From our recipes, offered below, you will learn how to cook delicious seabass in the oven. This royal fish has a delicate taste and is the leader in the content of polyunsaturated fatty acids, vitamins, phosphorus and other elements that are irreplaceable for our organism.
How to cook seabass baked in the oven?
Ingredients:
- seabass carcass - 1 piece;
- lemon - 0,5 pieces;
- dried rosemary - 5 g;
- curry - 5 g;
- ground pepper - 5 g;
- white wheat bread - 65 g;
- onion - 75 g;
- garlic - 1 clove;
- pine nuts - 50 g;
- raisins without pits, light - 25 g;
- olive oil - 35 ml;
- capers - 15 g;
- salt - 10 g.
Preparation
We remove the carcass of seabass from the insides, gills, fins and tail, rinse well with running cold water and wipe dry with paper towels.
Peel the onions with shredded semicircles, and garlic with mugs and pass in a frying pan with olive oil until softened. Throw pine nuts, capers, previously washed and dried raisins, add a peel halves of lemon, curry and rosemary and keep on fire for another two to three minutes. Turn the crumb of white bread into crumbs, add to the frying pan and mix. After one minute, we remove the prepared stuffing from the fire, cool it a bit and fill it with the abdomen of sea bass. Fill a little of the filling and distribute it over the carcass.
Form for baking with olive oil and put the cooked fish into it. Spray the dish with olive oil and juice half a lemon.
Bake seabass in a preheated to 180 degree oven for thirty to forty minutes.
Sea bass in salt in the oven
Ingredients:
- seabass carcass - 1 kg;
- salt of sea - 1,5 kg;
- egg whites - 2 pcs .;
- thyme - 1 branch;
- basil - 1 branch;
- rosemary - 1 branch;
- Spices for fish - to taste;
- garlic - 1 large denticle;
- olive oil - 50 ml.
Preparation
We remove the carcass of seabass from the viscera, tail, fins and gills and rinse well with cold running water. Then we dip it dry with a paper towel, rub it with spices for fish and put it into the abdomen along a twig of thyme, basil and rosemary.
Whisk the whites a little with a corolla and mix with sea salt. Half of the wet salt mass is laid on a parchment leaf lined on a baking sheet, and we form a pillow for the fish. We put the seabass from above, cover it with the remaining salt and fasten it with the help of hands, as if creating a fish frame.
Determine the dish in a preheated to 230 degrees oven and stand twenty-five minutes. If your fish is larger, then time should be increased - for every half a kilogram for five minutes.
Upon readiness, we carefully break the salt frame, remove its top layer, which must move along with the seabass skin, separate the fish pulp and lay it on a plate.
Serve seabass with boiled rice and sauce, prepared by mixing olive oil, chopped garlic and several basil leaves.
How to cook seabass in the oven with vegetables?
Ingredients:
- seabass - 2 pieces;
- sweet Bulgarian pepper - 250 g;
- lemon - 1 piece;
- onion red - 275 g;
- eggplant - 275 g;
- cherry tomatoes - 270 g;
- olive oil - 35 ml;
- dried basil - 5 g;
- oregano-5 g;
- dried rosemary - 5 g;
- ground pepper - to taste;
- Spices for fish - to taste;
- salt - to taste.
Preparation
Before cooking, we must cut the fish and remove the entrails. Also cut the fins of the tail and head, and carouse thoroughly rinsed. Now wipe them dry with a paper towel or napkins, rub it with salt, spices for fish and ground pepper. In the abdomen, we insert mugs or lobules
Eggplants, the remaining red onions and peppers, we clean and cut into arbitrary pieces. Cherry tomatoes are washed and dried. We season vegetables with olive oil, dried basil, rosemary and oregano and gently mix.
We oil the baking sheet or the mold with olive oil, lay out a circle of lemon in a row, and we put seabass carcasses on them. Along the sides distribute the vegetables, once again sprinkle the fish with olive oil and determine the dish in a preheated to 185 degrees oven for forty minutes.