5 photos of sea bass recipes

Bay fish from the Moronidae family, also known as sea bass (koikan, spigolo, rano or brandzino), is a premium seafood delicacy. There are a great many answers to the question “how to cook sea bass”. The world culinary elite claims: sea bass fillet is truly universal - the tender meat of this sea pike perch is delicious fried, baked, boiled, smoked and salted-spicy. Let's look at the most popular sea bass recipes with photos.
Where do you prefer to use fish?

On the grill 19%, 210 votes
210 votes 19%
210 votes - 19% of all votes
For a couple 14%, 159 votes
159 votes 14%
159 votes - 14% of all votes
In soups 14%, 157 votes
157 votes 14%
Read also: Fishing in Bashkiria: the secrets of Yuri Zvykov
157 votes - 14% of all votes
In cutlets 13%, 140 votes
140 votes 13%
140 votes - 13% of all votes
In the smokehouse 11%, 119 votes
119 votes 11%
119 votes - 11% of all votes
In batter 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
I will cook according to your recipes 10%, 111 votes
111 votes 10%
111 votes - 10% of all votes
In pies 9%, 99 votes
99 votes 9%
99 votes - 9% of all votes
I don't eat fish 1%, 9 votes
9 votes 1%
9 votes - 1% of all votes

Total votes: 1115

16.09.2019

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Grilled sea bass

Grilled spigolo acquires a crispy crust, envelops you with spicy aromas, and enchants with its juiciness and richness of flavors. This is a classic feast: a hit with family picnics and corporate retreats.

Prepare:

The main thing in seafood cooking is to purchase high-quality sources;
prepare the sea bass for the “fiery extravaganza”: remove the entrails (reducing the bitterness), blot with a napkin, rub with salt, sprinkle with lemon juice, roll in Provençal herbs;

Exclusive: Many chefs recommend adding a clove of garlic and a sprig of rosemary to the cavity of the fish.

before placing it on the grill, let the fish sit for about fifteen minutes to absorb the energy and flavors of the seasonings;
standard grilled fish. For sea pike perch, twenty-five minutes of frying is sufficient;
When ready, place on serving plates, garnish with herbs, and sprinkle with balsamic vinegar.

Ingredients (one serving / in grams):

sea bass carcass: 300;
rosemary: 0.5 or 1 sprig
garlic: 2.5 cloves
lemon: 30 (half)
vegetable oil: 14 ml
pepper and salt: to taste.

Calorie content of 100 grams of dish: 116 kcal. BJU: 16/6/1.

Sea bass in Moroccan style

Koykan in Moroccan style is a baked fish stuffed with herbs and spices. This technology for preparing a seafood delicacy is simple, but very effective (effective).

Step-by-step instruction:

Gut the koykan (sea bass) and rinse thoroughly;
Grind onions, garlic, cilantro, dill and basil in a blender until smooth;
Stuff the fish with aromatic paste. To hold the filling and maintain its shape, tie the stuffed carcasses with kitchen cord;
Place the stuffed sea bass on a baking sheet lined with parchment. Salt and pepper;
bake in the oven for twenty minutes at 190 degrees.

Ingredients (one serving / in grams):

koykan: 300;
onion: medium-sized onion;
garlic: 2.5 cloves;
basil: 1 sprig
cilantro: 1 sprig
lemon: 30 (half)
vegetable oil: 14 ml
pepper and salt: to taste.

Calorie content of 100 grams of dish: 156 kcal. BJU: 14/9/5.

How to choose the right sea bass and where is the best place to buy

1. When choosing fish in a tavern, ask the owner to show it. They will never refuse you this; on the contrary, they will proudly show you a display case with products that are prepared in the tavern.

Attention! Fresh fish inside the display case should be stored on ice, and the display case itself should be a micro-refrigerator.

2. First of all, inspect the fish gills; they should have a pink tint.

3. Then pay attention to the eyes of the fish; they should not be cloudy.

4. Ask the tavern owner or seller to press on the fish carcass, if there are no marks left on it, then the fish is fresh. If the pressure leaves a hole that does not disappear for a long time, then the fish was frozen. Let them show you the fish from both sides, and if there is no damage on it or, worse, traces of any parasites, you can safely eat it.

