One of the main advantages of appetizing sea bass is that during frying it does not create an unpleasant fishy smell at all. In addition, small carcasses fit perfectly into the size of a standard frying pan, and after heat treatment in oil, a beautiful golden crust forms on them.

How to choose a fish?

Although it is best to choose fresh chilled fish, the use of frozen is also not forbidden. However, in this case, the product should only be taken from trusted producers to ensure that the carcass was frozen immediately after being caught and in accordance with the instructions.

Frozen fish must be thawed before cooking, ideally to room temperature. Before putting it on the pan, the surface must be completely dry with a paper towel.

How to clean and cut it?

Filleting of sea bass is carried out according to a simplified technology, since there is no need to remove numerous bones.

• The first step is to get rid of the scales, which, by the way, can be done with a metal dishwashing brush. To do this, the carcass is placed under the tap, and the scales are simply scraped off from the tail to the head. The same procedure can be carried out with a knife, moving from the tail and up in the same way.
• Then the gills are removed from the sea bass. The holes above them seem to move apart, and the gills are first cut off with culinary scissors on one side, then the bridle is cut, and then the rest is cut out. It is important to perform this procedure carefully so as not to cut yourself on sharp parts. The fins are cut off with a flat knife.
• To gut a fish, you need to place it on its side, cut the abdomen and, moving towards the head, remove all unnecessary. The insides, as a rule, are removed by hand, and black films are already scraped off with a teaspoon. Inedible residues and blood must be washed off with cold water.
• To cut the sea bass into fillets, then it will be necessary to cut the carcass from head to tail. In the belly area, the knife is laid across the spine, and the fillet is separated along the spine. After that, the pulp will only need to be cut off the ribs from both resulting halves.

cooking recipes

When starting to cook sea bass, it is important to remember that the frying pan used must be well heated, but not hot. If the surface is too hot, then the piece will immediately begin to burn, and if it is too cold, it will ooze, instead of forming a delicious crust.

It is best to use a non-stick frying pan for this purpose.

Whole

A whole fish can be cooked very tasty if you add lemon to the list of ingredients, and replace the traditional wheat flour with corn flour.

• To prepare the dish, you will need 900 grams of sea bass, 50 milliliters of sunflower oil, a quarter of citrus, fifty grams of flour, a pinch of salt and a little white ground pepper.
• If you follow the instructions step by step, then first of all the carcass will need to be cleaned and gutted. The fish is washed and dried with paper towels. Then several transverse cuts are made on the back, the sea bass is necessarily salted, peppered and sprinkled with lemon juice.
• At the next stage, the fish collapses in flour. If, for example, the tail does not fit into the pan, then the carcass can be cut into two parts, and the cut surface is also necessarily covered with flour.
• You need to cook sea bass in a pan until a golden crust appears. As a rule, it takes about six minutes to fry one side over low heat, and the pieces should not be moved at this point. Then the fish is turned over to the other side and fried for two minutes. The dish is covered with a lid and fried for the last four minutes.

You can cook sea bass in a pan simply and tasty with spices.

• The list of ingredients consists of two whole fish, the weight of each of which varies from 400 to 500 grams, 3 grams of ground pepper, 6-7 grams of coarse salt, 60 milliliters of vegetable oil, lemon, 70-80 grams of flour, and a couple of teaspoons of spices or dried herbs.
• The cooled fish is cleaned of scales, fins and entrails. The carcasses are washed, after which three cuts are made on each of them on each side. The fish is lightly sprinkled with lemon juice, rubbed with salt and a mixture of spices.
• The sea bass will have to be soaked in spices for ten minutes, after which it is rolled in flour and fried in hot oil. It takes about 7-8 minutes to process each side.

A simple but delicious recipe for fried thyme sea bass will turn an ordinary dinner into a real feast.

• In addition to two fish, you will need a bunch of fresh thyme, half a lime, vegetable oil, coarse salt and a mixture of peppers.
• The dish is prepared from a carcass cleaned of scales and viscera, which was well washed and dried. From the inside, it is rubbed with salt and complemented by a few balls of pepper, as well as slightly crumpled sprigs of thyme. For convenience, the sea bass is tied with a special thread so that the contents do not fall out during frying.
• The oil is heated in a frying pan, and the salted fish is fried for 6 minutes on each side over medium heat. If you want to get a crispy crust, then the frying time should be slightly increased. In the meantime, the lime is cut into thin slices and laid out on the finished sea bass.

