A real, fat, wild seabass is hard to find in Europe - the fish is listed in the Red Book and its catching in natural conditions is prohibited. Nevertheless, this valuable commercial fish is actively bred in artificial conditions. And although the meat of such a sea bass is inferior to the wild, the dishes from it still remain tasty and tender. Prepare seabass at home, keeping the fish juicy thanks to the foil.
Seabass baked in foil in the oven
Ingredients:
- seabass fillet - 6 pieces;
- olive oil;
- green onions - 2 branches;
- chili pepper - 1 pc .;
- broccoli or asparagus;
- brown sugar - 4 tbsp. spoons;
- limes - 2-4 pieces;
- dry red wine - to taste.
Preparation
Seabass fillet, cleared of bones, seasoned with salt and pepper, sprinkled with oil and put on a pillow of vegetables - asparagus or broccoli . From brown sugar, wine and lime juice we prepare sweet and sour sauce , with which we lubricate the soft fish fillet. We wrap seabass with foil and put in a preheated to 190 degrees oven for 15-20 minutes (depending on the size of the fillet). The remaining sauce is mixed with chopped herbs, chili pepper and olive oil, and is used for refilling ready-made fish and vegetables.
The recipe for cooking seabass in foil with couscous
Ingredients:
- couscous - 125 g;
- lemons - 2 pieces;
- rosemary - 2 branches;
- vegetable broth - 150 ml;
- green peas - 80 g;
- olive oil - 2 tbsp. spoons;
- parsley crushed - 2 tbsp. spoons;
- fillet of sea bass - 2 pieces;
- leaves of thyme - 2 teaspoons;
- white dry wine - 50 ml.
Preparation
The oven is heated up to 190 degrees. In a bowl, mix couscous with lemon zest and a sprig of rosemary. Fill the croup with hot broth and leave to swell under the lid for 5 minutes.
Mix the juice of 1 lemon with a tablespoon of olive oil, salt and pepper add to taste. We fill the mixture with couscous, add green peas and chopped parsley.
On the foil sheet we put the ready-made cereals, and on top we place the fish fillet flavored with salt and pepper. Sprinkle the fish with thyme, the remaining rosemary and cover with slices of lemon. On top, pour wine and oil into the envelope of foil. We put the dish ready for 10-15 minutes.
Seabass in foil on charcoal
Ingredients:
- seabass (whole carcass about 1 kg) - 1 piece;
- lemon - 1 piece;
- tarragon fresh - 1 tbsp. a spoon;
- green onions - 1 tbsp. a spoon;
- basil - 1 tbsp. a spoon;
- parsley - 1 tbsp. a spoon;
- olive oil - 2 tbsp. spoons.
Preparation
Fish carcass is clean, gutted and mine. We rub the sea bass with salt and pepper from the outside and inside, after which we fill the belly of the fish with lemon slices and chopped greens. We water the fish with olive oil, wrap it with foil and fry it on charcoal until it is ready.
How to cook seabass in foil?
Ingredients:
- fillet of sea bass - 2 pieces;
- salt - 1/2 tsp;
- dry white wine - 1/4;
- lemon juice - 2 tsp.
- chopped parsley - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- corn kernels (fresh) - 1/2 tbsp .;
- tomatoes - half a century;
- spinach - 2 handfuls.
Preparation
Sprinkle the boneless fish fillets with salt and pepper, sprinkle with olive oil and wrap with foil. Bake the fillet in
While the fish is baked, cook the vegetable garnish and sauce. To garnish in a frying pan fry corn for 2 minutes, add tomato slices and fresh spinach, continue cooking for another minute.
For the sauce, mix the wine with lemon juice and evaporate for 2 minutes. We remove the mixture from the fire, add oil and chopped parsley.
Serve the fish fillet, watering with oil sauce with a portion of stewed vegetables. By the way, in order to make the fish skin crunchy, the fillets can be freed from the foil and the last 3-4 minutes of cooking under the grill.