5. Choose medium-sized sea bass, this fish is the most delicious. Most often, in a tavern, the selected fish will be weighed and its cost will be calculated, and you will immediately find out how much you can afford.

The cost of one kilogram of sea bass in a tavern ranges from 26 to 29 euros per 1 kilogram. For home cooking, Greek housewives prefer to buy such fish in a supermarket or fish store, where prices are half the price.

Any buyer can ask for the fish to be gutted and cleaned, but only after weighing it. The cost of one kilogram of sea bass in a supermarket ranges from 8.79 to 9.15 euros.

Sea bass in salt

Early baked in a shell of coarse salt is a rather exclusive method of preparation.

Salt technology allows you to preserve the juiciness and natural taste of delicacy sea fish.

Cooking method:

prepare the fish: cut off the fins, gut them, remove dark films;
put thyme, basil and rosemary in the belly of each;
sprinkle the fish with lemon juice;
beat the chicken whites and mix coarse table salt on this foam. Divide the resulting composition into two equal parts;
put a layer of salt on a piece of parchment (first part) and place the flavored fish on top;
Wrap (completely hide) the portioned carcass with the remaining salt;
Wrap the resulting salt cocoon in food foil and place in an oven preheated to 200 degrees;
Twenty minutes is enough for high-quality baking;
Before serving, break the salt crust and sprinkle the fish with balsamic vinegar.

Ingredients (one serving / in grams):

early: 200;
thyme: 3 leaves;
basil: 1 sprig;
rosemary: 0.7;
lemon: 1/3 pcs;
egg 1 pc;
salt: 330;
balsamic vinegar: 25 ml.

Calorie content of 100 g of dish: 43 kcal. BJU: 6/2/0.

Baked Seabass in the oven with vegetables

Baked Seabass in the oven with vegetables is a simple, tasty, juicy, aromatic, quick, healthy and dietary dish, as you already understand, ideal for dinner. At one time I became hooked on delicious fish with vegetables and cooked it almost every day, so expect several different fish recipes soon.

In fact, this article is not only about how to cook Sea Bass in the oven. In the same way, you can cook any fish, be it Dorado, which is very similar in taste, or any red fish (Salmon, Salmon, Trout, Coho Salmon, etc.). Any fish will be very tasty and easy to prepare.

Mediterranean Seabass baked in the oven with vegetables is even suitable for a festive dinner, because it looks quite presentable and is prepared without any problems. Have you already noticed that I constantly say that delicious dishes often have simple recipes? And this is not all for nothing. If you don't know yet, then...

In fact, I am a representative of very lazy people who love to eat delicious food, so the question of what to cook for dinner quickly and tasty used to arise in front of me quite often. And I thought that many people are looking for the answer to the same question every day.

And now you will find baked Sea Bass, a step-by-step recipe with photos, or how to cook Sea Bass fish in the oven with vegetables.

Ingredients

fish – Seabass – 2 pcs.
onion - onion - 3 pcs;
carrots - 3 pcs.
lemon - 2 pcs
wine - dry white - 75 ml (approximately)
vegetable oil - olive (optional)
spices - cumin, fennel
black pepper
sea salt

Cooking method

Cooking Sea Bass in the oven will take half an hour including preparation. Seabass fillet cooks very quickly, so this fish as a whole does not take long to cook. However, like Dorada. Turn on the oven at 200 degrees, wash the fish, peel the vegetables and start creating a delicious and quick dinner.

By the way, Sea bass or any other fish, of course, needs to be cleaned of scales, gills and entrails. Therefore, if they didn’t do this for you in a store or market (or did it, but unsuccessfully, which often happens), read my step-by-step guide with photographs, it will help you a lot in this unpleasant matter: how to clean Sea Bass and other fish.

Cut vegetables into large circles. The carrots can be thinner. Seabass fish in the oven will lie on a vegetable pillow (or mattress) and be covered with a vegetable blanket.

