1. Baked Fish Recipes
How does this sound to you? A whole fish baked on a
bed of aromatic vegetables? Nutritiously tempting,
right? Though we are used to eating it fried or made
into a soup, not too many considered baking a fish.
An oven is indeed used to a variety of baking or
roasting for the family’s sweet cravings, turkey,
chicken and meat, yet in its lifetime, it may never had
cooked a fish. If an oven could speak, it would surely
welcome a big flounder or a red snapper cooked over
sliced vegetables such as celery, carrots, onions, basil
and parsley.
Baking our way through choice fishes can actually be
more gratifying considering the fat and cholesterol in the cooking oil and red meat we consume.
Also, preparing soup is tedious and may require several steps.
Cooking fish may take less time and energy than meat and could likewise be more economical to
serve. But still scores more when viewed in the health perspective. It alone provides a good
source of phosphorous and traces of niacin. Phosphorous is essential in bones and teeth
formation. Niacin on the other hand can help keep the body’s cells healthy. According to studies,
eating fish as a source of protein can synthesize the body’s fat and cholesterol. Not only that,
having more of it in your diet aids in releasing energy from fats and carbohydrates thereby
helping the body store and utilize energy in the body and potentially regulate weight.
A baby snapper is an example that is best used in
cooking in the oven with its nice, white, meaty
flesh and large bones that are easy to pick out.
The size of one fish is ample to serve one person
to eat as a main course. Other baking fish include
sea bass, silver perch and sea bream.
In preparing a whole fish, you may opt to cook it
whole with the head and tail intact. Others who
are queasy about how it looks on the dinner table
opt to remove both. Depending on the variety,
scales may or may not be retained during
cooking. Remember to preheat the oven to the appropriate temperature. Make large incisions in
the meat on both sides especially in the middle to ensure that the thickest portion of the fish is
evenly cooked. One rule of thumb is to bake a one kilogram whole fish for 40 minutes. When
perfectly cooked, the flesh should be firm, flaky, and opaque. Basting the fish with the juices
from the bottom of the pan will add more flavour to the dish.
Aprésl'écolehôtelière de Strasbourg,
l'hôtelErmitage, et le,restaurant Bellevue.
C'est en 1970 qu'il fait l'acquisition du
Buerehiesel.Depuis, c'est la consécration: 3
étoiles au Michelin, 4 étoiles au Bottin
Gourmand, 19/20 et 4 toques au Gault et
Millau! Situé au cÅ“ur du parc de l'Orangerie,
le Buerehieselvousaccueilledans un cadre
exceptionnel et unique. La belle maison aux
vénérablescolombagesvous invite à
découvrirl'harmonieux décor de ses salons,
sesplafonds à caisson, la doucetonalité de
seséclairages et saverrièreouvertesur la nature
exubérante