Fish is a treasure trove of minerals, vitamins and other nutrients, including essential omega-3 and omega-6 fatty acids. And if it's still deliciously cooked and served with a suitable side dish, the dish will seem simply amazing.
The simplest, but not very useful side dish for fish is potatoes. According to the rules of a healthy diet, these two products are poorly compatible, because it is not recommended to eat proteins and carbohydrates together, but in terms of taste, they ideally complement each other. Moreover, potatoes are suitable for absolutely any type of fish in a very different culinary performance.
Potatoes are an ideal side dish for salted and pickled fish.
If there is no time for delights, you can prepare a delicate puree for seafood or simply boil the product with aromatic spices. And if you want a more interesting side dish, it is better to bake the potatoes with olive oil, sea salt and rosemary. To do this, you need to peel it, cut it lengthwise into 4 parts and put it in a baking bag. Then season with salt, drizzle with olive oil and sprinkle with a little aromatic rosemary. Tie the bag, shake the contents well and bake in the oven for 30-40 minutes, depending on the size of the potato slices.
If you want to serve a healthier side dish with the fish, you can make a salad of tender Peking cabbage, crab sticks and corn. To do this, the green cabbage leaves should be finely chopped across, cut the crab sticks into large pieces and put everything in a salad bowl. Add canned corn and chopped fresh cucumber. Add a little salt to everything, season with sour cream, mix slightly and serve with baked or fried fish.
You can also use unsweetened yogurt without additives as a dressing - it will turn out to be no less tasty and healthy.
One more side dish can be made with canned corn - rice. The latter must be boiled until tender in well salted water, then drained and rinsed under cold running water. After that, in a saucepan where the rice was cooked, melt a little butter (1 teaspoon per glass of rice), add rice and canned corn to it - the garnish is ready.
For baked or steamed fish, you can also serve tender asparagus - a storehouse of nutrients. Cooked asparagus is prepared as follows - the shoots should be peeled down from the middle, then folded into bunches of 6-8 pieces and cut from the bottom by 2 cm so that all the stems are about the same length. Further, the bundles can be tied with a thread or a sprig of greenery. Then you should boil the water in a saucepan, add salt, add a few slices of lemon and place the bundles of asparagus vertically with the tips up. Since the latter are cooked faster, they should not be in the water - exposure to steam is enough. Green asparagus is cooked for 5 minutes, white - 10-15 minutes. The finished asparagus should be rinsed with ice water, dried on a napkin and served with olive oil and lemon juice.
Asparagus is best served with salmon or trout as a side dish.
You can also bake asparagus in the oven, and with fish. To do this, the stems should be peeled, trimmed and placed on a baking sheet or any refractory dish. Season with salt, drizzle with lemon juice and olive oil. Bake for 15-20 minutes at 180 ° C.
