Sea bass fillet dishes recipes. Sea bass - preparing culinary masterpieces from delicious fish

Garden strawberries, or strawberries, as we used to call them, are one of the early aromatic berries that summer generously gifts us with. How happy we are about this harvest! In order for the “berry boom” to repeat every year, we need to take care of the berry bushes in the summer (after the end of fruiting). The laying of flower buds, from which ovaries will form in the spring and berries in the summer, begins approximately 30 days after the end of fruiting.

Among the variety of species and hybrids of philodendrons, there are many plants, both gigantic and compact. But not a single species competes in unpretentiousness with the main modest one - the blushing philodendron. True, his modesty does not concern the appearance of the plant. Blushing stems and cuttings, huge leaves, long shoots, forming, although very large, but also a strikingly elegant silhouette, look very elegant. Philodendron blushing requires only one thing - at least minimal care.

Thick chickpea soup with vegetables and egg is a simple recipe for a hearty first course, inspired by oriental cuisine. Similar thick soups are prepared in India, Morocco, and Southeast Asian countries. The tone is set by spices and seasonings - garlic, chili, ginger and a bouquet of spicy spices, which can be assembled to your taste. It is better to fry vegetables and spices in clarified butter (ghee) or mix olive and butter in a pan; this, of course, is not the same, but it tastes similar.

Plum - well, who isn’t familiar with it?! She is loved by many gardeners. And all because it has an impressive list of varieties, surprises with excellent yields, pleases with its diversity in terms of ripening and a huge selection of color, shape and taste of fruits. Yes, in some places it feels better, in others it feels worse, but almost no summer resident gives up the pleasure of growing it on his plot. Today it can be found not only in the south, in the middle zone, but also in the Urals and Siberia.

Many ornamental and fruit crops, except drought-resistant ones, suffer from the scorching sun, and conifers in the winter-spring period suffer from sunlight, enhanced by reflection from the snow. In this article we will tell you about a unique product for protecting plants from sunburn and drought - Sunshet Agrosuccess. The problem is relevant for most regions of Russia. In February and early March, the sun's rays become more active, and the plants are not yet ready for new conditions.

“Every vegetable has its own time,” and every plant has its own optimal time for planting. Anyone who has dealt with planting is well aware that the hot season for planting is spring and autumn. This is due to several factors: in the spring the plants have not yet begun to grow rapidly, there is no sweltering heat and precipitation often falls. However, no matter how hard we try, circumstances often develop such that planting has to be carried out in the midst of summer.

Chili con carne translated from Spanish means chili with meat. This is a Texas and Mexican dish whose main ingredients are chili peppers and shredded beef. In addition to the main products there are onions, carrots, tomatoes, and beans. This red lentil chili recipe is delicious! The dish is fiery, scalding, very filling and amazingly tasty! You can make a big pot, put it in containers and freeze - you'll have a delicious dinner for a whole week.

Cucumber is one of the most favorite garden crops of our summer residents. However, not all and not always gardeners manage to get a really good harvest. And although growing cucumbers requires regular attention and care, there is a little secret that will significantly increase their yield. We are talking about pinching cucumbers. Why, how and when to pinch cucumbers, we will tell you in the article. An important point in the agricultural technology of cucumbers is their formation, or type of growth.

Now every gardener has the opportunity to grow absolutely environmentally friendly, healthy fruits and vegetables in their own garden. Atlant microbiological fertilizer will help with this. It contains helper bacteria that settle in the root system area and begin to work for the benefit of the plant, allowing it to actively grow, remain healthy and produce high yields. Typically, many microorganisms coexist around the root system of plants.

Summer is associated with beautiful flowers. Both in the garden and in the rooms you want to admire the luxurious inflorescences and touching flowers. And for this it is not at all necessary to use cut bouquets. The assortment of the best indoor plants includes many beautifully flowering species. In the summer, when they receive the brightest lighting and optimal daylight hours, they can outshine any bouquet. Short-lived or just annual crops also look like living bouquets.

Pie with sardines and potatoes - quick, tasty, simple! This pie can be baked both on weekends and on weekdays, and it will also decorate a modest holiday table. In principle, any canned fish - natural with the addition of oil - is suitable for the filling. With pink salmon or salmon the taste will be a little different, with saury, sardines or mackerel it’s so delicious! The potatoes are placed in the pie raw, so they need to be cut very thin so that they have time to bake. You can use a vegetable cutter.

