Yesterday I was lucky enough to buy two large sea basses (this fish is also called “sea wolf”, in English - sea bass), which I decided to bake in the oven. It seems to me that fish baked in the oven with vegetables is not only beautiful, tender and juicy, but also much healthier than fried in oil. And it's easier to cook! Considering the size of the sea basses I have (700 g each), it is much more convenient to lay them out on a baking sheet than to try to fit them into a pan.

Previously, I simply laid out the fish and vegetables on a baking sheet, put them in the oven at 190-200 C and waited for the moment when the outside of the fish began to become covered with a delicious golden brown. Despite the fact that sea bass fish is quite fatty, the result did not always please me. There were moments when I obviously overdried the fish. My relatives said that I was upset for nothing and the fish was just wonderful (and perhaps it was so! It seemed wonderful to them!), But you can’t deceive yourself. A perfectionist by nature, I could not accept the fact that the result was far from expected and the fish came out “good enough” and not “delightful!”.

Not long ago I tried a new method of roasting whole fish in the oven and I have to say that it allows you to both keep the juiciness of the fish inside and allow it to get a ruddy, slightly crispy crust on the outside. And any errors are practically excluded if you follow the recommendations that I will give below.

For the first few times, we believed that the extraordinary tenderness of the fish was due not to the method of preparation, but solely to the freshness of the product. Like, yes, this time I was lucky to buy an excellent fish, which did not have to wait long for its buyer on the counter of a fish store. But, when for the third, fourth, fifth time the result remained invariably remarkable, it became clear that the freshness of the fish is, of course, a necessary component of a successful final result, but not the only one.

2. Rub the fish prepared for baking with salt.

3. Cut the lemon into half-circles and insert into the slots that you will make in the side surface of the fish (on the one hand, it will be enough, we are more for beauty than for flavor).

4. Cut the onion into rings and fill the belly of the sea bass with them.

5. Lubricate a baking sheet with vegetable oil and put the fish on it. Cover the top with foil more tightly and place in an oven preheated to 200 C for 15-18 minutes (the time of the first baking phase depends on the size of the fish, for a smaller one 15 minutes will be enough, for the larger one it will take all 18 and even 20 minutes).

6. While the fish is baking, prepare the vegetables for the garnish. Peel the peppers from seeds and white inner veins, cut the onions into 6-8 parts each, cut the mushrooms in half, just wash the cherry tomatoes and then lay them straight on the branches. Put the prepared vegetables in a bowl, sprinkle with dried or fresh aromatic herbs (thyme, rosemary, basil), pour over with olive oil and mix gently.

7. After 15-18 minutes, remove the foil from the fish and put the prepared vegetables on a baking sheet next to it and place it under the grill with a temperature of 200-220 C (you need the grill mode in which the upper grill is not constantly heated to red, but turns on, then off, works alternately). Be careful not to let the vegetables start to brown too quickly, if so, reduce the temperature and intensity of the grill.

8. Bake vegetables and fish for another 12-15 minutes. During this time, the vegetables should soften slightly and begin to blush, and the fish should acquire a crispy appetizing crust. Since everyone's ovens are different, there can be no clear time recommendations. Pay close attention to how your dish looks. When it starts to look appetizing, feel free to take it out!

Sea bass (sea bass) is boiled, baked, fried in a pan and on the grill. Any dish prepared from this fish turns out to be unusually tasty, juicy and tender. In addition, the sea bass is not at all bony, which is a big plus.

Despite the fact that sea bass dishes are traditionally Greek, they are very popular all over the world. And all thanks to the fact that this fish contains almost no carbohydrates and at the same time is rich in useful microelements.

Seabass baked in the oven is simple, tasty and, most importantly, healthy. After all, this fish is a dietary product. A healthy diet is the key to a good mood and excellent well-being. Below are a few recipes that should be on the note of every housewife.

Seabass baked with vegetables in foil

How to cook sea bass in the oven in foil? In fact, there are a huge number of different cooking options. However, if you are baking this fish for the first time, then it is better to give preference to a simple and easy recipe. The best solution is to bake sea bass with vegetables in foil.

Ingredients:

• fresh sea bass - 2 pcs.
• olive oil - 50 ml.
• young zucchini - 1 pc.
• zucchini - 1 pc.
• small tomatoes - 5 pcs.
• sweet pepper - 3 pcs.
• purple sweet onion - 1-2 pcs.
• lime - 1 pc.
• curry, salt, black pepper to taste

Cooking method:

First you need to clean and gut the fish, remove the gills. Rinse under cold running water and dry with a linen cloth. Then make shallow cuts on the back of the sea bass with a sharp knife. Thoroughly wash, peel vegetables and cut into large pieces. Mix the spices in a separate bowl.

