Рыба с овощами — Газета Рыбак — Рыбака №4/2017

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Рыба 21.04.2019 Вебмастер 230

Просмотров: 2 783 Практически любая рыба прекрасно сочетается с овощами. Их можно подать и отдельно, а можно приготовить и рыбу, и ово­щи вместе. Это удобно,... Рыба с овощами — Газета Рыбак — Рыбака №4/2017

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!


Рыба с овощами - Газета Рыбак - Рыбака №4/2017

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.

Новости:  Полосатых - на стол!

Рыба с овощами - Газета Рыбак - Рыбака №4/2017

     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

Источник: rybak-rybaka.ru
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