enfrdeelites

Bass la Spetsiota

(4 servings)

Ingredients

• 1 ½ kg (4 medium) peeled bass
• 1 ½ kilo of potatoes (5 large)
• 350 g. onions (2 medium)
​​• 4-8 cloves garlic
• olive oil ½ cup (125ml)
• dry white wine 500g
• (2-3 large) tomatoes
• 1 cup chopped parsley
• ¼ tsp thyme
• Salt and black pepper
• A little cayenne pepper
• Juice of 2 lemons
• 1 bay leaf

Instructions

Preheat oven to 200 ° C.

Grease a baking dish with 1 tablespoon olive oil and within Lay the potatoes and onions. Wash the bass,add the salt and pepper and pour over the lemon.

A la Spetsiota

Mix remaining ingredients and add salt and pepper as desired. Pour half the mixture of potatoes and onions. Place the pan bass and cover with the remaining sauce.

Cover the pan with foil and bake in a preheated oven (200 ° C) for 30 minutes. Remove the foil and bake for 30 minutes

Serve hot or cold with fresh green salad or boiled.

Sea bass with vegetables in parchment paper

(4 servings)

Ingredients

• 1 ½ Mr. (4 medium) peeled bass
• 2 medium ripe tomatoes, peeled and roughly chopped
• 2 medium zucchini diced
• 1 medium carrot diced
• 1 yellow pepper diced
• 2 sprigs celery, chopped
• 2 green onions, sliced
• 2/3 cup (180ml) white or rose wine
• 1/3 cup (80ml) oil
• Salt Pepper
• pinch cayenne pepper (optional)
• colorful grains pepper (optional)

Instructions


Preheat the oven to 200oC. Cut 4 large pieces of parchment paper and brush in the center, with 1 teaspoon oil. Remove the heads from the fish, wash well and do 2-3 parallel scratches on each side. The salt and pepper and put a fish on each piece of greaseproof paper.

In medium skillet sauté vegetables with 3 tbsp oil for 2-3 '. Add half the wine and simmer for about 15 minutes or until the liquid has evaporated. Add the salt, pepper and cayenne. Fill the bellies of the fish with a little of the mixture of vegetables. Pour the fish with the remaining mixture of vegetable oil and wine. Fold the parchment paper around the fish to be closed. Post 4 packs stuffed fish in a pan.

Bake in preheated oven for 20 minutes.

Serve with rice or salad and wine. If you wish, rub a little colorful pepper over the fish and vegetables for extra flavor.


Bream roasted or BBQ in wine sauce

(4 servings)

Ingredients

• 1 ½ kilo (4 medium) peeled bream
• 1 lemon cut into thin slices
• juice of 2 lemons
• 4 tbsp olive oil
• Salt and pepper

For wine sauce

• 1 cup (240ml) white wine
• 1 cup (240ml) tarragon vinegar
• 1 cup (240ml) water
• 1 medium onion, chopped
• 2-4 onions chopped
• 1 tablespoon corn flour
• 3 tbsp fresh milk
• 1/4 tsp chopped white pepper
• 2 tbsp hot mustard
• ½ tbsp salt


Instructions

Wash bream and make two scratches on each side. The salt and pepper and place 1-2 slices of lemon on each side, into the scratches. Put them in a baking pan that you cover with foil or baking paper (parchment paper).

Mix the olive oil with the juice and zest of 2 lemons and pour this mixture on the fish. Marinate for 30 minutes. Cook the bream on barbecue or grill for 10 minutes on each side, or bake in a preheated oven (200 ° C) for 20 minutes, basting frequently with the marinade.

For wine sauce

Put in saucepan the wine, vinegar, water, onions, pepper and coarse salt. Boil until the liquid is reduced by 1/3.Add the mustard.

Dissolve the corn flour in the milk and add the mustard sauce. Stir over low heat until the sauce thickens.

COOKING SECRETS

If you cook the fish in the barbecue, heat the grill thoroughly before stacking. This will avoid fish sticking to the grill