Grilled seabass: recipe with video
For the Russian consumer, seabass remains a rather expensive and prestigious product. Nevertheless, you can taste dishes from this fish not only in the restaurant. You can buy chilled or frozen sea bass and cook it yourself, for example on the grill.
Grilled seabass: recipe with video
Seabass with herbs on a pillow of vegetables
You will need: – 2 seabass weighing about 600 g each; – a bunch of parsley; – a few sprigs of fennel; – olive oil; – 50 g of coarse salt; – black freshly ground pepper; – 2 eggplants; – 1 zucchini; – 3 tomatoes; – 1 onion; – 2 bell peppers; – 4-5 cloves of garlic; – a mixture of Provencal herbs.
Wash the fish, cut lengthwise and gut. Squeeze out the garlic, wash and finely chop the herbs, mix it all with salt and ground black pepper. Rub the inside of the fish with the resulting mixture. Leave it to marinate for half an hour. Preheat the airfryer, grease it with vegetable oil and put the fish on it. Cook the sea bass for 9 minutes on one side and 7 minutes on the other. Remove the burnt skin from the cooked fish and sprinkle it with salt and freshly ground black pepper on top.
Vegetables will need to be prepared separately. Dip the tomatoes in boiling water, remove the skin from them, and cut the pulp into cubes. Peel the bell pepper from seeds, cut into strips. Chop the zucchini and eggplants into cubes, and the peeled onions into rings. Pour olive oil into a deep frying pan, heat and fry the onion in it for 4-5 minutes. Then add the eggplant, zucchini and peppers to the onion and cook for a couple of minutes. Then add salt, tomatoes and Provencal herbs, cover and simmer over medium heat for at least 20 minutes. Serve the sea bass with a mixture of stewed vegetables.
Vegetables, if desired, can not be stewed, but simply cut into slices and grilled, like fish
This recipe is quite simple to prepare, but the result is an interesting and fresh flavor combination.
You will need: – 1 sea bass; – 100 g of canned black olives; – 1 lemon; – 1 kg of potatoes; – 2-3 cloves of garlic; – half a red hot pepper; – a bunch of parsley; – 100 ml of warm milk; – 50 g of butter ; – olive oil; – salt and freshly ground black pepper.
Those who do not like spicy dishes can substitute paprika for milder paprika.
Squeeze juice from lemon, grate zest. Mix half the zest with crushed garlic and chopped hot red pepper, add 4 tablespoons. olive oil. Wash the seabass, gut, remove the skin from it and remove the bones, head and tail. Divide the resulting fillet into 4 parts and brush with a pre-prepared mixture of garlic and hot pepper. Leave in the refrigerator for an hour. Grill the finished sea bass until golden brown. Sprinkle the lemon juice over the fish while cooking.
Boil the potatoes for 20 minutes, peel them off, add milk and butter, and then mash until puree. If the puree is dry, add more milk to it. Remove the pits from the olives and chop the pulp. Wash and chop the herbs. Combine the puree with the olives, leftover zest and parsley, and season with salt and pepper. Serve the fish and puree hot.