After all these preparations, you need to take a baking sheet and cover it with foil. Grate the fish with spices and put on a prepared baking sheet. Put a part of coarsely chopped onion inside the sea bass, spread the rest around the fish. Place the rest of the vegetables on the baking sheet as well. Sprinkle with lime juice (a couple of slices can be put with the fish). Add olive oil on top and cover it all with foil.

Send the dish to the preheated oven. Fish and vegetables should be baked for 15 minutes at a temperature of 190 ° C, then you can remove the foil and hold the dish for another 15 minutes until golden brown. After cooking, carefully remove the fish from the pan onto a large plate. Arrange roasted vegetables next to it. This dish can be served for lunch or dinner.

How to bake sea bass in the oven in salt

This dish is cooked under a shell of salt and egg white and served with a garlic-lemon marinade. Despite the fact that the sea bass is baked in salt, it will never be salty. This cooking option is used by many eminent chefs, they believe that this is one of the best recipes for baking sea fish. So why not cook this Mediterranean dish at home?!

Ingredients:

• sea ​​bass - 1 pc.
• water - 250-300 ml.
• eggs - 1 pc.
• olive oil - 50 ml.
• garlic - 5 cloves
• sprig of rosemary
• parsley - 20 gr.
• salt - 1.5 kg.
• ground black pepper to taste

Preparations:

Fresh fish must be cut, all the insides removed and rinsed under running water. Peel the garlic, crush with a knife and put in the belly of the sea bass. Add rosemary to it. Pour salt into a deep bowl, add protein and a little water. All these ingredients must be thoroughly mixed. The mixture should resemble sticky snow in its consistency.

Then you need to take a baking sheet and cover it with parchment paper, then put a layer of salt mass on it, and stuffed fish on top. The belly of the sea bass should be slightly pressed, covering it from salt. Put the rest of the mixture on top of the fish in such a way as to cover it completely. After that, the baking sheet should be sent to the oven preheated to 240 ° C and left to bake for 20-25 minutes. The readiness of the fish can be judged by brown salt.

While the fish comes, you need to take a clean bowl, squeeze a lemon into it, add chopped parsley, garlic and olive oil, mix it all thoroughly. Remove the baking sheet with the sea bass from the oven, cover the dish with a towel and tap the edges well. Remove salt, fins and skin from fish. Remove the fish fillet to a plate, pour over the lemon marinade and serve.

Recipe for fish and potatoes

This recipe is very easy to make. Even a novice cook can cook such a dish. For four servings you will need the following Ingredients:

• sea ​​bass - 2 pcs.
• potatoes - 6 pcs.
• lemon - 2 pcs.
• butter
• garlic - 3 cloves
• salt, pepper to taste

Cooking method:

The fish must be gutted, rinsed under cold water, dried inside and out with a napkin and rubbed with salt. Wash the lemons and cut into thin circles. Put a part inside the sea bass, insert the rest into the slots made with a knife on the side of each fish.

The baking sheet should be covered with baking paper, leaving a large margin in order to cover the carcasses in the future. Wash potatoes, peel, cut into thin circles and put around the fish. To prepare the garlic-butter sauce, you need to melt the butter and add the squeezed garlic into it. Pour this mixture over the potatoes, not forgetting the salt.

Then the dish must be closed with the remaining edges of baking paper and placed in an oven preheated to 250 ° for 35 minutes. To make the fish with a crust, 10 minutes before the end of cooking, the edges of the paper should be opened. Put the finished dish on a plate and serve.

How long to bake sea bass in the oven

Sea bass bakes very quickly. In an oven preheated to 180-200 °, the average cooking time is 25-30 minutes. If the fish is large (from 800 gr. and more), then it can be baked for 40 minutes.

Calorie content of the prepared dish

The calorie content of sea bass is extremely low, only 99 kcal per 100 gr. its edible part. Of these, 72 kcal are proteins and 27 kcal are fats. There are no carbohydrates. The calorie content of fish may vary depending on the method of preparation. So the largest number of calories is found in fried fish, and the smallest - in boiled and steamed.

Video: sea bass baked in the oven from Yulia Vysotskaya

We offer you to watch a video where a well-known TV presenter and author of several culinary bestsellers tells and shows how to cook an appetizing and fragrant dish “sea bass baked in the oven”. An easy and quick recipe from Yulia Vysotskaya will help you deliciously feed your friends and loved ones.

