Sea bass fish - recipes for cooking in the oven and in a frying pan

How to bake whole sea bass in the oven with potatoes

You will need:

1 PC. – sea bass carcass
2-3 pcs. – large potatoes
1 piece each – onions and carrots
3 pcs. - tomato
Half a fresh lemon
40 ml. – clean water
100 ml. – dry white wine
Vegetable oil, salt, Provençal herbs, black pepper - to your taste

How to cook:

1. Wash and peel the vegetables. Cut potatoes into thin circles (slices), tomatoes into large slices, onions into large half rings, carrots into thin strips or grate.

2. Grease a baking dish or baking sheet with any vegetable oil, lay out a layer of potatoes, then a layer of tomatoes, sprinkle everything with olive oil, pepper, salt, sprinkle with Provencal herbs, pour in a little water. Place in the oven for baking for 15-20 minutes at a temperature of 180-200 C.

3. While the potatoes are baking, we'll take care of the fish. The carcass must be washed, cleaned, gills and entrails removed, several cuts made on the sides with a knife, sprinkled with lemon juice, salt and pepper on all sides.

4. Fry the onion and carrots in vegetable oil, ready to fry the carcass.

5. Place the fish on a vegetable bed and bake in the oven for another 15-20 minutes until done.

6. Serve with vegetable salad.

Calorie content per 100 g. – 152 kcal

Bon appetit!

What does sea bass look like?

To understand what kind of fish a sea bass or, as it is also called, a “sea wolf” is, sometimes you only need to look at it. The medium-sized fish have a graceful shape, gray scales and somewhat resemble sea bass in appearance.

Sea bass is a fish without small bones, which is especially valued by both chefs and discerning eaters.
Sea bass meat is a unique nutritional product and is famous for its high content of Omega-3 fatty acids, which are powerful antioxidants. In addition, fish contains an impressive range of other equally valuable elements and vitamins.
Sea bass can be cooked in any accessible and convenient way: in a frying pan, on the grill. But a more preferable heat treatment is to steam the fish or bake it in the oven, thanks to which it retains its juiciness and its dietary qualities.

How to properly clean sea bass?

Tips on how to gut a seabass from the entrails and remove scales will be useful to beginners in culinary matters and to those who have not previously encountered such a task.

To make it easier to separate the scales from the skin, you can first pour boiling water over the carcass on all sides or rub it with salt. After this, a special device is used to remove small scales.
To prevent splashes from flying around the kitchen, place the fish in a bag or cool water during the cleaning process.
The cleaned carcass is cut along the abdomen and all the entrails are removed.
If desired, cut off the fins and head or simply cut out the gills.

How to cook sea bass deliciously?

To cook sea bass deliciously, recipes do not have to be fancy and complicated. The natural taste of fish pulp can only be slightly shaded with herbs, and the carcasses can be placed on a baking sheet and baked until cooked. It is important not to dry out the fish, but to ensure that it is baked inside, cut the fillet along the back.

sea bass – 2 pcs.;
lemon – 0.5 pcs.;
thyme and rosemary - 2 sprigs each;
salt, pepper, olive oil.

The prepared sea bass is rubbed with a mixture of salt and pepper and greased with oil.
Half of the thyme and rosemary are chopped and placed in the belly, the rest is sprinkled on top of the fish.
Place the carcasses on an oiled baking sheet or in a mold and place them in an oven preheated to 180 degrees.
After 20-25 minutes, the sea bass baked in the oven will be ready to serve.

Seabass in the oven in foil - recipe

You can truly appreciate what a delicious sea bass fish is by cooking it in the oven in foil with vegetables. Fresh tomatoes will perfectly complement the dish, and zucchini or eggplant will become both a light side dish and a juicy bed for fish. In addition to herbs, chopped garlic cloves are added for taste and slight spiciness.

sea bass – 2 pcs.;
zucchini – 1 pc.;
tomatoes – 2 pcs.;
onion – 1 pc.;
garlic – 2 cloves;
lemon – 0.5 pcs.;
thyme and rosemary - 2 sprigs each;
salt, pepper, olive oil.

