New recipes

Sea perch with grilled vegetables and tartar sauce

Sea perch with grilled vegetables and tartar sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We clean the fish of scales, we clean inside and we wash well. Remove the two fish fillets, grease them with olive oil and sprinkle with pepper. Put the grill on the fire and let it heat up, or if it is electric we expect it to be hot, the temperature should be around 250 ° -300 ° C. We put the fish on the grill and check that it does not burn, when we consider that it is done on that side, we take the grill off the heat and leave it waiting for a while, so as not to break the fish pieces, then turn the fish on the other side and continue frying .

Wash the vegetables and cut 2-3 slices of each (eggplant, pepper and tomato). Chop thyme and thyme salt and pepper, grease the slices with olive oil and pass them through this mixture and put on the grill. We have to keep an eye on them so they don't burn.

Tartar sauce:

Finely chop the sour cucumbers, chop the capers, salt. Chop the parsley and add mayonnaise, mix and add the lemon juice to your taste.

Good appetite

Sea perch with grilled vegetables and tartar sauce - Recipes

Whole tuna & icircntreg * 300gr, natural potatoes 200gr

Sea perch fillets, pine buds, chery tomato sauce, extra virgin olive oil, capers, mashed potatoes

Squid * bread 300gr, tartar sauce 50gr

* Squid stuffed with bell pepper and cheese, grilled 300gr, arugula, zucchini, lettuce mix

Weight between 650-750 gr. Served with 200g polenta and garlic sauce

Octopus Carpacio 100gr, arugula, spices, garlic, lemon, olive oil

Shell mix * in white wine sauce, 400gr, tomato sauce

Baked fillet 250gr with lemon & acircie sauce, served with 200gr broccoli puree

Squid * bread 150gr, whole shrimp * & icirc 150gr, small fish * 150gr, grilled vegetables 200gr

Peeled shrimp * in the oven 200gr, garlic, olive oil, chili

Grilled shrimp * 300gr, grilled vegetables 200gr

Grilled trout * 250gr, natural potatoes 200gr

Salmon * 250gr, green pepper sauce, natural potatoes200gr

grilled salmon * 250 gr, natural potatoes 200gr

Served with 200gr polenta and ripe tomatoes

Grilled swordfish * 200-300gr, lemon sauce with greens, natural potatoes 200gr

Peeled shrimp skewers * grilled 250gr, zucchini and grilled eggplant 200gr

Mix white fish, shrimp, squid, shellfish, cherry tomatoes, wine sauce

Cookies & Privacy

This website uses cookies to ensure you get the best experience on our website.

Sea bream fillets with vegetables and tomato sauce

Fish: I love sea bream, more than sea bass, because it is fatter. For the recipe, however, you can use any type of fish with firm meat that you like & # 8211 sturgeon, sea bream, sea perch, swordfish. The whole thing is to have a properly prepared fish and a very tasty sauce.

For the sauce, you will need a few pieces of carrot, a few celery (root or celery), a few cloves of garlic, a few sprigs of asparagus, two handfuls of cherry tomatoes, salt, pepper, oil, butter, chili and a few sprigs of herbs. green, if you have at hand - rosemary, thyme, sage.

Sauce: in a frying pan, heat a little olive oil, add the whole garlic cloves, crush with a knife, chili flakes, the aromatics and wait a few good seconds for the oil to infuse. Add the carrot, celery and asparagus (first the lower half, after 2 minutes and the tops). Mix lightly and add the cherry tomatoes cut in half, along with the asparagus tips seasoned with salt and pepper. On medium heat, leave for another two minutes, add a tablespoon of butter, put a lid on and turn off the heat.

Wash the fish fillets, dry with paper towels, cut on the skin side, grease with oil and season with sea salt and pepper. Place on a hot plate, or on the grill, or in a non-stick pan, with the skin facing down. In the pan, you can add a drop of butter. Press lightly with the spatula at the beginning, so that it does not bend. It should be ready in 2-3 minutes. When you see a little pink on the top, turn carefully and leave them for another 10 seconds.

