This fish has many names: sea bass, sea wolf, koikan, sea pike perch, sea bass (from English sea bass), lubina (from Spanish lubina), spigola (from Italian spigola). Distributed in the Atlantic from the African coast of Senegal to Norway, found in the Mediterranean and Black Seas. To answer the question of the article, we suggest preparing you several recipes for fried sea bass.

Sea bass fried in salt recipe

An unmatched and simple recipe for sea bass fried with delicious pepper sauce, onion sets, cream, cheese and brandy.

Ingredients

• 4 sea bass fillets,
• 2 tablespoons of peppercorns,
• 1/2 small onion
• 125 ml. meat broth,
• 200 ml. cream,
• 1 spoonful of grated cheese
• Brandy,
• Olive oil,
• Salt.

How to fry seabass in salt
To make the fish tasty, you should start cooking fried seabass with making sauce. To do this, put the pan on the fire, pour in a little olive oil. When the desired temperature is reached, throw the chopped onion sets into the pan and stir until it becomes transparent. Then add pepper and fry for a few seconds. Pour the broth immediately, cook for 7 minutes and add the cream and a trickle of brandy. Simmer over low heat until the sauce has boiled down (you need to watch and stir the contents of the pan constantly).
After this time, add the cheese and let it melt. Salt if necessary. The sauce for fried sea bass is ready.
In the next step of preparing the recipe for fried sea bass, cover the fish on a plate with salt. Place the plate on fire and leave until the salt changes color.
At the end, serve the sea bass with the sauce, the dish is ready.

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Fried sea bass recipe with potatoes

Delicious tasty and soft seabass fillet in the oven with a fantastic side dish of potatoes cooked in a juicy sauce.

Ingredients

• 2 large seabass,
• 4 medium potatoes
• 3 cloves of garlic,
• 1 hot pepper
• 20 grams. flour,
• 400 ml. water,
• 7 grams. sweet red pepper,
• Olive oil,
• Salt.

How to cook fried sea bass with potatoes
Seabass, if bought as a whole fish, peel, cut off the head, separate the spine and cook four clean fillets, which we will then fry with potatoes (if you buy a ready-made frozen seabass fillet, cooking is greatly simplified).
When the fish is ready to work, prepare the seasoning: put garlic cloves, a little salt and hot pepper without seeds, cut into pieces in a mixer or mortar. Grind and save.
Pour a little olive oil into the bottom of a frying pan or ceramic dish and put on fire, fry without stopping stirring. When the seasoning begins to brown, pour in the flour and lightly fry, immediately add the sweet red pepper.
Stir quickly, add water and bring to a boil. Season with salt to taste and add the already peeled, washed, thinly sliced ​​potatoes and let the potatoes simmer until tender.
Finally, place the cooked sea bass fillet, seasoned with salt, pepper, oil, on the potatoes and place in the oven heated to 200ºC. Fry fish with potatoes for 5 minutes on each side, remove from the oven, you can serve fried seabass on the table.

Oven fried seabass recipe

If you are looking for a grilled fish recipe that will satisfy all your guests, we recommend trying this extraordinary and delicious roasted sea bass.

Ingredients

• 1 large sea bass (1.500 grams approx.),
• 3 potatoes,
• 1 onion
• 7 cloves of garlic,
• 1 red pepper
• 1 lemon
• White wine,
• Olive oil,
• Ground black pepper,
• Salt.

How to cook fried sea bass deliciously
Before you start to fry the sea bass in the oven, peel the potatoes and cut them into circles. Also chop the onion and cut the garlic into thin slices.
Place the potatoes on a wide baking sheet. Season with salt and butter. Place the baking sheet in the oven at 200ºC for 20 minutes. Then take out the baking sheet and pour the onion over the potatoes, and on top of the fish (peel well and season with salt and pepper and lemon circles). Pour out about 1 glass of wine and put the baking sheet back in the oven. Cook for 10 minutes.
Fry the garlic in a pan with hot oil. When it is browned, put it on the fish with a little oil (after the indicated time). Continue baking for another 5 minutes, or until fish is to your liking.
Seabass roasted in the oven is ready. Buen provocho! Bon Appetit!