The gutted fish is cut across the back and rubbed with salt, pepper and olive oil.
Place chopped zucchini, tomatoes, onions, and garlic on an oiled baking sheet with foil in the form of a fish pillow, seasoning the layers to taste with salt, pepper, and herbs.
Place the fish on top, sprinkle with herbs, cover with a second piece of foil, and seal.
Sea bass will be cooked in the oven in foil at 180 degrees for 30 minutes.

Seabass in salt in the oven - recipe

By baking sea bass in salt in the oven, you will be able to preserve the natural juiciness of the fish fillet, its natural taste and all its beneficial properties. The fish does not require preliminary marinating, and when served it is complemented with fresh vegetables or a salad of tomatoes, olives, garlic and basil, seasoned with olive oil.

sea bass – 1 piece;
sea salt – 600 g;
water;
salt pepper.

Water is added little by little to the salt until it becomes moist and pliable for modeling.
Place half of the salt on parchment to form a fish boat.
Place the sea bass carcass in a “boat” of salt, cover with the remaining salt, and form a frame.
Place the baking sheet with the fish in an oven preheated to 220 degrees for 30 minutes.

Seabass in mustard-honey sauce

The next option is for those who don’t know how to cook sea bass in a spicy original marinade. In this case, the fish is combined with a sauce of mustard, honey, soy sauce and lemon juice, to which thyme, basil or other herbs and seasonings of your choice are added. The belly can be stuffed with leeks or regular onions.

sea bass – 800 g;
leek – 1 pc.;
mustard and honey - 1 teaspoon each;
soy sauce – 3 tbsp. spoons;
olive oil – 4 tbsp. spoons;
lemon – 1 pc.;
thyme – 2 pinches;
salt pepper.

Mix oil, lemon juice, soy sauce, mustard and honey in a bowl, adding thyme, salt and pepper.
Prepared sea bass carcasses are marinated in the resulting mixture for 3-5 hours.
Place chopped leeks and lemon slices inside, place the fish in a mold or on parchment, and bake at 220 degrees for about half an hour.

Seabass in a steamer

A dietary dish for any occasion is steamed sea bass, which can be prepared simultaneously with assorted vegetables. The latter may contain zucchini or eggplant, cauliflower or broccoli inflorescences, onions and carrots, asparagus or bean pods. You can flavor the dish with sprigs of thyme or rosemary.

sea bass – 0.5 kg;
onions and carrots - 1 pc.;
broccoli, cauliflower – 400 g;
greens – 1 bunch;
garlic – 2 cloves;
lemon – 1 pc.;
salt pepper.

The fish carcasses are rubbed on all sides with salt and pepper.
Chop the greens and garlic, pour over lime juice, and fill the sea bass belly with the mixture.
Place the fish on the steamer rack.
Sliced vegetables and cabbage inflorescences are placed nearby.
Steam the dish for 25 minutes.

Sea bass in a slow cooker

Seabass fish, recipes for which are prepared in a slow cooker, always turn out above all praise due to uniform heating and baking. For a dietary and less calorie version, the fish is cooked on a steam grill, turning on the “Steam” program for 25-30 minutes. At the same time, you can boil the potatoes in a bowl of water.

sea bass – 2 pcs.;
garlic – 3 cloves;
lemon juice – 2 tbsp. spoons;
oil – 2 tbsp. spoons;
salt, pepper, spices for fish.

Sea bass carcasses are cleaned, gutted, rubbed with a mixture of salt, pepper, fish seasonings, lemon juice and oil.
After 30 minutes, transfer the fish to the bowl, having previously turned on the “Baking” program.
After 15 minutes, the carcass is turned over.
In another 15 minutes the sea bass will be ready.

Sea bass ceviche

Snack sea bass is also tasty, the recipes for which do not require heat treatment. Sliced fillet can be marinated in a mixture of lime or lemon juice with the addition of pepper, seasonings and spices, and then served according to the recommendations of South American cuisine or cooks from Peru with vegetables, avocados, lettuce leaves or herbs.

sea bass – 1 piece;
tomatoes and cucumbers - to taste;
olive oil – 50 ml;
parsley and cilantro - 2 sprigs each;
basil – 4 sprigs;
chili pepper – 0.5 pcs.;
garlic – 1-2 cloves;
lemon – 0.5 pcs.;
salt pepper.