Summer is in full swing. Planting in gardens and vegetable gardens is mostly completed, but worries have not diminished, because the hottest months of the year are on the calendar. The temperature scale of the thermometer often exceeds +30 °C, preventing our plants from growing and developing. How can we help them cope with the heat? The tips we will share in this article will be useful for both country and city residents. After all, indoor plants also have a hard time during this period. In hot weather, plants need watering.

For many gardeners, slugs are a nightmare. Although you might think, what’s wrong with these, at first glance, peaceful, sedentary creatures? But in fact, they can cause significant harm to your plants and crops. Not only do slugs persistently eat leaves, flowers and fruits in spring and summer, but with the onset of cold weather, these land mollusks move into the cellar and there they continue to destroy what you have so carefully grown and collected.

Spelled horns with beef - a quick dish for dinner or lunch. Recently, spelt (spelt wheat) has become popular among supporters of proper nutrition and not only. Porridges, soups, spelt and pasta are made from this tasty cereal. In this recipe for spelled cones, we will prepare healthy navy-style pasta with a sauce made from vegetables and lean ground beef. The recipe is suitable for those who watch their figure and like to cook healthy food at home.

Summer is a wonderful time of year! There is so much you can do at your dacha in a few warm months - work, relax, and invite friends to a barbecue. But as soon as the heat of the day subsides, our small but real enemies immediately appear - mosquitoes. In rainy summers or after heavy river floods, there are especially many of them and the attacks of small bloodsuckers become simply unbearable. Mosquitoes produce unpleasant squeaks and bites that cause severe itching.

The incredible blooms on your favorite cacti and succulents always seem even more delectable because of the amazing hardiness of the plants themselves. Luxurious bells and dazzling stars remind you that nature has many miracles in store. And although many indoor succulents require special wintering conditions to bloom, they still remain crops that require minimal care and are suitable for everyone. Let's take a closer look at the most spectacular of them.

For any “continental” fisherman, well, who fishes in rivers like the Dnieper, perch is a prickly, striped and malicious monster, and clad in real armor made of small scales, which can only be cleaned by a court verdict. The swearing “so that you catch perches” sounds, if you know what it’s about, worse than “that you didn’t see the bite.”

Sea bass - sea bass (Sebastes), although also fish, are called perches more out of habit, because their body shape is similar to river minke whales. But in terms of anatomy and external characteristics, sea perches are so different from river perches that they even belong to different orders and families of fish. Sea bass are often quite dangerous sea creatures due to their sharp and sometimes poisonous fin spines. But peeling the scales of sea bass is very easy.

About a hundred species of sea bass live throughout the world - from cold waters to the equator. The size and weight of perch vary, a lot of them are caught, and you can buy them almost anywhere, frozen.

For us, the most popular sea bass is Sebastes pinniger, the so-called orange (canary) grouper. Also called - Canary (Orange) Rockfish. It is the carcasses of such perch that are most often sold in stores.

The meat of this perch is very tasty, suitable for almost any type of culinary processing: boiling, frying, stewing, smoking, etc. Sea bass in the oven goes well with almost any side dish. The most important thing is to clean the carcasses carefully, because... The fins of perches are very spiny.

and gut it. If the perch has a head, cut off the head and throw it away. Carefully remove the black film that covers the internal cavity of the sea bass.

Place sea salt (or any kind), a few black peppercorns, allspice, coriander hay, nutmeg and ginger into a mortar. Grind the spices with a pestle to form a powder. The amount of mixture is approximately 1 tsp. Proportions - to taste.

Gently sprinkle the carcasses with a mixture of spices, especially the inner cavity. Place the fish in a bowl. Add 2-3 bay leaves, pour 1-2 tbsp. l. lemon juice. Pour a glass of dry white wine. And leave for an hour to marinate. After an hour, turn the fish over in the marinade and leave it for an hour.

Prepare vegetables.

Peel the onion and cut into thin rings. Fry onion for 2 tbsp. l. olive oil until soft. When the onion is browned, transfer it to a separate bowl.

Scald the tomatoes with boiling water and remove the skins. Cut the pulp into very thin slices.

Remove all leaves from dill and parsley and finely chop the greens.

Remove the fish from the marinade and dry the carcasses lightly with a paper towel. Do not pour out the marinade.

