Fish is a great option for a quick dinner. If you bought a ready-made fillet, the cooking process will not take long. Bake fish on the grill or in the oven, or fry it in a pan, pick the right side dish - and the healthy dish is ready.
It is necessary
-
- Salmon steaks:
- 4 salmon steaks;
- 2 bell peppers;
- a bunch of fresh spinach;
- 2 lemons;
- olive oil for frying;
- mole;
- freshly ground black pepper.
- Baked cod;
- 700 g cod fillet;
- olive oil;
- 1 large onion
- 1, 5 glasses of milk;
- 1 bell pepper;
- 1 hot red pepper;
- 400 g of canned tomatoes;
- 4 feathers of green onions;
- 2 cloves of garlic;
- 3 tablespoons chopped parsley
- salt;
- freshly ground black pepper.
- Zander
- baked in a rustic way:
- 400 g pike perch fillet;
- 2 medium-sized onions;
- 2 medium carrots;
- 1 glass of milk;
- 1 cup rice
- 2 eggs;
- 100 g grated parmesan;
- olive oil for frying;
- salt;
- ground black pepper;
- a bunch of parsley.
Instructions
Step 1
A very tasty and quick option is salmon dishes. Take 4 ready-made steaks, pat dry with a paper towel, season with salt, pepper and sauté in a thick-walled skillet in preheated olive oil. The fish should brown and acquire a delicious crust. Place it on a warmed plate and place in a warm place.
Step 2
Wash the bell peppers, peel them and cut into medium-sized strips. Fry in a separate skillet in a small serving of olive oil. Chop a bunch of spinach and add the greens to the pepper. While stirring, fry them together for about 10 minutes.
Step 3
Add salt, freshly ground black pepper and lemon juice to the skillet. Toss the stewed peppers with spinach, place the mixture on serving bowls and place the steaks on top. Serve with baked potatoes.
Step 4
If salmon seems too fat to you, cook lean fish stewed in tomato and milk sauce. Wash and dry the cod fillets with a paper towel and cut them into cubes. Heat a couple tablespoons of vegetable oil in a fireproof saucepan. Chop the onions into thin rings, chop the green onions, garlic, bell peppers and hot peppers.
Step 5
Lightly fry the onions in a saucepan, add green onions, peppers and garlic to it. Simmer for another 2 minutes. Add canned tomatoes to the mixture and continue frying for five minutes. Add chopped parsley, salt and pepper.
Step 6
Pour the milk into a saucepan, stir the mixture and bring to a boil. Place the cod pieces in the sauce, stir with a wooden spatula and simmer for 15 minutes. Do not close the saucepan with a lid - the liquid should evaporate a little and the sauce should thicken. Add salt and pepper. Serve the finished cod with boiled rice and fresh vegetable salad.
Step 7
For a hearty family dinner, cook a rustic pike perch with a touch of Italian flair. Boil the rice until half cooked, boil the carrots and cut them into small cubes. Chop the onion into rings, fry it in preheated olive oil until pale golden brown.
Step 8
Cut the pike perch fillets into small pieces, place them in the skillet where the onions were cooked and lightly fry the fish. Combine rice with carrots and mix.
Step 9
Brush a deep refractory mold with olive oil. Place half of the rice and carrots, place the fish and onions on top and cover with the second portion of the rice. Beat eggs with milk, add grated parmesan to the mixture. Pour the mixture over the rice and fish. Bake the dish in the oven for about half an hour. Serve straight in the dish, sprinkle with finely chopped parsley.
