Perhaps this fish has the most names. Although it is found in the entire North Atlantic, from Scandinavia to the shores of Africa, its most numerous schools go along the Mediterranean Sea. They love her most of all, they call her different names. Sea wolf fish is also called a sea bass, a lavra, a koikan, an early age, a spigola, a brantzino ... And each people of the Mediterranean has its own recipes for this delicious inhabitant of the Atlantic. Let's consider some of them.
Sea bass has few bones, which are also easy to separate. Its meat is surprisingly tender, with a special, unique taste. Therefore, fish are considered noble and dietary. A lot of vitamins, phosphorus, iodine, polyunsaturated acids - all this contains in its meat a sea wolf. The fish, the recipe for which is given here, is perfectly baked in the oven. It does not dry out, remains tender and juicy. We clean and gut the carcass, rub it on the outside and inside with salt and spices. We cut the rings with lemon and red onion. We put fish on a piece of foil, place onions on the sides, and on top - pieces of citrus. You can put several slices in the abdomen of a sea bass. Water the carcass with a spoon of olive oil. We wrap the fish in an aluminum envelope and put in the oven for a quarter of an hour.
In fact, in the kitchens of all the peoples of the Mediterranean there is a baked seabass. Recipes offer to cook it with rosemary, dill, a mixture of Provencal or Italian herbs. Lemon is an important addition, emphasizing the tenderness of the flesh of the fish. You can marinate the carcass in garlic and soy sauce for 2-3 hours before baking. To achieve a crisp, five to ten minutes before the end of the cooking process, expand the foil and turn on the grill or convection mode.
In Italy, the fish of the seabass is no less successful. There it is even bred in artificial conditions to increase the number of livestock off the coast of the Apennine Peninsula. There it is baked in the following way. The carcass is rubbed with a mixture of peppers and coarse salt. Leave to soak for 10-15 minutes. The bottom of the pan is covered with foil and greased with extra virgin olive oil. They place a pillow of rosemary needles and fennel branches under the fish. You can use the seeds of medicinal dill, but then they need to be crushed slightly with a pestle. Seabass is laid on the grass and sprinkled with olive oil. Cover the carcass with a “blanket” of herbs and bake for 20 minutes.
Italian seabass fish is served with a special sauce. To prepare it, you need to melt 200 g of oil and mix in it 2 cloves of garlic passed through a press. Then the sauce is brought to a boil and a mixture of dried Italian herbs is added. The fish is served very effectively: the carcass is sprayed with
aniseed vodka and set on fire. They extinguish the flames under the lid and pour the sea bass with sauce.
In Provence, the fish of the sea wolf is first pickled for an hour or two in a mixture of olive oil, chili pepper, caraway seeds, grated ginger root and salt. It is not bad to make deep longitudinal incisions on the carcass. After that , the sea bass fish is placed on the grill or fried in a skillet for 5-7 minutes on each side.