A few secrets. Very obvious, but still.
- To make the fish the most tender, it should not be frozen.
- Sea fish is often tastier than river fish. + It has fewer bones
- Sometimes it is not necessary to add something special. Herbs for flavor, zest for piquancy, spices for sharpness. Sometimes the pure delicate taste of fish is self-sufficient and noble. Sibas belongs to them. Therefore, without complicating the cooking process at all, without aggravating the taste of fish, I give a very simple and very tasty recipe. It turns out quite dietary.
- 2 sibas (about 400 g each)
- 1 lemon
- 1 orange
- salt
- olive oil
We wash the fish, clean it, wash it again (all this can be asked to be done where you buy fresh fish). Wipe almost dry. Lubricate lightly with olive oil. Salt on top and a little inside. We make three longitudinal cuts and put small slices of lemon in them with the peel up. Water the fish with the juice of half an orange.
We wrap the sibas in foil, envelope, tightly, in 2-3 layers. So tight that there is no contact with air. Preheat the oven to 210C. We put the fish and immediately reduce the temperature to 180C. Cook for 20 minutes. At this time, you can have time to cook rice and make a salad of fresh vegetables with herbs.
So easy!
Before serving, remove the lemon and enjoy the most tender fish.
We wash the fish, clean it, wash it again (all this can be asked to be done where you buy fresh fish). Wipe almost dry. Lubricate lightly with olive oil. Salt on top and a little inside. We make three longitudinal cuts and put small slices of lemon in them with the peel up. Water the fish with the juice of half an orange.
We wrap the sibas in foil, envelope, tightly, in 2-3 layers. So tight that there is no contact with air. Preheat the oven to 210C. We put the fish and immediately reduce the temperature to 180C. Cook for 20 minutes. At this time, you can have time to cook rice and make a salad of fresh vegetables with herbs.
So easy!
Before serving, remove the lemon and enjoy the most tender fish.
