Cooking Dishes From Fresh Fish For Weight Loss

Go with fishing rods to the lake or the river! Or catch mustachioed crayfish in the pond.

Go with fishing rods to the lake or the river! Or catch mustachioed crayfish in the pond. From fresh fish you can cook an incredible fish soup, a quick snack, a luxurious and healthy hot dish for lunch or dinner. Light dietary dishes of fish with vegetables are ideal for a hot summer. Saturate and help get rid of extra pounds. We tell you what and how you can cook from fresh fish.

Carp baked in the sleeve

 

In the sleeve, you can bake any fish - whole or in pieces. It is best to stuff it with herbs and put it on a pillow of vegetables. So you will prepare both a side dish and a hot one, do not use a drop of oil, and even save time: you tied everything in a sleeve and into the oven. Delicious, healthy, simple and low in calories!

So, you will need: 

500 g crucians; 1 carrot; 1 zucchini; salt pepper; spices for fish.

Cut the vegetables (onions and zucchini - into half rings, carrots - into strips), clean the fish from the insides. Put half the vegetables in the sleeve, then the spiced fish, and then the vegetables again. 

 

Send the sleeve with the fish into a cold oven, turn it on 180 degrees. After the sleeve is inflated, the fish will be baked for 25-30 minutes. After about 10 minutes of readiness, cut the sleeve, you can turn on the grill function so that the dish is slightly fried.

 

Arrange cooked fish and vegetables on plates in portions and serve. Enjoy! By the way, you can add potatoes, green beans, eggplant mugs, bell and / or hot peppers. 

ear

 

The classic fish soup is cooked from several types of fish. Heads, ridges and bony fish are used to cook the broth. The finished broth is filtered and vegetables and fish fillets, usually salmon or pink salmon, are boiled in it. Add greens to the finished soup and enjoy. 

Ear Ingredients:

head, tail, ridges, abdomen - for broth; 500 g red fish fillet; 1 onion; 3 potatoes; Bay leaf; peppercorns, salt; greens to taste; 2.5 liters of water. 

We cook the broth from the washed parts of the fish, the onion, peeled and cut in half, peppercorns, water. We remove the foam, after boiling we lower the fire to medium-slow, cook for about 40 minutes. We filter the finished broth and put it on fire again. Add potatoes, cut into large pieces, salt, ground pepper, cook for 15 minutes. Then throw pieces of fish fillet and bay leaf into the pan. We cook 10 minutes. Before serving, add greens to the ear.

Roach baked in foil

 

A small roach needs to be cleaned, sprinkled with lemon juice and baked in foil in the oven. It will take you only half an hour to cook, the aroma in the kitchen will be amazing. While the fish is baking, prepare a fresh vegetable salad or boil rice for a side dish.

You will need:

300 g of peeled roach; a couple of st. spoons of lemon; salt to taste; a couple of sprigs of rosemary.

 

Put the cleaned raft (without entrails and scales) on a sheet of foil, salt, sprinkle with lemon juice. Place sprigs of rosemary between the fish and wrap tightly in foil. Bake at 180 degrees for 15 minutes, then unwrap and bake for another 5-7 minutes in a hot oven to crust.

Pike marinated with carrots and onions

 

In summer, according to this recipe, you can cook carp, in winter - silver carp and pike. We fry the fish with or without breading, and prepare the sauce from vegetables and spices. We spread the sauce on the fish and send it to marinate for 8 hours in the refrigerator. By the way, the fish does not have to be fried, it can be steamed or boiled.

Ingredients:

pike (or other fish) - 1 kg; 1 onion; 1 carrot; peppercorns (1/2 tsp), salt, bay leaf; 2 tbsp. spoons of tomato paste; 2 tbsp. spoons of apple cider vinegar; 1 st. l. sugar (optional) 3 art. spoons of vegetable oil; 3 art. tablespoons flour (for breading)

Peel the pike, cut into pieces and fry, breaded in salt and flour breading, in oil until golden brown.

 

Cut onions and carrots into strips. Sauté the onion in the oil in a pan until translucent, then add the carrots and fry until soft, stirring occasionally. You can close the lid and lower the fire. Then add tomato paste, bay leaf, salt and pepper. Pour in a glass of water and add sugar (if using), stir, cover and cook for 20 minutes. After a third of an hour, select the bay leaf and pour in the vinegar, steam. 

 

Put the fried fish in a dish or plate with high sides, put vegetables on top. Cover with a lid or cover with cling film. Pike will marinate in the refrigerator for at least 8 hours. The finished dish can be served with boiled potatoes. By the way, pike under a vegetable marinade is a great option for a snack on the festive table. And the sauce can be diversified by adding any seasonal vegetables, bell pepper, for example, will bring a wonderful touch to the taste of the dish.

Fried roach with lemon

 

We marinate small fresh roach in lemon and then fry. Such a fish can be eaten whole, excluding the tail and head, the bones will be soft. 

You will need:

500 g of roach; juice of half a lemon; salt, pepper to taste; 1/2 st. spoons of ground paprika; Art. a spoonful of sesame; 1/2 cup breadcrumbs or bran; vegetable oil for frying.

Clean the fish from scales and viscera, rinse. Salt, pepper, pour over lemon juice and leave to marinate for 15 minutes. For breading, mix crackers, sesame seeds and paprika in a bowl. Roll the fish and fry in oil until golden brown over medium heat.

Boiled crayfish

 

Crayfish fishing takes place from May to October. Many of them catch them on their own and immediately boil them right in nature in a cauldron. Crayfish are also sold in supermarkets. How to cook them? Just!

You will need: 

10-12 crayfish; 2 liters of water; 2 tbsp. spoons of salt; a bunch of dill; 2 bay leaves; allspice peas - 3-4 pcs.

Rinse the crayfish with clean water, if necessary, brush off the remaining silt with a brush. Bring spice water to a boil in a deep saucepan. Throw crayfish into the water and cook after boiling for 10-15 minutes.