Dip the fish in flour and place in a well-heated frying pan, into which first pour about a third of a glass of olive oil. Fry the fish over high heat on both sides until golden brown.

Then reduce the heat and fry for 5 minutes on each side, you can simmer under the lid on the lowest heat.

Divide all prepared vegetables: tomato, fried onion, greens in half.

Grease a baking dish with olive oil. Place half of the prepared tomatoes, distributing them evenly along the bottom of the pan.

Sprinkle with parsley and dill.

Sprinkle tomatoes with grated garlic.

Then add half of the fried onions. Salt one with a pinch of coarse salt, you can use sea salt. You can add additional pepper if you wish. Add bay leaves from marinade.

Place the fried sea bass carcasses into a mold.

Place all the remaining fried onions on top of the fish.

Sprinkle with remaining herbs.

On the eve of summer, more than ever, you want to reconsider your diet, giving preference to low-calorie and healthy dishes. Red sea bass, the recipes for which we will consider in detail today, completely meets all the stated dietary requirements. The meat of this sea dweller hides real treasure troves of useful elements. Just 200 grams of this fish contain the daily dose of amino acids we need.

And this is not counting proteins, protein, a rich vitamin-mineral complex and such healthy fish oil. At the same time, the meat of red perch has a tender and juicy consistency.

It has an excellent, rich fishy taste, but at the same time there is no unpleasant fishy smell, and there are no small bones, which significantly expands the gastronomic possibilities of this seafood. Dishes with sea bass are incredibly tasty, and the recipes are inexhaustible, and it’s easy to get lost in this vast selection.

We decided to simplify the task and selected the most interesting options for delicious dishes for any meal.

Sea red snapper in a pot

What could be better than recipes for dishes simmered in the oven in ceramic vessels? We can talk about the benefits of “pot” food for hours.

However, in addition to saving the maximum useful inclusions in products, this method of heat treatment also allows you to prepare red sea bass fillet incredibly tasty, preserving its natural aroma and enhancing it with additional components.

Ingredients

• Red snapper – 4 carcasses;
• Fresh tomatoes – 2 pcs.;
• Carrots – 1 root vegetable;
• Onion – 1 pc.;
• Bulgarian pepper – 1 pc.;
• Potatoes – 4 tubers;
• Garlic cloves – 4 pcs.;
• Tomato paste - 1 tbsp;
• Fresh cilantro – ½ bunch;
• Fresh parsley – ½ bunch;
• Lemon - ½ fruit;
• Nutmeg powder – 1 pinch;
• Ground dried ginger – 1 pinch;
• Dried paprika powder – 1 tbsp;
• Salt - to taste;
• Olive fruit oil – 2 tbsp.

Preparation

1. Perch carcasses must be cleaned, gutted and filleted, removing all the bones. And for the marinade we will prepare the following composition.
2. Place parsley and cilantro in a blender bowl, squeeze in the juice of ½ lemon, add tomato paste and olive oil (1 tbsp), and also anoint with all the spices and salt to taste. After this, grind everything into a homogeneous mass, in which we marinate the fish fillet cut into slices.
3. While the perch is soaking in the aromatic mixture, prepare the vegetables. Chop the onion into rings, carrots and tomatoes into circles, potatoes and peppers into strips.
4. Now you can put the ingredients in the pot in layers. First pour 1 tbsp. olive oil, onto which we place carrots, then onions, then potatoes, fish and tomatoes, and finish everything off with pepper slices.
5. Then fill the ceramic container halfway with water, close the lid and put it in the oven for 50 minutes at a temperature of 220 o C.

Potato and fish gnocchi

Ingredients

• - 3-4 tubers + -
• - 2 pcs. + -
• — 150 g + -
• — 250 g + -
• — a pinch in both the dough and the filling + -
• Sea bass fillet— 200 g + -
• Cottage cheese - + -
• — 100 g + -

Preparation

Redfish recipes are popular all over the world. For example, in sunny Italy there is one very common dish made from flour and potatoes - gnocchi, which is often prepared with minced fish filling. And preparing Italian dumplings is quite simple.

Gnocchi dough

First you need to knead the potato dough.

• To do this, peel the boiled potatoes “in their jackets” and grate them on a fine grater.
• Then add to it 1 chicken egg, wheat flour, passed twice through a sieve, as well as 150 g of finely grated cheese and a pinch of salt.

