Provençal sea bass recipe

Provençal sea bass recipe

Ingredients

Step-by-step recipe for making Provençal-style sea bass with photos

And the food is prepared like this:

You should immediately rinse and clean the fish, and later gut it and wash it again.

Heat a frying pan with olive oil, simmer the onion and garlic until translucent, then sprinkle the vegetables with herbs de Provence.

Place the tomato pulp here, add salt, and let the sauce simmer.

Now you need to add the diced bell pepper, simmer the sauce until the pepper becomes soft, if you wish, you can season the mixture with cayenne, black pepper and sugar.

Chop green onions, parsley and basil, mix with sauce. After a minute, turn off the heat.

Video recipe Provencal style sea bass

Sea bass fillet in foil

You can also cook sea bass fillet in foil. This fish dish will amaze you with its new taste and smell!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
1 sea bass fillet;
spices for fish;
lemon;
a pinch of salt;
30 grams of butter (if desired).

And the food is prepared like this:

Rinse the fish fillet, dry it with a cardboard towel, and spread a piece of foil.

Place the fish on foil, salt it, sprinkle with spices on each side.

Cut the butter into thin slices and place it on a piece of foil.

Place lemon slices on top and scatter lemon zest over the surface.

Place a couple of snow-white mushrooms next to the fish.

Wrap the foil well so that the juice does not leak out during the stewing process.

Sea bass with mussels Provençal style

Sea bass with mussels Provençal style in the oven is a hot fish dish that takes less than an hour to prepare. The taste is great, I advise you to prepare this hot dish for a gala table, a romantic dinner, or for a Sunday lunch for the whole family, increasing the ingredients proportionally.

Sea bass with mussels Provençal style

A light vegetable salad, fluffy rice, French fries or tender mashed potatoes, the freshest snow-white bread and a bottle of reddish dry wine will also go well as a side dish.

If the perches are small, then cook one fish per serving.

• Production time: 40 minutes
• Number of servings: 2-3

Ingredients for sea bass with mussels Provencal style

• 1 perch (without head 500 g);
• 200 g mussels (in shell);
• 1 onion;
• 2 cloves of garlic;
• 1 reddish chili;
• 100 ml reddish wine;
• 30 g basil;
• 40 ml cream;
• 50 g butter;
• 12 lemons;
• 6 cherry tomatoes;
• olive oil, sea salt, pepper, thyme.

Method for making sea bass with mussels Provençal style

Remove frozen perch from the refrigerator 1 hour before cooking. When the fish thaws, carefully cut off the fins (be careful - they are prickly), then use a special fish knife to clean off the scales. To prevent scales from scattering all over the kitchen, I advise you to clean the perch in a deep bowl of water.

When the fish is cleared of scales, we cut the belly, carefully clean the insides, and rinse the carcass with running cool water.

We clean the fish from scales, cut the belly, carefully clean the insides, rinse

Using a sharp knife, make deep oblique cuts on each side and rub the carcass with sea salt.

The cuts are necessary so that the salt, seasonings and gravy perfectly saturate the fish during the manufacturing process.

We make deep oblique cuts on each side, rub the carcass with sea salt

In a frying pan, melt a tablespoon of olive oil and a tablespoon of butter. Add finely chopped onion, chopped garlic clove and half of chopped chili. Fry the vegetables over moderate heat for a couple of minutes, add salt, add a pinch of dried thyme, finely chopped basil, pour wine, cook for 2-3 minutes, at the end add cream, bring to a boil.

Fry the vegetables, add salt, add spices, pour wine, finally pour cream and bring to a boil

Pour the sauce into a baking tray, place the perch, and squeeze a little lemon juice onto the fish.

Pour the sauce into a baking tray, place the perch and squeeze lemon juice on it

Cut the lemon into thin slices, and the remaining half of the chili pod into rings. We put a slice of lemon and two chili rings into the cuts of the fish, and arrange cherry tomatoes around the fish. Chili can be quite spicy; taste it before adding it to the dish.

We put a slice of lemon and chili rings into the cuts, arrange cherry tomatoes around the fish

Melt the remaining butter, pour the melted butter over the perch and tomatoes. Heat the oven to a temperature of 170 degrees Celsius, place the baking sheet in the preheated oven for 25-30 minutes. This is still sufficient for making fish weighing up to 500 g.

Pour melted butter over the perch and tomatoes and place in the oven.

