Simply, but properly fried fish can be tastier than sophisticated casseroles and gourmet fish dishes. What is the most important thing in cooking? fried fish:
1) Freshness and quality of fish. Moreover, this may be frozen fish, previously thawed, provided that it was frozen correctly and immediately after the catch;
2) If the fish has been frozen, it must be completely defrosted before frying. Whatever the fish, for the best result and a ruddy crust, it is necessary that the temperature of the fish be as close as possible to room temperature before frying. At least leave the fish at room temperature not worth half a day either. She will no longer be fresh. But for 30 minutes to 1 hour is quite possible!
3) Before putting 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 golden brown.
4) Before laying out the fish, the pan should be well heated, not too hot and not slightly warm. On too hot pan the fish will immediately begin to burn, and if it is too cold, let juices out, and not fry, which will result in stewed fish without hope for any crust.
5) For frying fish, in order to constantly have an excellent result, you need a 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 ... Breading or not breading is already a matter of taste, in my experience, the preservation of juiciness when breaded in flour or in something else is a moot point. Properly prepared for frying fish 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 sea bream, sea or river perch, river trout and even red mullet)
- 2 branches rosemary, needles only
- 1 branch thyme, leaves only
- Juice of 1 lemon
- 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. Dry with paper towel. Make deep cuts on both sides along the width of the fish.
2) Salt the fish well, sprinkle olive oil, half lemon juice, not forgetting the abdominal cavity and stuff the incisions with herbs. Leave the fish at room temperature for 30 minutes.
3) Heat in a skillet over medium heat. butter.Dry the fish with a paper towel and when the oil stops foaming, put the fish in a pan and fry on each side for about 5-6 minutes, until it is well browned. Crush the garlic with the flat side of a knife and add to the fish. During frying, from time to time pour over the surface of the fish with hot oil in which it is fried.
In the cuisines of different peoples of the world, there are many recipes with all kinds of fish. The premium class includes sea bass meat, which has a delicate, mild taste and is excellent in any form - fried, baked, boiled, stuffed, steamed and grilled. One of the advantages of this marine inhabitant is the minimum bone content, while its meat is considered healthy, easily digestible and low in calories. Treat yourself and your loved ones to amazing dishes from juicy sea bass, which have received a lot positive feedback from restaurant goers and top chefs.
What is seabass
Seabass fish belongs to the predators of the Moronov family, referred to in scientific circles as common laurel. It lives mainly off the coast of the Atlantic Ocean, it is known as sea bass, but it also has other names: sea wolf, koikan, branzino, lubino, spingola, ranio. It lives in large flocks, which allows you to catch a large number of individuals at once. The sea wolf fish has an elongated body shape with green tints on the back, silvery sides, a light belly and large scales.
Depending on the place of residence (in addition to the waters of the Atlantic, there is also the Mediterranean and Black Seas), its color can change to brown and blue-black. Lavrak can live up to 15 years, reaching 1 m in length and weighing up to 12 kg. Today, fish is bred in special artificial reservoirs, from where it goes on sale in carcasses no more than 30-45 cm long. Individuals grown in natural conditions still have high nutritional value, the cost of which is several times higher compared to artificially grown counterparts.
Being a predator, spingola crabs, mollusks, shrimps, small fishes, swimming in flocks past them. Favorite treat- sardines, to the habitats of which predators travel in summer time of the year. The spawning period of spingola is summer-autumn, its fatness depends on the season of catch, fish caught in the pre-winter period are considered the most delicious. The main suppliers of these products to Russia are Turkey, Greece, and sometimes Chile.
Beneficial features sea wolf conditioned high content fatty acids Omega-3, which have an anti-inflammatory effect, prevent cardiovascular diseases, the appearance of malignant tumors, arthritis, arthrosis, psoriasis, osteoporosis. By the amount of protein contained in laurel (about 16 g), it is not inferior to pork or beef, moreover, the substance is easily digested and does not form toxic compounds during digestion.