Sea bass in the oven is a noble dish with Greek roots, which is loved both in European countries and far beyond. Surprisingly tasty, juicy and extremely healthy meat of this fish with the lion's share of vitamins and essential polyunsaturated fatty acids is excellent in its pure form, with spices or in combination with vegetables.

Seabass baked in the oven

Next, you will learn how to cook sea bass in the oven in order to preserve all its valuable properties, emphasize the best taste characteristics and get a tasty, appetizing and insanely aromatic dish. Simple recommendations will help preserve the juiciness of meat, make it moderately spicy and complement it with appropriate accompaniment.

Sea bass in the oven in foil

Even a novice cook can bake sea bass in the oven in foil, the recipe of which is insanely simple. Even with a laconic design with a minimum set of seasonings, the fish always succeeds well, and it is almost impossible to spoil it if the recipe and baking time are followed.

• medium-sized sea bass carcass - 1 pc.;
• medium-sized lemon - 1 pc.;
• cold pressed olive oil - 20 ml;
• salt.

1. Prepare the fish properly by cutting out the gills, fins, removing the insides and washing it well.
2. The carcass is dried, cut along the back in several places across.
3. The product is salted, lemon slices are inserted into the incisions, the fish is placed in a piece of foil folded in half and sealed tightly.
4. Further about how much to bake sea bass in the oven. A carcass weighing an average of 700-800 g is baked for twenty minutes at 200 degrees.

Sea bass in salt in the oven

Whole sea bass in the oven can be baked not only in foil. To preserve juiciness, to make the already tasty fish pulp even more saturated and fragrant, a frame of sea salt will help. The dish is served with an olive oil sauce with garlic, parsley and lemon juice, mixing the ingredients to your liking.

• fish carcass - 700-800 g;
• coarse sea salt - 1.5 kg;
• egg white - 1 pc.;
• water - 200 ml;
• garlic - 3 teeth;
• fresh rosemary - a sprig;
• sauce for serving.

1. In a bowl, sea salt is mixed with egg white and water to form a mass that resembles wet, sticky snow.
2. Spread half of the workpiece on a baking sheet covered with parchment.
3. The prepared carcass is placed on the salt pillow, putting rosemary and peeled garlic into the abdomen.
4. They press the carcass a little, closing the abdomen, cover it with a second portion of wet salt and press it against the fish, giving the same shape and, as it were, forming a frame.
5. Sea bass is baked in the oven for twenty-five minutes at 190 degrees.
6. When ready, break the salt frame, separate the fragrant fillet from the bones and serve with sauce.

Seabass with vegetables in the oven

You can trivially arrange sea bass with potatoes in the oven or use a more original vegetable mix, which will not only have a positive effect on the taste of the dish, but will make it more useful, healthy and improve its dietary properties.

• fish carcasses - 2 pcs.;
• olive oil - 50 ml;
• zucchini and zucchini - 1 pc.;
• cherry tomatoes - 7 pcs.;
• bell peppers of different colors - 3 pcs.;
• sweet salad onion and lime - 1 pc.;
• dry Provence or Italian herbs - 2-3 pinches;
• curry, black pepper, salt.

1. The fish is prepared, dried, several cuts are made along the back, the carcasses are rubbed on all sides with seasonings and placed in a wide form.
2. The onion is peeled, cut into slices, one is put into the abdomen, the rest - on the sides.
3. Prepared vegetables are chopped coarsely, sprinkled with lime juice, sprinkled with herbs, oiled and placed next to the fish.
4. Sea bass is cooked in a preheated oven under foil for fifteen minutes and the same amount without it.

Grilled sea bass in the oven

The following recipe will tell you how to cook sea bass deliciously in the oven to get a ruddy crispy appetizing crust. The food is not as healthy as when decorated in foil or salt, but its taste is simply amazing.

• fish carcass - 1 pc.;
• olive oil - 70 ml;
• lime - ½ pc.;
• fresh thyme leaves - a pinch;
• garlic - 1 tooth;
• salt, capers.

1. Olive oil is mixed in a bowl with lime juice and zest, peeled and grated garlic, a pinch of thyme leaves.
2. Rub the fish inside and out with the resulting spicy mixture and let it soak for twenty minutes.
3. Bake the carcass on the grate under the grill for ten minutes on each side.
4. The remaining sauce is mixed with capers and served with the finished dish.

