Практически любая рыба прекрасно сочетается с овощами. Их можно подать и отдельно, а можно приготовить и рыбу, и овощи вместе. Это удобно, вкусно и, на мой взгляд, празднично- красиво. Попробуйте!
Потребуется:
сибас или другая более-менее «толстая» рыба весом около 600 г;
небольшая луковица;
два средних по размеру болгарских перца (желательно разного цвета);
хороший пучок петрушки;
1–2 столовые ложки оливкового масла, средний лимон, 0,5 столовой ложки (или по вкусу) сахара, 0,5 чайной ложки сухого тимьяна, соль, перец.
Рыбу почистите от чешуи, удалите жабры и плавники, оставив только хвостовой в качестве украшения. Сделайте глубокий надрез по спине вдоль хребтовой кости вплоть до ребер. Перережьте ребра и через образовавшееся отверстие выпотрошите рыбу. В процессе потрошения не заденьте желчный пузырь: разлившаяся желчь может придать блюду горький привкус, что очень нежелательно. Продлите надрез вплоть до хвостового плавника и аккуратно вырежьте и удалите позвоночник. При помощи пинцета извлеките реберные кости. Подготовленную рыбу хорошенько промойте, обсушите бумажными полотенцами, посолите, поперчите, сбрызните лимонным соком и оставьте минут на 15–20 мариноваться.
Для фарша нарежьте репчатый лук тонкими полукольцами и обжарьте на оливковом масле до прозрачности. Добавьте нарезанный тонкими полосками сладкий перец. Когда перец станет мягким, добавьте мелко нарезанную зелень петрушки, тимьян, сок половинки лимона, соль, сахар. Перемешайте и снимите с огня.
При помощи фольги зафиксируйте рыбу в вертикальном положении, оставив верхний разрез открытым. Заполните рыбу овощным фаршем.
Запекайте в разогретой до 180–200 градусов духовке до полной готовности рыбы. Время запекания зависит от размеров и вида рыбы. Для сибаса это примерно 15 минут на каждые 450 г рыбы.
Очень аккуратно переложите готовую рыбу на сервировочную тарелку. Еще более аккуратно разверните и удалите фольгу. Приятного вам аппетита!
Ирина Хлебникова
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