In addition to protein, chemical composition individuals also include cobalt, chromium, phosphorus, calcium, iron, vitamins A, D, B1, B2, B6, B9, B12 and iodine. The last element is useful for people with a deficiency thyroid gland. Wanting to get rid of excess weight they can also add the meat of this marine inhabitant to their diet. Possessing a low calorie content, the fish will not add a kilogram, but will bring a feeling of fullness, enrich the body beneficial substances, minerals. There are no contraindications to the use of spingola, however, people suffering from allergic reactions should eat it with caution.
How to cook sea bass
Experienced chefs, famous chefs unanimously claim that the seabass is universal fish that does not require special cooking skills. The process will be within the power of even an inexperienced hostess. The whole trick lies in the simplicity of carving the fish, there is no need to get rid of the bones. When purchasing a product for the first time, do not be afraid to experiment.
Fry, stew, boil, bake, cook in a double boiler, on the grill, whole or in portions - laurel dishes are wonderful in any form, having tender meat and unique aroma. Unlike many representatives of the marine, river fauna, the composition of the fish contains healthy fats, preventing the fillet from dryness during cooking. Another advantage of the product is the minimum time spent on heat treatment.
Before cooking, the fish is gutted, cleaned and washed well. Then it can be rubbed with spices, sprinkled lemon juice and start cooking, but it is better to hold in the marinade for about 2 hours. When frying the product in a pan, do not turn it over several times, as you will damage the skin. The optimal time is four minutes on each side. There are two ways to bake sea bass in the oven - in foil and without it. Choosing the first option, open the fish a few minutes before the end of the process so that it acquires an appetizing golden crust.
When preparing perch dishes for steaming or grilling, several cuts must be made in the carcass, placing pieces of lemon or garlic there, and then sprinkle with lemon juice, oil or spread with sauce. Such a product will be ready in a quarter of an hour. Do not forget also about seasonings, spices. paprika, basil, allspice, rosemary, mustard, soy sauce perfectly combined with the dense white flesh of perch.
Recipes
Sea bass dishes differ in the method of preparation, seasonings, marinades and sauces used in the process. This is the secret of obtaining new interesting flavor compositions. Create simple culinary masterpieces on own kitchen with a spinola in the title role, become the chef of your home family restaurant for your loved ones. Although fish is low in fat, the cooking method can increase it. nutritional value. Please note that the calorie content of each dish is indicated per 100 g. finished product.
In the oven
- Time: 1.5 hours.
- Servings Per Container: 4 servings.
- Calorie content of the dish: 93 kcal.
- Cuisine: Mediterranean.
- Difficulty: easy.
Ingredients:
- sea bass - 4 pcs.;
- potatoes - 4 pcs.;
- lemon - 1 pc.;
- olive oil - 1/3 tbsp.;
- rosemary - 4 sprigs;
- salt, pepper - to taste.
Cooking method:
- Gut fish carcasses, clean, rinse well.
- In a separate bowl, make a marinade by mixing lemon juice with oil, spices.
- On the carcasses on both sides, make three small sizes for better baking, grease them with marinade (and inside too).
- Put a sprig of rosemary into the abdomens, put on a baking sheet lightly greased with olive oil, pour the remaining marinade on top.
- Wrap the peeled potatoes in aluminum foil and place on a baking sheet.
- Bake the dish for 45 minutes at 1800.
- Serve in portions of 1 fish with 1 potato, garnished with herbs.
Fried sea bass
- Time: 1 hour 25 minutes.
- Servings: 2 persons.
- Calorie content of the dish: 95 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Mediterranean.
- Difficulty: easy.
High-quality roasting of sea bass, as well as other types of fish, provides proper preparation product and utensils. It is necessary to defrost carcasses for 0.5-1 hour before cooking. With prolonged defrosting, they will lose their freshness, with insufficient defrosting, they will be poorly marinated and fried. Before putting it in the pan, the sea bass must be soaked from excess liquid, juice, marinade, so that as a result, a golden brown. It is important to heat the pan well (on warm fish will be stewed rather than fried), but not to the maximum, preventing burning.