Seabass with tomatoes in the oven

Seabass in mayonnaise, baked in the oven with tomatoes, herbs and cheese, will be an excellent dish for an evening homemade meal. If desired, sour cream can also be used as a sauce, mixed with mustard for piquancy, as well as adding your favorite spices.

1. The prepared fish is cut along the back in several places across, rubbed with spices and mayonnaise and placed in a mold.
2. Cherry halves, sprigs of greens and pieces of cheese are put into the abdomen.
3. Lemon slices are inserted into the incisions.
4. Cover the dish with a piece of foil and bake the sea bass in a preheated oven for twenty minutes, after which the sheet is removed and the dish is cooked for the same amount.

Sea bass with rosemary in the oven

Don't know how delicious to bake sea bass in the oven with a Mediterranean accent? This recipe will help you enjoy the desired fragrant dish in full. The desired function will be performed by sprigs of fresh rosemary, which, if desired, can be supplemented with onion or garlic and, of course, lemon.

• sea ​​bass fish - 1 carcass;
• lemon - 1 pc.;
• onion or garlic - to taste;
• rosemary - 2 sprigs;
• seasonings.

1. The fish is prepared properly, flavored with salt, seasonings, sprinkled with the juice of half a lemon and allowed to soak for half an hour.
2. Onion or garlic is cut into circles, like a lemon, put into the fish belly along with sprigs of rosemary, and the remaining slices are placed on top.
3. Wrap the fish in foil and bake for twenty-five minutes at 200 degrees.

Sea bass fillet in the oven

Cooking sea bass in the oven is not limited to baking it with whole carcasses. There are many variations of dishes, which are supposed to use fish fillets, which are often combined with vegetables and other products, getting various mouth-watering, delicious culinary compositions and casseroles.

• sea ​​bass fillet - 700 g;
• dry white wine - 40 ml;
• lemon - ½ pc.;
• dill greens - 1 bunch;
• garlic - 2 teeth;
• broccoli - 400 g;
• hot pepper - 1 pod;
• spices, olive oil.

1. Peeled and grated garlic cloves are mixed with olive oil, wine, juice and zest of half a lemon, chopped dill.
2. The resulting spicy mixture is rubbed with salted and peppered fish fillets and left to soak for about thirty minutes.
3. The slices are placed in an oiled form or on foil, laid out on the sides of the broccoli inflorescences with circles of pepper, salting the vegetables and drizzling with oil.
4. Cover the dish with a second piece of foil and cook the sea bass in the oven for about half an hour at 180 degrees.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In the cuisines of different peoples of the world, there are many recipes with all kinds of fish. The premium class includes sea bass meat, which has a delicate, mild taste and is excellent in any form - fried, baked, boiled, stuffed, steamed and grilled. One of the advantages of this marine inhabitant is the minimum bone content, while its meat is considered healthy, easily digestible and low in calories. Treat yourself and your loved ones to amazing juicy sea bass dishes that have received a lot of positive feedback from restaurant visitors and top chefs.

What is seabass

Seabass fish belongs to the predators of the Moronov family, referred to in scientific circles as common laurel. It lives mainly off the coast of the Atlantic Ocean, it is known as sea bass, but it also has other names: sea wolf, koikan, branzino, lubino, spingola, ranio. It lives in large flocks, which allows you to catch a large number of individuals at once. The sea wolf fish has an elongated body shape with green tints on the back, silvery sides, a light belly and large scales.

Depending on the place of residence (in addition to the waters of the Atlantic, there is also the Mediterranean and Black Seas), its color can change to brown and blue-black. Lavrak can live up to 15 years, reaching 1 m in length and weighing up to 12 kg. Today, fish is bred in special artificial reservoirs, from where it goes on sale in carcasses no more than 30-45 cm long. Individuals grown in natural conditions still have high nutritional value, the cost of which is several times higher compared to artificially grown counterparts.

Being a predator, spingola crabs, mollusks, shrimps, small fishes, swimming in flocks past them. A favorite delicacy is sardines, to the habitats of which predators travel in the summer. The spawning period of spingola is summer-autumn, its fatness depends on the season of catch, fish caught in the pre-winter period are considered the most delicious. The main suppliers of these products to Russia are Turkey, Greece, and sometimes Chile.

The beneficial properties of the sea wolf are due to the high content of omega-3 fatty acids, which have an anti-inflammatory effect, prevent cardiovascular diseases, the appearance of malignant tumors, arthritis, arthrosis, psoriasis, and osteoporosis. By the amount of protein contained in laurel (about 16 g), it is not inferior to pork or beef, moreover, the substance is easily digested and does not form toxic compounds during digestion.