Place the pieces of asparagus and a few halves of tomatoes that have kept their shape in a plate. Strain the rest of the sauce, without pressing the remaining vegetables, you will need a thin, delicate sauce. Taste the sauce and season with food if necessary! The sauce is the piece of resistance! Pour the sauce over the vegetables, put the fish, a slice of lemon on top and decorate with some leaves. I used beetroot sprouts but whatever you have on hand is ok, just to get some contrast.

Biban brine

Biban brine recipes: how to cook perch brine and the tastiest recipes for mackerel brine, crucian brine, mackerel brine, baked carp brine, bacon brine, pickles in winter brine, whole apple cake with burnt sugar cream, chicken breast salad with marinated onions, frozen berry sauce for steak, sauerkraut in sauerkraut leaves in clay pot.

Grilled biban brine (grater)

Foods with more than 1.5 kg perch 7 - 8 fresh or frozen tomatoes 3 pcs. Fat pepper, capia or donut 1-2 heads of garlic or to taste (you can put a few sprigs of green garlic) 1-2 pcs. hot peppers or to taste 2 tablespoons olive oil 1-2 tablespoons.

Grate the perch

Food, Fish dishes, Fresh perch fish butter parsley leaves and larch pepper berries lemon

Carp brine

2 pieces of carp (can also be perch perch) 4 tomatoes 2-3 bell peppers 5-6 cloves garlic 3 strands parsley leaves 3 strands larch leaves 50 ml oil 500-800 g coarse salt paprika pepper or a hot pepper 1 liter of water boiled

Heel plate and sea perch

Children's food, Food 750g fish (I had turbot and sea bass) 2 links green onion 1 large tomato tomato juice or mashed tomatoes 1 link parsley

Grilled Perch With Rosemary And Parsley Pesto

Over 2x300-350g perch, cleaned 4 sprigs of fresh rosemary 1 teaspoon olive oil for pesto: leaves on 2 strands of rosemary 1 bunch of parsley 1 clove of garlic 1 tablespoon finely grated Parmesan cheese 1/2 lemon - grated peel and juice 1 link.

Perch fillets on lentil bed

Over 250g lentils greens olive oil 1 onion, chopped 1 clove garlic, crushed 1 teaspoon fresh thyme, chopped 1 tablespoon rosemary, chopped 6 ripe tomatoes, chopped 2 teaspoons tomato paste 150ml tomato juice 4 x 180g perch fillet 1 lemon .

Cauliflower in brine for the winter

Canned, Pickles 1 kg cauliflower 1 horseradish root 1 carrot dried dill for brine: 1 liter of water 20 g salt once 1 tablespoon vinegar

Spicy gogonele in brine

Pickles (for a 1l jar) 700g gogonele, medium size 1 head of garlic 2 carrots 1/2 bunch of green parsley 2-3 bunches of cauliflower 1/2 teaspoon peppercorns 1 teaspoon mustard seeds 2 bay leaves 1-2 dried dill flowers 1 hot sheep 1 hrean.

Chicken Leg Brine

Meat dishes 4 chicken legs spices for chicken to taste (I used salt, and a little thyme) for brine: 500ml water salt and pepper to taste 7 cloves garlic 1 large tomato (or 2-3, depending on size) 1 baked bell pepper (optional)

Assorted Pickle Salad

Salads sour donuts sour cucumbers in vinegar pickled cucumbers in brine pumpkin pickled in vinegar pickled eggplant in vinegar pickled gogonele in vinegar pickled gogonele in brine green dill olives to taste olive oil pepper to taste

Chicken brine

Apa ex. a grilled chicken for brine: 2 heads of garlic 5-6 fresh tomatoes, frozen 1-2 pieces of bell pepper, capsicum or donut fresh or frozen hot peppers to taste salt, pepper, thyme to taste dill, parsley to taste 1-2 tablespoons oil for taste.

