Seabass is often also called the sea wolf; in culinary terms, it is considered a universal fish, moreover, it contains almost no bones. Seabass is delicious fried, baked and even boiled. Fish soup, dishes cooked on the grill and, of course, in the oven are especially noted.
It is necessary
- Seabass baked with lemon:
- • 2 fish;
- • 4 lemons;
- • salt to taste;
- • 30 g of butter;
- • 7 tablespoons of olive oil;
- • caraway seeds;
- • 100 g of white wine.
- Seabass in a salt shell:
- • gutted seabass carcass with head - 1 pc. (about 600 g);
- • salt - 1 glass;
- • lemon - 1/3 pcs.;
- • thyme (you can use rosemary, in extreme cases - dill) - 3 sprigs;
- • white pepper - to taste;
- • egg whites - 2 pcs.;
- • ice water - 2 tbsp. spoons;
- • olive (or other vegetable) oil - about 30 g.
- Seabass with vegetables:
- • gutted seabass carcass with head - 1 pc. (about 600 g);
- • carrot - 1 small piece;
- • potatoes - 2 medium-sized pieces;
- • onions (preferably red Yalta or sweet white) - 1 pc.;
- • garlic - 2 cloves;
- • lemon - 1 pc.;
- • olives - 5-6 pcs. for decoration;
- • frozen green beans - 1 incomplete glass;
- • spices for vegetables (salt, parsley, black pepper, curry, paprika) - to taste;
- • spices for fish (white pepper, rosso, salt, rosemary, basil) - to taste;
- • olive oil.
- Stuffed sea bass in the oven:
- • sea bass 2 pcs.;
- • walnuts 0, 5 tbsp.;
- • tomatoes 500 g;
- • raisins 0, 5 tbsp.;
- • olive oil 5 tablespoons;
- • 2 onions;
- • 3 cloves garlic;
- • pepper and salt to taste.
Instructions
Step 1
Seabass baked with lemon
If you bought frozen fish, defrost the sea bass at room temperature. Clean the carcass from scales and entrails, cut off the fins. Try not to touch the gallbladder when gutting, if bile flows out, the finished dish will taste bitter. Rinse the sea bass thoroughly under running cold water. If you are going to cook the fish headlong, remove the gills additionally, then rinse the carcass thoroughly again.
Put the oven on heating at 220 ° C. Mix seasonings: cumin, salt, black pepper. Rub them well on the inside and outside of the fish carcass. Cut the lemon into slices, place a few slices in the belly.
Spread the foil on a baking sheet in two layers, cover it with lemon wedges so that the fish lies completely on them. Put the sea bass on them, cover the carcass with another layer of lemons. Drizzle over everything with a little dry white wine. Cover the fish with foil on top, pinch and squeeze on all sides to prevent steam from escaping. Place the baking sheet in the oven for 15 minutes.
After a while, remove the fish from the oven, cut the foil on top and brush the sea bass carcass with melted butter. With the foil exposed, place the baking sheet in the oven for another 10 minutes. If desired, you can prepare a sauce for the seabass baked in the oven. To do this, mix lemon juice, drained fish juice from the prepared dish, olive oil, salt, caraway seeds, pour the sauce over the prepared fish when serving.
Step 2
Seabass in a salt shell
This recipe for sea bass in the oven is even easier to prepare than in foil with lemon. We also pre-defrost, clean, gut and rinse the carcass of the sea bass. After rinsing, dry the fish thoroughly with paper towels.
Lubricate the inside of the carcass with olive oil, sprinkle with pepper. Inside, put the sprigs of herbs and a third of the lemon, cut into several slices.
Beat the egg whites until the protein peaks are obtained, that is, the head of the foam should stand without falling off. Gently and gradually add the whole glass of salt to the whipped egg whites, making sure that the peaks do not fall off. Then add water, mix the mass. You should have a mixture that resembles very thick sour cream in consistency.
Preheat the oven to 220 ° C. Prepare a dish that can be baked in the oven, brush it with oil. Place the sea bass carcass on a platter and cover it completely with the salt mixture. Place the fish in a hot oven and bake it at the same 220 ° C for about 30 minutes.
Take out the dish and immediately break the salt shell on the still hot fish, immediately serve the baked sea bass to the table.
Don't be intimidated by the amount of salt you use. Seabass under such a crust turns out to be moderately salty, but very juicy, even better than cooked in the oven in foil.
This dish is best served with garlic sauce. For it, mix 3 cloves of garlic in a mortar, a pinch of salt and black pepper, about 70 g of olive oil and a few basil leaves. Grind everything until smooth, the aroma will be unforgettable, and the taste is simply great.
Step 3
Seabass with vegetables
Sometimes you want to try a fish dish for which you don't need to separately prepare a side dish. This is exactly what the seabass will turn out, baked in the oven with vegetables. This dish has a lot of ingredients. The vegetable pillow gives the sea bass a special piquancy and perfectly complements the main product.
Prepare the fish carcass: defrost, peel, gut and dry, rub inside and out with oil, salt and sprinkle.
On one side of the sea bass, make several cuts at a distance of 2-3 cm from each other. Cut the lemon into thin slices and insert one slice into these cuts. Put a couple of sage leaves, lavrushka in the abdomen.
Mix the juice from half a lemon, spices for fish, crush the garlic into the same mass and add 30 g of olive oil. Knead well and rub the outside of the sea bass with this mixture.
Wash and peel vegetables: carrots, tomatoes, potatoes, celery and onions. Chop onion, celery, carrots finely. Put them in a skillet with butter and fry over low heat. Preheat oven to 180 ° C.
Cut the tomatoes into quarters. Wash the herbs. Add the tomatoes and parsley to the roast, and sauté for another 5 minutes, also over low heat. Then add the basil, salt and pepper to the pan. Cut the potatoes into thin rings.
Transfer half of the finished vegetable fry to a baking sheet, on it a thin layer of potatoes, put the carcass of the sea bass on top. Drizzle the fish with olive oil, top with the rest of the roast, the olives and potatoes cut into rings. Place in the oven for about 50-60 minutes.
Sprinkle the fish with white table wine occasionally during cooking. When the fish is done, transfer the sea bass to a serving platter along with the vegetable side dish. The dish is suitable for both regular dinner and festive occasions.
Step 4
Stuffed sea bass in the oven
Place the nuts in a dry skillet and cook for 5 minutes, stirring frequently. Let the nuts cool, then grind in a blender.
Rinse the raisins thoroughly and leave them to soak in boiling water for about half an hour. During this time, prepare the sea bass: clean, remove the insides, wash. Remove the gills as well, as the head must be left. Wash the carcass thoroughly again, dry it and rub with salt and pepper.
Chop the garlic cloves and onions. Cut the skin of the tomatoes and pour boiling water over them so that the skin comes off easily. Cut the tomato and remove the seeds, finely chop the pulp.
Drain the water from the raisins, add it to the nuts, put the garlic with onions and chopped tomatoes there. Stir the mass, pepper, salt. Grease a baking sheet or baking dish with oil and place the fish carcass there.
Stuff the sea bass with the prepared filling, if the mixture remains, place it next to the fish on a dish. Sprinkle with olive oil on top and place in the oven, bake for 50-60 minutes at 180 ° C.
Serve the stuffed sea bass with herbs, lemon wedges and vegetables when serving.
