Fish sea bass is the basis of many stunning Mediterranean dishes. Due to its gentle, noble taste and a fairly small number of bones, it is considered a truly royal fish and enjoys well-deserved popularity.
How to cook seabass in a frying pan - a recipe?
Ingredients:
- seabass carcass - 2 pieces;
- lemon - 1 piece;
- rosemary - 2 branches;
- thyme - 1 branch;
- ground white pepper - to taste;
- garlic - 2-3 cloves;
- olive oil - 35 ml;
- butter - 50 g;
- salt - to taste.
Preparation
We remove the carcasses of sea bass from the head, fins and entrails and rinse well with running cold water. If desired, the head and tail can be left. Wipe the fish dry with paper towels or napkins and do a few transverse incisions on the back.
Now rub the sea bass outside and inside the abdomen with salt and ground white pepper, sprinkle with lemon juice and olive oil, put into the incisions the leaves of thyme and rosemary and leave the fish to marinate for twenty to thirty minutes.
In a frying pan, melt the butter, heat it over medium heat and lay out the carcasses of sea bass marinated and again dried with paper towels. We clear garlic, crush the denticles with a knife and lay it in the oil to the fish. We brown the carcasses for seven minutes on each side, periodically pouring on top with garlic butter in which they are roasted.
We remove the prepared fish on a plate, add the remaining lemon juice to the frying pan, mix it with the oil and water the resulting mixture with a fish.
How to cook seabass in the oven in foil with vegetables?
Ingredients:
- seabass carcass - 2 pieces;
- lemon - 1 piece;
- onion - 3 pcs .;
- sweet bell pepper - 2-3 pcs .;
- fresh champignons - 220 g;
- cherry tomatoes - 270 g;
- olive oil - 35 ml;
- dried basil - 5 g;
- oregano-5 g;
- rosemary - 5 g;
- ground white pepper - to taste;
- Spices for fish - to taste;
- salt - to taste.
Preparation
Cut the seabass carcasses, remove the entrails, if desired, cut off the tail, fins and head and rinse thoroughly in cold water. Discuss the fish with a paper towel or napkins and make a few incisions on the back. Then rub the carcass with salt, spices for fish and ground white pepper. In the slot, we put in a slice of lemon, and fill the abdomen with a previously cleaned and half-ringed onion.
We lay the sea bass on a greased baking sheet, tightly covered with foil on top and press it
While the fish is baked, let's make vegetables. We wash, clean and cut into several parts peppers, mushrooms and the remaining bulbs. If you want, you can take extra zucchini or eggplant. Sprinkle the vegetables with olive oil, season with dried herbs and gently mix.
After the baking time, remove the foil, lay out the prepared vegetables on the sides of the seabass, add the washed cherry tomatoes and send the dish under the upper grill for another fifteen minutes or until browning.