The fish are cut, fillets are separated from the bones, cooled, and cut into thin slices.
Mix olive oil with lemon juice, adding chopped garlic, finely chopped chili pulp without seeds, herbs, salt and pepper.
Mix the fish slices with the sauce and leave for an hour.
Place marinated fish, chopped tomatoes and cucumbers on a plate, and pour over the remaining marinade.

Seabass fried in a frying pan

It's as easy as shelling pears to prepare fried sea bass in a frying pan. You don’t even need to marinate the fish, just rub it with salt and all the seasonings before heat treatment. To make the fillet on the back fried faster, make transverse cuts along the entire length to the ridge. To ensure a golden brown crust, dry the surface of the carcasses before using a hot napkin.

sea bass – 2 pcs.;
thyme and rosemary - to taste;
garlic – 3 cloves;
lemon – 1 pc.;
vegetable oil and butter – 40 g each;
salt, pepper, spices for fish.

The fish is seasoned with salt, pepper, and seasonings.
Mix crushed rosemary needles, thyme leaves, garlic, lemon juice and zest, and fill the belly of the fish with the mixture.
Heat vegetable oil in a frying pan, add butter and fish.
Sea bass is fried on both sides.

Sea bass soup

Sea bass soup for the first course is a dietary dish, the calorie content, nutritional value and taste of which will depend not only on the base product, but also on the accompaniment chosen for it. A laconic vegetable set of onions, carrots and potatoes is complemented by other roots, tomatoes, bell peppers, as well as rice or millet.

sea bass – 2 pcs.;
onions and carrots - 1 pc.;
potatoes – 4 pcs.;
garlic – 2 cloves;
lemon – 0.5 pcs.;
celery stalks – 2 pcs.;
oil – 40 ml;
salt, pepper, bay, herbs.

Sliced potatoes and fish slices are poured with water and boiled for 10 minutes.
Saute onions, carrots, celery in oil until soft, transfer to a saucepan along with seasonings.
Boil the fish soup for another 10 minutes, serve with herbs, lemon slices and garlic.

Seabass on the grill

Grilled sea bass acquires an appetizing blush and incredible rich taste. The fish can be stuffed with dill, parsley or a more sophisticated combination of rosemary, lemon and basil. It is important not to dry out the juicy fish flesh and remove the grill from the heat as soon as the carcasses are fried inside.

sea bass – 2 pcs.;
rosemary – 2 sprigs;
lemon – 1 pc.;
salt, pepper, olive oil.

The fish is rubbed with salt, pepper, and oil.
Rosemary and lemon slices are placed in the bellies.
Place the carcasses on the grill and fry over coals, turning often until cooked and golden brown.

Stuffed seabass Moroccan style in foil

This is a very simple recipe for baking seabass stuffed with fresh herb paste and spices.

You will need:

1 PC. – sea bass carcass
1 PC. – onions
2-3 pcs. – cloves of garlic
Half a lemon
2-3 sprigs each - cilantro, basil, parsley, dill
Vegetable oil, salt, spices - to your taste

How to cook:

1. Carefully prepare the fish for stuffing - wash, peel, gut.

2. Wash and dry the greens, peel the onion and garlic. Grind everything in a blender until smooth.

3. Stuff the fish with the resulting aromatic mixture, add salt and pepper, and sprinkle with lemon juice.

4. Wrap the finished carcass in foil, transfer to a baking dish, and place in the oven for 30 minutes at t=180 C.

5. You can serve with boiled rice or potatoes, or with any vegetable salad.

Calorie content per 100 g. – 93 kcal.

Bon appetit!

In tomato sauce

A dish with tomato sauce will be a spicy and unusual dinner. And if you add chili pepper, the dinner will become even spicy and passionate. Exactly how much chili to put in depends on everyone’s personal preferences.

