Probably, this fish has the most names.Although it occurs throughout the northern Atlantic, from Scandinavia to the shores of Africa, its most numerous shoals run across the Mediterranean. There they love her most, there she is called by different names. Fish sea wolf is also called seabass, laurel, coyank, woundo, spigola, branzino ... And every people of the Mediterranean has their own recipes for cooking this delicious inhabitant of the Atlantic. Let's consider some of them.
Сибас имеет мало костей, которые к тому же легко are separated. His meat is surprisingly tender, with a special, unique taste. Therefore, fish are considered noble and dietary. A lot of vitamins, phosphorus, iodine, polyunsaturated acids - all this contains the sea wolf in its meat. Fish, the recipe of which is given here, is perfectly baked in the oven. It does not overdry, it remains tender and juicy. We clean and gut the carcass, rub it on the outside and inside with salt and spices. Cut the lemon rings and the red onion. On a piece of foil we lay fish, on each side we place onions, and on top - slices of citrus. You can put a few slices in the abdomen of sea bass. We pour the carcass with a spoon of olive oil. We wrap the fish in an aluminum envelope and put it in the oven for a quarter of an hour.
Вообще-то, в кухнях всех народов Средиземноморья there is a baked sea wolf. Recipes offer to cook it with rosemary, dill, a mixture of Provençal or Italian herbs. Lemon is an important supplement, emphasizing the tenderness of fish flesh. You can roast 2-3 hours before roasting the carcass in garlic and soy sauce. To achieve a crisp, five to ten minutes before the end of the culinary process, expand the foil and turn on the grill or convection mode.
In Italy the sea-wolf fish enjoys no lesssuccess. There it is even bred in artificial conditions to increase the number of livestock off the coast of the Apennine peninsula. There it baked in the following way. Carcase rubbed with a mixture of peppers and grinded salt. Leave to soak for 10-15 minutes. The bottom of the tray is covered with foil and greased with olive oil of the first pressing. They lay under the fish a pillow of needles of rosemary and twigs of fennel. You can also use seeds of medicinal dill, but then they need to be lightly covered with a pestle. Seabass is laid on grass, sprinkled with olive oil. Cover the carcass with a blanket of herbs and bake for 20 minutes.
In Provence fish sea wolf first marinatedhour or two in a mixture of olive oil, chili, cumin, grated ginger root and salt. On the carcass is a good idea to make deep longitudinal incisions in advance. After that, the seabass fish is placed on a grill grill or fry in a pan for 5-7 minutes on each side.
