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Chilean sea bass: recipes for cooking fish. Video
Chilean sea bass is known for its beneficial properties – it contains fatty acids that the body needs to fight high cholesterol levels. Seabass is also easy to digest and, like other sea fish, can become a source of iodine – an important component of nutrition for the prevention of thyroid diseases. All these properties of fish can be fully exploited if you cook the sea bass properly.
Chilean sea bass: recipes for cooking fish
Oven-cooked seabass
In this dish, the beneficial properties of the sea bass are preserved due to baking. Also, this recipe for cooking sea bass is suitable for losing weight – the calorie content of baked fish is lower than that of fried.
You will need: – 1 sea bass weighing about 600 g; – 3 small tomatoes; – 1 onion; – 1 lemon; – 1/2 tbsp. dry white wine; – 2-3 cloves of garlic; – dried cumin; – a bunch of rosemary; – bay leaf; – olive oil; – salt and freshly ground black pepper.
Wash the seabass, defrost and gut if necessary, keeping the head and tail. Chop the garlic very finely, chop the rosemary. Rub the inside and outside of the fish with salt and pepper, put a mixture of garlic and rosemary inside, add cumin and bay leaves. Brush a baking dish with vegetable oil. Cut the lemon into slices together with the peel, put on the leaf, and on top – the sea bass. Cut the onions and tomatoes into slices and place on and side by side with the fish. Top with a few drops of olive oil. Place the dish in the preheated oven. Cook for 10 minutes, then remove, pour wine over fish and cook for another 10-15 minutes. Serve the fish with mashed carrot and potatoes or boiled rice, sprinkled with the sauce that appeared during the cooking of the sea bass.
Besides rosemary and cumin, you can add other herbs to taste.
Steamed sea bass with green risotto
You will need: – 600 g of sea bass fillet; – 1/2 tbsp. dry white wine; – 250 g of arborio rice; – 1 onion; – 4-5 stalks of green asparagus; – 40 g of butter; – 50 g of grated parmesan; – 50 g of pine nuts; – 2-3 cloves of garlic; – 100 g of arugula; – olive oil – a pinch of paprika – salt and freshly ground black pepper.
If you don’t have pine nuts, replace them with walnuts
Wash the arugula, pine nuts, and peel the garlic. Combine these ingredients with the Parmesan in a blender and chop. Add 50 ml olive oil and stir. Peel the onion, chop finely and scald with boiling water to remove excess bitterness. Boil the asparagus in salted water for 10 minutes, then cut into pieces. Pour some olive oil into a frying pan, put onions and rice, pour in wine and 500 ml of water. Cook the risotto for 20 minutes, stirring occasionally and adding water occasionally. Put the mixture of herbs and nuts, asparagus and butter into the cooked rice. Season with salt and pepper, mix everything.
Cut the fish lengthwise into 6 slices, sprinkle each bottom with paprika and salt. Place the fish in a double boiler and cook for 20 minutes. Roll the finished slices into rolls and serve on a green risotto pillow.