Ingredients:
- sea bass - 2 pcs.;
- rosemary - 2 sprigs;
- thyme - 1 sprig;
- juice of 1 lemon;
- garlic - 3 teeth;
- butter - 50 g;
- olive oil - 2 tbsp. l.;
- salt - to taste.
Cooking method:
- Gut the fish, clean it, remove the head and fins. Then wash, dry with napkins (towel), make cuts on the sides.
- Salt, brush with olive oil and half of the lemon juice, insert aromatic herbs into the cuts, leave to marinate for at least half an hour.
- Heat the butter in a frying pan, squeeze out 3 cloves of garlic, put the sea bass, dried from the remnants of the marinade, to fry.
- Fry the fish for 5-6 minutes on each side, constantly pouring the garlic oil in which it is cooked.
- Arrange the finished dish on plates, pour the remaining lemon juice into the pan, let it boil and pour over the fish with the resulting sauce.
ear
- Time: 2 hours.
- Servings: 4 persons.
- Calorie content of the dish: 67 kcal.
- Destination: for lunch.
- Cuisine: European.
- Difficulty: easy.
Sea bass is suitable not only for frying, baking, it makes an excellent, rich ear. One of the main conditions for the preparation of the product is the removal of eyes, gills, otherwise the dish will be bitter. The fillet also needs to be separated from the ridge and boil the broth on it, so the ear will turn out richer, tastier. This soup is considered a Russian dish, but thanks to the Mediterranean main ingredient, it begins to “sound” in a new way. Try the recipe for cooking sea bass fish soup, surprising your family with the light taste of soup included in the menu of famous restaurants.
Ingredients:
- sea bass, leek (stems) - 2 pcs.;
- onion, zucchini, celery (root) - 1 pc.;
- carrots, celery (stalks) - 3 pcs.;
- parsley, dill - 0.5 bunch each;
- salt - to taste.
Cooking method:
- We prepare products: we clean, wash vegetables. Cut carrots, celery stalk in half, celery root into 8 parts, zucchini and leek into 4 parts.
- We gut the fish, clean it from scales, separate the fillet from the ridge. We remove the bones from the pulp, cut off the fins, cut each piece in half.
- We put a pot of water with a volume of 4 liters on the fire, put vegetables, a fish backbone there, leaving half a carrot, some greens and leeks.
- Bringing to a boil, reduce the fire, cook the broth for 1 hour, stirring occasionally. Then strain into another container.
- We put it back on the fire, put the fillet, cook for up to 5 minutes. Next, add salt, the remaining finely chopped vegetables, cook for another 3-4 minutes.
- Pour the dish into plates, putting a piece of fish in each, sprinkle with finely chopped herbs.
Sea bass with leeks
- Time: 1 hour.
- Servings: 2 persons.
- Calorie content of the dish: 82 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Mediterranean.
- Difficulty: easy.
For those who want to surprise guests and loved ones with a real culinary masterpiece, you should try the recipe for cooking sea bass baked with leeks. The dish looks very unusual, because the fish is wrapped in vegetable leaves, which saturate the fillet with a unique aroma. This meal looks great festive table, causing appetite and desire to try it faster in all those present. Dry white wine and garlic will add special flavor notes to the sea bass dish, which also spread delicious smells in the kitchen.
Ingredients:
- sea bass, leek - 1 pc.;
- carrot, onion, zucchini, white dry wine- 100 g each;
- olive oil (vegetable) - 3 tbsp. l.;
- Bay leaf- 2 pcs.;
- garlic - 1 tooth;
- parsley - 1 bunch;
- salt, black pepper - to taste.
Cooking method:
- Cut the leeks in half lengthwise, dip in 200 ml of boiling water, put to boil for a few minutes.
- Gut, clean the fish, put a bay leaf inside.
- Wrap the carcass with leek, put on a baking sheet. Flavor with oil, wine, season, spread peeled and diced vegetables, garlic cloves around.
- Cooking time - 0.5 hours at 2000.
- Serve ready meal, decorated with sprigs of parsley.
Chilean sea bass steak in miso sauce
- Time: 18.5 hours.
- Servings: 4 persons.