Cooking sea bass is a real pleasure, because this fish does not require special culinary skills, and recipes for its preparation are available even to a novice cook.

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Basic techniques for cooking seabass in the oven

Baked the sea bass is very tender and tasty. You don't need much time for cooking not easy fishes, but a real culinary masterpiece. You can easily surprise guests with a restaurant dish by cooking, for example, sea bass with herbs in salt.

Tender meat sea ​​bass, baked in the oven, does not have harmful fats, so it contains a minimum calories and maximum benefit. This wonderful dish is an integral part of the diet for those who adhere to proper nutrition and monitor their health. Baked sea bass children will also love it, as it does not have a pronounced fishy taste and smell.

For cooking in the oven, both a whole carcass and fillet... But it is better to buy sea bass with a whole carcass - firstly, you will be sure of its freshness, and secondly, in addition to meat, you will have bones for fish broth (and this is for the same money). When choosing fish, pay attention to:

• the color of the gills - they should be red (but not gray). But it is better not to take a sea bass without a head - it may not be the first freshness (and not even the second);
• fins and scales should be firm, not faded or damaged;
• do not hesitate to sniff the fish - a strong smell may indicate that it is starting to deteriorate.

Using a conventional oven, you can cook

• the most tender grilled sea bass;
• juicy fish sleeve with rosemary and lemon;
• fillet crispy or in sour cream;
• fish in foil with vegetables;
• carcass in a salt cocoon.

It is better to marinate the fish before cooking. Marinade for sea ​​bass is quite simple - sunflower oil, coarse sea salt and lemon fresh.

How to properly cook seabass in the oven

Cooking seabass the process is simple, so it is enough to know how much to bake it and at what temperature. Cook this useful fish need at a temperature of 180 degrees. So seabass baked as juicy as possible and tasty.

And here cooking time each recipe has different things. To calculate correctly, how much to prepare fish, you need to consider:

• the weight of the fish - the larger the carcass, the longer it needs to be kept in the oven;
• what kind of fish do you use: bake it whole will by time much longer than just fillet;
• cooking technique.

Taking into account all the nuances, bake deliciously sea ​​bass in the oven, not difficult at all.

Seabass with vegetables in the oven using a papillote

This wicking technique is very popular in France. It consists in the flow of fish in parchment paper papillotes. Seabass cooked in this way turns out to be especially tender, aromatic and juicy.

To cook fish, take

• sea ​​bass - 1 carcass (approximately 400g);
• zucchini - 1pc;
• green peas - 100g;
• tomatoes - 200g;
• shallots - 1pc;
• rosemary greens - 2 small sprigs;
• lemon - 1pc;
• coarse sea salt;
• vegetable oil;
• ground pepper;
• paprika flakes;
• scissors and culinary parchment.

Cooking steps

1. Clean the fish. First you need to cut off the fins (otherwise you risk pricking yourself), scrape off the scales, pull out the gills and remove the insides. Do not forget after that, rinse the abdomen under running water and remove the black films (otherwise the fish will taste bitter).
2. We marinate the fish in a lemon-oil mixture with spices and herbs. Inside, you can put a sprig of herbs and chopped lemon. The carcass should be marinated for at least 20 minutes.
3. Peel and chop the vegetables with a knife.
4. Put vegetables on a rectangle of parchment paper in the center, salt and pepper and mix everything well (you can also do this in a separate bowl). Place the fish on top.
5. We roll up the parchment like a candy wrapper on a candy, only instead of sweets we have a fish.
6. Put the candy on a baking sheet and send to the preheated oven. Cooking the sea bass for 25 minutes at a temperature of 180-200 degrees.

It is customary to serve fish cooked in this technique on a large platter, without removing the parchment (only slightly opening it). You can decorate the fish with sprigs of rosemary and tarragon. You can also prepare pesto sauce for sea bass. It will perfectly complement the tender, sweetish meat of this fish.

