Cooking sea bass fish: popular recipes

Grilled

This method of cooking sea bass will be similar to a good and high-quality fish kebab. A crispy crust on the fillet will add piquancy and sophistication to the recipe. Men will especially like grilled sea bass, as this recipe turns out to be more brutal. This cooking option is suitable for both relaxing in the country and for dinner at home.

Components:

Whole sea bass - about 300 grams
Garlic – 3 medium cloves
Lemon – half a whole fruit
Vegetable oil: olive, sunflower or any other – 14 ml
Rosemary, lemon balm or other herbs, salt and pepper - optional and personal preference

Advice. After the carcass is prepared, it is better to add grated garlic and some herbs with a strong aroma: rosemary, lemon balm. This will allow the meat to be properly saturated with aromas from the inside.

The procedure for preparing a culinary masterpiece:

Clean the fish from excess giblets or their remains. Rub the outside and inside with salt, garlic, and spices. Pour in a small amount of lemon juice.
Let the fish marinate for 15 minutes.
Grill the fish using oil for 5 minutes.

A great recipe is ready. When serving, lightly sprinkle the fish with chopped herbs. It is best served with baked potatoes.

KBJU recipe:

Calorie content – 663 kcal
Proteins – 55
Fats – 31
Carbohydrates – 15

Yandex pictures

Grilled sea bass

Grilled spigolo acquires a crispy crust, envelops you with spicy aromas, and enchants with its juiciness and richness of flavors. This is a classic feast: a hit with family picnics and corporate retreats.

Prepare:

The main thing in seafood cooking is to purchase high-quality sources;
prepare the sea bass for the “fiery extravaganza”: remove the entrails (reducing the bitterness), blot with a napkin, rub with salt, sprinkle with lemon juice, roll in Provençal herbs;

Exclusive: Many chefs recommend adding a clove of garlic and a sprig of rosemary to the cavity of the fish.

before placing it on the grill, let the fish sit for about fifteen minutes to absorb the energy and flavors of the seasonings;
standard grilled fish. For sea pike perch, twenty-five minutes of frying is sufficient;
When ready, place on serving plates, garnish with herbs, and sprinkle with balsamic vinegar.

Ingredients (one serving / in grams):

sea bass carcass: 300;
rosemary: 0.5 or 1 sprig
garlic: 2.5 cloves
lemon: 30 (half)
vegetable oil: 14 ml
pepper and salt: to taste.

Calorie content of 100 grams of dish: 116 kcal. BJU: 16/6/1.

Moroccan style with herbs

In the country of Morocco, which borders the Mediterranean Sea and the Atlantic Ocean, where sea bass is found. And, therefore, he is very popular in this country. This means they know how to cook it here. Most often in this area it is baked, and with a lot of spices and herbs.

Components:

Whole fish – 300 grams
Onions, aromatic onions - one medium piece
Garlic – 3 cloves
½ lemon
Oil: olive or walnut
Aromatic herbs: basil or rosemary, cilantro and others - to taste
Salt, pepper, ginger - as desired.

Important! For herbs with a strong aroma, such as basil or rosemary, it is important to use only one type. This aroma will become dominant. The remaining ingredients: cilantro, dill, ginger will be additional. Otherwise, the smell will be too strong and not always pleasant. If your family likes the recipe, then the main aromatic note can be changed regularly so that the dish is new every time.

Cooking step by step:

Remove the remaining giblets from the sea bass carcass and rinse. Rub the outside and inside with salt and pepper.
Grind the onion, garlic, lemon and aromatic herbs in a blender to puree. Add a little vegetable oil.
Fill the belly of the fish with the resulting paste.
To prevent the sea bass from opening, you need to wrap it on top with cooking cord lubricated in oil.
Place parchment paper on a baking sheet. Place fish on top.
Bake in the oven for 20 minutes at 190 degrees.

Before serving, release the carcass from the cord.
There will be picturesque stains on her body, which will make the recipe more refined. KBJU of the Moroccan version in grams:

Calorie content – 613 kcal
Proteins – 57
Fats – 31
Carbohydrates – 26

Yandex pictures

Baked in salt

Sea bass fish with a recipe for cooking in coarse salt will surprise anyone. This option will be very dietary and healthy, since salt will draw out excess liquid and harmful substances that are found in fish. At the same time, the meat will remain juicy and tender. Salt will also clean fish meat from possible heavy metals or other harmful substances that may be present in it, even in microscopic quantities.

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

A simple recipe for how to cook sea bass is fish fried in a frying pan. This option is suitable when you don’t have time, but you need to please with an exclusive dish.

