Sea bass in parchment

Sea bass lives only in the oceans and is considered one of the healthiest and most delicious fish. Perch has a reddish tint, however, calling sea bass a “red” fish because of the color of its scales is a mistake. Perch meat is white, sometimes with pink stripes in the middle. Among the advantages of this fish, the juiciness of the meat and the small number of bones should be noted. Perch is also rich in useful substances, and in terms of taste it is considered a delicious fish species.

1. Calories
   116,34 kcal
2. Protein
   10,41 gram
3. Fat
   7,08 gram
4. Carbohydrates
   2,2 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Sea bass
   0.2 kg = 200 g
2. Cream

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   0.1 kg = 100 g
3. Onions

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   1 feather = 20 g
4. Garlic

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   1 clove = 5 g
5. Salt

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   to taste
6. Black pepper ground

   ---

   
   to taste

Steps:

1. 
   Cut the fins off the perch carcass. The perch's fins are very sharp, so it's easier to cut them off with scissors so you don't get hurt. Use a knife to remove the scales. The scales are easier to separate from the skin if you pour boiling water over the fish. Remove entrails and bones. Rinse the carcass with water. Cut the leek into thin rings.
2. 
   Prepare the pan for the oven. Cover it with parchment paper so that there is a free edge on all sides. Place leek rings on paper. Place the perch fillet on top. Salt and pepper the top of the fish.
3. 
   Crush the garlic clove in a press and add to the cream. Stir. Gently pour the cream and garlic mixture over the fish.
4. 
   Wrap the parchment on all sides like an “envelope.” Preheat the oven to 200 degrees and place the pan with the perch there. Bake for 30 minutes.
5. 
   Juicy and soft sea bass is ready. Transfer the fish along with the onions to a plate. Sprinkle finely chopped green onions on top.
6. 
   To serve, use containers of contrasting color.