Fish is our favorite and not a week goes by without eating a little.
- fish (I had hake)
- fresh basil leaves
- a head of garlic
- olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Fish with basil:
The fish is cleaned, washed and dried with a paper towel.
Separately, cut the basil into small pieces, peel the garlic and grind with a little salt.
In a bowl put the basil, crushed garlic and enough olive oil to come out like a paste. Fill the belly of the fish with this mixture. Put oiled fish in a pan.
Keep on low heat until they are penetrated.
They are delicious!
I didn't salt the fish anymore because it had enough garlic salt
Can homemade Pesto sauce be frozen?
Yes, it can freeze and you can keep it for up to two months. I usually make a larger quantity, put it in small jars or in a tray for ice cubes, then freeze it and keep it like this sometimes for more than two months.
Do you understand now why I said it makes cooking much easier?
You can make it once a month and have it at hand whenever you want to cook something delicious and fast.
And now, let's see what recipes we can make with homemade Pesto sauce.
How to use basil in recipes
Basil gives flavor in any dish of tomatoes, salads, zucchini, eggplant, is used as a spice for meat, fish, soups, sauces, pasta and pizza.
Easter with basil
Basil also gives flavor and freshness in chicken recipes.
Chicken with tomatoes and basil
PestoFor example, it is a creamy, green sauce & # 8211 is one of the most popular uses of basil. It is usually made from crushed basil, garlic, parmesan, olive oil and pine nuts, although dairy-free options are also available.
Basil complements other herbs and spices such as garlic, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary and sage.
In general, it is better to add fresh basil at the last stage of cooking, because the heat can diminish the aroma and bright green color.
If a recipe requires fresh basil, but you only have dry, use only 1/3 of the amount, because dried basil is more concentrated.
How to store basil
Put fresh basil stalks in a jar of tap water to keep the leaves fresh for a few days.
If you have more fresh basil, you can dry the leaves and keep them in a jar with a tight lid. Avoid crushing the leaves until you need them, as this helps you keep your essential oils and aroma.
First prepare the tomatoes, scalding them for about 1 minute in hot water, then remove the skin and cut them into small cubes and put them in a pan with oil to harden (to form a sauce) together with the sliced garlic. or pissed.
The tomatoes will be left to boil for 20 minutes, as long as the liquid will decrease and a thicker sauce will remain.
Leave the sauce to cool, taking care of the fish preparation.
The fish (cod fillet) will be boiled in a saucepan with water and salt for about 10 minutes (because it will boil very quickly).
After it has boiled, it will be left to drain, then it will be transferred to a bowl and it will be crushed with a fork (not too much, because we want the pieces to remain visible in the pudding), and we will add the canned tuna, drained by own juice, being left as it is canned (without needing to be crushed).
Add to the bowl over the fish composition, the beaten egg yolks, then season with salt, pepper and finely chopped basil.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
The formed composition will be mixed with the tomato sauce with a spatula.
In a round Jena bowl, well greased with oil and lined with breadcrumbs, transfer the composition and put the dish in the preheated oven at 200 degrees for 20 minutes (as long as a crust forms).
Towards the end of baking, we can sprinkle some Parmesan cheese on top, thus giving the pudding a more appetizing appearance and a more delicious taste.
The fish pudding will be served cold, along with a lettuce, toast or fresh bread taken from the oven.
Steamed fish with aromatic herbs for children
Does your child not like fish? Chef Florin Dumitrescu knows the secret by which you will make him pop!
Over time, to convince even those who do not like fish to start eating, I discovered the following: The main reason why many do not even want to hear about fish is because they tasted much too well cooked. ! And a fish prepared in this way will be dull, dry and tasteless.
Cooking a fish properly is one of the biggest challenges in the kitchen. Temperature is extremely important, the origin of the fish is even more important, and the way it can be cooked is essential. That's why I found this method to cook any kind of white fish, no matter how long, without losing its taste or texture.
All you have to do is buy a quality fish, slightly fatty and with few bones. Ask someone who knows how to fillet it, and then the whole process of cooking a good fish is much easier.
