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In a bowl, make a salad from julienned onions, finely chopped garlic, sliced olives, salt, pepper, thyme, olive oil, mix well and set aside;
on an aluminum foil greased with oil, put 2-3 rounds of lemon without peel, on top of the piece of fish and next to it, 2-3 tablespoons of salad;
I made a package and put it in the oven for 20 minutes;
after this time, in a frying pan, I carefully drained all the juice from the packages, I added a little more olive oil, I added the diced potatoes, salt, pepper and chopped parsley;
I put the foil fish on the plate and the potatoes next to it
What we need for the recipe for Fish fillets with olives, capers and lemon:
- -fish fillets - 400 g
- -half a lemon
- -1 tablespoon capers
- -50 g olives
- -half a small red bell pepper (about 50 g)
- -a few slices of hot pepper (optional)
- -2 tablespoons oil (I used olives)
- -1 clove of garlic (optional)
I found some sardine fillets at the fishery, a wonder! I couldn't not take it, I love sardines. The fillets are not big, I had 3 fillets at almost 400 g total, enough for my family. In fact, only my husband and I ate, the boy didn't want to. I immediately threw them in the pan.
Let me tell you how to prepare the recipe for Fish fillets with olives, capers and lemon
The fish is washed and dried with absorbent napkins, then cut into pieces about 1 cm wide, so that it can be easily taken with a fork and put in the mouth. If the fillet is larger, cut into strips, enough to fit in the mouth, so that it does not require cutting with a knife & # 128578. Sprinkle with salt and leave to cool for 10 minutes. During this time, it is said that & bdquopestele is sweetened in salt & rdquo. You will see what good taste it will have. & # 128578
Check if it is cleaned of scales, because I have often found the scales net. & # 128577
Put the oil in a pan, add the crushed garlic with the side of the knife. Keep on high heat for 2-3 minutes, until the garlic is lightly browned, then discard. Put the fish, the sweet and hot peppers, cut into thin slices, capers and olives, in the remaining oil.
Saute the pan over high heat for 4-5 minutes, until the fish changes color. Do not mix in this preparation, as there is a risk of the fish being crushed. You need a pan like a wok, so that the preparation can be done quickly and the pan can be "easily" jumped.
Add the lemon slices (I put them with the peel) and continue for another 3-4 minutes. Extinguish the fire, cover with a lid and let it rest for 10 minutes.
Serve hot or cold, with chopped green parsley on top.
You can see more fish recipes here. You will find old recipes, Dobrogean, or simple Italian recipes.
Two men were injured in an accident on DN 1, near Aiud. Car hit by a van
Two men were injured in a traffic accident on DN 1, near Aiud.
According to the representatives of IPJ Alba, the accident occurred on May 22, 2021, around 13.40, on DN 1, at km 406, outside Aiud.
A 41-year-old man from Vama Seacă, Alba County, while driving a van, in the direction of Teiuș - Turda, collided with the car in front of him, driven by a 63-year-old man from Aiud.
Following the road accident, two men, aged 58 and 63, passengers in the second car, suffered minor bodily injuries and were transported to the hospital.
The drivers were tested with the breathalyzer, the results being negative.
The investigations are being continued under the aspect of committing the crime of culpable bodily harm.
Mackerel with Olives in Red Sauce
The fish is cleaned inside, its wings and tail are cut, then it is washed well with cold water. Place in a tray next to each other and season on both sides, as well as inside with salt, pepper and vegeta. The amount of spices is put according to everyone's taste.
Put two olives and a piece of onion inside the fish. Put the onion between the two olives. The rest of the onions and olives are placed among the fish in the pan. Cut the garlic cloves in half and add them in the pan among the fish.
Add the broth, vinegar, oil, bay leaves, peppercorns and water to the level of the fish.
Place the tray in the oven at the right heat, and when half of the amount of water has evaporated, return the fish to the other side. Leave it in the oven until it evaporates from the water, and the fish browns slightly.
When they are ready, sprinkle chopped parsley on top and serve with the desired garnish, together with the resulting sauce.