Take a small baking sheet and place half of the chopped vegetables on it. Cooking with photos is a great help in preparing tasty treats; it’s very convenient to see clearly what and how to lay out.

Now we take all the spices and pound them in a mortar. Or we pour them onto a napkin, cover them with another napkin (you can also use a towel) and start knocking them on top with the flat bottom of, for example, a glass until they are crushed a little. You will feel the aroma of seasonings! Recipes for fish in the oven with spices always attract attention with their smell. Rub the fish with spices outside and inside. We make 3 shallow cuts on the fish barrels and rub the spices into them too.

Place the fish carcasses on a vegetable bed. You can cook Seabass in foil or steamed Seabass, but using a vegetable pillow and blanket, you will achieve the same effect of tenderness and juiciness of fish meat.

Cover the fish with the remaining vegetables, salt (as needed), pepper, pour over white wine and a small amount of olive oil. If you are watching your figure, you can skip the oil. Sea bass, which is very low in calories, does not particularly need additional fat additives.

Sprinkle the laid out structure with lemon juice from the remaining “butts” and put the Sea Bass with vegetables in the oven for 20-30 minutes. The time depends on your oven; as practice shows, each oven has its own character to which you need to adapt.

After the required time, take out the baked Seabass in the oven with vegetables and check for readiness. To do this, lightly pry the Seabass fillet with a fork; if it comes away from the bones easily, then the fish is ready. Vegetables should be pierced with a knife or fork. They should be slightly soft, al dente, not over baked, and have a firm texture.

That's all. Now you know how to cook sea bass in the oven with vegetables.

When serving, put vegetables first, then fish, and then vegetables again on top. Sea bass is a beautiful fish, but many recipes involve cutting the carcass into fillets when serving. I think that it looks great in its entirety. At least this time

Fried sea bass

With a thoughtful and creative approach, even the simplest cooking technology is transformed into a gastronomic masterpiece. Understand the essence of the product, boldly experiment, consider cooking as an Art.

Express cooking:

clean, rinse and dry the fish with a napkin;
make several transverse cuts along each side of the carcass;
add salt, sprinkle with lemon juice and olive oil (don’t forget about the inside of the abdomen);
Fill the cuts with herbs/lemon zest;
let the “charged” fish stand for half an hour;
fry in butter for five minutes on each side. During the frying process, pour the oil over the fish in which it is fried;
Serve with vegetable salads and boiled rice.

Ingredients (one serving / in grams):

spigolo: 200;
thyme: 2 sprigs;
lemon: 1/2 pcs;
butter: 13;
vegetable oil: 10 ml;
salt and spices: to taste.

Calorie content of 100 g of dish: 158 kcal. BJU: 11/15/1.

Sea bass steak

Pre-marinated brandzino steaks are the perfect solution for a holiday feast. Unique spicy taste and aroma.

Recipe recommendation:

Wash and dry Brandzino steaks;
prepare the marinade: infuse finely chopped cilantro, onion and garlic in soy sauce and sesame oil;
marinate steaks;
for garnish, finely chop carrots, daikon and cucumbers and pour teriyaki sauce for half an hour;
fry the steaks (two minutes on each side), pouring the marinade as you go;
Serve the fish with aromatic vegetables.

Ingredients (one serving / in grams):

fish:170;
soy sauce: 100 ml;
onion: one onion;
daikon: 1 pc.;
carrots: 1 pc.;
cucumber: 1 pc.;
vegetable oil: 10 ml;
teriyaki sauce: 15 ml;
• salt and spices: to taste.

Calorie content of 100 g of dish: 134 kcal. BJU: 12/7/4.

For a couple

Steamed sea bass is one of the most dietary hot dishes. The seafood is cooked together with vegetables: the release produces a main dish with a side dish.

Preparation (step by step):

Mix finely chopped carrots, garlic and herbs with lime juice, let it brew;
Stuff cleaned and washed fish with herbs, salt and pepper;
place the preparation in a double boiler, add rosemary, and steam until tender (maximum half an hour);
place on a platter and invite guests to the table.

