Sea bass. Cooking recipes

Sea perch - white, prickly bony bony fishwith a fleshy texture. Clean it should be extremely cautious, since the prick with sharp rays of the fins causes local very painful inflammation. This is due to the presence on the fins of poisonous glands. Because of life in the eternal half-darkness, the fish has huge eyes. By the color of sea perch, you can determine the place of its habitat. Pisces with monochromatic pink coloring and not such huge eyes live in the coastal waters. Bright red color and huge eyes are typical for sea bass, which live at a depth of several hundred meters. Coastal species, and very many among Pacific perch of the Pacific Ocean, are distinguished by a darkish coloration with a pattern (patchy, longitudinally striped or striped). If to compare with a cod, the sea bass is more fragrant.

Recipes for cooking dishes from fillets or from perch with bones are varied. Perch, cooked with bones, is usually more fragrant, because the bones themselves saturate the taste of the dish.

Recipe 1

With tomatoes, olives and pine nutsa very tasty sea bass is obtained. Recipes of some fish dishes, including this, are distinguished by a fine Italian style. For 4 servings you will need products:

700 g of sea bass (fillets without skin);
500 g of cherry tomatoes;
50 g of pitted olives;
a handful of fresh basil leaves;
25 g of pine nuts;
Salt;
Pepper.

The oven is heated to 180C. Place the fillet in a baking tray. Slice the tomatoes in half and lay them around the fish. Olives are cut into 2 parts, sent to tomatoes. Sprinkle with half the basil leaves and fresh pine nuts. Bake for 15 minutes, and then sprinkle the dish with the remaining leaves of the basil. With warm bread, a ready-made sea bass is served. Recipes alternative suggests the use (instead of pine nuts) of almonds or hazelnuts. Also, for added flavor, you can add a little balsamic vinegar.

Recipe 2

With canned crabs and frozen shrimps prepare a terrific dish - marine bass in the oven. Recipes for a dinner party will not be found, it is enough to take advantage of this. For 6 servings, you must stock up on the following products:

1 kg of sea bass (fillets without skin);
1 lemon (juice will be needed);
1 tablespoon olive oil;
1 teaspoon freshly chopped parsley;
350 ml of creamy fat;
50 g of butter;
340 g of crab meat, liquid is drained from the jar;
75 grams of small pre-cooked shrimp;
1 teaspoon of whole-grain mustard;
1 teaspoon teaspoonful of Cajun seasoning;
salt;
pepper.

Turn on the oven "grill". Rub lemon fillet juice, olive oil, parsley, salt and pepper. Spread into a baking dish and cover it with foil. Put the grill for 10 minutes, turn over during cooking once. Make the sauce: drown the butter with cream and mustard on low heat. Brew, stirring, until the sauce thickens. Spread into a sauce of crabs and shrimp, add Cajun seasoning, salt and pepper. Cook until shrimps and crabs warm up. The sauce, laid out on a plate, will decorate and complement our delicious "Sea bass" dish with a complex taste. Recipes can be varied depending on the technology of processing fish.

Recipe 3

Fresh ginger is needed for the next dish,the main ingredient of which is sea bass. In a double boiler, fish should be cooked in the upper tray. In the bottom tray of the steamer, fresh ginger should be cooked. For 4 servings of fish per pair, you will need:

700 g of sea bass (fillets without skin), rubbed with oil, salt and pepper;
1 cup chopped green onions;
½ cup peanut butter;
salt;
pepper;
¼ cup soy sauce;
1 root of fresh ginger, cut into small pieces;
1 glass of sliced large leaves of fresh coriander (Chinese parsley).

Prepare the steamer (pour water and turn on). Pieces of fresh ginger are placed in the lower tray. When the water starts to boil, add the fish and cook, without turning, about 10 minutes. Pour the peanut butter into the pan and heat it up. Begin this procedure for 3 minutes before the end of cooking fish. When the perch is ready (the meat will exfoliate), carefully place the fish on the dish. Sprinkle it with ginger, pour with soy sauce, sprinkle with spring onions and coriander. When the peanut butter is very warm, they gently poured the prepared dish. Eat the perch hot.