Baked sea bream (with tomatoes and olives)
Bake in the oven is one of our favorite fish dishes. If a few years ago I didn't like fish at all, gradually I started to appreciate it and cook it more and more often. Of all the fish, sea bream is my favorite. I love cooking it in any way, again baked sea bream with tomatoes and olives being one of the preparation methods that highlights its delicate taste. The sea bream recipe is simple to prepare, I invite you to try it.
Ingredients & # 8211 Baked sea bream with tomatoes and olives
- 2 goldfish (about 350 g / 1 fish)
- 10-14 cherry tomatoes
- 10 black olives
- 6-7 green olives
- 1 small bunch of parsley
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 2 teaspoons salted capers
- 50 ml of semi-dry white wine
- 2 tablespoons water
Preparation & # 8211 Baked sea bream with tomatoes and olives
- We clean the fish, wash them and wipe them with paper towels. Sprinkle salt inside and outside the fish and put in the belly of each one a clove of cleaned garlic and half a teaspoon of thyme.
- Grease a large pan with olive oil, add the fish and among them, the tomatoes cut in half, the olives, the salted capers and the finely chopped parsley.
- Add white wine and 1-2 tablespoons of water. Powder the fish and vegetables with a little more salt and freshly ground pepper and bake them in the preheated oven at 200 ° C, for about 25-30 minutes (time varies depending on the size of the fish). From time to time, grease the fish with the sauce formed in the pan.
- Remove the sea bream from the oven and serve them hot, along with the vegetables, possibly sprinkled with a drizzle of olive oil and a little freshly chopped parsley.
Rhapsody Rosé Ceptura wine is my recommendation for this delicious fish with vegetables. It is a sophisticated, pleasant, dry, fruity and floral wine, absolutely perfectly suitable with fish.
How to prepare fish recipe with mushrooms
Fillet the fish, cut the two fillets in half and season with salt and pepper. Do not remove the skin from the fillets, only the bones. Cut the remaining skeleton / bones into smaller pieces and grease with olive oil.
Fry the bones in a pan in a little olive oil until lightly browned on both sides. Cover with stock / chicken soup and a lid and cook for about ten minutes on low heat. Remove the fish carcasses with a spatula. Add the fish fillets to the pan, a few slices of ginger, two green onion slices cut into large pieces and season with salt and pepper. Boil for two minutes on low heat. Carefully remove the fish pieces on a plate.
In the meantime, prepare the garnish & # 8211 mushrooms!
In another pan, heat over high heat, in a little olive oil, two green onion slices cut into thin slices, to which add two cloves of garlic and a few slices of ginger, both finely chopped. Add the Shiitake mushrooms cut into thin slices. Then add a teaspoon of vinegar, a teaspoon of soy sauce and a teaspoon of fish sauce. Stir and add a little sauce from the other pan to moisten the mushrooms until they penetrate (about 3 minutes).
Use a nice, deep plate so you don't lose the sauce. Place the fish nicely, the mushrooms on top, pour a little sauce and decorate with some green leaves.
Ingredients Baked vegetable fish:
- as many healthy pieces of fish (around 200-250 grams) as you have enough to saturate, I used carp fillets
- 4 tablespoons oil (I used extra virgin olive oil, but it works for anyone)
- 1 small onion
- 2 cloves of garlic
- 1 red pepper
- 1-2 carrots
- celery as small as 1 egg (or 1-2 celery stalks)
- 400 ml. tomatoes in broth (tomatoes and juice)
- 200 ml. of white wine
- 3-4 tablespoons of flour
- 10 peppercorns
- 2 bay leaves
- thyme, ground pepper
- chopped greens for sprinkling (parsley and thyme, according to preference)
Preparation of fish with vegetables in the oven & # 8211 preparation in the pan
1. The fish pieces are salted and peppered (picture 1) then given through flour. Heat 3 tablespoons of oil in a pan and brown the fish on both sides (picture 2). Once browned, remove the fish from the pan and set aside.