Pesto sauce

For the sauce, use basil, cheese, pine nuts, garlic, and olive oil. Whisk all ingredients with a blender. Since this sauce does not have to be homogeneous, it is not necessary to filter or grind it through a sieve.

Seabass with potatoes and tomatoes

This rather hearty dish with tasty and aromatic fish will be appreciated by everyone, especially men.

To cook sea bass with potatoes, you will need

• sea ​​bass - 3pcs (about 1.5kg);
• potatoes - 0.5 kg;
• tomatoes - 300g;
• capers - 30g (optional);
• lime - 1pc;
• parsley;
• garlic;
• salt pepper;
• extra virgin olive oil.

Preparation

Clean the carcasses of the fish, gut, remove the gills and fins. Wash the fish well, and then dry it a little with a paper towel. Marinate fish in a lime oil mixture with spices, herbs and herbs.

In the meantime, the fish is marinated, peel the potatoes, cut them into small slices, salt, pepper, pour with olive oil, put on a baking sheet and send to the preheated oven. Bake for 25 minutes at 200 degrees.

After that, take out the baking sheet and evenly distribute the tomatoes, capers, fish on top of the potatoes and bake for another 30 minutes. Decorate the finished dish with parsley sprigs.

Advice. To make the fish bake faster, make small cross-shaped cuts in it on both sides.

Seabass in foil with lemon and rosemary

Almost all recipes for preparing this fish involve the presence of lemon or lemon juice, but this one is the simplest.

Ingredient List

• sea ​​bass - 1 large carcass;
• lemon - 1pc;
• fresh rosemary - 3 sprigs;
• salt;
• ground black pepper;
• vegetable oil.

Preparation

Prepare the carcass - scrape off the scales, remove the gills and fins. Also remove the bones: cut the fish with culinary scissors along the back and carefully pull out the ridge, entrails and rib bones through this cut (the sea bass is not particularly bony, and therefore it is very easy to do this).

Dry the fish with a paper towel. Place it on a rectangle made of foil, sprinkle it with half lemon juice and vegetable oil. Season the sea bass with salt and pepper. Place thin slices of lemon and rosemary greens in the belly. Roll up the foil and let sit for 20 minutes. Bake the pickled fish in the oven for 20 minutes at a temperature of 180-200 degrees. If you want your fish to have a crispy brown crust, then five minutes before the end of cooking, unfold the foil and increase the baking temperature by 40 degrees.

Seabass in a cocoon of sea salt

Salted fish is the most unusual way to bake. How to cook sea ​​bass using this method was invented by eminent French chefs. For a long time, this recipe remained the exclusive prerogative of restaurants. But, fortunately, now the seabass in a cocoon is available to every amateur cook.

Ingredient List

• fish - 0.5 kg;
• sea ​​salt - 1kg;
• rosemary greens;
• lemon - 1pc.

Peel and marinate the fish carcass. Put the seabass on a baking sheet sprinkled with salt (approx. 5 mm thick). Form a salt cocoon on top, sprinkling it with water a little. You need to bake the fish for half an hour in the oven preheated to 200 degrees. When serving, the fish must be cleaned of excess salt.

Sea bass fillet with tomatoes

Soft, juicy meat in a thick tomato sauce with a divine spicy note - this dish is fraught with an extravaganza of taste that you will not be able to forget.

The right ingredients

• fish fillet - 2 pcs;
• tarragon;
• tomatoes - 200g;
• tomato juice - 200ml;
• salt pepper.

Preparation

Clean and mill the fish. Blanch and chop the tomatoes, salt and pepper. Form a tomato pillow on the foil and place the fillets on top. Pour in tomato juice. Cook at 180 degrees for about 20 minutes.

Of course, this recipe will seem too simple to you, but believe me, the taste of this dish is simply great.

Delight your loved ones with delicious and healthy meals. Cooking at home is not a chore, but an exciting process of creating beauty.

