In addition to its deliciously delicate taste, sea bass is famous for its beneficial properties. This is a low-fat and protein-rich fish. And a small number of bones is another advantage that multiplies the number of fans of this magical gift of the seas. The increasing popularity of sea bass in the restaurant business has provoked a shortage of commercially harvested fish. Therefore, today, carcasses of artificially grown fish are increasingly found on store shelves and in the kitchen of not very expensive establishments. Sea bass recipes will allow housewives to impress their households with a dinner that can compete with the delicacies of the best restaurants in the world.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Olive oil | 913 | 0 | 99.8 | 0 |
| Lemons | 16 | 0.9 | 0.1 | 3 |
| Rosemary | 131 | 3.3 | 5.9 | 20.7 |
| Thyme, thyme | 276 | 9.1 | 7.4 | 26.9 |
| Basil | 27 | 3.2 | 0.7 | 1.1 |
Sea bass is wonderful both baked and boiled. It can be fried in a frying pan or grilled. Sometimes it is cooked whole, but fillet-based dishes are no less delicious. For particularly picky gourmets, you can cook delicious steaks. And as a snack, slicing cold or hot smoked sea bass is perfect. To garnish with sea bass, you can serve potatoes or light vegetable salads seasoned with olive oil.