Seabass - 2 cooking recipes

Seabass is the English name for a delicious fish, also known as laurel, sea bass, and koikan. In Spain it is called lubina, and in Italy it is called branzino, spigola or rano. But the point is not at all in the name.

Seabass

In addition to its deliciously delicate taste, sea bass is famous for its beneficial properties. This is a low-fat and protein-rich fish. And the small number of bones is another advantage that increases the number of fans of this magical gift of the seas. The increasing popularity of sea bass in the restaurant business has caused a shortage of commercially caught fish. Therefore, today, carcasses of artificially grown fish are increasingly found on store shelves and in the kitchens of not very expensive establishments. Recipes for dishes with sea bass will allow housewives to amaze their household with a dinner that can compete with the delicacies of the best restaurants in the world.

Sea bass is delicious both baked and boiled. It can be fried in a frying pan or on the grill. Sometimes it is cooked whole, but fillet-based dishes are no less tasty. For particularly picky gourmets, you can prepare delicious steaks. And as an appetizer, sliced ​​cold or hot smoked sea bass is perfect. As a side dish for sea bass, you can serve potatoes or light vegetable salads dressed with olive oil.