- Calorie content of the dish: 143 kcal.
- Purpose: for lunch, dinner.
- Cuisine: Japanese, Chinese.
- Difficulty: easy.
For this recipe, you will need an oven with a grill function or an electric grill that provides the necessary heat treatment products. This is special a fish dish makes miso sauce from ingredients unusual for our country. Mirin, if necessary, can be replaced with dry white wine. It is difficult to find a substitute for miso paste, if there are no shops with Japanese products in your city, try mixing soy sauce with mustard (not very spicy), but the taste of the mixture and the finished dish will differ from the original.
Ingredients:
- sea bass - 4 steaks;
- sake, mirin - 0.5 tbsp each;
- miso paste - 8 tbsp. l.;
- sugar - 5 tbsp. l.
Cooking method:
- Mix all the ingredients for the marinade, 4 tbsp. l. pour into a separate container.
- Rinse the steaks, put in the marinade, cover, shake well, leave in the refrigerator for at least 18 hours.
- Preheat the oven to 2000 by turning on the grill. Place the steaks on a rack placed over the baking sheet. Fry for 3-4 minutes, then turn off the grill, fry for about 12 more minutes.
- Arrange the dish on plates, pour over the left marinade. Serve with rice or potatoes.
With potato scales
- Time: 1 hour 10 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 90 kcal.
- Purpose: for lunch, dinner.
- Cuisine: European.
- Difficulty: medium.
Deciding to bring this to the table unusual dish try to buy finished fillet sea bass or ask the seller to cut the fish. This will make your task much easier. The name itself already indicates that the dish looks very original, thanks to the way it is decorated. In addition, it is satisfying because of the potatoes, the preparation of a side dish is no longer required. An appropriate addition to dinner will be a glass of pink or dry white wine.
Ingredients:
- sea bass fillet - 4 pcs.;
- salmon fillet - 300 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- dill - 1 tbsp. l.;
- cream - 50 ml;
- salt, white pepper - to taste.
Cooking method:
- The onion is chopped, fried, ground in a meat grinder (blender) along with salmon, dill, cream, seasoned.
- Peeled, washed potatoes are cut into thin slices in the form of scales.
- Sea bass is washed, dried, each fillet is smeared with salmon-onion paste, stacked with potato layers in the form of scales at an angle of 450.
- On a preheated frying pan, fish is laid with potatoes down.
- When a golden crust is obtained, the fish is laid out on a greased baking sheet, baked until cooked at a temperature of 1800.
Garnish
- Time: 1 hour.
- Servings: 5 persons.
- Calorie content of the dish: 51 kcal.
- Purpose: garnish.
- Cuisine: European.
- Difficulty: easy.
As a side dish for sea bass, it is necessary to select products that delicately harmonize with its taste, do not interrupt it, and contribute to better absorption of the ingredients. In Russia, in addition to the dish, stewed, steamed grilled vegetables are often served. The traditional Italian side dish for fish is risotto, polenta, the British like peas more, mashed potatoes, Americans prefer french fries. A universal addition to fried, baked, boiled spingole are vegetables with sauce cooked in the oven.
Ingredients:
- beans (green beans) - 150 g;
- potatoes - 3 pcs.;
- cherry tomatoes - 10 pcs.;
- eggplant, zucchini, carrots - 1 pc.;
- lemon juice - 25 ml;
- Italian herbs - 2-3 pinches;
- spices, olive oil (lean) - to taste.
Cooking method:
- All vegetables must be peeled, washed, cut into arbitrary medium pieces so that they do not fall apart during baking.
- Sprinkle with lemon juice, olive oil, sprinkle with seasoning, spices, mix.
- Spread on a baking sheet covered with aluminum foil, cooking time in the oven - 0.5 hours at 2000.
- Then you need to remove the foil and continue to bake the dish for another quarter of an hour.