No less tasty fish with rosemary, thyme and garlic.

• To prepare such a dish, you will need two fish, rosemary, thyme, the juice of one lemon, three cloves of garlic, 50 grams of butter, salt, and two tablespoons of olive oil.
• The fish is cleaned on the outside and gutted. Having washed and dried the carcass well, it is necessary to make cuts of sufficient depth on both sides of the fish.
• The sea bass is rubbed with salt, sprinkled with olive oil and lemon juice, and the cuts are filled with herbs. It takes about half an hour to marinate the pulp.
• The fish is fried in warmed butter for five minutes on each side. At this point, finely chopped garlic is added.
• While the fish is cooking, it can be periodically watered with excess oil from the pan.
• Before serving, sea bass is poured with lemon juice brought to a boil in the same pan.

in pieces

Seabass slices will turn out especially tasty, if you fry it in a mixture of butter and vegetable oils.

• For cooking, you will need 400 grams of fish, 50 grams of butter, a couple of tablespoons of olive oil, half a teaspoon of salt and half a glass of flour.
• First, the flour is mixed with salt and laid out in a separate container. Washed pieces of fish are dried with napkins, after which they crumble in flour.
• In a frying pan, butter is first melted, and then olive oil is added to it. Fish pieces are first fried on one side for five to seven minutes, and then on the other - four to five.

Finally, you should definitely fry the fish, previously aged in soy sauce marinade.

• The list of ingredients consists of one fish, one tablespoon of lemon zest, two tablespoons of soy sauce and a tablespoon of olive oil.
• The marinade is kneaded from sauce, oil, chopped lemon zest and, if desired, ground black pepper.
• The fillet, cleaned and divided into two parts, is deeply cut in several places of the carcass. Then the fillet is soaked in the marinade for at least twenty minutes or even more.
• Vegetable oil is heated in a frying pan, to which a tablespoon of butter is added a little later. On medium heat, sea bass is fried for four minutes on one side and a couple more minutes on the other.

As a rule, sea bass is served with fried potatoes, fresh herbs or vegetable salad, as well as thin slices of lemon. Before serving, it is also recommended to pour the food with lemon juice. Of the other side dishes, rice, stewed vegetables, pea or mashed potatoes, risotto or even polenta go well with fish.

While the sea bass is fried in a pan, you can bake vegetables in the oven with sauce.

• This will require 150 grams of green beans, three potatoes, ten cherry tomatoes, one eggplant, one zucchini, one carrot, twenty-five milliliters of lemon juice, a couple of pinches of dried herbs, olive oil and spices.
• All vegetables are washed, peeled, cut into small pieces and mixed. The vegetable mixture is sprinkled with lemon juice, vegetable oil, salted and peppered. All ingredients are laid out in a mold, covered with foil and removed for half an hour in an oven preheated to 200 degrees. Then the foil is removed, and the dish is cooked for another fifteen minutes.

Thanks to the above recipes, you can easily and easily prepare a delicious and very healthy sea bass.

How to cook sea bass in a pan, see the following video.

You can cook sea bass fish in the oven or in a pan. Each of these dishes has an excellent taste and aroma. How to cook sea bass according to such recipes is described below.

How to cook delicious sea bass in a pan

To cook sea bass in a pan, you need the following ingredients:

• lemon - 1 pc.;
• olive oil - 15 ml;
• sea ​​bass - 2 pcs.;
• breadcrumbs (flour) - 15 g;
• parsley and dill - ¼ bunch each;
• black and red ground pepper - 1 tsp each;
• salt - to taste.

Sea bass is prepared in a pan in this way:

1. Gut the fish, cut off the fins and rinse under running water. Then lay out on a paper towel and dry. Rub each sea bass with pepper and salt.
2. Squeeze out the juice from the lemon. Chop parsley and dill. Then transfer the greens to the lemon juice and leave for a few minutes.
3. In the abdominal cavity of each fish, put dill and parsley soaked in lemon juice. Then roll the sea bass in breadcrumbs. If you do not have them, then use ordinary flour.
4. Fry the sea bass in a skillet in olive oil on both sides until golden brown. Then serve. It is advisable to make a side dish for this dish, which can be rice or potatoes.

