To give an exact answer to the question of which side dish is suitable for fish is almost impossible, and the reason is simple: for each individual recipe and type of fish, its garnish comes with a certain range of textures and flavors. In this material, we intend to disassemble several universal recipes that will make an ideal company for any fish on your table.
Garnish to fried fish - recipe
Since fried fish itself has a pronounced taste, fat and crunchy texture, it is better to choose a tender garnish for it as homogeneous as possible, for example, mashed potatoes.
Ingredients:
- potato tubers - 640 g;
- celery root - 210 g;
- garlic head;
- thyme branches - 4 pcs .;
- olive oil - 45 ml.
Preparation
Peel on the potato tubers with a fork and salt them with salt. Place the potatoes in the oven at 190 degrees for half an hour. After a while, add to the tubers an envelope of foil with celery cubes, thyme leaves and garlic cloves inside. Another half an hour in the oven and you can peel off the potatoes and mash it with garlic cloves and celery, without forgetting to add olive oil.
What to cook on the side dish for baked fish?
Ingredients:
- couscous - 240 g;
- ground cumin - 1 teaspoon;
- paprika - 1 teaspoon;
- red onion - 55 g;
- a handful of fresh mint and coriander;
- tomatoes - 170 g;
- lemon juice - 35 ml.
Preparation
Mix couscous with cumin and paprika, and then pour with water so as to cover. Leave the croup for 10 minutes, and after a while, mix it with tomato cubes, thin onion rings and greens. Sprinkle with citrus juice and butter before serving.
The best vegetable garnish for fish
A truly universal garnish is any seasonal vegetables. We will focus on those who sing in the middle of summer, but you can adapt the recipe based on the time of the year and what is at hand. Frozen vegetables are also allowed.
Ingredients:
- cream tomatoes - 6 pieces;
- red onion - 130 g;
- sweet pepper - 420 g;
- garlic - 6 teeth;
- capers - 1 tbsp. a spoon;
- paprika - 1 teaspoon;
- juice 1/2 lemon.
Preparation
Divide the tomatoes into quarters along with the peppers and onions. Remove the garlic cloves in the shell. Sprinkle the vegetables with oil, season with salt and bake for 45 minutes at 220. Remove the blackened peel from the peppers and divide the pulp into strips, squeeze out the contents of the garlic teeth. Send all the vegetables in a bowl along with the juice. Sprinkle with citrus juice.