7 minutes before readiness, add the shelled mussels, pour the sauce from the baking sheet over the shellfish, bring the dish to readiness, or under the grill. Frozen shellfish must be removed from the freezer in advance and left at room temperature for 20 minutes.

Add mussels in shells, pour sauce from the baking sheet, bring perch with mussels to readiness

We take the perch with mussels Provençal style out of the oven, let it rest for 10 minutes and serve. Bon appetit, cook delicious food at home! Enjoy your holiday!

Reddish sea bass making recipes

Reddish sea bass is not unique to store shelves. This fish can be steamed, baked, fried, boiled. You can prepare reddish sea perch using different methods; there are a huge number of recipes.

Regardless of the chosen recipe and production method, the fish will turn out very tasty. Dishes made from reddish sea bass can be safely served at any formal table.

In our current article we will look at the most successful recipes, with the help of which we can quickly prepare a tasty dish for a festive table.

Reddish sea bass recipes in the oven

You can buy reddish sea perch frozen. The carcass is usually already cleaned, all that remains is to defrost it and you can proceed to the main part, namely the preparation of the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven using different methods; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

Recipe 1. Required ingredients:

• lemon;
• salt and pepper;
• two onions;
• parsley;
• vegetable oil (olive oil is excellent);
• sea ​​bass (0.6 kg).

Manufacturing:

1. The carcass is defrosted, after which the fins are cut off with scissors. You need to be careful with the fins, as they are very sharp and can hurt you. The abdomen is painstakingly cleaned of any remaining entrails, and the black film must also be removed. The carcass is washed under cool running water and dried with a cardboard towel.
2. Vegetable oil is mixed with a few tablespoons of lemon juice. After this, pepper, spices and salt are added to taste. The carcass is carefully lubricated on all sides with the purchased marinade.
3. While the carcass is soaking, peel the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
4. A baking sheet is greased with vegetable oil, after which a “pad” of onion is placed on it, on which we place the carcass of a reddish sea bass. Lemon is placed on top of the carcass, and the belly is filled with chopped parsley.
5. The perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and can be served.

Recipe 2. Ingredients:

• perch carcasses (0.8-1 kg);
• freshest tomatoes;
• 200 grams of sweet pepper;
• onion;
• leek;
• a medium-sized bunch of parsley and dill;
• coriander, ginger, allspice, sea salt;
• olive oil.

1. We prepare the carcass (defrost, remove fins, remaining entrails and black film). After this, the carcass is washed under running water and dried.
2. Take spices and salt and sprinkle the carcass, then leave it for 10-15 minutes.
3. We wash and clean the vegetables. Cut the onion into half rings, leeks into circles, tomatoes into circles, and peppers into squares. Chop and mix the greens together.
4. Grease the bottom of the mold with oil, then lay out a “cushion” of onions and vegetable tenderloins. Place the fish on top, sprinkle with the remaining onions and vegetables.
5. Lightly pepper and salt the carcass, sprinkle it with vegetable or olive oil and cover with foil.
6. Bake in an oven preheated to 200 degrees for 40 minutes, remove the foil 5 minutes before the end of cooking.

Fried reddish sea bass recipes

If you want to cook perch quickly and deliciously, then you can simply fry it in a frying pan. It is important not to forget about lemon, which can give the fish not only a unique taste, but also a pleasant sourness.

Ingredients:

• sea ​​bass carcass;
• flour;
• vegetable oil;
• lemon;
• salt and pepper.
• the freshest greens.

1. We defrost the carcass and remove the fins, after which we clean the belly of any remaining entrails and dark film.
2. Cut the carcass into several parts, then wash the fish and carefully dry it.
3. Lightly salt and pepper the fish, then coat each piece in flour. You can use not only wheat flour, but also breadcrumbs and corn flour.
4. Place the frying pan on high heat, pour in the oil and heat it well.
5. Place pieces of fish on a heated frying pan and fry it on all sides for 3-5 minutes.

Immediately after cooking, place the fish on a dish and pour lemon juice over it, this will soften it. It is recommended to serve fried reddish perch on lettuce leaves; you can garnish with fresh herbs. Boiled potatoes or rice are perfect as a side dish.

Reddish sea bass recipes in foil

The use of foil or a food sleeve allows you to cook and make meat and especially fish truly tasty and juicy. The juice that appears during the manufacturing process can be used as gravy. Now about the ingredients and manufacturing steps. Let's look at a few recipes.

