Sea bass is a white, prickly-boned, bony fish with a fleshy texture. It must be cleaned very carefully, as a sharp injection of fins causes a local, very painful inflammation. This is due to the presence of toxic glands on the fins. Because of life in the eternal darkness, the fish has huge eyes. The color of sea bass can determine its habitat. Fish with a monochromatic pink color and not so huge eyes live in coastal waters. Bright red color and huge eyes are characteristic of sea bass, which live at a depth of several hundred meters. Coastal species, and there are a lot of them among the sea bass of the Pacific Ocean, are distinguished by a darkish color with a pattern (spotted, longitudinally striped or striated). Compared to cod, sea bass is more fragrant.
The recipes for culinary fillet or perch with bones are varied. Perch cooked with bones is usually more fragrant, because the bones themselves saturate the taste of the dish.
Recipe 1
With tomatoes, olives and pine nuts, a delicious sea bass is obtained. The recipes for some fish dishes, including this one, are distinguished by their excellent Italian style. 4 servings will require products:
- 700 g of sea bass (skinless filet);
- 500 g of cherry tomatoes;
- 50 g pitted olives;
- a handful of fresh basil leaves;
- 25 g pine nuts;
- Salt;
- Pepper.
The oven is heated to 180C. Place the fillet in a baking tray. Tomatoes are cut in half, laid around the fish. Olives are cut into 2 parts, sent to tomatoes. Sprinkle with half basil leaves and fresh pine nuts. Bake for about 15 minutes, and then sprinkle the dish with the rest of the basil leaves. Ready-made sea bass is served with warm bread. Alternative recipes involve the use (instead of pine nuts) of almonds or hazelnuts. You can also add a little balsamic vinegar for an extra flavor.
Recipe 2
With canned crabs and frozen shrimp, they cook an amazing dish - sea bass in the oven. Recipes for a dinner party do not have to look, just use this. Based on 6 servings, it is necessary to stock up on the following products:
- 1 kg of sea bass (skinless filet);
- 1 lemon (juice is required);
- 1 tablespoon olive oil;
- 1 teaspoon fresh chopped parsley;
- 350 ml fat cream;
- 50 g butter;
- 340 g of crab meat; liquid is drained from a can;
- 75 g of small pre-cooked shrimp;
- 1 teaspoon whole grain mustard;
- 1 teaspoon Cajun seasoning;
- salt;
- pepper.
Turn on the grill mode in the oven. Rub the fillet with lemon juice, olive oil, parsley, salt and pepper. Spread in a baking dish and cover it with foil. Put under the grill for 10 minutes, turn over during cooking once. They make the sauce: they heat butter with cream and mustard over low heat. Cook, stirring, until the sauce thickens. Spread in crab and shrimp sauce, add Cajun seasoning, salt and pepper. Cook until the shrimp and crab are warm. The sauce, laid out on a plate, will decorate and complement our Sea Bass dish with a complex taste. Recipes can be varied depending on the technology of fish processing.
Recipe 3
Fresh ginger is needed for the next dish, the main ingredient of which is sea bass. In a double boiler, it is better to cook fish in the upper tray. Fresh ginger should be cooked in the lower tray of the double boiler. For 4 servings of steamed fish you will need:
- 700 g of sea bass (skinless fillet), rubbed with oil, salt and pepper;
- 1 cup chopped green onion;
- ½ cup peanut butter;
- salt;
- pepper;
- ¼ cup soy sauce;
- 1 root of fresh ginger, cut into small pieces;
- 1 cup chopped large leaves of fresh coriander (Chinese parsley).
Prepare a double boiler (pour water and turn it on). Slices of fresh ginger are placed in the lower tray. When the water begins to boil, add fish and cook, without turning over, for about 10 minutes. Peanut butter is poured into the pan and heated very much. This procedure begins 3 minutes before the end of cooking. When the perch is ready (the meat will be stratified), carefully transfer the fish to the dish. Sprinkle it with ginger, pour over soy sauce, sprinkle with green onions and coriander. When the peanut butter is very hot, they gently water the finished dish. They eat hot perch.