3 fish dishes, which you’ll definitely want to cook

The other day we discovered all the delights of cooking fish. Although when he was sure that «to sit on fish» in our time, expensive. But today the situation is such that the meat to sit a lot. So there is nothing to shed tears — it is necessary to prepare and cook delicious. For this we took the fish that can be found in almost any supermarket in our country. But instead of just throwing it in the pan and fry, we decided to experiment. It turned out great.

1. Mackerel with a crispy crust

manygoodtips.com_26.10.2016_N2sMT0sBIWkX7A simple but delicious recipe which involves only three ingredients. You can also use fillet of perch or salmon.


— 200 grams of mackerel fillets;

— 2 tablespoons of vegetable oil;



1. Put the fish on a plate skin side up and leave it for an hour. The skin should stay on the air, this is an important step.

2. Heat up the pan on high heat. Add one tablespoon oil and a large pinch of salt. Let the oil heat up, but then you should remove the pan from the heat and wipe it with a towel. So you will sort of «seal» on the pan, and it will help in cooking.

3. Wipe salt the fish fillets on each side.

4. Again return the pan to the heat, add another tablespoon of oil, when oil is hot, lower the fillet into the pan skin-side down. With a spatula turn fillets and carefully hold it. Prepare the fish by pressing it with a spatula, about three minutes, then flip it and roast another fifteen minutes.

2. Bass in a rosemary and orange juice

Work.com.ua_26.10.2016_sYQyGIHtIfb2tAn unusual recipe that involves the use of a fillet of black bass, but you can try your luck with regular.


— 2 tablespoons of olive oil;

— 4 pieces perch fillets (skin a bit to beat);

— salt, pepper;

— 2 cloves of garlic (thinly slice);

— half a Cup of olives, pitted (roughly chopped);

— 1 tablespoon rosemary leaves;

— half a Cup of orange juice;


1. Heat the oil in a large skillet over medium-high heat. Roll fish in pepper and salt.

2. Put the fillet on the pan skin down and cook until then, until the skin becomes Golden brown (five minutes is sufficient).

3. Turn the fish and add to pan with rosemary, olives and garlic.

4. Stir brew for 3-4 minutes, then add orange juice.

5. Minute frying in orange juice, and can bring to the table — delicious.

In this recipe, like many others, 90% of culinary work are you doing with a knife: chopped herbs, crushed garlic and cut vegetables and, of course, work with fish. Chef’s knife can replace your whole set, but you need to buy a quality tool with good German steel and the handle is comfortable, and the spiciness is just right. Such a knife we found in the secret forges of the company Fissman.

3. Cod in tomatoes and saffron

manygoodtips.com_26.10.2016_In71UJ5eQ44YvCod is easy to get, and the tomatoes can take saline that banks sell. Also will need to use wine and saffron. A great recipe for those who loves to conduct experiments on fish.


— 2 tablespoons of olive oil;

— 2 cloves of garlic (finely chopped);

— half a teaspoon of hot red pepper;

— 400 grams of tomatoes (if you take not canned, tomatoes to separate from the skin);

— half a Cup of white wine;

— pinch of saffron;

— Bay leaf;

— salt, pepper;

— 4 pieces of cod fillet without skin;


1. Heat the oil in a frying pan over medium heat.

2. Add the garlic and pepper into the oil and wait, when there will be a garlic flavor.

3. Crush tomatoes with hands and add them to the pan. Add wine, half Cup water, add saffron and Bay leaf.

4. Bring to boil, then reduce heat and boil for about 5-6 minutes. Sprinkle with salt and pepper.

5. Roll the cod fillets in the pepper and salt and put it in the brew. Cover with a lid and boil until the chips lose their transparency.

6. Serve the fish on a deep bowl, relish basting with juice from the pan.

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