In this article, we have collected delicious but simple recipes for main courses from various types of fish. Don't be afraid to deviate from the usual fried fillet by trying something from this selection. Missing ingredients can always be replaced with analogues or removed altogether. The main thing is to be open to experiments :)
Cod in batter
Ingredients:
- 120 g of sifted flour;
- 100 g of rice flour;
- 1 teaspoon baking powder;
- 1 teaspoon of sugar;
- 130 ml of sparkling water;
- 170 ml of light beer;
- sea salt to taste;
- ground black pepper to taste;
- 4 thin cod fillets;
- a few glasses of vegetable oil;
- 100 g of butter;
- 400 g of frozen peas.
Preparation
Mix the two types of flour, baking powder and sugar. Add the soda water, beer and salt. Mix the ingredients until smooth.
Season the cod fillets with salt and pepper. Lightly dust the fish with sifted flour and dip it in the batter.
Heat the oil in a deep pan. Carefully place the cod fillets in it for 8-10 minutes. The cod should be covered with a crispy golden crust. Then remove it from the pan and place it on a napkin to drain the fat.
In a saucepan of salted water, add the butter and bring to the boil. Add the peas and cook until tender. Then, adding a little of the stock from the pan, puree the peas in a blender until smooth. Add salt and pepper.
Serve the battered fish with pea pate.
Baked stuffed sea bass
Ingredients:
- 2 large gutted sea bass carcasses;
- sea salt to taste;
- ground black pepper to taste;
- 2 small onions;
- 3 tablespoons of capers;
- 1 lemon;
- 2 sprigs of dill;
- 25 g butter;
- a little olive oil;
- 100 ml of white wine.
Preparation
Rub the sea bass carcasses inside and out with salt and pepper. Stuff the fish with sliced onion, capers and lemon slices. Drain the capers and rinse them first. Place chopped dill and small pieces of butter on the lemon.
Drizzle the fish with olive oil and wrap in foil. Before wrapping the envelope completely, pour the wine into it. Make sure nothing leaks out. If necessary, wrap the fish in another layer of foil.
Place the roll on a baking sheet and bake in an oven preheated to 200°C for about 20 minutes.
Before serving, cool the fish slightly and sprinkle it with chopped dill.
Baked salmon fillet Mediterranean style
Ingredients:
- 800 g salmon fillet with skin;
- 9 sun-dried tomatoes;
- black pitted olives;
- 18 basil leaves;
- 3 tablespoons of olive oil;
- sea salt to taste;
- ground black pepper to taste.
Preparation
Make indentations in the salmon fillets – three in each row. Cut the sun-dried tomatoes in half. Wrap an olive and half a tomato in each basil leaf. Insert the resulting rolls into the indentations in the fillets.
Line a baking sheet with foil and brush with olive oil. Place the salmon on the baking sheet, season with salt and pepper, and drizzle with olive oil.
Bake the fillets in an oven preheated to 200°C for 20 minutes. The fish should be slightly cooled before serving.
Fried sea bream with tomatoes and herbs
Ingredients:
- a few tablespoons of olive oil;
- 200 g of cherry tomatoes;
- 60 g of pitted olives;
- ½ bunch of cilantro;
- ½ bunch of basil;
- 1 lemon;
- 2 sea bream fillets;
- sea salt to taste;
- ground black pepper to taste.
Preparation
Heat 3 tablespoons of olive oil in a saucepan. Add the halved tomatoes and olives, having previously drained the liquid from them. Season with salt and pepper, stir and fry over low heat for 1-2 minutes.
Then mix the tomatoes with the chopped cilantro and basil leaves and mix well. Leave some greens for decoration. Cut the lemon in half. Add the juice of one half to the saucepan and mix the vegetables and greens again.
Make 2-3 diagonal cuts in the fish fillet. Heat a couple of tablespoons of olive oil in a heavy-bottomed frying pan and place the fish skin side down. Season with salt and pepper to taste. Fry the fillet for 2-3 minutes until it is covered with a crispy dark golden crust.
Turn the fish over and cook for another minute, basting with the oil from the pan. The fillet should be completely cooked through.
Before serving, arrange the tomato and herb mixture on plates, and place the prepared sea bream fillet on top. Sprinkle with cilantro and basil leaves.
Baked mackerel with garlic and paprika
Ingredients:
- 2 cloves of garlic;
- 2 teaspoons of paprika;
- 2 teaspoons of sea salt;
- a few tablespoons of olive oil;
- 8 mackerel fillets with skin;
- a pinch of saffron;
- 1 tablespoon of white wine vinegar;
- 1 teaspoon Dijon mustard;
- ground black pepper to taste;
- 450 g of potatoes;
- 2-3 green onion feathers.
Preparation
Crush the garlic, paprika and a teaspoon of salt. Add a few drops of olive oil and mix. Brush the mackerel fillets with this mixture on the back of the skin.
Line a baking sheet with parchment paper, brush with olive oil and place the mackerel skin side up. Season with salt and pepper to taste. Place the baking sheet in a preheated oven at 200°C for 8-10 minutes.
For the dressing, mix saffron, vinegar, mustard, olive oil, sea salt and pepper. Boil the potatoes and mash them with a tablespoon of olive oil. Mix the potatoes with chopped green onions, salt and a couple of tablespoons of the dressing.
First, put the mashed potatoes on a plate, then the mackerel on top, and pour the mustard dressing on top.
Fish casserole
Ingredients:
- 1 onion;
- 3 cloves of garlic;
- 1 bay leaf;
- 250 ml of heavy cream;
- 300 ml of milk;
- 400 g white fish fillet (sea bass, halibut, etc.);
- 400 g smoked haddock fillet;
- 100 g of butter;
- 2 stalks of leek;
- 30 g of sifted flour;
- sea salt to taste;
- ground black pepper to taste;
- a few sprigs of parsley;
- 750 g of potatoes;
- 2 large raw egg yolks;
- 300 g of peeled shrimp;
- 100 g of grated cheddar cheese.