With this cooking technology, a minimum calorie content is achieved (menu for losing excess weight).

Ingredients (one serving / in grams):

sea bass: 250;
carrots: one piece;
garlic: one clove;
parsley: 1 sprig;
lemon: 1/3 pcs;
vegetable oil: 10 ml;
salt and spices: to taste.

Calorie content of 100 g of dish: 111 kcal. BJU: 11/5/0.

Methods for preparing sea bass

So, when the first step has been taken, you have bought good quality fish, it’s time to start the most important thing - the actual preparation of the dish. Cuisines from different countries offer many options for preparing sea bass. This is baked, fried, or steamed sea bass, which can be supplemented with various seasonings, aromatic spices and herbs, exquisite sauces and other additions.

There really are a great many recipes for cooking sea bass today. However, if you are preparing this dish for the first time, it is better not to get carried away with too complex culinary delights, but to give preference to a simple and elegant recipe.

The best option is sea bass baked in the oven. This method of preparation is not only the simplest, but also the most useful. Professional nutritionists claim that when fish (and other products, such as meat and vegetables) are baked in the oven, the greatest amount of nutrients and beneficial properties are retained in their composition.

In addition, sea bass baked in the oven is an excellent option for those who care about their figure. Cooked without unnecessary fat, such fish will be quite low in kilocalories. Not only nutritionists, but also chefs of many restaurants who professionally prepare this dish advise choosing sea bass baked in the oven over fried fish.

They claim that during the frying process, sea bass loses its characteristic softness and tenderness and is significantly inferior to the same fish, only prepared by baking. And what can we say about those amazing smells that will fill your kitchen when you put the sea bass in the oven! If you do everything correctly, the fish will turn out juicy, soft and tender.

In a frying pan

Lavrak in a frying pan is an excellent solution for a light dinner in twenty minutes. Sudden guests, quick snacks and other express cooking.

Preparation:

Rub cleaned and washed sea bass carcasses with a mixture of salt and pepper;
Stuff garlic slices into transverse deep cuts;
place lemon slices in the abdomen;
fry the fish in vegetable oil for seven minutes on each side;
Serve with steamed vegetables or rice.

Ingredients (one serving / in grams):

laurel:180;
lemon: 1/3 pcs;
garlic: one clove;
vegetable oil: 10 ml;
salt and spices: to taste.

Calorie content of 100 g of dish: 124 kcal. BJU: 14/7/1.

Brandzino in foil

Sea pike perch baked in foil: a simple dietary dish. In foil, this delicious seafood is fully revealed.

Five steps to culinary heights:

Place the gutted and washed fish in foil and wrap it in herbs;
sprinkle with a mixture of salt and black pepper / sprinkle with lemon juice;
Pack each portion tightly in a foil envelope;
bake in the oven for twenty minutes at 180 degrees;
When serving, add a piece of butter and sprinkle with fresh herbs.

Ingredients (one serving / in grams):

Brandzino (sea bass): 200;
spicy herbs: 30;
lemon: 1/3 pcs;
butter: 9;
salt and spices: to taste.

Calorie content of 100 g of dish: 91 kcal. BJU: 16/15/1.

How to bake whole sea bass in the oven with potatoes

You will need:

1 PC. – sea bass carcass
2-3 pcs. – large potatoes
1 piece each – onions and carrots
3 pcs. - tomato
Half a fresh lemon
40 ml. – clean water
100 ml. – dry white wine
Vegetable oil, salt, Provençal herbs, black pepper - to your taste

How to cook:

1. Wash and peel the vegetables. Cut potatoes into thin circles (slices), tomatoes into large slices, onions into large half rings, carrots into thin strips or grate.

2. Grease a baking dish or baking sheet with any vegetable oil, lay out a layer of potatoes, then a layer of tomatoes, sprinkle everything with olive oil, pepper, salt, sprinkle with Provençal herbs, pour in a little water. Place in the oven for baking for 15-20 minutes at a temperature of 180-200 C.

