohydrates 11 % 2 g

95 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Preparation of the carcass begins with defrosting, if you have just taken the fish out of the freezer. Then it must be cleaned of scales.
Step 2:
Then we will gut the fish, removing everything from the inside, removing the head (if the carcass is with the head), aligning the tail and removing the fins if desired.
Step 3:
Perch, especially large ones, can lose shape, crack, etc. when cooking. Therefore, as usual in such cases, I make small incisions in the carcasses on both sides.
Step 4:
Wipe the carcass with a napkin and rub it with spices and salt. Let the perch marinate in this marinade for a quarter of an hour.
Step 5:
I soaked a brush in oil and smeared the surface of the perch with it. So it will become juicier, because the oil will become a kind of seal that will leave all the juices in the fish.
Step 6:
Prepare the bowl of a slow cooker by greasing its bottom with oil. I decided to cover it with foil, greasing it with oil.
Step 7:
Before putting the carcass into the bowl, I inserted thin slices of lemon into the incisions made before.
Step 8:
Then put the fish on foil (or on the bottom of the bowl, but greased with oil), overlaid with garlic, sprinkled with coarse breadcrumbs and your favorite vegetables. Turn on the "baking" mode and wait an hour. The fish is removed from the multi easily due to the corners of the foil. But do not immediately put the fish on a plate, so as not to leave the delicate skin of the perch on the foil or the bottom of the bowl.

More tips

The perch has very sharp fins, it is covered in these spines. Therefore, be careful when preparing the carcass for cooking. Fins can be pressed by hand to the carcass, they will bake.

First rub the carcass with spices, and then lubricate with oil, if you want it sharper.

Don't keep the fish in the marinade for a long time, 15 minutes is enough if you don't like spicy.

The bottom of the bowl can be covered with foil, as I did, or you can do without this step. It's just more convenient to take out a fragile fish that will easily fall apart when you take it out of the bowl.

Perch can be baked by wrapping it in foil (before that, the foil must be well oiled), or in parchment, steamed, boiled soup, cut and fried in chunks, etc .