Sea bass in oven in foil

The theme of today's article, we will devote to preparing a royal fish called seabass and consider how to properly bake it in foil in the oven.

Seabass is an extra-class fish because of the small amount of bones in it and due to its useful properties and taste qualities.

Seabass meat contains vitamins A and E, which are natural antioxidants and promote active growth of hair and nails, as well as vitamins D and K, which are vitally important for our body, responsible for metabolism and cell renewal. Also, seabass is the leader in the content of polyunsaturated fatty acids omega-3 and many more essential elements.

In addition, the meat of this fish is very dietetic and has a delicious delicate taste. The cooking of sea bass in foil in the oven multiplies the use of the dish and is a priority in relation to other thermal treatments.

How to cook seabass in the oven in foil - a recipe?

Ingredients:

Preparation

Before preparing, be sure to prepare a carcass of fish properly. Cut off the fins and tail and extract the insides and gills. Then, the seabass is washed in cold running water and wiped almost dry with a paper towel or napkins.

Season the fish with salt, grease with olive oil and make on the back of several cross-section incisions, in which we insert the lobes of lemon. In the abdomen of sea bass we put a sprig of rosemary and wrap the fish in several layers of foil.

We warm the oven to 220 degrees, define the seabass in it and reduce the temperature to 180 degrees at this moment.

How long to bake seabass in foil in the oven?

The time required to bake seabass in foil in the oven depends on the weight of the fish you are cooking. If the carcass is small, it will be enough for its preparation fifteen to twenty minutes. With a fish weight of more than 600 grams, it is necessary to increase the time by five minutes for every five hundred grams.

How to cook seabass with vegetables in the oven in foil?

Ingredients:

Preparation

Carcasses of sea bass relieve from the guts, gills, and also cut fins and tail. Be sure to rinse the fish after evisceration under a stream of cold water, soak dry with a paper towel, and do a few transverse incisions on the back.

Mix curry ground black pepper and salt, grease carcasses obtained with a spicy mixture, and put on a baking sheet, pre-laying it with foil. Red onions are cleaned and cut into small slices. A small part of it is filled with the abdomen of the fish, and the rest is laid out on a baking sheet.

All vegetables are washed and wiped dry. We cut the marrows and eggplants with mugs, and we save the peppers from the seed boxes and cut into several parts. We lay out the prepared vegetables and yellow tomatoes around the seabass carcasses. From the lime, cut two mugs and put them on the fish from above, and with the rest squeeze the juice and sprinkle them with vegetables and fish. We also pour the dish with olive oil, cover it with a foil sheet and seal it.

Determine the pan in a preheated to 195 degree oven for thirty minutes. Fifteen minutes later remove the top layer of foil. This will add a rosy color.

The ready fish is taken out on a plate with vegetables and enjoy. We are sure, this dish will not leave you indifferent and will become one of your loved ones.