Fish sea bass is a marine fish of premium class.It has few small bones, and the meat itself is delicious and tender. Seabass (its second name is "laurel") is a favorite product of adherents of proper nutrition due to low caloric content and excellent content of nutrients.
Outwardly, the laurel has a long calf with bellya soft white color, and the sides are poured in silver, and on the back you can find spots of black color. On the gills you can find spines and pointed teeth. The size of this sea fish starts from 1 meter, and weight - from 13 kilograms.
Seabass is considered to be a family of sea bass, andto places of its habitation rank: Black and Mediterranean seas, waters of Atlantic ocean. His diet consists of various crabs, mollusks, squids and octopuses of small sizes, shrimps - that's why this fish was called "sea wolf". Comfortable for him temperature is +20 ° C, and the length of life is 15 years. At a young age, a laurel creates or joins a flock, where he lives and moves only in a group, at a more mature age becomes a loner - when his weight exceeds 10 kilograms.
If we compare seabass fish by utility, then itwill share one shelf with representatives of the salmon family. That the first that the second are saturated with fatty acids Omega-3, although, in the laurel, their content is almost record. But the calories are much less - in 100 grams 82 kilocalories (a significant plus for losing weight). Yes, and besides cooking seabass fish is very simple.
Due to the lack of polyunsaturated fatty acidsthe body suffers from such diseases as heart disease, arthrosis, psoriasis. Not only because of low caloric content and Omega-3 is it worth choosing a laurel fish, but also because of the high content of vitamins A, E, D, K, which improve the mental and emotional tone. Fish seabass is useful after training - it contains proteins.
If your child is prescribed fish oil, hisreception can be completely replaced by this fish, which will give all useful and necessary trace elements. Even allergy sufferers should not be afraid to cook seabass fish, because it is not an allergen.
How to choose a good laurel:
The price of seabass fish starts from 300 rubles and more, the size plays an important role here.
The most popular way to cook a sea-wolf is:bake it in salt. When serving this dish, a salt shell is usually set on fire for the spectacle. There are a lot of options for how to cook seabass fish: fry, bake in the oven, possibly in foil. The main thing to remember the basic rule: salt the sea-wolf is necessary at the end of cooking, otherwise the fish meat will spontaneously creep. When cooking this fish, you need to know a few small tricks. As we remember, the seabass is tender and completely not fatty. And the main task of the cook is to save the taste and form and, not least, do not overdry. When frying, you need to pour a lot of olive oil and turn over only once, and you 100% get a tempting appetizing crust, and under it - delicious tender meat. And most importantly, the price of seabass fish is acceptable for its frequent preparation.
When baking in the oven for maximumdisclosure of the taste of fish it is recommended to impose it with vegetables: onion rings, cauliflower or grated carrots. The food will be fragrant, tasty and, importantly, low-calorie. Another seafood fish is cooked in duck fat.
We rely on recent research on the benefitsLavra: a large number of polyunsaturated fatty acids, which possess anti-inflammatory and antioxidant properties. Experts strongly recommend adding fish to people suffering from heart disease, Alzheimer's disease. And those who watch their weight and shape. Sea wolf is easily digested and digested, which does not lead to an increase in weight.
Escalivada is a Catalan dish that is easily prepared from vegetables. It is an excellent side dish for seabass fish. We will need:
We start to cook with sauce, warm up the oven to180 ° C, we take out the baking tray and put foil in it, we put whole vegetables, a little olive oil and salt on the foil, we send it to the oven for 1.5-2 hours.
When everything is ready, let the vegetables cool down, peel the eggplants and peppers, cut into cubes, season with oil and wine vinegar, mix thoroughly.
We now turn to cooking fish.It is necessary to melt the butter, the fish must be dried, peppered and placed in a heated frying pan skinned down. Fry about 5 minutes over medium heat. When the crust appears, turn over, salt and season with lemon juice. Cook 5 more minutes before the final color change.
Fish seabass put on top of the escalivades, from above put the greens. Bon Appetit!
Dietary version of the preparation of the laurel will please the whole family. It is simple in its recipe. We need:
Cooking.Cut the zucchini with the same bars, place it and the asparagus in the steamer. We divide the sea bass on the fillet, carefully pull out a few small bones. We put the fillet in a steamer, pepper and salt at will, leave for 7 minutes. From honey, lemon, soy sauce, black pepper and salt, make a dressing for the dish. In the middle of the plate we place zucchini, on the diagonal - asparagus, on top - ready fish, around the pour sauce. Is it a simple seafood recipe?
For this delicious, easy recipe, we need:
Cooking.Fry nuts in a dry frying pan, do not add anything, stir for 5 minutes. We wait until the toasted nuts cool, crush them. Thoroughly wash the raisins and soak it in hot water for 30 minutes. We clean from the scales and remove the insides and gills, without touching the head. We wash out fish, we dry, pepper and salt. We smear the form with oil and place the fish in it. Chop garlic cloves and onions. We make an incision of tomatoes and place in boiling water, remove the skin from them, cut into 4 parts, take out the seeds, the remaining finely shred. Add to the raisins (before this drain the water) nuts, tomatoes and garlic with onions. Season with pepper and salt. We are stuffing the Lavra with all this. If there are leftovers, then we put them on the surface, poured with olive oil and put the seabass fish in the oven at 180 ° C for 50 minutes.
This is an excellent option for a low-calorie dinner. We need:
Cooking:to the bottom of the form, where the fish will be prepared, we put the foil, on top - the fish. In the abdomen of the fish we put garlic and ginger. Season with sauce (soy + lemon). We close the foil and send it to the oven (220 ° C), depending on the size of the fish, 30 (medium size) or 40 (large) minutes.
