How to cook seabass in the oven: recipes

Unfortunately, the domestic housewives basically do not know how to cook seabass in the oven. Despite the relative availability of this Mediterranean delicacy, it is not particularly accustomed to the ration of Russians and other residents of the post-Soviet space. But it is in this small and rather lean fish that there are so many vitamins and microelements necessary for the body. In addition, seabass meat is very pleasant to the taste, is well absorbed by the body, and moreover it also contains relatively few calories. So you can use it even while on a diet. And how to prepare seabass in the oven, so that it turned out to be not only useful, but also delicious, you can learn by reading the following recipes. Moreover, no particularly expensive products or unique skills are required for this.

Seabass fish recipe in the oven with vegetables

In addition to all other advantages of this dish, it should also be noted a small number of bones in the carcass, which facilitates not only the process of preparation, but also the use. Before cooking seabass in the oven with vegetables, you should stock up on all the necessary ingredients. The dish is light, tasty, but nutritious enough. It is served with vegetables, so you can serve it without garnishing.

1 servings should be taken: 1 fish carcass (up to 400 g), a spoonful of olive oil, half a lemon, salt, a sprig of thyme, spices for fish. As an ornament will serve as a cucumber, tomato and a few leaves of lettuce.

Fish need to be cleaned, gutted, washed and dried with a towel. Then it is salted and sprinkled with herbs, sprinkled with juice squeezed out of lemon, leaving a few slices whole for serving. A branch of thyme is placed in the abdomen and left to marinate for 15-30 minutes.

Then the fish can first be lightly fried on both sides in a pan with butter, and then in the oven to bring to readiness. To make the dish more dietary, sea bass should simply be baked. For this purpose, the carcass is laid out on parchment paper, oiled, and sent to a not very hot oven for 15-20 minutes.

While the fish is preparing, you need to cut the vegetables and decorate them with a wide dish. Finished sea bass is laid out in the center, decorated with lemon and immediately served. Ideal for it is a sauce of spicy herbs on broth, but you can do without it.

Seabass in oven in foil

The previous recipe for cooking fish is very popular in the south of France, where it is served literally in all cafes and restaurants. As for other Mediterranean countries, in which sea bass is no less common, it is often cooked in foil. A large carcass of fish (kilogram) will need spices (dried oregano and parsley, thyme, white ground pepper, you can add basil or thyme), salt, a little olive oil, lemon and salt to taste.

Before cooking seabass in the oven, it is washed, salted, sprinkled with spices, poured with lemon juice. In the abdomen, you can put a few twigs of green. Then the fish is wrapped in foil and sent to the oven for half an hour at a temperature of not more than 200 degrees. Serve it with vegetables or other garnish, dry white wine.