In addition to protein, the chemical composition of individuals also includes cobalt, chromium, phosphorus, calcium, iron, vitamins A, D, B1, B2, B6, B9, B12 and iodine. The last element is useful for people with thyroid deficiency. Those who want to lose weight can also add the meat of this marine inhabitant to their diet. Possessing a low calorie content, the fish will not add a kilogram, but it will bring a feeling of fullness, enrich the body with useful substances and minerals. There are no contraindications to the use of spingola, however, people suffering from allergic reactions should eat it with caution.

How to cook sea bass

Experienced chefs, famous chefs unanimously claim that the sea wolf is a versatile fish that does not require special cooking skills. The process will be within the power of even an inexperienced hostess. The whole trick lies in the simplicity of carving the fish, there is no need to get rid of the bones. When purchasing a product for the first time, do not be afraid to experiment.

Fry, stew, boil, bake, cook in a double boiler, on the grill, whole or in portions - laurel dishes are wonderful in any form, with tender meat and a unique aroma. Unlike many representatives of the marine, river fauna, healthy fats are present in the composition of the fish, preventing the fillet from dryness during the cooking process. Another advantage of the product is the minimum time spent on heat treatment.

Before cooking, the fish is gutted, cleaned and washed well. Then you can rub it with spices, sprinkle with lemon juice and start cooking, but it is better to keep it in the marinade for about 2 hours. When frying the product in a pan, do not turn it over several times, as you will damage the skin. The optimal time is four minutes on each side. There are two ways to bake sea bass in the oven - in foil and without it. Choosing the first option, open the fish a few minutes before the end of the process so that it acquires an appetizing golden crust.

When preparing perch dishes for steaming or grilling, several cuts must be made in the carcass, placing pieces of lemon or garlic there, and then sprinkle with lemon juice, oil, or spread with sauce. Such a product will be ready in a quarter of an hour. Do not forget also about seasonings, spices. Paprika, basil, allspice, rosemary, mustard, soy sauce go well with the dense white flesh of perch.

Recipes

Sea bass dishes differ in the method of preparation, seasonings, marinades and sauces used in the process. This is the secret of obtaining new interesting flavor compositions. Create simple culinary masterpieces in your own kitchen with spingola in the lead role, become the chef of your home family restaurant for your loved ones. Although fish is low in fat, the way it is cooked can increase its nutritional value. Keep in mind that the calorie content of each dish is indicated per 100 g of the finished product.

In the oven

• Time: 1.5 hours.
• Servings Per Container: 4 servings.
• Calorie content of the dish: 93 kcal.
• Cuisine: Mediterranean.
• Difficulty: easy.

Ingredients:

• sea ​​bass - 4 pcs.;
• potatoes - 4 pcs.;
• lemon - 1 pc.;
• olive oil - 1/3 tbsp.;
• rosemary - 4 sprigs;
• salt, pepper - to taste.

Cooking method:

1. Gut fish carcasses, clean, rinse well.
2. In a separate bowl, make a marinade by mixing lemon juice with oil, spices.
3. On the carcasses on both sides, make three small sizes for better baking, grease them with marinade (and inside too).
4. Put a sprig of rosemary into the abdomens, put on a baking sheet lightly greased with olive oil, pour the remaining marinade on top.
5. Wrap the peeled potatoes in aluminum foil and place on a baking sheet.
6. Bake the dish for 45 minutes at 1800.
7. Serve in portions of 1 fish with 1 potato, garnished with herbs.

Fried sea bass

• Time: 1 hour 25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 95 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Mediterranean.
• Difficulty: easy.

High-quality roasting of sea bass, as well as other types of fish, is ensured by the correct preparation of the product and utensils. It is necessary to defrost carcasses for 0.5-1 hour before cooking. With prolonged defrosting, they will lose their freshness, with insufficient defrosting, they will be poorly marinated and fried. Before putting it in the pan, the sea bass must be soaked from excess liquid, juice, marinade, so that a golden crust forms on the surface. It is important to warm the pan well (the fish will be stewed rather than fried on warm), but not to the maximum, preventing burning.

Ingredients:

• sea ​​bass - 2 pcs.;
• rosemary - 2 sprigs;
• thyme - 1 sprig;
• juice of 1 lemon;
• garlic - 3 teeth;
• butter - 50 g;
• olive oil - 2 tbsp. l.;
• salt - to taste.

