Useful and delicious sea bass.

Sea bass is a fish that is rich in useful vitamins and microelements. It is often used in various diets, since perch meat contains a minimum of fat and lots of protein, taurine, a large range of minerals and B vitamins. Frequent eating of this fish will help improve the skin condition, it has a beneficial effect on the digestive and nervous system, helps work thyroid gland. Dishes from sea fish in general are very useful, because they contain iodine and other important elements that are not found in river fish. And they are digested much faster than dishes containing animal meat.

As for the method of preparation, the sea bass is universal. It can be fried, baked, boiled from his ear and added to the soup, making cutlets, jellies and much more. In this article I want to suggest preparing a rich fish soup from sea bass and baking it in foil with cheese sauce or vegetables.

Ear from sea bass

Ingredients. A kilogram of sea bass, several potato tubers, a third of a glass of rice, one carrot, two onions, greens, vegetable oil, salt, spices. If the season allows, fresh parsley and celery.

Preparation. Fish clean and gut. Sea bass will be cleaned better, if for a few seconds, immerse it in boiling water. Also, you can make an uncomplicated device for cleaning it, for this, several iron lids (from beer or water) must be nailed to the wooden block. Ready fish chicken cut into portions. In a saucepan pour cold water, about 2-2.5 liters, we put fish, celery roots and parsley, other spices. Bring to a boil, remove the foam and make a small fire, cook on this fire for 15 minutes.

Carrots and onions are cleaned. We cut the onion of medium size into cubes, carrots, if desired, with cubes or small straws. On the hot frying pan pour in the vegetable oil and fry the onions first, then add the carrots. Peel potatoes from the peel, rinse and cut into cubes or straws.

After the fish is ready, we remove it from the broth, which is filtered through a sieve. This will prevent fish bones from getting into the prepared ear. Strain the broth again put on the fire, after it boils, pour out the washed rice and cook for 10 minutes. We put the potatoes and the overcooked onions and carrots. We bring your ear to readiness.

We cook the boiled fish as far as possible from the bones and send it back to the prepared soup, we cut the greens there. We cook for 2 minutes. And turn off. The ear from the sea bass is ready.

Baked in a foil grouper in cheese sauce

Ingredients. Carrots of sea bass, half a lemon, two eggs, 100 gr. Sour cream, 150 gr. Hard cheese, spices to taste, salt.

Preparation. From the carcass of sea perch, we remove the fins, scales and insides. On one of the sides we make deep cross sections. We cut the lemon in half rings and insert it in a cut into the cuts on the fish. Sprinkle with spices and salt on top. Form for baking is covered with foil and put there perch.

For the sauce, beat the eggs and mix them with sour cream. We rub the hard cheese on a small grater and send it to the sour-egg mass. Stirring. If desired, season with your favorite spices and a little podsalivaem. Penciled in shape, sea bass pour sauce and bake for about half an hour (the time depends on the size of the fish). The temperature of the baking is 180 degrees.

You can bake a perch with vegetables. But given that he prepares quickly enough vegetables better bake separately. For baking, you can take potatoes, bell peppers, carrots, onions, tomatoes.

Sea bass is prepared for baking, as described above, next to it, layers of vegetables are laid out in layers: pre-baked carrots and potatoes, lightly fried onions, peeled Bulgarian pepper, all sprinkled with herbs, and tomatoes cut into slices. Instead of the sauce, the fish is poured with olive oil. Also, about 100 ml should be poured into the mold. hot water. The sea bass cooked in this manner is baked a little longer (about an hour). The temperature is 200-220 degrees.