Fish Fried with Mamaliguta

Water, Malai 200 gr of malai water salt 1 kg of small perch flour malai oil

Sea perch turban

Fish dishes - 2 sea perch - 1 carrot - 1 small green zucchini (zuchina) - 200 g peas - extra virgin olive oil - 2 bay leaves - 1 lemon - white wine - salt - pepper - thyme

Whole turkey in the oven, sliced ​​into brine

Foods, Steaks ingredients for brine: water (enough to cover the turkey) 250g coarse salt chopped parsley (1/2 tbsp) peppercorns dried thyme 2 tablespoons fresh sage a few bay leaves 200ml dry or semi-dry white wine 1/4 onion. 1 turkey.

Fish brine with seafood

Foods, Fish dishes, Fish brine: 1 tomato, 1 bell pepper, 1 onion, 1/2 hot pepper, 2 tablespoons tomato paste, cod fillets, salt, pepper, basil, parsley, olive oil. shrimp and surimi: 3-4 cloves of garlic, shrimp, surimi, sautéed olive oil.

Fish paprika

Fish dishes for 5 servings: - 1kg. Mixed fish (pike, pikeperch, perch, carp) - 3 onions (medium size) - 1 lemon - 50gr. Paprika - 2 tomatoes - 3 tablespoons apple cider vinegar - 1 tablespoon vegeta (secret of taste) - 100 ml of sunflower oil - salt,

Crispy fish

Dishes with fish caught by your husband or in the worst case bought (about 500, 600g) can be carp, crucian, perch, pike, etc. 6 tablespoons white flour 1 teaspoon corn salt to taste 1 lemon 500 ml oil 10 puppies of garlic 1 tomato

Fish with mustard icing

(2 servings) 2 pcs. perch / salau fillets (without bones) fresh from a small lemon 2 teaspoons honey 6 teaspoons mustard with honey / dijon & frac12 connection parsley & frac12 connection dill 2 teaspoons grated dried herbs (provence) (optional) salt and.

Seafood and fish platter

Dishes with over 200 g. Fish fillets (sea wolf / sea perch) seafood mixture (peeled shrimp mussels and green shells) tomato sauce red cherry chilli olives kalamata basil coriander lime

Mackerel brine

Dishes with over 2 mackerel 4 tomatoes 3 green onions green garlic 3 capsicum (baked) parsley larch basil oregano- all fresh salt and pepper.

Gogonele in brine

Pickles and Pickles, Pickles gogonele, sugar, vinegar, oil, peppercorns, thyme, dill, horseradish, mustard seeds.

Grilled sardines in the brine

Dishes with over 1 kg of fresh sardines for marinade: 2 cloves of garlic a teaspoon of oregano, a teaspoon of thyme thyme juice of half a lemon or a lemon 2-3 tablespoons olive oil salt, pepper to taste for brine : a captain of.

Saramura de Caras

Dishes with over 2 crucians 2-3 tomatoes 1-2 hot peppers 4-5 cloves garlic parsley salt pepper spices for fish

Bacon brine

Preserves and Pickles, Canned salt 150 g coarse salt a head of garlic peppercorns ground pepper bay leaves thyme

Brine chicken legs

Food, Steaks 2 chicken breasts, 2-3 cloves of garlic, green parsley, 1 hot pepper, salt, pepper, paprika.

Chicken brine

Meat dishes 2 chicken breasts 2-3 cloves garlic green parsley a hot pepper salt vegeta pepper paprika, corn for polenta

Fish fried in vinegar sauce

Meals, Fish dishes, Fish olive oil for frying 500 g fish (mackerel, sea perch or sea bream) flour 2 medium onions chopped a chili powder 3 - 4 cloves chopped garlic 1 teaspoon dried rosemary 2 bay leaves 100 ml red wine 100 ml red wine vinegar salt

Baked carp fillets with brine

Dishes with over 1 large carp, 5 tomatoes, 3 bell peppers, garlic, hot peppers, basil and fresh parsley.

Mackerel in brine

Foods, Fish dishes, Over 6 pieces mackerel, salt, peppercorns, thyme saw, 1 hot pepper, 2 cloves garlic, green parsley, 1 tomato, 1 l water.

