Every year, the popularity of sea bass is growing rapidly. This fish is used as the main ingredient for cooking a wide variety of dishes. Residents of foreign countries for a long time enjoy the unsurpassed taste of sea bass, while in our the state, people have just begun to get used to it.
This is due to the fact that previously this fish was available only to those states that are located near Black and The Mediterranean Sea as well as the Atlantic Ocean. However now her began to breed on special farms in France, Italy and even Turkey.
If we talk about cooking, then sea bass and Laurack (other common name for fish) is a universal product. The fact is that it can be boiled, grilled, fried, etc. This fish is most valued for the fact that it is practically no bones, so it’s easy and convenient to cook. In addition, she is incredibly useful because it has many vitamins and other useful substances, but practically does not contain carbohydrates.
Seabass unlike other fish has a delicate aroma and fast is preparing, and its black and Chilean variety is real gourmet delicacy. As a rule, they are used for cooking restaurant dishes. However cook the culinary a masterpiece even the unprofessional cook can do. The main thing is to follow recommendations presented in this article.
Seabass with herbs
Ingredients:
1. Olive oil.
2. Sea bass – 1 pc., Weighing up to a kilogram.
3. Lemon – 1 pc.
4. Dry thyme – 1 tablespoon.
5. Oregano – 1 teaspoon.
6. Parsley, white pepper, salt.
Cooking Method No. 1
1. The first thing you need to do is clean the fish: gut it, clean the scales and cut out the gills, then rinse and dry carcass.
2. Mix spices with olive oil and use the resulting mixture for rubbing sea bass. Leave the fish in the marinade on half an hour so that she could absorb the smell of spices.
3. Preheat the oven to 180 degrees, oil the mold and put fish on it. Abdomen should be pre-filled sprigs of parsley and slices of lemon. Sea bass should be baked on for 40 minutes.
Cooking Method No. 2
1. Peel and marinate the fish in herbal oil, but for For abdominal stuffing, use only lemon slices.
2. Place the sea bass on the foil and place it next to the carcass a few slices of lemon.
3. Pour all over white wine and put in the oven for a quarter hours, then grease it with butter and bake another 10 minutes.