Recipe 1. We will need:

• bell pepper;
• reddish sea bass;
• potato;
• hard cheese (preferably Parmesan);
• one tomato;
• sour cream 20% fat;
• several cloves of garlic;
• a bunch of dill;
• bay leaf, pepper and salt.

1. Clean and chop vegetables (bell peppers, potatoes, tomatoes).
2. Finely chop the greens and grate the cheese.
3. Rub the thawed and painstakingly cooked fish with pepper and salt, then place it on a baking sheet, which was previously covered with foil.
4. Place chopped tomatoes on the fish and sprinkle with grated cheese.
5. Place peppers and potatoes around the fish and on top.
6. Add 3-4 bay leaves and chopped garlic.
7. Pour sour cream over the fish and carefully wrap it in foil.
8. Place the baking sheet in the oven, preheated to 200 degrees, bake for 45-50 minutes.

It is recommended to open the foil a little a couple of minutes before the end of cooking, this will give the fish a golden and crispy crust.

Recipe 2. Reddish sea bass with potatoes in foil.

• frozen sea bass carcass;
• potatoes, carrots;
• lemon;
• onion;
• vinegar;
• olive oil;
• spices, pepper and salt.

1. First, defrost the fish carcass.
2. We peel the vegetables (potatoes and carrots), cook them, then cut them into cubes or strips.
3. When the fish is defrosted, cut off the fins, remove the remaining entrails and black film.
4. We make small cuts on the carcass, after which the fish is salted and peppered.
5. Mix vinegar with olive oil and pour the resulting consistency over the carcass, then immediately squeeze the juice from the lemon and pour over the fish. Let the perch marinate for an hour.
6. Peel the onion and cut it into rings.
7. We take a baking dish, put foil on it and lay out a “pillow” of boiled vegetables and onions, now carefully place the fish on it.
8. We carefully wrap the foil and place the baking sheet with the perch in the oven, preheated to a temperature of 200 degrees for 40 minutes.

Sea bass recipes

For making sea bass, the website contains recipes of varying difficulty. Perch dishes can be the most ordinary, or for a ceremonial table. To make perch, the fish is cleaned, then either filleted or cooked completely. In perch recipes, reddish perch is often used. Sea bass is one of the most common fish. Although the fish has quite a lot of bones, the meat is sweaty, tasty and suitable for almost all dishes. Perch can be fried, baked, filleted, and deep-fried. Perch fillet, combined with vegetables, is a suitable base for fish casseroles.

Sea bass in the oven with vegetables and lemons

To make sea bass fillet in this recipe, use a spicy oil marinade and dried lemons. And the end result is juicy fish with a vegetable side dish. The dish is based on an oriental recipe with dried loomi limes. If

section: Baked fish

Sea bass with grilled vegetables

sea ​​bass (170g fillet), parmesan (grated), hot pepper (ground), zucchini, bell pepper (reddish), salt

section: Grilled fish

Sea bass with leeks

sea ​​bass (fillet), olive oil, reddish wine, sugar, fish broth, Chinese spice mixture (star anise (star anise), fennel seeds, cinnamon, cloves and pepper), butter (cool cubes), butter, leek ( very finely chopped)

section: Grilled fish

Fish fondue

fish fillet (hake, cod, sea bass) and shrimp, coconut, chili pepper, vegetable oil, banana, sour cream (fat), mayonnaise, salt, white pepper, flour, egg, beer

section: Swiss cuisine, Fish appetizers, Fish stew

Fish solyanka with mushrooms

sea ​​bass or catfish, water, white mushrooms, sauerkraut, pickled cucumber, capers, chopped dill and parsley, onions, wheat flour, pepper, cucumber pickle, olives

section: Fish solyanka

Special fish

fish (fish, sea bass), juice of 1 lemon, tomatoes, tomato paste, garlic, parsley, salt, ground dark pepper, vegetable oil, breadcrumbs

section: Greek cuisine

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vegetable oil, white fish fillet (cod, perch, haddock, sea bass), onion, green onion, garlic, fresh ginger root (crushed), fish sauce, light soy sauce, crushed palm sugar, tamarind water, freshly ground dark pepper, coriander sprigs, galangal (Siamese ginger, but you can replace it with regular fresh ginger)

