The secret of the incredible taste of many fish dishes lies in the filling. It complements, makes the food more complex, harmonious, adds new nuances to the aroma. You can stuff whole carcasses, or you can wrap the minced meat in fish fillets.
Baked fish with nut filling
You can remove bones from fish before baking, but leaving them inside will make the meat more flavorful. It is also worth leaving the head with the fish carcass, so as not to let the aromatic juices flow out.
For the dish you will need:
- 1 chilled fish carcass (sea bass, trout, cod);
- 1/2 cup almond flakes
- 1/2 cup chopped walnuts
- 1/2 cup chopped coriander greens
- olive oil;
- freshly ground black pepper;
- salt.
Gut the fish. Rinse the carcass thoroughly and pat dry with paper towels. Combine almonds, walnuts and herbs, and season with olive oil, salt and pepper. Stuff the fish and place on a parchment-lined baking sheet. Preheat oven to 190C. Bake the fish for 35-40 minutes. Fish flesh should be opaque and easily detach from bones.
Sea bass stuffed with potatoes and onions
This interesting recipe is a successful variation on the classic fish and chips. It takes a little more time to prepare it, but it turns out to be both simple and elegant at the same time.
You will need:
- 1 large sea bass;
- 500 g potatoes;
- ½ onion;
- 2 bay leaves;
- 3 cloves cloves;
- 6 peas of black pepper;
- 250 ml of cream with a fat content of at least 20%;
- 6 tbsp. tablespoons of olive oil;
- 1 tbsp. a spoonful of thyme leaves;
- 2 tbsp. tablespoons of chopped shallots;
- sea salt.
Fillet the perch, rinse and dry. Place the head and ridge in a small deep saucepan, add half an onion, cloves, pepper and bay leaf, pour in the cream and bring to a boil. Cover with lid and turn off heat.
Peel the potatoes, rinse and cut into thin strips. In a skillet, heat the olive oil and place the potatoes, season with thyme and sea salt, stir and form a pancake similar in shape to a perch fillet. Fry it until golden brown on one side, then gently turn it over with a spatula and fry it on the other. Place on a paper tea towel to absorb excess oil.
Line a baking sheet with baking paper, place one perch fillet skin side down, place a potato tortilla on top of it and cover with the second fillet. Drizzle with the oil left in the skillet after frying the potatoes. Bake in an oven preheated to 200 ° C for 35-40 minutes.
Strain the sauce through a sieve and heat over low heat, add finely chopped shallots and cook for another five minutes. Salt if necessary. Serve the fish with the sauce.
A simple recipe for baked fish with lemon and herbs
Herbal lemon filling is one of the most popular fish dishes. And this is no coincidence, because it is they who are able to improve the delicate taste of fish without interrupting it.
You will need:
- 1 peeled fish carcass weighing about 2 kg (sea bass, striped bass, sea bass);
- 2 tbsp. tablespoons of olive oil;
- 50 ml of white wine;
- ½ teaspoon of finely ground salt;
- 2 lemons;
- 1 clove of garlic;
- 75 g of chopped dill greens;
- 75 g chopped parsley;
- 75 g of chopped mint greens.
Preheat oven to 200C. Line a baking sheet with foil, brush it with a spoonful of olive oil. Rinse the gutted carcass and dry with a paper towel, rub the inside and outside of the fish with salt and pepper. Cut the lemon into slices. Mix greens. Place the lemon slices in the fish cavity, add herbs and wine. Pour the remaining oil over the fish and bake for 30-40 minutes. Let the fish stand for a while and serve with the yogurt sauce. For it, mix the following ingredients:
- 300 ml Greek yogurt
- 3 chopped green onion feathers;
- 1 tbsp. a spoonful of chopped parsley;
- 1 tbsp. a spoonful of chopped mint greens;
- 1 tbsp. a spoonful of olive oil;
- 1 tbsp.a spoonful of capers;
- 1 clove of garlic, minced
- 2 tsp lemon zest;
- salt and freshly ground black pepper.
Fish fillet stuffed with bacon, celery and onions
Baked stuffed fish fillet can be a great portioned dish that can be served both on weekdays and on a festive table.
For one serving you will need:
- 1 fish fillet (flounder, catfish, tilapia);
- 50 g bacon;
- 1 clove of garlic;
- 1 stalk of celery
- 1 teaspoon of chopped parsley;
- 1 teaspoon of olive oil;
- 2 tbsp. tablespoons of chopped onions;
- ½ tbsp. tablespoons of melted butter;
- 2 tbsp. tablespoons of dry white wine;
- 2 tbsp. tablespoons of grated parmesan cheese;
- a pinch of salt, black pepper and paprika.
Preheat oven to 180C. Season the fish fillets with salt and pepper. Cut the ham and celery into small cubes. Fry the onions, celery and bacon in olive oil. Pass the garlic through a press and add it to the contents of the pan. Cook for another minute. The bacon should be crispy and the vegetables soft.
Remove skillet from heat and add parsley to the filling. Distribute the minced meat over the fish fillet, roll it up and secure with a wooden skewer. Pour half the melted butter into a baking dish, add the fillets, pour in the remaining butter and wine. Season with paprika and sprinkle with cheese. Bake for about 30 minutes.
Baked salmon stuffed with noodles
This is an unusual dish inspired by Chinese culinary traditions. A clear step-by-step recipe will help make its preparation so easy that even a novice home chef can handle it.
You will need:
- gutted salmon carcass with a total weight of about 2 kg;
- 100 g of rice noodles;
- 1 tbsp. a spoonful of peanut butter;
- 6 shallots, chopped;
- 2 chopped chili peppers
- 2 tbsp. tablespoons of grated ginger;
- 200 g chopped bamboo shoots;
- 6 chopped green onions;
- 2 tbsp. tablespoons of chopped cilantro greens;
- 2 tbsp. tablespoons of chopped parsley;
- 2 tbsp. spoons of fish sauce;
- 2 tbsp. tablespoons of palm sugar;
- 4 chopped lime leaves;
- 2 tbsp. spoons of lime juice;
- 125 g butter.
Preheat oven to 180C. Rinse and dry the fish. Pour boiling water over the noodles and leave for 10 minutes, then drain. In a skillet, heat the peanut butter and sauté the shallots, ginger and chili. Chop the noodles and mix with the contents of the pan, add green onions, herbs, fish sauce and sugar. Stir. Place the filling in the cavity of the fish, tie the carcass with culinary twine. Place on a baking sheet lined with foil and bake for 30-40 minutes.
In the meantime, prepare the sauce. Melt the butter, put the leaves in it and pour in the juice. Fry until the butter starts to give off a nutty smell. Cut the cooked fish into steaks and serve with sauce.