3. While the potatoes are baking, we will make fish. The carcass must be washed, cleaned, gills and entrails removed, several cuts made on the sides with a knife, sprinkled with lemon juice, salt and pepper on all sides.

4. Fry the onion and carrots in vegetable oil, ready to fry the carcass.

5. Place the fish on a vegetable bed and bake in the oven for another 15-20 minutes until done.

6. Serve with vegetable salad.

Calorie content per 100 g. – 152 kcal

Bon appetit!

Smoked bay laurel at home

Smoked fish can also be prepared at home. It's quite simple and surprisingly tasty.

The main thing in this technology: exquisite marinade mixtures.

Grind the lemon zest, salt, sugar, pepper and coriander in a mortar. Rub the prepared fish with the aromatic “spread” and set aside to marinate as long as possible;
Line a frying pan or deep saucepan with foil, cover the bottom with sugar, thyme and rosemary.
depending on personal preferences, add smoke chips;
put the “charged device” on the fire, set the grill, place the flavored fish and close the lid tightly;
take care of ventilation;
smoke for half an hour;
serve with fresh vegetables and spicy herbs.

Ingredients (one serving / in grams):

fish: 200;
lemon: 0.5 pcs;
thyme: 1 sprig;
rosemary: 1 sprig;
brown sugar: 7;
coriander: 4;
smoke chips: 15;
• salt and spices: to taste.

Calorie content of 100 g of dish: 134 kcal. BJU: 12/14/1.

Fillet with tomato sauce (spicy)

Ranyo fillet in tomato sauce with chili pepper is a fiery delight for spicy lovers.

Sharp technology:

prepare hot sauce: bake tomatoes and chili peppers in the oven, remove skins and seeds, grind in a blender. Add chopped basil, garlic, Provençal herbs, wine vinegar;
Fry the fish fillet in a frying pan (3 minutes on each side);
When serving, sprinkle generously with spicy tomato sauce.

Ingredients (one serving / in grams):

sea bass fillet: 350;
better juicy tomatoes: 100;
red wine vinegar: 50 ml;
garlic: one clove;
chili pepper: as much as you can handle;
bunch of basil;
olive oil: 15 ml;
salt and spices: to taste.

Calorie content of 100 g of dish: 121 kcal. BJU: 9/7/1.

With champignons

Cooking time will be approximately 1 hour.

Composition of ingredients

Ingredients included in this dish:

200 g sea bass;
50 g fresh champignons;
1 onion;
1 tsp. Provençal herbs;
2 tbsp. l. sunflower oil;
1 tsp. table salt.

Step-by-step cooking process

Seabass is a fish (photos and descriptions are in this article), which is prepared with champignons according to the following scheme:

Fresh champignons should be rinsed in a colander, then dried, transferred to paper towels, placed on a kitchen board and cut into small cubes. The onion will need to be peeled and chopped into cubes on a kitchen board.
Add the prepared champignons with onions to the preheated pan with oil, stir and fry until golden brown. Pour table salt into a separate bowl, add Provençal herbs and mix thoroughly.
The sea bass will need to be washed under water, rid of its entrails, cut off the head, coat the carcass on all sides with oil, cover with a mixture of salt and Provençal herbs and stuff with chopped champignons and chopped onions.
The prepared sea bass should be transferred to a sheet of food foil, wrapped, placed in a heat-resistant form and placed in an oven heated to a temperature of 180°C for 30 minutes.
The baked sea bass should be removed from the foil, cooled and served on a beautiful large plate.

Recipe for boiled sea bass (lenten cuisine)

Mediterranean fish with vegetables: what could be better when dieting or fasting?!

Prepare:

peel and coarsely chop vegetables;
filet sea bass;
boil vegetables with fish bones / strain broth;
Boil the fish fillet in the prepared salted broth for three minutes;
Serve with vegetables or as a separate dish.

Ingredients (one serving / in grams):

sea bass: 250;
carrots: one piece;
leek: stem;
celery: 25;
parsley: 2 sprigs;
dill: 2 sprigs
salt and spices: to taste.