Components:

Fish – 1 piece
Any aromatic herbs, as well as salt and spices
Half a fresh lemon
Vegetable oil: olive, grape seed or walnut – 2 tbsp. spoons
Butter – 50 g

How to prepare the recipe:

Rinse the carcass. Make several cuts across the body on both sides.
Rub with salt and lemon inside and out.
Place herbs and chopped lemon zest into the slits.
Let the meat marinate for 15 minutes.
Fry over medium heat in butter and vegetable oil for 5 minutes on each side.

The dish is ready. Its KBJU in grams:

Calorie content – 496 kcal
Proteins – 53
Fats – 31
Carbohydrates – 10

Yandex pictures

What to marinate in

Before marinating sea bass for grilling, you need to choose the appropriate recipe.

Sea bass, as sea bass is also called, should not be simmered in marinades for a long time. It is also not recommended to use vinegar or wine. They only spoil the natural taste of the fish.

There is more than one marinade in which sea bass meat opens up, and when grilled, it turns out to be a real work of culinary art.

A dry marinade recipe is often used for sea bass. Rub with salt and spices, cover with film for 20-30 minutes, and then place on a wire rack.

To add refined notes, as well as to reveal the taste of sea bass, liquid marinades are used. It’s good to make them based on:

cream;
tomato juice;
Greek yogurt;
sour cream;
vegetable oil.

Spices you can use:

thyme;
turmeric;
Provencal herbs;
Italian herbs;
fresh onions;
garlic;
pepper mixture;
oregano;
mustard;
soy sauce;
teriyaki sauce;
lemon and lime;
fresh herbs.

But you don’t need to use all this in one recipe.

Try only to emphasize the taste of sea bass, and not to interrupt it with a variety of spices and herbs.

Juicy grilled steak

The steak would make an excellent restaurant sea bass dish that would look beautiful on a served table.

Recipe ingredients:

Seabass fillet or steak – 170 – 200 g
Soy sauce – 100 ml
Cilantro - a few sprigs
One medium onion
One medium carrot
Daikon – 1 piece
One medium cucumber
Teriyaki sauce – 10 ml
Olive oil – 2 tablespoons
Sesame oil – 2 tablespoons
Salt, spices according to creative design

Step-by-step instructions for creating a sea bass masterpiece:

Rinse the fillet and pat dry with a napkin.
Finely chop the cilantro and onion. Add spices, sesame oil, soy sauce to them.
Soak the steak in this marinade for 15 minutes.
While the steak is soaking in the sauce, prepare the vegetable bed. To do this, chop the cucumber, daikon and carrots. Pour teriyaki over vegetables.
Fry the sea bass on both sides for 2-5 minutes over medium heat. While cooking, baste with marinade.
When serving, place on top of the vegetables and pour over the marinade again.

KBJU of this version with sea bass in grams:

Calorie content – 571 kcal
Proteins – 46
Fats – 29
Carbohydrates – 30

Yandex pictures

For a couple

Steamed sea bass will be a truly dietary recipe for those who are losing weight and love a healthy lifestyle.

Recipe Ingredients:

Whole fish – 1 specimen
Carrots - one average thing
clove of garlic
Parsley, dill and other herbs
Lemon – one third of the fruit
Olive, hemp or sesame oil – 2 tablespoons
Salt, spices - as required

How to prepare the recipe step by step:

Finely chop the carrots, garlic and herbs. Pour lemon juice on top and leave for a while.
Wash and clean the fish. Fill the belly with herbs and vegetables.
Place the meat in a steamer and set to “steam”. Wait 15-20 minutes.

Advice. You can add aromatic herbs to the steam water: rosemary or lemon balm. The result will be not only a dish with a pleasant smell, but also tender meat.

KBZHU recipe in grams:

Calorie content – 633 kcal
Proteins – 41
Fats – 29
Carbohydrates – 52

Yandex pictures

In a frying pan

The sea bass recipe won't be complicated if you just fry it in a frying pan.

Ingredients:

Sea bass carcass – 1 or 2 pieces
Quarter lemon
Large clove of garlic
Salt, spices and aromatic herbs to taste
Olive or any other vegetable oil - 2 tbsp. spoons

Advice. In addition to pepper, it is better to take ginger - this will make the meat more satisfying and tender.

Operating procedure:

Rinse and prepare the carcasses. Rub with a mixture of salt, pepper and ginger.
Cut the garlic into thin slices.
Use the tip of a knife to make punctures in the carcass and insert chopped garlic into them.
Cut the lemon into slices, which are placed in the belly.
Fry the carcasses in vegetable oil for 5-7 minutes on each side.

