Unfortunately, how to cook sea bass inoven, domestic housewives mostly do not know. Despite the relative availability of this Mediterranean delicacy, he did not particularly take root in the ration of Russians and other residents of the post-Soviet space. But it is in this small and fairly lean fish that there are so many vitamins and microelements needed by the body. In addition, the sea bass meat is very pleasant to taste, is well absorbed by the body, moreover, while it contains relatively few calories. So you can use it even while on a diet. And how to prepare seabass in the oven, so that it turned out to be not only useful, but also delicious, you can learn by reading the following recipes. Moreover, no particularly expensive products or unique skills are required for this.
In addition to all other advantages of this dish,it should also be noted a small number of bones in the carcass, which facilitates not only the process of preparation, but also the use. Before cooking seabass in the oven with vegetables, you should stock up on all the necessary ingredients. The dish is light, tasty, but it is nutritious enough. It is served with vegetables, so you can serve it without garnishing.
For 1 serving should take:1 fish carcass (up to 400 g), a spoonful of olive oil, half a lemon, salt, a sprig of thyme, spices for fish. As an ornament will serve as a cucumber, tomato and a few leaves of lettuce.
Then the fish can be lightly fried from bothsides in a frying pan with butter, and then in the oven to bring to readiness. To make the dish more dietary, the seabass should simply be baked. For this purpose, the carcass is laid out on parchment paper, oiled, and sent to a not very hot oven for 15-20 minutes.
While the fish is cooking, you need to cut the vegetables andto decorate with them a wide dish. Finished sea bass is laid out in the center, decorated with lemon and immediately served. Ideal for it is a sauce of spicy herbs on broth, but you can do without it.
The previous recipe for cooking fish is veryis popular in the south of France, where it is served literally in all cafes and restaurants. As for other Mediterranean countries, in which sea bass is no less common, here it is often cooked in foil. On a large fish carcass (kilogram) you will need spices (dried oregano and parsley, thyme, white ground pepper, you can add basil or thyme), salt, a little olive oil, lemon and salt to taste.
Before cooking seabass in the oven, itswash, salt, sprinkle with spices, sprinkle with lemon juice. In the abdomen, you can put a few twigs of green. Then the fish is wrapped in foil and sent to the oven for half an hour at a temperature of no more than 200 degrees. Serve it with vegetables or other garnish, dry white wine.