Cooking method:

1. Gut the fish, clean it, remove the head and fins. Then wash, dry with napkins (towel), make cuts on the sides.
2. Salt, brush with olive oil and half of the lemon juice, insert aromatic herbs into the cuts, leave to marinate for at least half an hour.
3. Heat the butter in a frying pan, squeeze out 3 cloves of garlic, put the sea bass, dried from the remnants of the marinade, to fry.
4. Fry the fish for 5-6 minutes on each side, constantly pouring the garlic oil in which it is cooked.
5. Arrange the finished dish on plates, pour the remaining lemon juice into the pan, let it boil and pour over the fish with the resulting sauce.

ear

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 67 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: easy.

Sea bass is suitable not only for frying, baking, it makes a beautiful, rich fish soup. One of the main conditions for the preparation of the product is the removal of eyes, gills, otherwise the dish will be bitter. The fillet also needs to be separated from the ridge and boil the broth on it, so the ear will turn out richer, tastier. This soup is considered a Russian dish, but thanks to the Mediterranean main ingredient, it begins to “sound” in a new way. Try the recipe for cooking sea bass fish soup, surprising your family with the light taste of soup included in the menu of famous restaurants.

Ingredients:

• sea ​​bass, leek (stems) - 2 pcs.;
• onion, zucchini, celery (root) - 1 pc.;
• carrots, celery (stalks) - 3 pcs.;
• parsley, dill - 0.5 bunch each;
• salt - to taste.

Cooking method:

1. We prepare products: we clean, wash vegetables. Cut carrots, celery stalk in half, celery root into 8 parts, zucchini and leek into 4 parts.
2. We gut the fish, clean it from scales, separate the fillet from the ridge. We remove the bones from the pulp, cut off the fins, cut each piece in half.
3. We put a pot of water with a volume of 4 liters on the fire, put vegetables, a fish backbone there, leaving half a carrot, some greens and leeks.
4. Bringing to a boil, reduce the fire, cook the broth for 1 hour, stirring occasionally. Then strain into another container.
5. We put it back on the fire, put the fillet, cook for up to 5 minutes. Next, add salt, the remaining finely chopped vegetables, cook for another 3-4 minutes.
6. Pour the dish into plates, putting a piece of fish in each, sprinkle with finely chopped herbs.

Sea bass with leeks

• Time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 82 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Mediterranean.
• Difficulty: easy.

Those who want to surprise guests and loved ones with a real culinary masterpiece should try the recipe for sea bass baked with leek. The dish looks very unusual, because the fish is wrapped in vegetable leaves, which saturate the fillet with a unique aroma. Such a treat looks great on the festive table, causing appetite and a desire to try it faster for everyone present. Dry white wine and garlic will add special flavor notes to the sea bass dish, which also spread delicious smells in the kitchen.

Ingredients:

• sea ​​bass, leek - 1 pc.;
• carrots, onions, zucchini, dry white wine - 100 g each;
• olive oil (vegetable) - 3 tbsp. l.;
• bay leaf - 2 pcs.;
• garlic - 1 tooth;
• parsley - 1 bunch;
• salt, black pepper - to taste.

Cooking method:

1. Cut the leeks in half lengthwise, dip in 200 ml of boiling water, put to boil for a few minutes.
2. Gut, clean the fish, put a bay leaf inside.
3. Wrap the carcass with leek, put on a baking sheet. Flavor with oil, wine, season, spread peeled and diced vegetables, garlic cloves around.
4. Cooking time - 0.5 hours at 2000.
5. Serve the finished dish garnished with parsley sprigs.

Chilean sea bass steak in miso sauce

• Time: 18.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Japanese, Chinese.
• Difficulty: easy.

For this recipe, you will need an oven with a grill function or an electric grill that provides the necessary heat treatment for the products. This fish dish is made special by miso sauce made from ingredients unusual for our country. Mirin, if necessary, can be replaced with dry white wine. It is difficult to find a substitute for miso paste, if there are no shops with Japanese products in your city, try mixing soy sauce with mustard (not very spicy), but the taste of the mixture and the finished dish will differ from the original.

Ingredients:

• sea ​​bass - 4 steaks;
• sake, mirin - 0.5 tbsp each;
• miso paste - 8 tbsp. l.;
• sugar - 5 tbsp. l.

Cooking method:

1. Mix all the ingredients for the marinade, 4 tbsp. l. pour into a separate container.
2. Rinse the steaks, put in the marinade, cover, shake well, leave in the refrigerator for at least 18 hours.
3. Preheat the oven to 2000 by turning on the grill. Place the steaks on a rack placed over the baking sheet. Fry for 3-4 minutes, then turn off the grill, fry for about 12 more minutes.
4. Arrange the dish on plates, pour over the left marinade. Serve with rice or potatoes.

