Recipes for cooking sea bass begin to enjoy increasing popularity, and all because this fish is becoming more common and available in our market. Not only is this fish tasty and juicy, sea bass can also be cooked in almost any way: the dense flesh of the fish can withstand roasting, baking, quenching and even smoking. We will discuss some of the methods of preparation further.
Fish perch fried in a frying pan - recipe
Sea bass though has a completely self-sufficient taste, but also perfectly matches with many spices and herbs. As part of this recipe, the fish fillet will be made up of fragrant herbs and paprika.
Ingredients:
- lemon - 1 piece;
- fillets of sea bass - 4 pcs. (for 185 g);
- pinch of paprika;
- butter - 45 g;
- aromatic herbs (rosemary, thyme, basil, parsley) - 1 1/2 tsp.
Preparation
Season the fish fillet with a mixture of salt and paprika. In a frying pan, melt the butter and start the fish roasting, placing it first skinned down. When the fillet grasps, turn over and put the sliced herbs in the pan, add the citrus peel. Tilt the frying pan so that all the glass oil is on one edge, and start to water them with fillets, making it ready. In the final, pour the fish with lemon juice.
Hot smoked sea perch - recipe
Choosing a carcass of sea bass to taste, it is necessary to unfreeze it, if necessary, and then cut, removing the insides and cutting off the head. After rinsing the fish after scaling the scales, you can fill the abdominal cavity with a mixture of fragrant herbs, garlic or other additives to taste. After, the fish is immersed in a strong brine (1 kg of salt per 5 liters of water) and left there under the press for at least 18 hours.
After salting, the fish is dried, put tail on the hooks and sent to the smokehouse. We smoke fish at 25 degrees to 36 hours (depending on the size). The readiness of the carcass will be expressed by the pleasant golden-red coloration of the peel.
Ear from sea bass - recipe
Ingredients:
- sea perch (medium size) - 2 carcasses;
- potatoes - 340 g;
- onion - 95 g;
- carrots - 95 g;
- leaves laurel.
Preparation
Gutted carcasses of perch should be cleaned of scales, and then pour a couple of liters of water. Leave the perch cook for 20 minutes, placing in the soup laurel and other aromatic additives if desired.
For a classic soup, onion and carrots are not roasted, since the soup is cooked in marching conditions, but there is an opportunity to roast vegetables at home, so why not use it? Arrange chopped vegetables together and add to the broth. Remove the carcass of the perch from the broth. Put the cubes of potatoes in the soup, cook them for about 10 minutes, and then add the fish. Do not forget about salt.
The recipe for cooking a delicious sea bass in the oven
This simple Mediterranean way of cooking sea bass will provide you an amazing result. In the recipe there is a pesto sauce , which can be bought already prepared or cooked according to recipes, which we had previously prepared.
Ingredients:
- sea perch - 2 carcasses (1.4 kg each);
- lemons - 2 pieces;
- thyme - 2 branches;
- red onion - 65 g;
- a handful of green parsley;
- sauce pesto - 45 g.
Preparation
Gutting and removing scales from the carcass of sea bass, rinse them, and then dry. Scratch the fish with salt, and grease the abdominal cavity with pesto sauce. Fill the fish with onion half rings, put the thyme and lemon slices. Make oblique incisions on the surface of the fish and also put in them lemon slices. Sprinkle with oil and bake at 180 degrees for half an hour.