2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Before the actual cooking, it is necessary to thoroughly clean the fish that you will cook. Wash the zippers after removing the entrails.
Drizzle the fish with apple cider vinegar or lemon juice - inside and out, then leave in a colander to drain well. Let stand for at least half an hour. Add salt to them before you start cooking them.
You need to make the zipper in the oven in a tray in which you put baking paper. If you do not have one, you can use aluminum foil. About 30 minutes are enough to roast the fish - it is not necessary to toast the bream. Here are the recipes we have chosen.
Sea bream with tomato juice and lemon peel
Photo: Vanya Georgieva
Necessary products: bream, 4 cloves garlic, tomato juice, lemon peel, oil, devesil
Method of preparation: Already cleaned fish are smeared with oil or olive oil and sprinkled with devesil. Put pre-cleaned and mashed garlic cloves in the abdominal cavity of the fish. Grate the lemon, which you have washed well, on a fine grater - it is good to use only the yellow part of the peel.
Put from the grated bark inside, in the belly of the sea bream and outside. Arrange the zippers in the pan and pour tomato juice, adding a little salt and devesil for flavor. If desired, you can add black pepper. Bake around 200 degrees.
The next recipe is with walnuts - it may seem strange, but it becomes very tasty. Here are the products you need.
Sea bream with pickles
Photo: Vanya Georgieva
Necessary products: sea bream, 2-3 pickles, 100 g walnuts, 3-4 carrots, ½ tsp. white wine, black pepper, parsley, salt, oil
Method of preparation: Once you have cleaned the sea bream, grease it well. Carrots are cut into thin slices and arranged in the belly of the fish.
Pickles must first be drained, then cut into juliennes and also placed in the belly of the sea bream. Walnuts and parsley are finely chopped and sprinkled with fish - inside and out. Put the fish in the pan and pour the white wine. Bake in a strong oven.
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