Ingredients:

Fish fillet – 300 gr
Tomatoes – 2-3 pieces
Wine vinegar – 5 tablespoons
clove of garlic
Hot chili pepper – 2-3 pods
Several sprigs of basil and other herbs
Vegetable oil -2-3 tablespoons
Salt, spices - as you like

Cooking technology step by step:

First you need to prepare the tomato sauce. To do this, simmer the tomatoes in the oven or slow cooker for 5 minutes.
Remove the skin from the tomato. Grind in a blender or mortar. Add chopped herbs, garlic, vinegar.
Season the fillet with salt and fry in a frying pan on each side for 3 minutes.
Before serving, pour over tomato sauce.

Important! There is no need to use lemon here as the sauce will be sour and spicy.

KBJU of this spicy version in grams:

Calorie content – 803 kcal
Squirrels – 56
Fats – 56
Carbohydrates - 20

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Baked sea bass in salt in the oven

This cooking technology will preserve the juiciness of the fish and its real taste.

You will need:

1 PC. – sea wolf carcass
1 PC. - chicken egg
1 kg. – coarse table salt
20 ml. – balsamic vinegar
Half a lemon
1 sprig each – rosemary and basil
3-4 leaves – thyme

How to cook:

1. Clean the fish, remove the fins, entrails and gills, and wash well.

2. Sprinkle the fish with lemon juice and put the prepared herbs in the belly.

3. Beat the egg white until thick white foam, add salt, mix everything well. Divide the resulting mass into two parts.

4. Cover a baking sheet (or baking dish) with foil, lay one part of the salt mass in an even layer, top the fish, then completely cover the carcass with a second layer.

5. Wrap tightly in foil and bake in the oven at 200 degrees for 30 minutes.

6. Before serving, break the salt shell and sprinkle the fish with balsamic vinegar.

Bon appetit!

Fried sea bass

Time: 1 hour 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 95 kcal.
Purpose: for lunch, dinner.
Cuisine: Mediterranean.
Difficulty: easy.

High-quality frying of sea bass, like other types of fish, is ensured by proper preparation of the product and utensils. Carcasses need to be defrosted for 0.5-1 hour before cooking. If defrosted for a long time, they will lose their freshness; if defrosted insufficiently, they will be poorly marinated and fried. Before placing it in a frying pan, the sea bass needs to be blotted from excess liquid, juice, and marinade so that a golden brown crust forms on the surface. It is important to warm the frying pan well (warm fish will stew, not fry), but not to the maximum, to prevent burning.

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sea bass – 2 pcs.;
rosemary – 2 sprigs;
thyme – 1 sprig;
juice of 1 lemon;
garlic – 3 teeth;
butter – 50 g;
olive oil – 2 tbsp. l.;
salt - to taste.

Gut the fish, clean it, remove the head and fins. Then wash, dry with napkins (towel), make cuts on the sides.
Season with salt, grease with olive oil and half of the lemon juice, insert aromatic herbs into the cuts, and leave to marinate for at least half an hour.
Heat butter in a frying pan, squeeze out 3 cloves of garlic, and add sea bass, dried from the remaining marinade, to fry.
Fry the fish for 5-6 minutes on each side, constantly basting with the garlic oil in which it is cooked.
Place the finished dish on plates, pour the remaining lemon juice into the frying pan, let it boil and pour the resulting sauce over the fish.

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 67 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

sea bass, leeks (stems) - 2 pcs.;
onion, zucchini, celery (root) - 1 pc.;
carrots, celery (stems) – 3 pcs.;
parsley, dill – 0.5 bunch each;
salt - to taste.

We prepare the food: clean and wash the vegetables. Cut the carrots, celery stalk in half, celery root into 8 parts, zucchini and leek into 4 parts.
We gut the fish, remove scales, and separate the fillet from the backbone. Remove the bones from the pulp, cut off the fins, and cut each piece in half.
Place a 4-liter pot of water on the fire, put in vegetables, a fish spine, leaving half a carrot, some greens and leeks.
After bringing to a boil, reduce the heat and cook the broth for 1 hour, stirring occasionally. Then strain into another container.
Put it back on the fire, add the fillet and cook for up to 5 minutes. Next, add salt, the remaining finely chopped vegetables, cook for another 3-4 minutes.
Pour the dish into plates, putting a piece of fish in each, sprinkle with finely chopped herbs.