Grilled trout

Fish dishes, Grilled recipes fresh Greek trout and salmon trout for brine: garlic thyme vegeta

Fish brine

Grilled recipes 6 pieces of fish (desired fish) 2 tomatoes 2 capsicum 1 onion 2 cloves salt pepper parsley 1 cup white wine hot pepper to taste

Carp brine

Dishes with carp or crucian carp 3-4 tomatoes, a clove of garlic a hot pepper, green parsley 100ml oil, spices: salt thyme pepper (preferably fresh from the garden).

Mackerel brine

Fish dishes for 1 person: 1 & nbspmfresh or frozen seafood 1root 1/2 red bell pepper 5 cloves garlic 1 pinch of hot pepper peppercorns salt a little thyme

Trout brine

Dishes with over 6 trout kapia peppers 5.6 pieces bell peppers 5.6 pieces red 7-8 pieces hot peppers 3 pieces parsley and green larch salt red onion 4 pieces

Fish in brine

Food, Fish dishes, Over 6 pieces of fish (desired fish) 2 tomatoes 2 capsicum peppers 1 onion 2 cloves salt pepper parsley 1 cup white wine hot pepper to taste

Over the Surprise

Potato, Mayonnaise 500 gr.potatoes 250 gr.tons of canned oil or natural mayonnaise 2-3 cloves garlic salt and pepper to decorate: mayonnaise pickles in vinegar or brine

Chicken brine

Meat dishes 1 chicken 2 tomatoes 2 bell peppers 1/2 donut 1 head of garlic 2 hot peppers 1 carrot 1 onion 2 tablespoons homemade ketchup 2 tablespoons oil green parsley salt pepper

Heel brine

Children's food, Food 2 pieces of turkey 2 tomatoes 1 green garlic 1 bunch parsley 1 pepper 100 ml tomato sauce

Flax brine

Flax fish dishes are found in most of Europe. missing in the waters of northern Scotland the north and center of the Scandinavian peninsula of Finland and the Crimea. in our country flax is very widespread in lowland waters in many freshwater.

Fish brine

Fish dishes, Grilled recipes 2 large crucians 4 tomatoes 2 bell peppers 6 cloves garlic 1/2 link green parsley 1 teaspoon thyme salt pepper 1 hot peppers 4 tablespoons corn

Chicken breast brine

Meat dishes 2 boneless chicken breasts 2 tomatoes 2 red bell peppers 4-5 cloves garlic 1 hot pepper oil a bunch parsley salt pepper

Chicken brine with polenta

Grilled recipes 4 chicken legs and / or chicken breast, 2 tomatoes, 1 hot pepper, crushed garlic, thyme, salt, pepper, paprika optional.

Cucumbers in horseradish brine

Pickles, Simple pickles 3 kg cucumber, salt, peppercorns, bay leaves, mustard seeds, horseradish, 1 carrot, a clove of garlic, dried dill,

Gogonele pickled in brine

Pickles gogonele carrots horseradish root mustard seeds (optional) peppercorns (optional) garlic hot peppers celery leaves dried dill salt

Fish brine

Foods with fish ingredients: - fish - sack salt - 3.4 tomatoes - capsicum or bell peppers - hot peppers - garlic - parsley - pepper, salt, oil

Over Rasol

Fish dishes in general the brushing is made from fish with white meat (salami, cod, perch), but I tried, I improvised with other varieties of fish and it was fine. You have courage and imagination you can do anything. - this time I used 2 pcs. salau -.

Pickled cucumbers in brine

Pickles, Pickled cucumbers (for a 4l jar) 2.5 kg cucumbers 4 dill sprigs with seeds two tablespoons with a pinch of coarse salt water, as needed

Cucumber cream soup

Soups and broths, Vegetable soups a pickled cucumber in a brine a cucumber and a half raw a small onion a clove of garlic soda cream sour cream yogurt dill basil hot pepper flakes

Brine of faces

Food, Fish dishes, Over 5 pieces of crucian, 1 sachet of fish spices, 2 heads of garlic, 1 hot pepper, 1 bay leaf, 1/2 teaspoon thyme

Bulgarian pickles

Canned, Pickles 1 kg cucumbers mustard seeds 2 onions peppercorns horseradish 1 hot pepper 1 carrot 1-2 cloves garlic brine: 600 ml water 15 g coarse salt 20 g sugar 270 ml vinegar

Sea perch fillets and vegetables on the grill

The fish is best highlighted on the grill or on the plate. Whole or sliced, a fried fish generally beats any other recipe.

If for the whole heel we recommend a masonry spatula, for the delicate pieces of fish you will need a special spatula, very helpful when preparing fish in the pan or on the plate. I use this one (I don't advertise them but it seems that Google also finds this one:

To remove fillets, it is good to have fish of at least 4 & # 8211 500 grams. Thread several fish at once, keep the extra fillets in the freezer (put a foil between them, to have easy access to them) and from the bones you can make a borscht or a stock.

After removing the fillets, it is easier to debone them on the back of a bowl placed face down. The bones become more visible. Use fish tweezers.

Wash the fillets, dry with paper towels, cut on the skin side, grease with oil and season with sea salt and pepper. Place on a well-heated plate, with the skin facing down. Press lightly with the spatula so that it does not bend. In 5 & # 8211 6 minutes it should be ready. When you see a little more pink on the top, turn carefully and leave it for another 10 seconds.

Extremely versatile, the plate allows you to prepare any kind of vegetable. If they are thicker, you can use a lid. Eggplant, zucchini, carrots, asparagus, cauliflower, corn, tomatoes, etc., can all be prepared on the grill and even with the fish, if you have a large one.

Example of a fast diet: complete menu for a week

  • For the main dishes, use 100 to 120 g of lean meat (poultry, beef, pork, fish) or 2 eggs
  • Fresh vegetables can be eaten at will
  • Each meal contains at least one raw material (fresh vegetables, salad or fresh fruit - about 125 g)
  • Let's not forget about dairy products either! As a benchmark, you will have these quantities: 40 g for cheeses with 30% fat a small natural yogurt or fruit, without added sugar 100 to 125 g of diet cheese.
  • In the case of carbohydrates, the slice of bread will not exceed 30 g, and the portions of potatoes, pasta, rice or cereals 100-125 g.
  • Regarding the methods of thermal preparation, prefer those that do not involve fats, namely: steam, oven, grill, non-stick pan.
  • For seasoning, use lemon juice, herbs, vinaigrette sauce (maximum 2 teaspoons / preparation) or light cream (2 teaspoons / preparation).

Get ready for a start sea ​​wolf fish (perch ), which will clean the scales and intestines, then is thoroughly washed inside and out under running water.

With an absorbent towel, fish it will dry, being greased with: oil and season with salt and pepper, both inside and outside.

Sea wolf fish (perch) leave to cool on a plate, about 20 minutes, to take from spices.

In the meantime, get ready pepper sauce namely: the bell peppers will be cleaned of seeds and stalks, then they will be cut into suitable pieces (because they will be mixed anyway) and hardened in a Teflon pan with 1 tablespoon of oil for about 2-3 minutes (until they soften).

Mango (which will give a special flavor to the sauce and an exotic scent), sIt is peeled, the seeds are removed, then cut into suitable cubes and put in blender together with: soaked bell peppers, soy sauce, hot pepper, lemon juice, garlic cloves and tomato juice, mixing for about 1-2 minutes until you get a sweet and sour paste.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Pepper sauce obtained, it will be transferred to a bowl, seasoning if needed with salt and pepper to taste.

Sea wolf fish (perch) prepared in advance will be placed on the hot grill or on a grill, turning on both sides at each 3 minutes (this depends on the size and weight..if it will be thicker, then it will be left to bake more on the grill on each side for 5-8 minutes).

It will be placed on a plate sea ​​wolf fish (perch) portioned into pieces (for one serving per person), or left whole in case it is small (300-400 g / piece), over which the pepper sauce will be placed.


Optionally, next to this fish can be a vegetable garnish & # 8230. in this case recommended would be boiled broccoli and sautéed in oil.

