- Proteins 46.9 g
- Fat 4.5 g
- Carbohydrates 13.5 g
Sea bass is a very tasty fish. It is appreciated by everyone - gourmets, doctors, and nutritionists. The perch is distinguished by a bright pink color of the scales (therefore it is also called red) and a scallop with sharp thorns on the back.
The meat of this fish is very valuable and nutritious. It contains minerals, vitamins, protein, amino acids, healthy fats and at the same time - a minimum of calories. In one serving of sea bass you can find almost all the necessary daily allowance of such substances as: magnesium, phosphorus, calcium, iodine, zinc, copper, iron, potassium, sulfur, chromium, cobalt, manganese. If we talk about vitamins, then the whole medical "alphabet" is present in the sea bass - vitamins A, B, C, D, E and niacin.
Due to the fact that sea bass is rich in omega-3 acids, it is recommended for those who have high cholesterol and have a tendency to atherosclerosis. Due to the large amount of antioxidants, sea bass prevents hypoxia, and with regular use it even acts as a rejuvenating product.
Servings Per Container: 2 Servings.
Step-by-step instruction
Red seabass can be found easily in stores. It is most commonly sold frozen in headless gutted carcasses.
There are many recipes for making sea bass. This fish can be steamed, baked in the oven or fried. There are even recipes for sea bass soups. But regardless of the chosen recipe and cooking method, the fish will turn out to be very tasty. Dishes from red sea bass can be safely served to guests and to the festive table.
Today our menu includes baked sea bass in foil. The recipe uses a minimum of ingredients, but the result and taste of the dish will be excellent.
Step 1
If the fish is frozen, then defrost it first. Rinse under cool running water. Cut the fins and tails with special scissors or a sharp knife. Be careful, the perch has very sharp bones in the fins. If there are remnants of entrails, gut, cut off all dark films. Scale the fish. It is convenient to do this under running water. This will prevent the scales from scattering around the kitchen.
Step 2
Get a large enough piece of baking foil. Place the fish, top with soy sauce. You can add some of your favorite spices. Place a lemon wedge on each fish. Lemon juice will not only rid the dish of the bright fishy smell, but also give it a piquant aroma and taste. Wrap the foil in a tight envelope to prevent juice from spilling out onto the baking sheet.
Step 3
Place the fish wrapped in foil on a baking sheet and place in an oven preheated to 200 degrees. Bake for 20-25 minutes. Unroll the foil a few minutes before the end of baking, this will give the fish a golden and crispy crust.
Serving
Serve cooked perch hot in portioned bowls. Add your favorite greens, vegetables, or any side dish of your choice. For fish dishes, boiled rice, bulgur, quinoa, and any vegetables are best.
Enjoy your meal!