The result is a tough but elastic mass, which should be placed in the refrigerator for half an hour.

Filling

In the meantime, prepare the filling.

• Boiled sea bass fillet, curd cheese, 100 g of grated hard cheese, 1 chicken egg and a pinch of salt, mix in a blender until creamy.

All that remains is to make the gnocchi themselves.

From the dough we separate small lumps the size of a walnut, from which we make small flat cakes. To speed up the modeling, we make a rope of dough and cut it into portions.

Place the filling into the resulting pancakes, pinch the edges of the dough at the top and roll into an even ball. This is how we prepare gnocchi from all the dough and minced meat.

Boil Italian dumplings with filling in boiling salted water in small batches for 3-5 minutes. This delicious delicacy should be served with butter and fresh herbs.

This dish is very tasty and unusual. Surprise your friends with it

Fish in garlic breading

Almost every recipe for preparing sea red snapper is unique, because this fish is so versatile that any dish made from it turns out delicious. Likewise, garlic fish will be a very interesting treat at any feast.

Ingredients

• Sea bass fillet – 0.9 kg;
• Soy sauce – ¼ tbsp.;
• Garlic cloves – 3-4 pcs.;
• Breadcrumbs - ½ cup;
• Onion – 1 pc.;
• Bay leaf – 2 leaves;
• Black peppercorns – 6 pcs.;
• Olive oil – 3 tbsp;
• Salt – 1 tsp;
• Vinegar 6% - ½ cup.

Preparation

1. First you need to deal with the fish. If whole perch carcasses are used, then try to remove the fillets from them in large layers, after which the meat should be rinsed and blotted with a paper towel.
2. Then the pieces need to be cut into portions of 10x5 cm and rubbed with soy sauce.
3. While the fish is salting in the sauce, prepare a marinade for it. To do this, peeled onions must be chopped into half rings and placed in boiling water, where we also add salt, pepper and bay leaf.
4. After 5 minutes, remove the saucepan from the heat, pour vinegar into the liquid and put the fish in it, then simmer the perch over low heat under the lid for 20 minutes.
5. Meanwhile, heat the olive oil in another frying pan and fry the finely chopped garlic in it for literally 1 minute. After this, pour breadcrumbs into a container and fry them until golden.
6. After 20 minutes, when the fish meat is ready, roll each piece of fillet in garlic breading and place on a serving plate.

An excellent side dish would be fresh sliced ​​vegetables or steamed pink rice with butter.

Warm days are just around the corner, but the time has not yet come for barbecue picnics. However, this is absolutely no reason to put this matter off for a long time. You can cook on skewers at home and it doesn’t have to be meat. How about sea bass kebabs?

Ingredients

• Red snapper meat – 0.4 kg;
• Lemon juice – 1 tbsp;
• Dill greens – ½ bunch;
• Ham slices – 60 g;
• Soy sauce – 1 tbsp;
• Olive oil – 2.5 tbsp;
• Bulgarian pepper – 1 pc.;
• Onion – 1 head;
• Premium wheat flour -2.5 tbsp;
• Salt - to taste;
• Powdered black pepper – 1/3 tsp.

Cooking method

Cooking kebabs at home is not at all difficult, the main thing is to get bamboo skewers in advance and marinate the fish properly.

1. First, cut the perch fillet into 4x4 cm pieces, after which they need to be marinated in a mixture of lemon juice, soy sauce and finely chopped herbs.
2. In the meantime, prepare the remaining components of the dish. Ham slices must be cut into wide strips. Chop the onion and bell pepper into slices.
3. We will form the kebab like this: wrap the fish slices in pieces of ham and string them onto a bamboo skewer, alternating with onion and pepper slices, but so that the beginning and end of 1 serving of kebab falls on the fish and ham pieces.
4. After this, sprinkle the kebabs with a mixture of flour, pepper and salt and fry in a frying pan in oil under a closed lid for 3-5 minutes.

You can serve the dish directly on chopsticks, sprinkled with sesame seeds along with fresh vegetables.

The originality of this fish is confirmed by centuries-old culinary traditions. Sea bass is included in recipes in cuisines all over the world, and it is worth noting that it is in great demand due to its taste.

Recipes for cooking sea bass are beginning to become increasingly popular, and all because this fish is becoming more widespread and accessible in our market. Not only is this fish tasty and juicy, sea bass can also be cooked in almost any way: the dense flesh of the fish can withstand frying, baking, stewing and even smoking. We will discuss some of the cooking methods below.