Video
A variety of fish species makes it possible to choose the product itself and the method of its preparation to your taste. Of course, the basic principles are the same everywhere, but the taste of each "breed" will be its own, unique. And for those who are embarrassed by the abundance of bones in some representatives of reservoirs, sea bass is perfect - a fish that has very few of them. In addition, her meat is tender, juicy, without a pronounced smell. An additional bonus is the wide range of culinary techniques applicable to such fish, since sea bass can be prepared in almost any way.
How to fry sea bass deliciously
Frying is the fastest and most common way to cook fish. AT fried almost everyone likes her. But if you are not chasing speed, try following our recipe for how to cook sea bass, hold it first in spicy marinade from two tablespoons of lemon juice, half a teaspoon of strong mustard and the same amount of ground paprika. This amount of sauce is enough for four fish.
The preparation is as follows. The fish is gutted, cleaned and washed thoroughly, after which it is salted (inside too). All components of the marinade are mixed, and the sea bass is rubbed on all sides with the resulting sauce. It will marinate for two hours if you leave it indoors, or overnight if you plan to cook it tomorrow and put it in the refrigerator. Marinated fish is fried over high heat for four minutes on each side, until crusty. To make the sea bass even more juicy, close the pan with a lid, put out the fire and leave it like that for ten minutes. Thanks to the marinade, the meat will not only be very tender, but will also acquire a noble and appetizing pink hue.
How to bake sea bass in the oven
No less successful can be considered baking. True, before placing the cleaned and gutted fish in the oven, it must be flavored with seasonings, and not only salt and pepper. Seabass in the oven is very successful with rosemary, lemon and garlic. Therefore, the fish should be sprinkled with chopped rosemary, sprinkled with lemon juice and soy sauce and rubbed with crushed garlic. It will work especially well if you put a couple of lemon slices in addition to the abdomen. The baking sheet is greased vegetable oil, sea bass is laid out on it, the oven heats up to 180 degrees, and the fish is placed in it for 25 minutes. To get a beautiful crust, five minutes before the end of baking, you can turn on the grill (if, of course, it is provided for by the stove design).
Fish in coffee sauce
At the core this method how to cook sea bass, also roasting lies. The highlight lies in the sauce that is served with the fish. For him, half of the onion is cut (preferably smaller) and fried in olive oil along with peppercorns and two bay leaves. When the onion becomes almost transparent, a stack of white (the simplest) dry wine is poured into the pan. When the liquid is reduced by half in volume, the same procedure is carried out with half a glass of fish broth. Coffee is brewed in advance (small cup). When the broth has evaporated to half, pour in the drink, half a glass of cream and pour in a teaspoon of sugar. The sauce should thicken, after which it is salted, filtered and brought to a boil again. Two sea bass fillets are fried on both sides; in the same pan brown 4 small tomatoes and 100 g of spinach. The fish is covered with vegetables, poured with sauce, and you can start enjoying the dish.
Bake in foil
Most of the recipes according to which this fish is cooked in the oven involve the use of different sauces and marinades. If you want the sea bass in foil to turn out airy, but not boiled, mix olive oil with lemon juice in a 2: 1 ratio. Grate the gutted and washed fish both inside and out with this sauce. A pair of dill sprigs is placed in the abdomen, and non-through cuts are made outside, into which lemon slices are inserted. Salt, seasonings and pepper are sprinkled on top of the fish, after which the carcass is tightly wrapped in foil. Seabass baked according to this recipe should be in the oven at 200 degrees for at least half an hour. About five minutes before the end of cooking, the foil can be unfolded (or completely removed) to get a beautiful crust. 
Sea bass ear
As we have already demonstrated, sea bass is a fish from which almost everything can be cooked. This also applies to soup. True, the process of its preparation is very different from the usual. They start with the fact that a glass of rice (preferably basmati) is washed and boiled at a strong boil in a large saucepan for 7 minutes, and then over low heat for another 20. Ready rice is filtered. Green pepper, celery (1 each) and onion are cut into cubes; green bean(400 g) is defrosted. Oil is poured into a deep frying pan, in which a spoonful of flour is lightly fried. Then they all rush fresh vegetables and simmer for five minutes. 400 g of tomatoes are mashed with a fork and put into the broth. When it boils again, add the frying. Cook everything together for 10 minutes and only then put 400 grams of sea bass fillet, cut into pieces. The ear will be cooked for five minutes. Greens (parsley, onion-feather, dill) are already placed in plates.
