Consumption of fish at least once a week is recommended by both specialists and nutritionists, as a food rich in mineral salts and easily digestible proteins.
However, in order to add variety to the suitable for roasted fish garnishes, first of all, it is good to clarify which types of fish are suitable for roasting.
Among the freshwater ones suitable for roasting are trout, salmon, carp, perch, grass carp.
Among the sea fish suitable for roasting are perch, sea catfish, garfish, hake, sea trout, horse mackerel, shark, cod, swordfish, herring, sardine, mackerel, tuna.
The roasting process combines specific culinary processing, but when we talk about fish, we must know that all the above types of fish are suitable for baking, but grilling is not the best way to cook hake, shark, sea catfish and garfish.
We can summarize that you will not go wrong with horse mackerel, sea trout, swordfish, cod and freshwater perch - they become deliciously prepared in any way.
It is very appropriate to serve roasted fish with, mushrooms, potatoes and boiled eggs (cut into thin circles); to roast it, sprinkled with parsley, with grated cheese and butter or with tomato slices; to garnish it with blanched green beans, celery stalks, leeks and red peppers.
When the season allows, it is best to bet on fresh vegetables, stewed carrots, radishes, spinach puree, lettuce.
Oven-baked fish can be baked, poured with 1.4 oz (40 g) of cooking cream mixed with 1 tsp. of flour and 2-3 tbsp. of water per serving.
Oven-baked fish can be baked in a baking pan along with onion stalks and pitted olives; with shredded broccoli and peas; with broccoli, cream and white wine.
A good hit will be a combination of potatoes, zucchini, carrots and eggplant, sliced and sprinkled with ground black pepper.
Fans of dairy products will prefer fish poured with a mixture of cheddar, mozzarella, parmesan, a little mustard, breadcrumbs and garlic.
Grilled fish can be enriched by pouring 4-5 crushed cloves of garlic and 1.1 oz (30 g) of ground walnuts, beaten with 3-4 tbsp. of hot water for 1 serving. This mixture is very suitable for carp.
Grilled fish can be prepared one hour before roasting with the marinade, which you do not throw away, but use to pour the fish when roasting.
Fish marinade is prepared from the juice of 1 lemon, 1 tbsp. peeled and grated ginger, 1/2 crushed dried red pepper, 2-3 pcs. grated garlic cloves, 1 tbsp. soy sauce and 1 tsp. sesame oil and sugar.
My latest suggestion will diversify any type of fish dish, because it is designed specifically for fish. This is almond sauce.
It is prepared from 2 oz (60 g) of sliced raw almonds, which are poured with1 cup (250 ml) of water and blended. Separately beat 2/5 cup (100 ml) of soft butter with 5 egg yolks, which are added sequentially to the butter. Add the almond puree.
Season everything with 1 tsp. of sugar, a pinch of salt and a few drops of lemon juice. The mixture is boiled and immediately removed from the heat. It is used for consumption, served both hot and cold.
Before roasting the fish, grease it with oil in which you have mixed a little flour and paprika - you will have a tempting glaze after roasting.
A well-chosen roasted fish garnish is also a good management of the balance of tastes.