With potato scales

• Time: 1 hour 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Having decided to serve such an unusual dish to the table, try to buy a ready-made sea bass fillet or ask the seller to cut the fish. This will make your task much easier. The name itself already indicates that the dish looks very original, thanks to the way it is decorated. In addition, it is satisfying because of the potatoes, the preparation of a side dish is no longer required. An appropriate addition to dinner will be a glass of pink or dry white wine.

Ingredients:

• sea ​​bass fillet - 4 pcs.;
• salmon fillet - 300 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• dill - 1 tbsp. l.;
• cream - 50 ml;
• salt, white pepper - to taste.

Cooking method:

1. The onion is chopped, fried, ground in a meat grinder (blender) along with salmon, dill, cream, seasoned.
2. Peeled, washed potatoes are cut into thin slices in the form of scales.
3. Sea bass is washed, dried, each fillet is smeared with salmon-onion paste, stacked with potato layers in the form of scales at an angle of 450.
4. On a preheated frying pan, fish is laid with potatoes down.
5. When a golden crust is obtained, the fish is laid out on a greased baking sheet, baked until cooked at a temperature of 1800.

Garnish

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 51 kcal.
• Purpose: garnish.
• Cuisine: European.
• Difficulty: easy.

As a side dish for sea bass, it is necessary to select products that delicately harmonize with its taste, do not interrupt it, and contribute to better absorption of the ingredients. In Russia, in addition to the dish, stewed, steamed grilled vegetables are often served. The traditional Italian side dish for fish is risotto, polenta, the British prefer peas, mashed potatoes, Americans prefer french fries. A universal addition to fried, baked, boiled spingole are vegetables with sauce cooked in the oven.

Ingredients:

• beans (green beans) - 150 g;
• potatoes - 3 pcs.;
• cherry tomatoes - 10 pcs.;
• eggplant, zucchini, carrots - 1 pc.;
• lemon juice - 25 ml;
• Italian herbs - 2-3 pinches;
• spices, olive oil (lean) - to taste.

Cooking method:

1. All vegetables must be peeled, washed, cut into arbitrary medium pieces so that they do not fall apart during baking.

A variety of fish species makes it possible to choose the product itself and the method of its preparation to your taste. Of course, the basic principles are the same everywhere, but the taste of each "breed" will be its own, unique. And for those who are embarrassed by the abundance of bones in some representatives of reservoirs, sea bass is perfect - a fish that has very few of them. In addition, her meat is tender, juicy, without a pronounced smell. An additional bonus is the wide range of culinary techniques applicable to such fish, since sea bass can be prepared in almost any way.

How to fry sea bass deliciously

Frying is the fastest and most common way to cook fish. Almost everyone likes it fried. But if you are not looking for speed, try following our recipe for how to cook sea bass, hold it first in a spicy marinade of two tablespoons of lemon juice, half a teaspoon of strong mustard and the same amount of ground paprika. This amount of sauce is enough for four fish.

The preparation is as follows. The fish is gutted, cleaned and washed thoroughly, after which it is salted (inside too). All components of the marinade are mixed, and the sea bass is rubbed on all sides with the resulting sauce. It will marinate for two hours if you leave it indoors, or overnight if you plan to cook it tomorrow and put it in the refrigerator. Marinated fish is fried over high heat for four minutes on each side, until crusty. To make the sea bass even more juicy, close the pan with a lid, put out the fire and leave it like that for ten minutes. Thanks to the marinade, the meat will not only be very tender, but will also acquire a noble and appetizing pink hue.

How to bake sea bass in the oven

No less successful can be considered baking. True, before placing the cleaned and gutted fish in the oven, it must be flavored with seasonings, and not only salt and pepper. Seabass in the oven is very successful with rosemary, lemon and garlic. Therefore, the fish should be sprinkled with chopped rosemary, sprinkled with lemon juice and soy sauce and rubbed with crushed garlic. It will work especially well if you put a couple of lemon slices in addition to the abdomen. The baking sheet is smeared with vegetable oil, sea bass is laid out on it, the oven heats up to 180 degrees, and the fish is placed in it for 25 minutes. To get a beautiful crust, five minutes before the end of baking, you can turn on the grill (if, of course, it is provided for by the stove design).