sea bass on salt
Those who have tried different ways How to cook sea bass, the following recipe is highly recommended. Take a package of sea salt (600 g packaging) and pour a little water into it so that it becomes sticky. Line a baking sheet with parchment or food foil and put two-thirds of the salt on top. Grate the prepared sea bass (two carcasses of 300 grams each) with pepper and your favorite spices, and cover with the remaining salt on top. At 220 degrees, it will bake for about half an hour. During this time, small tomatoes, 8 pieces, are cut into cubes, 5 olives are cut into slices, a clove of garlic is passed through a press, and the basil is finely chopped. All this mix and pepper (use white pepper). When the sea bass is ready, you need to remove the skin from it - it is removed very easily. Some enthusiasts also extract the bones, but this is not necessary - the fish have few of them, and all are large. You can try for salt: it should be salted during baking, but you may need to add a little seasoning to the sauce. Pieces of sea bass are poured over them and served at the table.
Steam cooking
fans healthy eating they can also cook this fish for a couple, if they take care to purchase a double boiler. For 2 kilograms of sea bass, a quarter of a medium ginger root is bought, which must be peeled and cut into thin strips. Two garlic cloves are cut into slices. Oblique cuts are made on the cleaned and washed carcasses, into which pieces of ginger and garlic are inserted each. A steamer pan is thickly greased with black bean sauce (for lack of sunflower oil, you can do). The fish laid out on it is poured with rice wine and soy sauce. The steamer turns on for a quarter of an hour - and here you have an exceptionally tasty and, moreover, extremely healthy sea bass. When serving, such fish is sprinkled with cilantro, and as a side dish, lentils and vegetable salads are most suitable for it.
Grilled sea bass
For those who have such a useful device (or function in the stove), it will not be difficult to cook this dish. You just need to stock up seasonings: dried garlic, paprika and onion seasoning (1/4 teaspoon each), plus lemon pepper and sea salt. All components are mixed; they are sprinkled with fish (there are enough seasonings for a kilogram of sea bass). 3 tablespoons of butter are melted, rubbed with one spoon of finely chopped parsley and two cloves of crushed garlic. Before you start frying the sea bass on the grill, spread the grate with this mixture. First, one side of the fish is fried for seven minutes, then the carcass is turned over, the raw side is smeared with vegetable oil and the same time is cooked. When serving, season the sea bass with olive oil. Enjoy your meal everyone!
Why not treat yourself and your loved ones to the most delicate fish with vegetables? I propose from options choose sea bass (or dorado) and cook on a small vegetable pillow from onions and sweet peppers, bake sea bass in the oven, the fish will turn out juicy and tasty. This dish is prepared quickly and is also quickly eaten! Seabass is a variety sea bass. It doesn't have a large number bones, so it can be cooked whole or fillet only.
Cooking time for baked sea bass in the oven with vegetables is 1 hour.
Taste Info Fish main dishes / Baked fish in the oven
Ingredients
- sea bass - 2 pcs. 300 gr.;
- white onion - 2 pcs., red - 1 pc.;
- Bell pepper(Bulgarian) - 1 pc. and 1 pc. capi;
- tomatoes - 2-3 pcs.;
- seasoning for fish (comprising: coriander, turmeric, basil, garlic);
- vegetable oil (can be olive);
- salt and black pepper - a little;
- any greens (dill or cilantro, parsley).
How to cook baked sea bass in the oven with vegetables
Let's prepare the fish first. It is necessary to remove the scales, gut and wash the carcass thoroughly. If you want to bake sea bass with a head, then you still need to remove the gills. I decided to bake without the head, so I removed it. Dry the fish a little and rub with seasoning or spices to your liking. It is better when the seasoning contains turmeric, basil and coriander. The prepared carcass can still be sprinkled with lemon, but not everyone likes sourness. Therefore, I suggest leaving it like this for 10-15 minutes. 