Preparation
Place the quartered onion, garlic and bay leaf in a pan. Add the cream and 250 ml of milk and simmer over low heat. Add the fish fillet and cook for 3-4 minutes. Then place it on a plate. It's okay if the fish is not fully cooked at this stage. Do not pour the liquid from the pan, but pass it through a sieve into a separate container.
Melt 30g butter in a saucepan, add the chopped leek and fry for 4-6 minutes until softened. Add the flour to the onion and cook, stirring, for a couple of minutes more. Gradually pour in the strained stock and simmer over low heat for 10-15 minutes, stirring occasionally.
The sauce should thicken. Season it with salt, pepper, and add chopped parsley leaves.
Cut the potatoes into cubes and boil in salted water until tender. Then mash the potatoes. Add 70 g butter, 50 ml hot milk and mix well. Cool the puree slightly, add the egg yolks and mix. Season with salt.
Cut the fish fillet into small pieces and mix well with the leek and shrimp sauce. Place this mixture in a non-stick baking dish, spread the mashed potatoes over it and sprinkle with grated cheese on top.
Place the fish casserole in an oven preheated to 200°C for 25-35 minutes: a golden brown crust should appear on top.
Serve the pie with green peas or green beans.
Salmon in shortcrust pastry
Ingredients:
- 2 skinless salmon fillets (about a kilogram);
- sea salt to taste;
- ground black pepper to taste;
- 60 g of butter;
- 1 lemon;
- ½ bunch of basil;
- ½ bunch of dill;
- 1 tablespoon of grainy mustard;
- a little sifted flour;
- 500 g of shortcrust pastry;
- 1 raw yolk;
- a little olive oil.
Preparation
Pat the fish dry with a paper towel. Sprinkle with salt and pepper.
Mix the softened butter with lemon zest, chopped basil and dill leaves, salt and pepper and mix.
Spread the herb dressing on one fillet and the mustard on the other. Place the fish pieces on top of each other to make a block of the same thickness.
Sprinkle a work surface with flour and roll out the dough thinly. Place the salmon in the middle and brush the dough around the fish with the egg yolk.
Wrap the fillet in the dough and carefully transfer it to a baking sheet covered with foil. Before doing this, the foil must be greased with olive oil.
Brush the dough with egg yolk, make diagonal cuts, season with salt and pepper. Bake the salmon in a preheated oven at 200°C for 20-25 minutes, until the dough is crispy and golden brown.
To test for doneness, poke a fork into the fillet. If it comes out hot, the salmon is cooked through. Let cool for 5 minutes before serving. Then cut the fish into pieces.
Lean cabbage rolls with fish
Ingredients:
- 12 white or savoy cabbage leaves;
- 400 g of catfish, pike perch or sturgeon fillet;
- vegetable broth 200 ml;
- onion 1 pc.;
- 1 carrot;
- round grain rice 2 tbsp.;
- vegetable oil 2 tbsp.;
- a bunch of dill;
- sea salt to taste;
- ground black pepper to taste.
Preparation
Rinse the rice, boil it in salted water and drain it in a sieve. Finely chop the onion, grate the carrot on a fine grater and fry it with the onion in vegetable oil.
Rinse the fish fillet, pass through a meat grinder, combine with boiled rice and sautéed onions and carrots. Add salt and pepper to taste to the minced meat. Wash the cabbage leaves, cut off the veins, pour boiling water over them to soften them. Put the fish and rice filling in the middle of each leaf, roll it up like an envelope and put it in a saucepan.
Pour hot vegetable broth over the stuffed cabbage rolls and simmer, covered, until cooked.
Arrange the finished cabbage rolls on plates; when serving, you can add sour cream and garnish with dill.
Fish steaks in poppy seed breading
Ingredients:
- 2 red fish steaks;
- poppy seeds 50 g;
- lemon juice 1 tsp;
- sea salt to taste;
- ground black pepper to taste;
- red caviar for decoration.
Preparation
Sprinkle the cooled red fish medallions with freshly ground black pepper, salt, and a little fresh lemon juice. You can season with your favorite spices to your taste.
Pour poppy seeds onto a flat, wide plate and roll the fish in it, making sure that the poppy seeds are evenly distributed over the entire surface of the fish. It sticks to it quite well.
Heat a frying pan with vegetable oil and fry the fish medallions over moderate heat.
Garnish with red caviar and serve with vegetable salad or steamed rice.
Herring baked in milk and breadcrumbs
Ingredients:
- fresh herring (12-13 pcs.);
- small onion;
- breadcrumbs 2 tbsp. l.;
- milk 120 ml;
- butter 1 tbsp. l.;
- sea salt to taste;
- freshly ground black pepper to taste.
Preparation
Prepare the fish as follows: remove the heads and entrails, cut off the fins with scissors, rinse the fish and pat dry with a paper towel. Large fish are best for this recipe.
Grease the bottom of the baking dish with butter. Sprinkle the bottom with half of the breadcrumbs. It is better to use homemade breadcrumbs.
Then lay the herring in a single layer, salt the fish and pepper it a little. Peel the onion and cut it into small cubes. Sprinkle the herring with the chopped onion. Then sprinkle the fish with the remaining breadcrumbs.
Carefully pour the milk over the herring and spread pieces of butter on the surface. Place the dish with the fish in the oven, preheated to 240 degrees, and bake the herring in the oven in the "small grill" mode for about 12 minutes.
The herring baked in milk and breadcrumbs is ready. You can serve the fish with any side dish.
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