How to fry sea bass in a frying pan

The simplest cooking recipe, with a creative approach, turns a dish into a culinary masterpiece.

You will need:

1 PC. – a small carcass of sea bass about 300 g.
2 pcs. - thyme sprigs
Half a lemon
10-15 gr. – butter
Salt, any fish spices, any vegetable oil

How to cook:

1. Clean the carcass, wash well, dry with a towel or napkins.

2. Make several deep cuts on each side of the carcass. Fill all cuts with lemon zest and herbs.

3. All that remains is to add salt, sprinkle with olive oil and lemon juice, and leave to marinate for 30 minutes.

4. Fry the marinated carcass for 5-7 minutes on each side in vegetable oil, while pouring the released fish juice and oil on top.

5. Now you can serve it with boiled rice and your favorite vegetable salads.

Calorie content per 100 g. – 158 kcal

Bon appetit!

Useful properties of sea bass

This amazingly tasty and juicy fish is rightfully considered very noble, and this is not surprising. Sea bass meat is very tender and has a special unique taste; it is light and dietary. In addition, this fish is very easy to prepare; there are few bones in it, and they are easily separated.

Seabass is also distinguished by its high phosphorus content, which helps strengthen bone tissue. This fish is also rich in vitamins A, D, E, K and polyunsaturated fatty acids. In a word, this is not just a fish, but a real storehouse of useful substances.

The five most commonly used ingredients in recipes are:

Sea bass is delicious both baked and boiled. It can be fried in a frying pan or on the grill. Sometimes it is cooked whole, but fillet-based dishes are no less tasty. For particularly picky gourmets, you can prepare delicious steaks. And as an appetizer, sliced cold or hot smoked sea bass is perfect. As a side dish for sea bass, you can serve potatoes or light vegetable salads dressed with olive oil.

How to cook sea bass steaks in a frying pan

You will need:

3-4 pcs. – prepared fish steaks
100 ml. – soy sauce and sesame oil
1 PC. – garlic clove
1 PC. - small onion
2-3 sprigs – cilantro
Vegetable oil - for frying

How to cook:

1. Let's prepare the marinating sauce. Finely chop the onion and cilantro, chop the garlic, add soy sauce, sesame oil, mix everything.

2. Place the prepared fish pieces into the resulting marinade and leave for 20-25 minutes.

3. Fry in vegetable oil until golden brown on all sides.

Calorie content per 100 g. – 134 kcal

Bon appetit!

Steamed sea bass with vegetables

Ingredients:

fish (sea bass) - 1 pc.
zucchini - 40 g
asparagus – 40 g
lemon - 1 pc.
honey - 1 tbsp. l.
soy sauce - 30 g
black pepper, salt - to taste
leeks - for garnish

Preparation: Cut the zucchini into even cubes. Place asparagus and zucchini in a steamer. Cut the sea bass into fillets. Use tweezers to remove small seeds. Place the fillet in a steamer. Add salt and pepper to taste. Steam for 7 minutes.

Prepare the ingredients for the sauce. Mix all ingredients for the sauce well, adding salt and black pepper.

Place zucchini in the middle of the plate, asparagus across it, and sea bass fillet on top. Drizzle sauce around. Garnish with thinly sliced leeks and herbs.

What is sea bass

Sea bass fish belongs to the predators of the Moronov family, referred to in scientific circles as common laurel. It lives mainly off the coast of the Atlantic Ocean, known as sea bass, but also has other names: sea bass, koykan, branzino, lubino, spinola, rano. It lives in large flocks, which allows you to catch a large number of individuals at once. The sea wolf fish has an elongated body shape with green tints on the back, silvery sides, a light belly and large scales.

Depending on the place of residence (in addition to the waters of the Atlantic, there are also the Mediterranean and Black Seas), its color can change to brown and blue-black. Sea bass can live up to 15 years, reaching 1 m in length and weighing up to 12 kg. Today, fish are bred in special artificial reservoirs, from where they are sold in carcasses no more than 30-45 cm in length. Individuals grown in natural conditions still have high nutritional value, the cost of which is several times higher compared to artificially grown counterparts.