Diving to a depth of 100 meters, migrating across the Atlantic Ocean from northern waters to hot countries, along the Mediterranean and Black Seas, the long-liver seabass (sometimes reaching 15 years of age) gains weight up to 12 kg. Knowing about the high nutritional properties, including the valuable indicator of omega-3 fatty acids, against the background of commercial fishing, breeding has long been practiced both in natural reservoirs with sea water and in artificial pools. The carcasses are smaller, cheaper than wild ones, but are available on the shelves of fish stores everywhere.

We will dilute the diet with an easily digestible product, we will give the body a supply of antioxidants necessary for youth and beauty - in less than an hour we will cook tender sea bass in the oven in foil. Take a closer look at the recipe, gilthead is often baked in the same way, various sea fish - on a vegetable pillow, with lemon and a scanty set of spices. We buy exclusively fresh (remember, "there is no second freshness of fish"?), Taken from an ice showcase, without flaws - ice cream, thawed we pass by. If the store has a cutting service, use. The price tag for a semi-finished product will increase slightly, but the most unpleasant moment can be avoided and at the end of the meal your dish will leave only mouth-watering memories.

Cooking time: 60 minutes / Servings: 1-2

Ingredients

• sea ​​bass (carcass) 600 g
• carrots 1-2 pcs.
• olive oil 50 ml
• lemon 1 pc.
• salt, pepper, coriander to taste
• greens a couple of branches

Preparation

With spices, as with any recipe, experiment or rely on your own proven preferences. My list of flavors is short, with equal parts spice and pungency. Together with a large pinch of salt, we send the peas of black pepper and fragrant coriander to the mortar - intensively grind to small crumbs. I insist that the spices should not be used purchased ground in bags and have lost their lively richness, but only just crushed.



Pour in delicate olive oil here (if you replace it with sunflower or corn oil, then only refined - with a neutral odor that does not smoke). Squeeze out the juice of about half of a large lemon. Stir, whisking lightly. Everything. Seabass dressing in foil is ready! In addition, our flavored, salted oil enhances the palatability of any other fish (both sea and river), baked with a number of vegetables.



So that the seabass is not lonely in the oven and does not have to cook an additional side dish, we take carrots. Remove the top layer and divide the sweet, juicy root vegetable into long strips. We do not need a grater - we need firm and oiled al dente carrots, not stewed soft shavings.



Simple actions are behind - we pass to the most laborious manipulation. We clean the fish carcass from scales, cut off the tail, fins, rip the belly along and remove the insides, as well as the gills - thoroughly rinse under cold water, wipe with a napkin. In many coastal establishments, the seabass is only gutted, leaving the fins-tail, baked on coals in the oven, grill or in another way - then the final dish looks decorative and very attractive. But, buying fish in a supermarket, without having reliable guarantees of freshness, we will protect ourselves from troubles and we will properly cut the fish at home.



We cover the baking sheet with a sheet of foil, spread a slide of carrot slices in the middle, pour generously with delicious-smelling oil.



We cover the vegetables with gutted fish - we send a bunch of carrot bars inside the semi-finished fish, sprinkle with dressing on top, leave a couple of branches of greens. The seabass placed on a vegetable "pillow" will definitely not stick to the foil, it will not dry out, it will exchange flavors and preserve its tenderness and integrity. Without ramming, we wrap loosely with foil on top, fasten the joints in the form of a package. We put a baking sheet with sea bass in the oven (pre-heated) for the next 30-40 minutes, bake at a temperature of 190 degrees. We keep the last 5-7 minutes by tearing the packaging.



We shift the foil seabass baked with carrots onto a beautiful plate - serve with slices of refreshing lemon, herbs, lettuce.

Simple, but properly fried fish can be tastier than sophisticated casseroles and gourmet fish dishes. What is the main thing in cooking fried fish:

1) Freshness and quality of fish. Moreover, it can be frozen fish, previously thawed, provided that it was frozen correctly and immediately after the catch;

2) If the fish was frozen, it must be absolutely thawed before frying. Whatever the fish, for a better result and a ruddy crust, it is necessary that the temperature of the fish be as close to room temperature as possible before frying. Leaving the fish at room temperature for half a day is also not worth it. She will no longer be fresh. But for 30 minutes to 1 hour it is quite possible!