How to cook sea bass in the oven

This recipe will help you cook sea bass fish deliciously, which includes the following ingredients:

• lemon - 3 pcs.;
• butter - 7 tbsp. l.;
• bay leaf - 2 pcs.;
• salt, cumin and pepper - to taste;
• sea ​​bass - 2 pcs.;
• white wine (better to use dry) - 100 ml.

Sea bass is cooked in the oven in several stages:

1. Take the fish, put it on a cutting board and carefully remove the giblets, making an incision along the abdomen for this. Next, thoroughly rinse each sea bass under running water.
2. Preheat the oven to 220 degrees. Mix salt, pepper and cumin in a bowl. Rub all this over the fish inside and out.
3. Cut the lemon into slices. Put a few of them inside the belly of each fish. Line a baking sheet with foil and place half of the remaining lemons on it. Then put the fish on the citrus fruits, and on top of it the rest of the slices. Drizzle each sea bass with white wine, cover with foil and place in the oven for 15 minutes.
4. Remove fish and brush with butter. Be sure to pour it with the juice formed in the foil. Then the sea bass will turn out very tender and juicy. After that, it is not required to close the foil so that the fish has time to acquire an appetizing golden crust. Send it to bake for another 10 minutes. Then take it out, put it on a dish and serve it with any side dish - buckwheat, rice, mashed potatoes.

The sea bass is known under different names: sea bass, sea bass, sea wolf. However, the scientific name of this predatory fish of the Moron family is common laurel. In its natural habitat, it can reach a meter size and a weight of 12 kg, however, fish grown in artificial reservoirs is sold and its weight rarely exceeds 1 kg. The average weight of sea bass sold in supermarkets is only 0.4-0.5 kg. Lavrak can be prepared in several ways, but most often it is fried. Seabass in a pan can be cooked whole, in pieces, or a dish can be made from fillet alone. There are many recipes for seabass dishes, and almost every gourmet will be able to choose the option that best suits his gastronomic preferences.

Cooking features

Seabass is one of the easiest fish to cook. There are no small bones in it, the scales are removed easily, the meat is tender with enough fat so as not to overdry the fish by frying it in a pan. You don’t even have to think about removing the specific marine smell, since it is practically absent. However, the technology of frying sea bass has its own specifics, and without knowing a few important points, the culinary specialist may not get exactly the result he expects.

• On sale you can find both chilled and frozen sea bass. It is better to give preference to the first, as it usually comes out more juicy. However, a delicious dish can also be obtained from a frozen product if it is allowed to thaw in natural conditions without exposing it to a sharp temperature drop. Attempting to speed up the process with a microwave or warm water will result in the fish losing a significant amount of moisture, and the food from it will turn out dry.
• Before cooking, the fish must be cleaned of scales and entrails, remove the gills, tail and fins. Sometimes it is also required to cut the sea bass into fillets or steaks. The scales can even be removed with a metal brush for washing dishes, moving from tail to head. It will be even more convenient to do this with a special grater. The insides are removed by hand, cutting the abdomen, then the film lining the abdomen is cleaned with a knife or spoon. After cleaning, the fish must be washed in clean water and dried with a kitchen towel.
• Small fish weighing up to 1 kg can be fried whole in a pan, but most often its head is still cut off. Carcasses weighing more than 1 kg must be fried, previously cut into portions. You can fry fish of any size, not whole, but in pieces.
• To give the sea bass dish a more refined taste, it is marinated. The marinade for this fish is chosen soft, most often limited to lemon juice and olive oil. You can also add soy sauce, cream, herbs, black or white pepper, garlic to the marinade, but in moderation so that they set off, but do not interrupt the unique taste of sea bass meat. The duration of pickling can be different, usually 30-60 minutes is enough.
• You need to fry sea bass in a hot frying pan over medium heat without a lid, otherwise it will not be fried, but stewed, and the taste of the dish will turn out different.
• It is not recommended to turn the sea bass frequently during frying, so as not to damage it. However, you still have to turn the fish over once.
• The duration of hot sea bass on the stove is not too long: fillets are fried for 4 minutes on each side, steaks - for 5 minutes, whole fish of small size - for 6-7 minutes. Fish weighing about 1 kg is best divided into pieces, but if you want to cook it whole, it will take 20-25 minutes to fry it in a pan.