KBJU of sea bass in a frying pan in grams:

Calorie content – 576 kcal
Proteins – 56
Fats – 31
Carbohydrates – 18

Yandex pictures

In foil

Sea bass cooked in foil is tender and delicious. This is perfectly demonstrated by the photo of the sea bass recipe.

Components:

Sea bass carcasses – 2 pcs.
Fragrant herbs of different types
A third of a lemon
Vegetable oil – 2 tbsp. l.
Salt, spices

Step by step instructions:

Prepare the carcasses: rinse and clean.
Rub with salt, lemon slices and spices.
Place some of the herbs on the foil. Place the fish on top and also cover it with herbs.
Wrap in foil. Moreover, each carcass must be wrapped separately.
Place in an oven preheated to 180 degrees for 20 minutes.

KBZHU recipe in grams:

Calorie content – 530 kcal
Proteins – 53
Fats – 31
Carbohydrates – 3

Yandex pictures

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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Ingredients:

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.

Cooking method:

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.

Hot smoked

Smoked sea bass will surprise everyone at the holiday table. This sea bass dish can also be stored for a long time. In this case, every day there will be a delicacy on the table. Moreover, this recipe can be implemented correctly even in a city apartment without a smokehouse.

Recipe Ingredients:

Fillet, steak or carcass – 200 gr.
Half a lemon
Peppercorns – 1 teaspoon
Sprigs of thyme, rosemary or basil
Brown cane sugar - 1 tbsp. spoon
Wood chips for smoking - several handfuls
Salt, spices

How to cook:

Grind in a mortar or blender: lemon, pepper, some herbs and coriander.
Place foil on the bottom of a deep frying pan.
Place sugar and some aromatic herbs on foil.
Place wood chips on top for smoking.
Place a wire rack on top of the foil and place the sea bass on it.
Close the pan tightly with a lid.
Open the window for ventilation.
Smoke for half an hour over medium heat or an hour over low heat.

This meat is stored in the refrigerator for 2-3 weeks. Sea bass should be served cut into slices. It will look very tasty and beautiful.

KBJU in grams:

Calorie content – 490 kcal
Proteins – 35
Fats – 4
Carbohydrates – 52

Yandex pictures

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
Proteins – 56
Fats – 56
Carbohydrates – 20

Yandex pictures

Fillet with tomato sauce (spicy)

Ranyo fillet in tomato sauce with chili pepper is a fiery delight for spicy lovers.

Sharp technology:

prepare hot sauce: bake tomatoes and chili peppers in the oven, remove skins and seeds, grind in a blender. Add chopped basil, garlic, Provençal herbs, wine vinegar;
Fry the fish fillet in a frying pan (3 minutes on each side);
When serving, sprinkle generously with spicy tomato sauce.

Ingredients (one serving / in grams):

sea bass fillet: 350;
better juicy tomatoes: 100;
red wine vinegar: 50 ml;
garlic: one clove;
chili pepper: as much as you can handle;
bunch of basil;
olive oil: 15 ml;
salt and spices: to taste.

Calorie content of 100 g of dish: 121 kcal. BJU: 9/7/1.

Boiled

Boiled fish has always been considered the best light and dietary dish. This recipe is suitable for those who watch their figure.

Recipe Ingredients:

Fillet or steaks – 200 g
Guests or the head of one fish
One medium carrot
Leeks and celery - one stalk each
Parsley, dill - a few sprigs
One bay leaf
Salt and spices

Procedure:

Chop herbs and carrots.
Cut the meat into pieces.
Boil the bones and head in water for 40 minutes.
Strain the broth through a sieve or cheesecloth.
Boil vegetables and pieces of fish for 5 minutes in broth.

You can serve it lightly with broth.

KBZHU recipe in grams:

Calorie content – 310 kcal
Proteins – 38
Fats – 4
Carbohydrates – 14

Yandex pictures

Ear

One of the most beneficial dishes for health and beauty is sea bass soup. The boiled product contains little fat, but is rich in proteins and amino acids.

Products:

Fish fillet – 300 gr
Zucchini – half a vegetable
Small or medium-sized carrots: the color of the broth depends on its quantity
Leeks and celery 1 piece each
One onion
Herbs and bay leaf to taste, as well as salt and pepper

Technology step by step:

Cook broth from vegetables and herbs, for which you first cut them into medium pieces. Cook the broth over low heat for 15-20 minutes. This way, all nutrients are preserved, and the liquid itself will be aromatic.
Strain the broth. After that, pour it back into the pan and put the pieces of sea bass there.
Cook for another 10 minutes.
The fragrant and rich soup is ready.

KBJU of fish soup recipe in grams: