5 RECIPES FROM FISH

Tuna with coriander

Ingredients (for 4 servings):

• 4 tuna fish fillets without skin and bones
• 3 tomatoes without skin
• 1 tsp. coriander
• 1 tbsp. olive oil
• salt, ground pepper (to taste)

Preparation:

1. Cut the tomatoes into cubes and fry for a minute with olive oil, then leave them in a warm place.
2. In the same pan on a strong fire quickly on both sides fry sliced large chunks of fish fillets (2-3 minutes).
3. Add the grains and chopped greens of coriander, salt, pepper, tomatoes and immediately extinguish the fire.
4. Leave in a frying pan for 2 minutes before serving.
5. Done! Bon Appetit!

Fish fingers

Ingredients (for 2 servings):

• 500 grams of minced fish
• 4 eggs
• vegetable oil
• green onions
• salt, pepper (to taste)

Preparation:

1. Fish forcemeat salt and pepper, finely chop the green onion and mix everything.
2. In another bowl, beat the eggs.
3. From the stuffing, form long sticks and dunk them in the egg mixture, then deep-fry until golden brown. If desired, you can roll in breadcrumbs.
4. Serve the fish sticks hot. Also, if you take the chopsticks with you on the road, then even the cold ones will be as tasty!
5. Done! Bon Appetit!

Fried eel with lemon sauce

Ingredients (for 2 servings):

• 1 medium sized eel (without head and guts)
• juice of 1 lemon
• 1-2 tbsp. vegetable oil
• salt and freshly ground white pepper (to taste)
  For sauce:
• 120 ml of olive oil
• 60 ml of lemon juice
• salt and freshly ground pepper (to taste)
• 1-2 tsp. a mixture of "Italian herbs" or "Provencal herbs"

Preparation:

1. Wash, peel off the skin and dry eel with paper towels. Cut the fish into medium pieces, place in a bowl, pour lemon juice, stir and let stand for 15 minutes.
2. Lubricate the eel with vegetable oil, salt, pepper. Fry the fish on a grill or in a conventional frying pan on all sides until soft.
3. To prepare the sauce, mix olive oil and lemon juice in a bowl. Beat whisk thoroughly, add salt, pepper and herbs, mix again.
4. Serve the fish hot and with sauce.
5. Done! Bon Appetit!

Dorado in dill sauce

Ingredients (for 2 servings):

• 2 dorado weighing 200-300 g each
• 1 kg of a large sea salt
  For sauce:
• 1 tbsp. mustard
• 2 tbsp. cherry vinegar
• 1 tbsp. sugar
• 1 egg
  150 ml of olive oil
• 50 g of fresh dill
• salt and pepper (to taste)

Preparation:

1. Mix salt with water (for 1 kg about 100 g of water) - the consistency of wet sand should be obtained.
2. Put a portion of the prepared salt on a baking sheet, from above place the fish washed and scraped off the scales. Each one is well filled with the remaining salt. Press your hands to harden the salt. Transfer to the oven and bake for 25 minutes at 200 ° C.
3. After that, take the fish out of the oven and free it from salt, tapping at the edges.
4. To prepare the sauce, place in the cup an egg, mustard, vinegar, salt, sugar and pepper and beat in a blender at medium speed. Gradually add olive oil without stopping to beat. When the sauce gets the consistency of mayonnaise, check for salt and pepper, add finely chopped dill and serve.
5. Done! Bon Appetit!

Barramundi with tomatoes

Ingredients (per serving):

• 1 fillet of barramundi (weighing about 250 g)
• 150 grams of cherry tomatoes
• 1 tbsp. olive oil
• 1 tsp. chopped greenery (to choose from: dill, parsley or green basil)
• ½ lemon
• 1 clove of garlic
• salt, pepper (to taste)

Preparation:

1. Barramundi is one of the most perfect fish, therefore the recipe for its preparation is very simple and the result will pleasantly surprise you!
2. Slightly grate the fish fillets with salt and pepper, fry on the grill or in a frying pan for 2-3 minutes on each side (ideally the middle of the fillet should remain slightly transparent).
3. Finely chop the garlic and fry it in another pan with a small amount of olive oil, add to the garlic chopped tomatoes, greens and squeeze the juice of the lemon.
4. Pour the sauce over the ready fish and serve.
5. Done! Bon Appetit!