There are many options for cooking sea bass in a pan, and the technology for cooking dishes from it may differ. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany the selected recipe.

Seabass fried in a pan

• sea ​​bass - 1 kg;
• rosemary - 2 sprigs;
• thyme - 1 sprig;
• lemon - 1 pc.;
• butter - 50 g;
• olive oil - 40 ml;
• garlic - 3 cloves;
• salt - to taste.

Cooking method:

• Clean and gut a couple of sea bass carcasses with a total weight of about 1 kg.
• Rinse the fish, cut off the heads. Remove tails and fins. Rinse the carcasses again and dry them inside and out with paper towels.
• Make slits on the sides of the fish.
• Rub the fish with salt.
• Mix the juice squeezed from half a lemon with the prescription amount of olive oil. Cover the fish with this mixture. For convenience, you can use a culinary brush.
• Put pieces of herbs into the cuts on the sides of the sea bass.
• Put the fish carcasses in a bag and put them in a cool place for 30-60 minutes.
• Clean the garlic cloves, cut into slices.
• Melt the butter in a frying pan, put the pieces of garlic in it and fry it until a characteristic smell is heard.
• Remove garlic from oil. Put the prepared fish in the pan.
• Fry the fish for 6-7 minutes on each side, occasionally basting with garlic oil.

Sea bass prepared according to this recipe can be served as an independent snack, or it can be divided into pieces and served with a side dish of rice or potatoes.

Breaded sea bass steaks in a frying pan

• sea ​​bass - 1 kg;
• butter - 80 g;
• olive oil - 60 ml;
• wheat flour - 100 g;
• salt, black ground pepper - to taste.

Cooking method:

• Clean and gut the fish. Cut off her head, tail, fins. Rinse and pat dry with paper towels.
• Cut the carcass crosswise into pieces about 1.5 cm thick.
• Sift flour, mix it with salt and pepper.
• Melt the butter in a frying pan, add vegetable oil to it.
• Bread the fish pieces in flour and put in a pan (in one layer). Fry for 10 minutes, that is, 5 minutes on each side.
• Fry the remaining steaks in the same way.

In order to remove excess fat, the fish is placed on a napkin before serving. It will absorb excess oil, and the fish will be more pleasant to eat. It will also have a positive effect on its calorie content.

Sea bass fillet in soy sauce in a pan

• sea ​​bass - 1 kg;
• lemon juice - 20 ml;
• soy sauce - 60 ml;
• olive oil - how much will go;
• seasoning for fish - to taste.

Cooking method:

• Cut the cleaned and gutted sea bass into fillets.
• On each piece of fillet on the skin side, make several shallow cuts.
• Pour soy sauce into a bowl, add lemon juice and fish seasoning to it. Mix them well.
• Dip the fillet pieces in the marinade, turn them over several times so that the marinade covers them completely.
• Wait half an hour for the sea bass fillet to marinate.
• Heat the oil in a frying pan, put the fillet pieces in it and fry them first for 5 minutes on one side, then 4 minutes on the other.

As a side dish for fish prepared according to this recipe, rice is best suited. It can also be supplemented with stewed or baked vegetables.

Seabass with vegetables in a frying pan

• sea ​​bass - 1 kg;
• zucchini - 0.25 kg;
• cherry tomatoes - 100 g;
• green asparagus - 100 g;
• capers - to taste;
• salt, pepper - to taste;
• olive oil - how much will go.

Cooking method:

• Cut the prepared fish into fillets.
• Make cuts on the pieces. Rub them with salt and pepper, pour over with oil, leave to marinate.
• Wash the vegetables and let them dry.
• Cut zucchini into bars, asparagus into pieces 10 cm long. Salt and pepper.
• Fry the zucchini, tomatoes and asparagus alternately in a pan in boiling oil. Zucchini should be cooked for about 5-6 minutes, tomatoes - 7-8 minutes, asparagus - only 3 minutes.
• Put the fish fillet on a dry hot pan and fry for 8-9 minutes.

Put the toasted sea bass fillet on plates, decorate with fried vegetables and capers, serve. The ingredients in the recipe are for 2 servings. If the products are laid out beautifully on plates, then the dish prepared according to this recipe will be worthy of the festive table.

