Red snapper meat is great for baking, stewing and roasting. Its rich yet delicate flavor dominates the rest of the ingredients. The dishes are low-fat and fit well into the everyday menu.
It is necessary
-
- For the first recipe:
- fillet of red perch;
- pepper;
- salt;
- breadcrumbs;
- vegetable oil;
- butter;
- lemon juice;
- garlic;
- onion;
- mustard;
- Italian seasoning;
- tomatoes;
- soft cheese.
- For the second recipe:
- red perch;
- salt;
- pepper;
- lemon juice;
- sweet peppers;
- carrot;
- onion;
- vegetable oil;
- flour;
- vegetable broth;
- milk;
- fish paste;
- spinach.
- For the third recipe:
- fillet of red perch;
- sea salt;
- freshly ground black pepper;
- lemon juice;
- flour;
- vegetable oil;
- salted cucumbers;
- mayonnaise.
Instructions
Step 1
For mustard-crusted red snapper, use 4 fish fillets, 150 grams each. Sprinkle them with pepper, salt, breadcrumbs and lightly fry in vegetable oil. Pour two tablespoons of lemon juice over the fish. Grease an ovenproof dish with butter and place the fillets on the bottom.
Step 2
Chop 2 cloves of garlic and 1 onion finely. Transfer to a bowl and mix with 2 teaspoons of mustard, the same amount of Italian spice, and a pinch of pepper. Lubricate the fish with the prepared mixture. Cut 2 medium tomatoes and 125 g soft cheese into slices and place on the fillet. Preheat oven to 220C and roast fish for 20 minutes.
Step 3
Stew the red snapper with vegetables. To do this, peel one large perch, dry with paper towels, gut and cut into large pieces. Season them with salt and pepper and sprinkle well with lemon juice. Chop two sweet peppers of different colors into thin slices. Cut one large carrot into cubes. Chop two small onions finely.
Step 4
Heat 3 tablespoons of vegetable oil in a saucepan and fry the onion in it until transparent. Sprinkle the onion with 2 tablespoons of flour and stir until golden brown. Pour 200 grams of vegetable broth, 150 grams of milk into a saucepan, add 50 grams of fish paste and stir. Bring liquid to a boil, add peppers and carrots, reduce heat and simmer for about 7 minutes. Then add the fish and 200 grams of spinach, cover the saucepan with a lid and simmer for another 15 minutes.
Step 5
Serve the sauce. To do this, cut 1 kilogram of fish fillet into thin but long pieces. Sprinkle with sea salt and freshly ground black pepper, drizzle with lemon juice. Mix flour with enough water to make a dough that resembles thick sour cream in consistency.
Step 6
In a thick-walled skillet, boil 150 grams of vegetable oil and fry the fish pieces, previously soaked in the flour mixture, in it until golden brown. Put the finished fish on a napkin. Prepare the sauce by grinding 2 pickles with a blender and mixing them with 250 grams of mayonnaise. Transfer the perch fillets to a platter and pour over the sauce.
