Fish contains vitamins A, D and group B, as well as fatty acids and protein, which is perfectly absorbed by the body. Due to its taste and nutritional value, fish occupies an important place in the human diet. The Mediterranean cuisine is traditionally rich in fish dishes. Easy to prepare, they will surely please even discerning gourmets.
It is necessary
-
- For Sicilian fish:
- 1 kg of fish (carp
- carp
- pink salmon);
- 200 g of mushrooms;
- 3-4 pcs. potatoes;
- 200 g zucchini;
- 1-2 voices of onions;
- 1 lemon;
- 80-100 ml of vegetable oil (preferably olive oil);
- ground black pepper;
- salt.
- For swordfish in Sicilian:
- 4 fillets of swordfish (200 g each);
- 1/2 cup olive oil
- 1/2 glass of dry white wine;
- 2 onions;
- 2 bay leaves;
- salt;
- ground black pepper;
- 1 tsp oregano;
- sprig of rosemary for decoration.
Instructions
Step 1
Sicilian fish
Peel the fish, remove the fins and head, slit the belly and gut. Rinse the carcass thoroughly under running cold water and pat dry. Make slant cuts on both sides of the fish.
Step 2
Wash the lemon, cut into thin slices and place them in the incisions and belly. Grease a baking sheet or dish with vegetable oil and place the fish in it.
Step 3
Peel the onion, cut into rings and place around the carcass. Wash and peel potatoes, mushrooms and zucchini. Cut them into small wedges and place on top of the carcass. Salt everything and sprinkle with black pepper. Drizzle over the Sicilian-style fish with vegetable oil, sprinkle with lemon juice and water.
Step 4
Preheat the oven to 200C and place the fish in it. Bake it for 40-50 minutes. Sicilian fish is served at the table in the form in which it was baked. Lemon slices should be noticed when fresh.
Step 5
Sicilian swordfish
Pour half a glass of dry white wine into a bowl and mix it with the same amount of olive oil. Peel and cut the onions into slices.
Step 6
Thoroughly wash the swordfish fillet, pat dry with a paper towel and cut into medium pieces. Pour the marinade of wine and oil over the fish, season with black pepper, chopped bay leaves and salt, put onion rings on top. Cover the fish container with foil and store in a cool place.
Step 7
After an hour, remove the onion from the fillet pieces, remove the fish from the marinade and sprinkle with oregano.
Step 8
Fish marinated in this way can be grilled or pan. Fry the fillets for about five minutes on each side. The swordfish meat should turn slightly pink.
Step 9
Heat the olive oil and wine marinade in a saucepan, bring it to a boil and pour over the cooked fillet. The fish can be garnished with rosemary sprigs.