Cut the peeled onion into rings. White onions will go under the bottom of the sea bass as a pillow, and use red onions on top and inside the fish. 
Bell pepper(can be used different varieties) wash and cut into small cubes. I use yellow bell pepper and red curry peppers. 
Wash the tomatoes and cut into rings (you can not remove the skin). 
Put white onions in the first layer on a baking sheet. Drizzle with vegetable (or olive) oil.
The next layer will be from sweet peppers of different varieties (or just different in color - for beauty). 
We spread the prepared carcasses of sea bass. 
Put the red onion on top of the fish and inside. Watering a little vegetable oil.
Lay the tomato rings on top of the sea bass with the last layer. You can pepper a little. My baking sheet turned out to be too large for such a fish, but it's not scary! There are never too many vegetables! Even if they remain, you can use them the next day for another dish. 
Preheat the oven. Cover the baking sheet with foil and put the fish with vegetables to bake for 20-25 minutes at 180 degrees. When the fish is ready, take it out of the oven. 
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Wash greens and finely chop.
We spread the sea bass and vegetables on a plate and sprinkle the finished dish with herbs.
Delicate oven-baked sea bass on a pillow of onions and sweet peppers is ready! Can be served with fish boiled wild rice, it will be very tasty!
Seabass fish baked in the oven, step by step photo recipe. Sea bass cooking, also called sea wolf or si bass, si bass. Abroad, in the menu of restaurants, may be called laurel. How to cook sea bass in the oven. A simple cooking recipe delicious fish sea bass in the oven, recipe. How choose sea bass at the time of buying. How clean the sea bass.
For cooking sea bass in the oven, in fact, you only need sea bass, salt and pepper. From experience, I will say that sea bass loves lemon, garlic and rosemary. We often cook sobasa for a regular dinner in the middle of the week. This is a grateful fish, it is quick to cook sea bass, there are no bones in it. The main rule in cooking sea bass is that the sea bass must be fresh. Costs sea bass day, another lie down in the refrigerator, as the taste of fish changes for the worse. I buy sea bass only in trusted places. When buying, pay attention to the gills, in fresh fish they are bright red, dark maroon gills are allowed, do not take the fish if the gills are light pink, and even more so, gray color. Seabass should shine. The skin should not be dry. If possible, smell the fish, fresh fish smells like water, not fish. If you don't like the smell of sea bass, don't take it, ruin your dinner.
This time, five were bought sea basses caught in Greece. It can be seen that the skin of the fish shines. Seabass - fresh.
In the photo below - fish farms in Greece on which they breed sea basses. Fish from such a place can not be tasty?
We clean the sea bass. Seabass is easy to clean, so don't ask the store to clean it for you. Unsanitary conditions in places of cleaning fish in shops and markets everywhere.
Particular attention should be paid to the removal of the intestines and gills from the sea bass. You need to remove the insides very carefully so as not to crush the gallbladder of the sea bass. I sharp knife I cut the fish from the anus almost to the beginning of the lips, take it by the gills and pull it down, along with the gills, the insides are removed along with the gallbladder. If, nevertheless, the bubble is crushed, then immediately rinse the fish well under a strong stream of water.
This time we have a few hours before baking the sea bass, we will marinate the fish a little. If there is no time, then salt the fish, pepper, sprinkle with rosemary, sprinkle with lemon and proceed to
But we have time, so we peel the garlic.
Sprinkle the fish generously with soy sauce, sprinkle with dry rosemary and squeeze the garlic with a press.
We put the sea bass in the refrigerator for two to three hours.
Grease a baking sheet with vegetable oil or cover with baking paper. Put the fish on a baking sheet. Sprinkle sea bass lemon juice, salt. Salt should be carefully, keep in mind that soy sauce is quite salty. It is better to salt with coarse salt.
We preheat the oven to 180, put a baking sheet with fish in the oven for 20-25 minutes, depending on the size of the fish. If we want a crust, then turn on the grill or convection mode five minutes before the end of baking.
Seabass baked in the oven ready.
We serve this time sea bass with boiled bacon and cheese.