Sea bass fried in a frying pan - recipe

Although sea bass has a completely self-sufficient taste, it also goes well with many herbs. In this recipe, the fish fillet will be accompanied by aromatic herbs and paprika.

Ingredients:

• lemon - 1 pc.;
• sea ​​bass fillet - 4 pcs. (185 g each);
• a pinch of paprika;
• butter - 45 g;
• aromatic herbs (rosemary, thyme, basil, parsley) - 1 1/2 teaspoons.

Preparation

Season the fish fillet with a mixture of salt and paprika. Melt the butter in a frying pan and start frying the fish, placing it skin side down first. When the fillet has set, turn it over and add the chopped herbs and citrus zest to the pan. Tilt the pan so that all the oil drips onto one edge and start pouring it over the fillets until fully cooked. At the very end, pour lemon juice over the fish.

Hot smoked sea bass - recipe

Having chosen the sea bass carcass to taste, you need to defrost it, if necessary, and then cut it, removing the insides and cutting off the head. After rinsing the fish again after removing the scales, you can fill its abdominal cavity with a mixture of aromatic herbs, garlic or other additives to taste. Afterwards, the fish is immersed in strong brine (1 kg of salt per 5 liters of water) and left there under pressure for at least 18 hours.

After salting, the fish is dried, the tail is placed on hooks and sent to the smokehouse. We smoke fish at 25 degrees for up to 36 hours (depending on size). The readiness of the carcass will be indicated by the pleasant golden-red color of the skin.

Sea bass soup - recipe

Ingredients:

• sea ​​bass (medium size) - 2 carcasses;
• potatoes - 340 g;
• onions - 95 g;
• carrots - 95 g;
• laurel leaves.

Preparation

Gutted perch carcasses should be cleaned of scales and then filled with a couple of liters of water. Leave the perch to simmer for 20 minutes, adding bay and other aromatics to the soup as desired.

For classic fish soup, onions and carrots are not fried, since the soup is prepared in camp conditions, but at home there is the opportunity to fry vegetables, so why not take advantage of it? Simmer the chopped vegetables together and add to the prepared broth. Disassemble the perch carcasses removed from the broth. Place potato cubes in the soup, boil them for 10 minutes, and then add the fish. Don't forget the salt.

This simple Mediterranean method of cooking sea bass will give you amazing results. The recipe contains, which can be bought ready-made or prepared according to recipes that we have prepared before.

Ingredients:

Preparation

After gutting and removing scales from sea bass carcasses, rinse them and then dry them. Rub the fish with salt and coat the belly with pesto. Fill the fish with onion half rings, add thyme and lemon wedges. Make slanting cuts on the surface of the fish and also place lemon slices in them. Sprinkle everything with oil and bake at 180 degrees for half an hour.

Not uncommon on store shelves. This fish can be steamed, baked, fried, boiled. You can prepare red sea bass in various ways; there are many recipes.

Regardless of the chosen recipe and cooking method, the fish will turn out very tasty. Red sea bass dishes can be safely served at any holiday table.

In our article today we will look at the most successful recipes with which you can quickly prepare a delicious dish for the holiday table.

Red sea bass recipes in the oven

You can buy red sea bass frozen. The carcass, as a rule, has already been cleaned; all that remains is to defrost it and you can proceed to the main part, namely preparing the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

The first recipe. Required ingredients:

• lemon;
• salt and pepper;
• two onions;
• parsley;
• vegetable oil (olive oil works great);
• sea ​​bass (0.6 kg).

Preparation:

1. The carcass is defrosted, then the fins are cut off with scissors. You need to be careful with the fins, as they are very sharp and can hurt you. The abdomen is thoroughly cleaned of any remaining entrails, and the black film must also be removed. The carcass is washed under cold running water and dried with a paper towel.
2. Vegetable oil is mixed with a few tablespoons of lemon juice. After this, pepper, spices and salt are added to taste. The carcass is thoroughly lubricated on all sides with the resulting marinade.
3. While the carcass is soaking, peel the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
4. A baking sheet is greased with vegetable oil, after which a “pillow” of onions is placed on it, on which we place the red sea bass carcass. Lemon is placed on top of the carcass, and the belly is filled with chopped parsley.
5. The perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and can be served.