Calorie content of 100 g of dish: 98 kcal. BJU: 11/7/0.

What is sea bass fish?

Seabass, European sea bass, sea bass, laurel - you name it. The fish is silver in color with small black spots on the back and sides.

She is a voracious predator. It feeds on small marine fish, mollusks and plankton. It is found throughout the Mediterranean and Black Seas, as well as in the Atlantic Ocean from Norway to Senegal.

It lives at depths of up to 100 meters, especially in winter, in salty estuaries and coastal lagoons. Occasionally found in rivers. The standard size of the fish is from 40 to 60 centimeters, its weight is 500-700 grams.

In nature, there are also individuals up to one meter in length and weighing up to 12 kilograms. There are scientific suggestions that its life expectancy in natural conditions reaches fifteen years.

This fish is found on the shelves of many European stores, and recently it has been imported to other countries of the world. Sea bass began to be widely bred in artificial conditions for sale since the late 60s of the last century.

In Greece, this fish is bred everywhere, but unlike many large European suppliers, the Greeks grow it in natural sea waters. Among Greek culinary experts, this fish is considered “noble”, so it is loved and prepared in many fish taverns.

Greek housewives also adore it and often spoil their families with fish dishes. Tourists coming on vacation can taste it in any “psarotavern” (fish tavern). But first, let's talk about the benefits of sea bass fish, and only then how to choose it correctly.

Sea bass soup

Sea pike perch soup is a flavorful dish that does not require special culinary skills or expensive ingredients. Simple and deliciously flavorful.

Technology system:

fillet sea pike perch;
cook a strong vegetable broth: celery root, carrots, zucchini, leek, onion;
Strain the prepared fish soup base and bring to a light boil;
place fish fillet in boiling vegetable broth;
cook until done;
When serving, add finely chopped dill and parsley to portioned pieces of fillet.

Ingredients (one serving / in grams):

sea pike perch: 350;
zucchini: 70;
carrots: one piece;
leek: 35;
celery: 40;
onions: one onion;
parsley: 1 branch;
dill: 1 branch;
salt and spices: to taste.

Calorie content of 100 g of dish: 115 kcal. BJU: 10/12/5.

Side dish for sea bass

The side dish and the main dish should coexist harmoniously and complement each other. Side dishes can be complex (from several components) or simple. The most difficult thing is multi-component delights: such “accompaniment” must be combined with the fish and with each other.

In the case of sea bass, a win-win and most popular side dish is “sliced vegetables”. In this case, the vegetable components can appear in various “guises”: baked, boiled, pickled and fresh.

For special occasions (in holiday menus), fruits (apples, pineapples, mangoes, avocados) can serve as a side dish for this seafood delicacy.

For ordinary homemade snacks, boiled potatoes or rice go well with sea bass.

Interesting: when choosing a side dish, you need to start from the cooking method. You can listen to yourself and give free rein to your imagination.

If difficulties arise when casting a side dish: serve a salad of fresh vegetables and herbs with the fish. This best (universal) choice always works correctly.

Useful properties of sea bass

This amazingly tasty and juicy fish is rightfully considered very noble, and this is not surprising. Sea bass meat is very tender and has a special unique taste; it is light and dietary. In addition, this fish is very easy to prepare; there are few bones in it, and they are easily separated.

Seabass is also distinguished by its high phosphorus content, which helps strengthen bone tissue. This fish is also rich in vitamins A, D, E, K and polyunsaturated fatty acids. In a word, this is not just a fish, but a real storehouse of useful substances.

The five most commonly used ingredients in recipes are:

Sea bass is delicious both baked and boiled. It can be fried in a frying pan or on the grill. Sometimes it is cooked whole, but fillet-based dishes are no less tasty. For particularly picky gourmets, you can prepare delicious steaks. And as an appetizer, sliced cold or hot smoked sea bass is perfect. As a side dish for sea bass, you can serve potatoes or light vegetable salads dressed with olive oil.