2. In the same pan, without washing it, add the rest of the oil. Then add chopped onion, finely chopped celery, crushed garlic and sliced pepper. Stir until they begin to soften, stirring constantly. Add the cleaned and sliced carrots. Add 2-3 tablespoons of wine and simmer the vegetables for 5-6 minutes (picture 3).
Fish with vegetables in the oven & # 8211 cooking in the oven
3. Take the pan of vegetables off the heat and salt and pepper to taste.
Place all the vegetables in a deep tray, suitable for the oven and of dimensions appropriate to the amount of fish to be prepared. Place the fish pieces on top. Pour the tomato juice and finely chop the tomatoes and spread over the fish. Pour the rest of the wine into the tray.4. Add the peppercorns (I put red pepper, it is very fragrant without being hot), the bay leaves broken into pieces and a few sprigs of thyme.5. Cover the tray very well (with the lid or with aluminum foil) and put it in the preheated oven at 190 ° C for 45 minutes. After this time, remove the lid and leave in the oven until the dish is browned on top.
Serve fish with baked vegetables
Serve the fish hot, sprinkled with chopped greens, along with a portion of vegetables from the pan, with polenta or natural potatoes (or what garnish everyone likes). Optionally, it can be sprinkled with garlic sauce (my choice was to do it).More baked fish recipes.
Olives - 21 recipes
Recipes with olives (black, green or other varieties).
The cultivated olive (Olea europaea) comes from the wild olive (Olea oleaster), which is spread from Syria to Portugal and from Transcaucasia to South Arabia. It is not stated anywhere whether it was first cultivated in Armenia, Syria or Palestine. Later, the olive culture was taken by the Greeks from the Phoenicians and then spread by them and the Romans throughout the Mediterranean basin.
It is an evergreen fruit tree of the olanaceae family, considered in antiquity a symbol of wisdom, peace and glory. The thick trunk is 3-10 m high, sometimes even 20 m. The olive tree grows very slowly and lives a long time, even 2000 years.
It begins to produce 5-6 years after planting, but with age it becomes scaly.
It is cultivated both for its fruits that contain between 25-40% oil and for the oil that is extracted from them. Olive has a very dense and heavy wood, valued for its quality and used in the furniture industry, in making bowling balls, etc. "Oil", which is extracted from the pulp of olives by pressing, is one of the best oils.
The olive tree is a plant of the Mediterranean climate, with hot and dry summers, with mild and rainy winters, which is cultivated especially in the coastal areas, under the influence of sea breezes. The soil developed on limestone rocks produces high quality fruit, and the trees are often planted on slopes to ensure adequate drainage. It makes very good use of the "bad", stony, non-irrigable and unfavorable lands for other crops.
The cultivation of olives in the Mediterranean countries is favored by other factors, among which: the low cost of labor necessary for the care and harvesting of olives, the existence of very poorly productive lands, unsuitable for other crops animals (especially butter).
Prepare the ingredients.
The fish is cleaned, washed and dried with absorbent towels.
Preheat the oven to 175 degrees.
Crush the coriander seeds in a mortar, add the cumin, garlic and lime juice, freshly squeezed, parsley, dill and mix until a paste is formed.
Each mackerel is placed on an aluminum foil, which is sprinkled with olive oil. Put the garlic paste with spices on the inside of the fish.
Put the fish pieces in the tray and place them on top of the lime slices. Sprinkle with olive oil. Gather each foil well.
Put the tray in the oven for 30-40 minutes, depending on how big the fish is.
Remove from the pan, sprinkle with lime and olive oil and serve immediately.
Ingredients for 6 servings:
300 g of rice
100 g olives
2 l vegetable soup
2 tablespoons oil
a teaspoon of vegeta
Chop all the vegetables. Put them in oil (preferably olives). Add rice and vegetable soup. Proceed exactly as in the case of rice with olives.
Enjoy the taste full of flavors and vitamins that these recipes offer you. Try it yourself rice with olives or rice with olives and vegetables! Good appetite!