Seafood: Cod stuffed with vegetable juice to sea bream with wasabi

11. Cod stuffed with vegetable juice

Calories: 307 kcal

Ingredients: (Serves four)

4 cod (250g each), 400g carrots

300 grams of fresh green beans

4 stalks of celery

1 cup of semi-skimmed milk and 2 eggs

1/2 glass of dry white wine, 1 packet of fish broth seasoning

1 lemon

3-4 scallions, 150g breadcrumbs

1 scallion

A pinch of salt, a pinch of pepper

Preparation method:

1. Soak breadcrumbs in milk. Peel and wash carrots, then cut them into pieces.

Cut celery into sections, remove leaves, wash, and chop. Remove strings from green beans and cut in half. (Pot)

Pour water into a pot, add a little salt, bring to a boil, add the three kinds of vegetables, blanch for 5 minutes, then remove and drain.

2. According to the "Instructions for Use", prepare 0.15 liters of fish broth.

3. Clean the cod, remove the internal organs, wash it, and drain it with absorbent paper.

4. Wash the scallions and celery leaves, drain them with paper towels, and then chop them into small pieces.

Finally, remove the breadcrumbs, mash them with a fork, crack the eggs into each one, and add a drizzle of spices.

Add chopped scallions and a small amount of chopped celery leaves. Sprinkle with salt and pepper, mix well. Fill the fish with the mixture.

Stuff as much as possible into your stomach.

5. Reserve one tablespoon of the cooking liquid, and pour the rest into a non-stick baking pan.

Carefully place the stuffed cod belly-side down, then sprinkle with the remaining celery.

Add the leaves, the prepared fish broth, dry white wine, and 1-2 tablespoons of bread soaked in it.

Pour the milk and the reserved cooking broth over each fish. Place in the oven and bake on high heat for 5 minutes.

6. Meanwhile, cut two thin slices off the lemon and set them aside. Squeeze the juice from the rest of the lemon and cut each slice into two pieces.

7. Remove the baking tray, turn the heat to high, drizzle with lemon juice, and bake for another 4-5 minutes.

Divide the fish into four plates, each with a semi-circular lemon slice, and serve while hot.

12. Nelson's burrow①

Calories: 155

Ingredients: (Serves two)

300g of cod

1 boiled egg

1 teacup of skim milk and a pinch of salt

A pinch of pepper, chopped parsley, 1 tablespoon, a pinch of nutmeg

Preparation method:

After cleaning and preparing the fish, place it in a small baking dish, pour in milk, and sprinkle...

Season with chopped parsley, nutmeg, salt, and pepper, then bake in the oven over low heat.

Cook for about 30 minutes. If the sauce has reduced completely, you can add a small amount of milk.

Garnish with slices of cooked egg and it's ready to eat.

Note: ① Also known as "mountain cod" or "mountain catfish". A cold-water freshwater fish, native to Heilongjiang and Xintong areas in China.

13. Tomato and Cod

Calories: 165 kcal

Ingredients: (Serves two)

300g of cod

1 teaspoon butter, 4 tomatoes

2-3 stalks of parsley

1 shallot

1 teaspoon of hot sauce and a pinch of salt

Preparation method:

1. Clean the fish and cut it into several pieces. Put it into the prepared fish broth and cook until tender, but not too mushy.

2. Meanwhile, wash and dry the tomatoes, then cut them into chunks. Peel the outer layers of the onion.

Wash and dry the parsley leaves, then chop them into small pieces. Wash the parsley, drain it with absorbent paper, and chop it into small pieces.

3. In a small saucepan, combine diced tomatoes, chopped onions, butter, and chopped parsley.

Add salt and simmer over low heat for about 20 minutes. If it becomes too thick, add a little water.

Before cooking, add a few drops of chili soy sauce, then add the fish pieces. Do not boil; eat while hot.

14. Baijiu Jiangyu

Calories: 190

Ingredients: (Serves two)

300g cod, 100g mushrooms, 100g onions

0.1 liters of dry white wine, 1 slice of toast

A few tablespoons of water

Preparation method:

1. Scale the fish, remove the gills and internal organs, cut off the dorsal and pectoral fins, wash it clean, and report...