Ingredients (2 servings)
- 2 pieces (4 fillets) of white fish: sea bream, sea wolf or trout
- 15 gr thyme
- 15 gr basil
- 1 bunch of parsley
- 50 ml of olive oil
- 1 lemon
- 4 sheets of nori sushi
Method of preparation
Take the fish fillet, sprinkle salt and freshly ground pepper over it, a drizzle of olive oil, then place the pieces on a sheet of dry seaweed (moisten the seaweed with a little water before).
Put a sprig of basil, thyme, three sprigs of parsley and two slices of lemon on top of the fish.
Be careful not to put the lemon directly on the meat of the fish, but on the skin, otherwise the taste will be much stronger on the part with which the lemon came in contact!
Roll the seaweed sheet and place the fish in a small bamboo steamer for 30 minutes.
Place the steamer over a pot of water. Left on high heat it will produce enough steam so that the fish wrapped in aromatic herbs and sushi clouds will be cooked perfectly, not too much.
It is a healthy and correct way to cook a fish for any amateur / beginner in cooking.
Black recipe with yogurt, honey and nuts at Slow Cooker 5.0 L Digital DuraCeramic Sauté Crock-Pot by Urban Princess
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Duck recipe with caramelized fruits and sweet potato puree in slow cooker Crock-Pot 5.0L DuraCeramic Saute by Florina Badea
Golden recipe with basil and cauliflower at Slow Cooker Crock-Pot 5.0L DuraCeramic Saute by Florina Badea
Beef recipe with tomatoes and cous cous at Slow Cooker 5.0L DuraCeramic by Florina Badea
Bring the pot to a boil, add the oil and add the vegetables, which were previously grated. After half an hour, add the rice and borscht, which will prevent the fish from breaking. Add the fish, add salt and pepper to taste and let it simmer until it boils. At the end, sprinkle the finely chopped larch.
This preparation can be consumed with sm & acircnt & acircnă.
Fish borscht is a traditional dish, being extremely loved by the Roma, especially on days with fish release.
5 recipes with fresh basil
Fresh herbs do not compare to dried ones. And the basil is the one that fully proves this rule. A few fresh basil leaves work wonders with the taste of prepared dishes: from appetizers to salads.
Basil is an essential aromatic plant of summer. It brings Mediterranean flavors in many dishes.
Basil can be easily grown in planters, on the balcony, or in the garden. He likes light and heat, so summer is his season.
Besides the classic combinations of basil with tomatoes and mozzarella or Pesto recipes, there are other successful combinations in which basil is the star. You can even put it in strawberry desserts or in soft drink recipes and cocktails. Here are the recipes we suggest you try:
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Preheat the oven to 200ºC / stage 6. Grow the fish from place to place, on both sides, deep enough to reach the string, so that the thicker portions penetrate well. Insert 1 slice of lemon into 1 notch over 1 basil leaf. Place the fish in a baking tray with high edges.
Leaving aside a handful of basil leaves for garnish, cut off the leaves and stems of the remaining basil. Fill the fish cavity with them, adding half a chopped lemon. Sprinkle with 1 tablespoon of oil.
Grease the potatoes with 1 tablespoon of oil, then spread on a smaller baking tray. Bake the fish and potatoes for about 25 minutes.
Roll the cauliflower in 1 tablespoon of oil and arrange the bunches in the middle of another, larger baking tray.
In a large bowl, combine the last tablespoon of oil with the garlic, sugar and pepper, add the tomatoes, rolling them in the mixture. Spread the tomatoes on the other half of the cauliflower tray.
Cook the fish and potatoes for another 20 minutes, until the potatoes have turned golden and the fish meat has penetrated. Leave the tray with the vegetables in the oven for 20 minutes or until the tomatoes and cauliflower are tender. Then everything goes to the table, not before sprinkling the preserved basil leaves on top of the fish.
Basil tea is a very good digestive. Due to the fact that it is part of the mint family, it can be consumed at the end of the meal. To make a fresh basil tea, boil the equivalent of a cup of water and 2 tablespoons of chopped basil. Let everything infuse for 5 to 10 minutes. If you prefer to consume this sweet drink, you can also add honey. Nothing easier.
It is a recipe that goes great with shrimp and some fish. Soak the basil and then grill it. Then put the shrimp over.