Sea bass with the right preparation turns out to be incredibly tender, juicy and pleasant to the taste. This fish is especially successful when baked in foil with vegetables. In addition, it can cook a delicious soup, as well as serve boiled fillet under your favorite sauce .
Red sea bass - a recipe in the oven in foil
Ingredients:
- carcasses of red sea perch - 2 pcs .;
- potatoes of medium size - 4 pcs .;
- fresh tomato - 1 pc .;
- Bulgarian sweet pepper - 1 piece;
- cloves garlic - 2-3 pcs .;
- sour cream - 190 g;
- piquant cheese of solid varieties - 145 g;
- sunflower oil refined - 25 ml;
- branches of fresh dill - 1 bunch;
- laurel leaves - 2 pieces;
- mixture of ground five peppers - 2 whispers;
- sea salt - to taste.
Preparation
When preparing the dish, we clean the fish, wash it, cut the fins, rub it with sea salt and a mixture of five peppers and leave it for a few minutes.
While the carcasses are soaked, we cook vegetables. We clear the skins and cut the potato tubers and fresh tomatoes with mugs, and cut the Bulgarian pepper from the stem and seeds and cut them into circles.
Hard piquant cheese is processed on an average grater, and peeled garlic denticles and fresh greens of dill shall be minced.
To decorate the dish, we prepare two sections of foil, oil them with sunflower oil, lay out for each carcass of a red-billed red perch and put tomatoes on top. Now we rub the fish with tomatoes with grated cheese, we spread the slices of Bulgarian pepper on top and lay the potato mugs on the sides. We finish the composition with chopped dill and garlic and spread a few spoons of sour cream on top. Seal the foil with an envelope and place it on a baking tray.
Now it remains to bake a little fish with vegetables in the oven. To do this, heat it up to 210 degrees in advance and hold it for fifty minutes.
Soup from sea bass - recipe
Ingredients:
- carcass of sea bass - 2 pcs .;
- potatoes - 980 g;
- fresh tomatoes - 115 g;
- onion bulbs - 185 g;
- fresh carrot - 75 g;
- water filtered - 2,1 l;
- peas of sweet and black pepper - 3-4 pcs .;
- sunflower oil refined - 25 ml;
- sprigs of fresh dill - 4-5 pieces;
- laurel leaves - 2 pieces;
- the branches and leaves of the basil are fresh or dried;
- sea salt.
Preparation
Carrots of sea bass for soup must be cleaned and rinsed. Now we cut the prepared fish into several portions, put it in a pot of filtered water and put it on the stove. There we throw leaves of laurel, one unpurified, but washed head of onion and pea of sweet and black pepper. We also put a few sprigs of dill and basil into the broth and cook after boiling for ten minutes.
After the passage of time, we take the fish out on a plate, and we divide the broth and return it to the pan.
After boiling the broth, add to the pan pre-cleaned and diced potatoes. Onions minced minutely, fry in sunflower oil in a frying pan along with chopped
Cook the dish until the softness of the potatoes, having salted it to taste, after that we lay the flesh of the fish in the pan, separating it from the bones, we stand on the fire for a couple of minutes, and can serve by adding basil leaves and chopped green dill.
Boiled sea bass under this recipe can be used for further soup preparation not completely. At least half the pulp can be used to make another dish, put it in a salad or serve it with sauce and garnish.