Seabass is a tasty and healthy fish, which is also easy to cook. If you decide to include it in your diet, then knowing how to cook this fish in a pan will come in handy, as this method is the easiest and most popular. There are many recipes for fried sea bass, and each of them is good in its own way. The chef will be able to choose whether to cook the whole fish for him or cut it first into steaks, cut into fillets. There is an option for every taste.

Fishing is an ancient male occupation. A real fisherman can not only catch fish, but also cook it. At present, with the light hand of domestic restaurateurs, dishes from sea bass fish have become popular. And the very name of the sea bass came out of the doors of the restaurant kitchen. In fact, sea bass and sea bass are two names for one, widespread fish from the Moron family. It is actively fished in many seas. In addition, as an endangered species, wild laurel is protected by law in some places. For deliveries to the consumer, sometimes these fish are grown artificially. Seabass or lavrak is also found in the Black Sea. Here, this fish is an object of sport hunting.
Young fish are kept in schools. Adults most often live alone. For their predatory disposition and impressive mouth, the sea bass is also called the sea wolf.
In many European countries, sea bass is a valuable commercial fish. Currently, in the trading network you can buy sea bass fish both in ice cream and chilled. In the wild, there are quite large specimens weighing up to 8-10 kg and up to 1 m long. Sea bass weighing 400-800 g and no more than 30-50 cm in length are most often sold in the trading network.
It will take no more than 45 minutes to cook sea bass fried in a pan. Of these, 15 minutes - for cutting and preparing the fish, and 25 - 30 minutes will be required for frying it.

Ingredients

For two servings of fried sea bass you need:

• two uncut sea basses, weighing 400 - 500 g each;
• pepper, ground 3-4 g;
• coarse salt 6-7 g;
• herbs and other spices 2-3 tsp. ;
• oils 60 ml;
• lemon;
• flour 70 - 80 g.

Sea bass recipe

1. Chilled sea bass must be scaled, cut off all fins. This must be done carefully. The rays of the dorsal fin are very sharp.

2. After all the scales are removed and the fins are cut off, you need to rip open the abdomen and take out all the insides.

3. On the washed fish, two or three not very deep cuts should be made on each side.

4. After that, sprinkle the fish with lemon juice. Rub salt on all sides. Sprinkle with pepper and dry herbs. Leave the sea bass for 8-10 minutes on the table.

Seabass is a very tender and tasty fish. It is more suitable for a small romantic dinner. But why not treat yourself to it after a hard week of work. This fish practically does not have that obsessive fishy smell inherent in almost all varieties of fish. Therefore, you can safely fry it in a pan, without fear of filling the apartment with a fishy smell. The dimensions of sea bass carcasses fit perfectly into the dimensions of an ordinary frying pan. Of course, the fish could be baked in the oven, but then we would not see this wonderful fried crust, which is formed only when the fish is fried in oil. Fried sea bass stuffed with thyme will allow you to plunge into the atmosphere of the Mediterranean, indulge in exquisite taste and aroma, decorate your meal.

Ingredients to prepare fried sea bass:

• sea ​​bass - 2 carcasses
• fresh thyme - 1 bunch
• coarse sea salt, a mixture of peppers - to taste
• lime - 0.5 pcs.
• sunflower oil - for frying

Recipe fried sea bass:

The fish should be cleaned of scales, gutted and washed thoroughly in running water.

Rub the inside of the fish with salt and add a few peppercorns. Thyme branches are slightly crushed in the hands, folded in two or three times and put them into the belly of the fish. In order for the whole structure to hold tight and the grass not to fall out of the fish, the carcass can be tied up with cooking string or oiled twine.

Pour about 60-80 ml of sunflower oil into the pan. Heat the pan and put the prepared fish on it. Salt the fish and fry for 5-7 minutes over medium heat. Then turn over on the other side, salt and fry for another 5-7 minutes. For those who like a crispy crust, the duration of the roasting process should be increased by a few more minutes.

Prepare lime for serving fried sea bass. To do this, cut it into thin circles.

Put the finished fried sea bass on a dish as a whole and garnish with lime slices. This light and tasty dish is perfect for any salad of fresh vegetables and herbs and boiled rice as a side dish.

Bon Appetit!