Grilled trout with lemon sauce and baked potatoes

Wipe the trout with a dry towel, cut it on both sides and grease it with olive oil. Peel a squash, grate it and squeeze the juice. Peel the garlic and chop half of it, and leave the other half whole. Wash the potatoes well and sprinkle them with olive oil and salt, wrap them in aluminum foil, put them in the oven heated to 180C for 70-80 minutes. To make sure they are cooked, we try them with a toothpick.

In a saucepan put 150 ml of organic olive oil to heat, put the whole garlic and rosemary leaves to infuse, increase the heat and add the lemon fillets. Turn off the heat and do not stir in the sauce, to keep the lemon fillets as whole as possible.

Cut the baked potatoes into thick slices and put on each slice a tablespoon of rubbed cream with chopped green onions and finely chopped parsley.

Fry the trout on a hot grill pan on both sides, turning it only after it is well fried and crispy, and finally, when it is ready, brush it with finely chopped garlic.

Place on a plate and sprinkle the crispy fish with olive oil flavored with lemon.

Yogurt sauce with pickles & # 8211 tartar or dietary remoulade

Yogurt sauce with pickles & # 8211 tartar or dietary remoulade & # 8211 without mayonnaise. How to make dietary tartar sauce? How to make dietary remoulade sauce? A refreshing, flavorful, sour and extra tasty Greek yogurt sauce for breaded fish, grilled meat, fish burgers.

This yogurt sauce with pickles (sour) it goes perfectly with grilled or boiled meats (beef broth, tongue), fried fish, breadcrumbs, fish meatballs (or burgers) but also with hard boiled or stuffed eggs. It can be an excellent dressing for salads of celery, carrots or other roots.

I'm a big fan of yogurt sauce with cucumbers and most often I make the famous tzatziki & # 8211 Greek sauce with garlic, fresh, raw cucumbers. You can find the recipe here.

I especially like the classic French sauces tartar sauce (recipe here) and remoulade sauce (recipe here).

I followed the original recipes of the two sauces above and I found that the only difference is made by mustard (from remoulade) and dill (from tartar sauce). The rest have common ingredients: pickles (capers), capers, salads and chives (onions and chives & # 8211 chives), green parsley, hasmatuchi (chervil). Tarragon, anchovies or lemon juice are common to both recipes, as are salt, pepper and mayonnaise, which are the basis of these sauces. So they kind of have calories & # 8230 To be honest, from those calories comes flavor, unfortunately

Today I made over bread (recipe here) and I wanted a sauce similar to the two mentioned above but more dietary, with fewer calories. So I replaced the mayonnaise with Greek yogurt, keeping all the other components. However, for a velvety dressing (veloute) you need some fat so I put a tablespoon of olive oil. Much healthier than the 250 ml of oil that enters a mayonnaise of 3 yolks (see here the original French recipe for mustard without mustard).

In addition, being spring and having green onions in abundance, I decided to use it in this yogurt sauce with pickles. Sour cucumbers are from the & # 8222Bulgarians & # 8221, sweet and sour, in vinegar, not in brine (recipe here). No need to add lemon because the sauce will be sour enough from yogurt and pickles.

If you don't have pickled capers or anchovy fillets salted in oil, it's not the end of the country. Don't put them ready. The same with hasmatuchi (asmatui, cerfeuil) which at the moment is only dry in our envelope. Fully offset with green parsley and chopped dill!

From the quantities below you get approx. 500 g of yogurt sauce with pickles & # 8211 tartar or dietary remoulade. I mean about 8-10 good servings. The sauce can be stored in the refrigerator for 2-3 days without any problems (especially since it does not contain raw eggs).

Video: How to make Tartar Sauce from Scratch


  1. Bondig

    that we would do without your brilliant idea

  2. Banbhan

    There are interesting points!

  3. Moss

    I consider, that you are mistaken. Write to me in PM, we will discuss.

  4. Kazirisar

    I think you are not right. I can prove it. Write in PM, we will talk.

  5. Jayden

    It is remarkable, and alternative?

  6. Malagore

    It will be difficult for a dull to understand the meaning of this work,

  7. Denley

    Yes, everything is logical

Write a message