section: Thai cuisine

Boiled fish with horseradish

pike, sea bass, pike perch, cod and others, carrots, onions, parsley, potatoes (boiled for garnish), butter, horseradish (grated), herbs, pepper, salt, bay leaf

section: Boiled fish

Senegalese fish and rice

peanut butter, onion, smoked fish (guedge or yete), tomato paste, cool salted water, parsley, garlic, chili pepper (bird), Jerusalem artichoke, onion, sea bass (without head), cassava tubers, turnips, cabbage, eggplant, carrots, okra pods, chili peppers (habanero), broken rice

section: Senegalese cuisine

Rice with dried and fresh fish Senegalese style

sweet pepper, onion, garlic, parsley, salt, peanut butter, onion, chili pepper, smoked, dried or salted fish (cod, herring), fresh fish (hake, bream, haddock, sea bass or halibut), tomato paste to taste , tomatoes, carrots, cassava tubers, sweet potatoes, cabbage, bell peppers, zucchini or zucchini, eggplant, okra, chili (habanero or serrano), rice

section: Senegalese cuisine

Senegalese stewed rice

sweet pepper, onion, garlic, parsley, salt, vegetable oil, onion, chili pepper, fresh fish (hake, bream, haddock, sea bass or halibut), tomato paste, tomatoes, carrots, cassava tubers, sweet potato, cabbage, sweet pepper, zucchini or zucchini, eggplant, okra, cayenne, white and dark peppers, rice

section: Senegalese cuisine

Gyuvech – Romanian fish plate

fish (carp, pike, cod, sea bass), various vegetables (depending on the season), onions, garlic, snow-white wine, tomato paste, vegetable oil, juice, raisins, coriander, salt, sweet sand, pepper, thyme

section: Romanian cuisine, Güvec

Baked sea bass

sea ​​bass (fillet) 600g, lemon juice, champignons, leeks, onions, green onions, parsley (greens), sour cream, grated cheese, butter, salt, pepper.

section: Fish dishes for microwaves (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Smoked fish soup (II)

water, onion, parsley (root), carrots, butter, tomatoes, potatoes, salt, smoked fish (cod, hake, sea bass, mackerel, halibut, etc.), dill, parsley (greens), sour cream.

section: Fish soups

Salad with hot smoked fish with mayonnaise

smoked fish (cod, sea bass or mackerel), potatoes, pickled cucumber, canned green peas, carrots, green salad, mayonnaise, greens

section: Fish salads

Hot smoked cod or sea bass salad

smoked fish (cod or sea bass), apples, lettuce (leaves), green onions, eggs, vegetable oil, parsley (greens), vinegar, salt, pepper

section: Fish salads

Sea bass with coriander and coconut sauce

coconut milk, coriander (fresh), green chillies (seeded), lime (zest and juice only), sea bass (gutted), garlic (peeled), olive oil

section: Fish stew

Omelette with sea bass fillet

sea ​​bass, salt, butter, milk, egg, dill or green onion

Sea bass fillet stewed with lard

sea ​​bass (fillet), fresh, salted or smoked lard, onions, milk, flour, salt, pepper, herbs

section: Fish stew

Sea bass with bananas

sea ​​bass (fillet), banana, vegetable oil, full-fat bacon (without crust), onion, flour, milk, cheese (grated), dry white wine, almonds, margarine

section: Fish stew

Bombay style sea bass

sea ​​bass (fillet), fruit (from compote), vegetable broth, lemon juice, milk, food starch, salt, pepper

section: Boiled fish

Reddish sea bass with potatoes

reddish sea bass (fillet), lemon juice, salt, potatoes, sour cream, egg (yolk), parsley or watercress, salt, pepper, egg (white), butter

section: Fish stew

Baked sea bass in remoulade sauce with root vegetables

table mustard, light mayonnaise, garlic (crushed), spicy vinegar, parsley (chopped), leek, Jerusalem artichoke, carrots, olive oil, sea bass (fillet)

section: Fish stew

Cool borscht with sea bass

beets, sea bass (hot smoked), cucumber, green onion, sour cream, egg, 3% vinegar, sugar, parsley or dill, salt.

Sea bass baked with onions

sea ​​bass, onion, vegetable oil, flour

section: Fish stew

Sea bass in snow-white wine

sea ​​bass, green onions, cloves, bay leaves, carrots, dry white wine, butter, lemon juice, parsley (greens), tarragon or coriander, salt, pepper, garlic