3) Before placing the fish in the pan, blot the surface of the fish with a paper towel to remove excess moisture (fish juices, marinade, etc.). The dryness of the fish surface is a key factor for a golden brown crust.

4) The frying pan should be well heated before laying out the fish, not too hot or slightly warm. In a frying pan that is too hot, the fish will immediately start to burn, and in a pan that is too cold, let the juices flow rather than fry, which will result in a stew with no hope of any crust.

5) For frying fish, in order to constantly have an excellent result, you need a frying pan with a non-stick coating. This will make life much easier. I prefer teflon-coated pans for fish, although I try to move away from them ...

That's probably all of the most important thing ... To bread or not to bread is already a matter of taste, in my experience, preserving juiciness when breading in flour or in something else is a controversial issue. Fish properly prepared for frying and properly fried, no less juicy than breaded and nothing prevents you from enjoying a crispy fish crust!

2 servings

Ingredients

• 2 sea ​​bass (you can use gilthead, sea or river perch, river trout and even red mullet)
• 2 branches rosemary, only needles
• 1 branch thyme, only leaves
• 1 lemon juice
• 3 cloves of garlic
• Salt to taste
• 50 grams butter
• 2 tbsp olive oil

1) Gut the fish, clean, cut off the head, fins. Rinse well under cold running water. Pat dry with a paper towel. Make deep cuts on both sides, the width of the fish.

2) Salt the fish well, sprinkle with olive oil, half lemon juice, not forgetting about the abdominal cavity and stuff the cuts with herbs. Leave the fish at room temperature for 30 minutes.

3) In a frying pan, over medium heat, heat the butter. Dry the fish with a paper towel and when the butter stops foaming, put the fish in the pan and fry on each side for about 5-6 minutes, until browned well. Crush the garlic with the flat side of a knife and add to the fish. While frying, from time to time pour over the surface of the fish with hot oil in which it is fried.

Baked sea bass is one of the traditional dishes of Greek cuisine. Having tasted this dish, you feel the real taste of the Greek Mediterranean, a unique combination of tenderness, softness and juiciness with richness and richness of aroma. It is quite possible to cook sea bass at home.

This amazingly tasty and juicy fish is rightfully considered very noble, and this is not surprising. Sea bass meat is very tender and has a special unique taste, it is light and dietary. In addition, this fish is very easy to cook, there are few bones in it, and they are easily separated.

Seabass is also distinguished by a high content of phosphorus, which helps to strengthen bone tissue. This fish is also rich in vitamins A, D, E, K and polyunsaturated fatty acids. In short, this is not just a fish, but a real storehouse of nutrients.

Seabass habitats

In addition to its most common name, the sea bass has a few more "names": lavrak, sea wolf, koikan, brancino, rano and others. In each country, this fish is called differently, but this does not change its value and amazing properties.

Seabass is widespread in the Atlantic Ocean from the northern coasts of the Scandinavian countries to the hot African shores. It is also found in the Mediterranean Sea (the sea bass is very popular in Greece, Italy, the Mediterranean corners of Africa) and even in the Black Sea.

Residents of many European countries (in particular, Italy) are so fond of seabass that they breed fish of this breed in artificial conditions (mainly in regions remote from the coast, where there is no opportunity to catch fresh fish in the open sea).

Despite widespread in the southern regions of the Old World, in Scandinavia and even in Africa, sea bass is still considered a traditional Greek dish. But in order to taste this exquisite dish, it is not at all necessary to go to Greece.

In modern restaurants of European cuisine, this amazingly tasty fish is always present, cooked in different ways. But for those who do not like restaurant food and prefer cozy homemade meals, there is a great alternative - self-cooking seabass at home.

How to choose the right fish

The first step on which the success of your future dish will depend is the correct choice of fish. Today, seabass can be found in specialty fish markets and in large supermarket chains. In most cases, the fish sold in our stores today is cultured seabass brought from Spain, Italy and other regions.