Dry. Clean the mushrooms thoroughly and chop them into small pieces. Peel the outer layer of the onion and wash it.

Chop into small pieces. Crush toasted bread slices.

2. Take a non-stick baking pan, sprinkle chopped onions on the bottom, then place the fish on top.

Pour in the wine, water, and breadcrumbs, then sprinkle with salt and pepper. Bake in the oven at a low temperature.

Grill the fish over a fire, constantly ladling out the broth and pouring it over it. After half an hour, add the mushrooms.

Turn the heat to high and bake for 5 minutes, then turn the heat to low and bake for 15-20 minutes.

15. Stewed Fennel Cod

Calories: 286 kcal

Ingredients: (Serves four)

600g of cod and 4 fennel seeds

3 carrots

1 medium onion, 1 tablespoon olive oil

1/2 glass of dry white wine, 1 teaspoon of anise seeds

A pinch of fine salt

A pinch of pepper

Preparation method:

1. Clean the fish, wash it, and drain it with absorbent paper. Tie the fish up with string, just like you would for roasting meat.

2. Peel and wash the carrots, then cut them into long strips. Remove any loose leaves from the fennel.

Wash the scallions, drain them, and chop them. Peel off the outer skin of the onions, wash them, drain them, and then slice them thinly.

3. Heat oil in a non-stick pan, add sliced ​​onions, then add the fish.

Once both sides are browned, remove and drain excess oil. Add carrot strips and fennel to the pan, then pour in...

Add 3 tablespoons of hot water, cover the pot, and simmer over low heat for about 10 minutes.

4. Sprinkle with salt, pepper, and amaranth seeds, stir well, and then pour in the white grapes.

Add the wine, then return the pan-fried fish to the pan. Cover and simmer over low heat for about 20 minutes, or until the desired consistency is reached.

The cooking time depends on the size of the fish. Untie the string, divide the fish into 4 portions, and serve with the vegetables in the pot.

16. Stuffed sea bream

Calories: 160

Ingredients: (Serves four)

One sea bream (approximately 1 kg) and one lemon

1/2 teacup of water

250g of mushrooms

1 onion

1 tomato

A pinch of garlic salt

5 stalks of celery

1 sprig of thyme, 2 bay leaves, a pinch of pepper

Preparation method:

1. Clean and drain the fish. Squeeze the juice from the lemon and set aside. Mushrooms.

Clean the vegetables thoroughly and then slice them into thin strips. Peel the outer skin of the onions, wash and dry them, then chop them finely.

Wash the persimmons, dry them, and cut them into chunks. Remove the leaves from the celery, wash it, and chop it finely.

2. Place the fish on a baking sheet and garnish with water, lemon juice, thyme, and bay leaves.

Cover and bake in the oven over low heat for 30 minutes.

3. In a baking pan, combine mushrooms, tomatoes, onions, celery, and garlic.

Add salt and simmer for 8-10 minutes to reduce the broth. Then, use a fork to break it up and make the filling.

4. Stuff the filling into the fish belly, put it back in the oven, and remove it after a few minutes to serve.

17. Wasabi Sea Bream

Calories: 160

Ingredients: (Serves two)

One sea bream (approximately 500 grams) and two glasses of dry white wine.

1 tablespoon of mustard

1/2 lemon

2 onions

1 sprig of thyme, a few bay leaves, a pinch of salt

A pinch of pepper, 2-3 stalks of parsley

Preparation method:

1. Scale the fish, remove the gills, gut it, and wash it thoroughly. Squeeze the juice from the lemon and wait...

Use. Peel the outer skin of the onion, wash and shake dry, then chop finely. Wash the parsley, drain on absorbent paper, and cut into small pieces.

2. Place the fish on a baking sheet, spread with mustard, and add thyme and bay leaves.

Sprinkle with salt and sesame powder, drizzle with white wine and lemon juice, and finally sprinkle with parsley.

Finally, put it in the oven and bake at high heat for 45 minutes. During this time, if the sauce thickens too quickly...

You can then pour in an appropriate amount of white wine.