Fish in coffee sauce

The basis of this method of how to cook sea bass is also roasting. The highlight lies in the sauce that is served with the fish. For him, half of the onion is cut (preferably smaller) and fried in olive oil along with peppercorns and two bay leaves. When the onion becomes almost transparent, a stack of white (the simplest) dry wine is poured into the pan. When the liquid is reduced by half in volume, the same procedure is carried out with half a glass of fish broth. Coffee is brewed in advance (small cup). When the broth has evaporated to half, pour in the drink, half a glass of cream and pour in a teaspoon of sugar. The sauce should thicken, after which it is salted, filtered and brought to a boil again. Two sea bass fillets are fried on both sides; 4 small tomatoes and 100 g of spinach are browned in the same pan. The fish is covered with vegetables, poured with sauce, and you can start enjoying the dish.

Bake in foil

Most of the recipes according to which this fish is cooked in the oven involve the use of different sauces and marinades. If you want the sea bass in foil to turn out airy, but not boiled, mix olive oil with lemon juice in a 2: 1 ratio. Grate the gutted and washed fish both inside and out with this sauce. A pair of dill sprigs is placed in the abdomen, and non-through cuts are made outside, into which lemon slices are inserted. Salt, seasonings and pepper are sprinkled on top of the fish, after which the carcass is tightly wrapped in foil. Seabass baked according to this recipe should be in the oven at 200 degrees for at least half an hour. About five minutes before the end of cooking, the foil can be unfolded (or completely removed) to get a beautiful crust.

Sea bass ear

As we have already demonstrated, sea bass is a fish from which almost everything can be cooked. This also applies to soup. True, the process of its preparation is very different from the usual. They start with the fact that a glass of rice (preferably basmati) is washed and boiled at a strong boil in a large saucepan for 7 minutes, and then over low heat for another 20. Ready rice is filtered. Green pepper, celery (1 each) and onion are cut into cubes; green beans (400 g) are defrosted. Oil is poured into a deep frying pan, in which a spoonful of flour is lightly fried. Then all fresh vegetables are thrown and stewed for about five minutes. 400 g of tomatoes are mashed with a fork and put into the broth. When it boils again, add the frying. Cook everything together for 10 minutes and only then put 400 grams of sea bass fillet, cut into pieces. The ear will be cooked for five minutes. Greens (parsley, onion-feather, dill) are already placed in plates.

sea ​​bass on salt

Those who have tried different ways of how to cook sea bass highly recommend the following recipe. Take a package of sea salt (600 g packaging) and pour a little water into it so that it becomes sticky. Line a baking sheet with parchment or food foil and put two-thirds of the salt on top. Grate the prepared sea bass (two carcasses of 300 grams each) with pepper and your favorite spices, and cover with the remaining salt on top. At 220 degrees, it will bake for about half an hour. During this time, small tomatoes, 8 pieces, are cut into cubes, 5 olives are cut into slices, a clove of garlic is passed through a press, and the basil is finely chopped. All this mix and pepper (use white pepper). When the sea bass is ready, you need to remove the skin from it - it is removed very easily. Some enthusiasts also extract the bones, but this is not necessary - the fish have few of them, and all are large. You can try for salt: it should be salted during baking, but you may need to add a little seasoning to the sauce. Pieces of sea bass are poured over them and served at the table.

Steam cooking

Fans of a healthy diet can also cook this fish for a couple if they take care to purchase a double boiler. For 2 kilograms of sea bass, a quarter of a medium ginger root is bought, which must be peeled and cut into thin strips. Two garlic cloves are cut into slices. Oblique cuts are made on the cleaned and washed carcasses, into which pieces of ginger and garlic are inserted each. A steamer pan is thickly greased with black bean sauce (for lack of sunflower oil, you can do). The fish laid out on it is poured with rice wine and soy sauce. The steamer turns on for a quarter of an hour - and here you have an exceptionally tasty and, moreover, extremely healthy sea bass. When serving, such fish is sprinkled with cilantro, and as a side dish, lentils and vegetable salads are most suitable for it.

Grilled sea bass

For those who have such a useful device (or function in the stove), it will not be difficult to cook this dish. It is only necessary to stock up on the necessary seasonings: dried garlic, paprika and onion seasoning (all in a quarter of a teaspoon), plus lemon pepper and sea salt. All components are mixed; they are sprinkled with fish (there are enough seasonings for a kilogram of sea bass). 3 tablespoons of butter are melted, rubbed with one spoon of finely chopped parsley and two cloves of crushed garlic. Before you start frying the sea bass on the grill, spread the grate with this mixture. First, one side of the fish is fried for seven minutes, then the carcass is turned over, the raw side is smeared with vegetable oil and the same time is cooked. When serving, season the sea bass with olive oil. Bon appetit everyone!