When buying a sea bass, ask the seller to show you the fish. Be sure to carefully examine it. Fresh (and therefore tasty and healthy fish) can be recognized by its clear, unclouded eyes and a slightly pinkish tint of the gills. Another trick to help you make the right choice: when examining the seabass, press down on its body with your finger.

If the hole quickly disappeared, then the fish is fresh. If the hole does not disappear for a long time, this is a sign that they want to foist on you a not very high-quality product, the fish is not the first freshness. Also, be sure to smell the fish. Fresh sea bass should not have an unpleasant smell.

Store fresh fish in the refrigerator (ideally in a container with ice) for no more than two days. You can freeze the sea bass and store it in the freezer. The shelf life of such fish is significantly increased and is approximately five to six months. However, the nutritional value, richness of vitamins and other beneficial qualities of frozen fish, of course, cannot be compared with fresh and aromatic sea bass.

Seabass cooking methods

So, when the first step is taken, you bought good quality fish, it's time to start the most important thing - the actual preparation of the dish. The cuisines of different countries offer many options for cooking seabass. This is both baked and fried and steamed sea bass, which can be supplemented with various seasonings, aromatic spices and herbs, exquisite sauces and other additions.

There are indeed a great many recipes for cooking sea bass today. However, if this is your first time preparing this dish, it is better not to get carried away with too complex culinary delights, but to give preference to a simple and elegant recipe.

The best option is seabass baked in the oven. This cooking method is not only the easiest, but also the most useful. Professional nutritionists claim that when baking fish (and other products, for example, meat and vegetables) in the oven, they retain the greatest amount of nutrients and useful properties.

In addition, oven-baked seabass is a great option for those who care about their figure. Cooked without unnecessary fat, this fish will be quite low in calories. Preferring sea bass baked in the oven, fried fish in a pan is advised not only by nutritionists, but also by chefs of many restaurants who professionally prepare this dish.

They argue that in the process of frying, the seabass loses its characteristic softness and tenderness and loses significantly to the same fish, only cooked by the baking method. And what can we say about those amazing smells that will fill your kitchen when you put the sea bass in the oven! If you do everything right, the fish will be juicy, soft and tender.

Recipe and method of cooking seabass in the oven

So, we have decided on the choice of the dish - today we are preparing the seabass, baked in the oven. For beginners who do not have much experience in the culinary arts, we offer a very simple, but no less delicious and sophisticated recipe.

You will need (for two servings):

• Two small seabass fish or one large
• Lemon
• Salt
• Medium bulb
• Mediterranean seasoning or special fish seasoning - to taste
• A tablespoon of olive oil
• Baking foil

First, the fish must be cleaned, gutted and rinsed thoroughly. Mix spices and salt on a plate. Then you need to rub the fish with the resulting spicy mixture from the inside and outside. This will make the meat especially flavorful. But be careful not to injure your hands - the fins of the seabass are sharp and prickly.

Cut the lemon into thin rings or half rings. Chop the onion in the same way (for this dish, it is better to choose a red onion variety).

Now all you have to do is wrap the sea bass in foil envelopes and put in the oven. To do this, take two matching pieces of foil. On each, put a fish, grated with spices and salt. Line the edges of the seabass with red onion rings, and top each fish with lemon slices.

You can also place the lemon inside the cut belly. Some also put a bunch of greens, such as dill, inside the sea bass. In short, here you can show your imagination and your own culinary tastes.

Sprinkle a little olive oil over each fish. Then wrap the sea bass in foil. It is important to form tight, closed foil envelopes, without gaps and holes.

The fish wrapped in foil should be sent to the oven for fifteen to twenty minutes. It is important not to overexpose the sea bass, otherwise it will not turn out so tender, soft and juicy.

You can serve ready-made sea bass separately, or you can serve it with oven-baked vegetables or Mediterranean salad.

As you can see, cooking seabass in the oven is a simple and exciting process. This method is especially attractive because here you can fully demonstrate your culinary talents.

You don't have to follow the recipe exactly. Improve your technique, add your ingredients, come up with new recipes. One has only to make a little effort and a piece of your soul - and you will have a real exquisite Mediterranean dish.

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