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Sea bream with white beans and vegetable pots

Sea bream with white beans and vegetable pots

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Peel and finely chop the onion and garlic.

Season the fish: salt, pepper, paprika

Heat the oil in a large skillet that goes in the oven and brown the sea bream on both sides.

Take it out and set it aside.

In the same pan, fry the onion and garlic, add the white beans, the apricots cut in 2, the vegetable pot and 10 cl of boiled water. Stir, bring to a boil and place the sea bream on top.

Cook for 5 minutes and turn the sea bream.

Leave for another 5 minutes, sprinkle a little paprika over it and bake at 200 ° C for 15-20 minutes. Add a little boiled water if necessary.

I served it with polenta, a complete and delicious menu.

Baked sea bream, with vegetables, capers and rosemary

I really like sea bream with its white and particularly tasty meat. It always makes me think of Greece, of the chic taverns by the sea, where you can enjoy sea bream prepared in every way. With us, however, sea bream has a price that kind of cuts your appetite. One solution, therefore, is to prepare the sea bream at home instead of ordering it at the restaurant and, eventually, to take advantage when you find it on offer in the big stores. I mean, something like, not when you want, but when it hits :). Among the most popular options for preparing sea bream is the one in salt crust, but I recommend you not to avoid the recipe I propose today, because sea bream makes a very good house with vegetables and everything that reminds you of space. Mediterranean (not all at once, obviously: P).

Capers, olive oil, rosemary and lemons complete the sea bream resting neatly on a bed of potatoes, tomatoes and garlic. Very simple, but very effective. A little more meticulous and unbearable is the episode with the preparation of sea bream (cleaning of scales and intestines), if you haven't found it already arranged (which is unlikely if you take it on offer, for reasons that are easy to understand). A recipe suitable for a light dinner, but special enough to be able to prepare it for a family lunch on the weekend.

Ingredients (for 2 servings):
& # 8211 dorada 2 pcs. medium (660 g, after cleaning)
& # 8211 potatoes 2 pcs. large (550 g)
& # 8211 tomatoes 2 pcs. medium (320 g)
& # 8211 garlic 6 puppies (10 g)
& # 8211 caper 1 tbsp
& # 8211 lemon 2 pcs.
& # 8211 dried rosemary 1 tablespoon grated
& # 8211 olive oil 3 tbsp
& # 8211 salt, ground pepper

Preheat the oven to 200 degrees Celsius. Peel the potatoes and cut them into slices about 4-5 mm thick. Put them in a larger Jena bowl and mix them with the tomatoes (all slices), capers, unpeeled garlic cloves, half the dried rosemary, two tablespoons of olive oil, a pinch of salt and ground pepper. Cover the dish with aluminum foil and put in the oven. Leave for about 20 minutes, then remove the foil and mix gently with a spoon. Put in the oven for about 15 minutes (at the end of the time, the potatoes should be almost done). Meanwhile, clean the sea bream of scales and intestines, wash it well and wipe it with water, by dabbing with paper towels. Sprinkle with olive oil, sprinkle with a pinch of salt and ground pepper, sprinkle with the rest of the rosemary. Outside, but also inside! Cut the lemons into slices and place them in the belly of the fish, but also over them.

When the 35 minutes have expired, remove the Jena bowl and place the fish on the vegetable bed. Put back in the oven and leave for about 30 minutes (depending on the size of the fish, the time varies). If you want to catch a little golden color, put it on the grill for the last 3-5 minutes. Remove from the oven, spread on two plate plates and serve immediately.

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  • 1 pc. (400g) canned beans
  • 2 pcs. (80g) red onion
  • 1 pc. (100g) capsicum
  • 1 pc. (100g) leek
  • 2 cloves (10g) garlic
  • 1 pc. (100g) carrots
  • 1 pc. (400g) canned tomatoes
  • 2 tablespoons (16g) sunflower oil
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) ground black pepper
  • 1 teaspoon (2g) dried oregano
  • 1 teaspoon (2g) dried thyme

Pots of 12 vegetables & # 8211 health portion

To take revenge compared to those who fast during this period, I propose a delicious pot, with many vegetables and slowly reduced in the oven, until the flavors mix to perfection. Many and varied vegetables, some sweet, others sour, turn the pot into a real wonder, full and healthy at the same time. In addition, it reconciles both goat and cabbage, meaning it can be served as a garnish for steak by fasting family members.

The 12 vegetables I put are the basic ingredients of the pot, but if you do not have them all you can put fewer or you can replace some vegetables with others (for example, you can put mushrooms, and zucchini or, if you like, okra ). It is important to let the pot cook over low heat, in the oven, without stirring so as not to crumble the vegetables.

These being said about the recipe of the day, I want to announce that I paid, with a delay which is true, also for the loss received from Ana, so you can find my & # 8220packs & # 8221 of my life HERE :).

& # 8211 cabbage 1/4 pc. (270 g)
& # 8211 carrot 1 pc. (120 g)
& # 8211 celery 1 pc. small (110 g)
& # 8211 green beans 200 g
& # 8211 peas 150 g
& # 8211 eggplant 1.4 kg
& # 8211 tomatoes 5 pcs. (550 g)
& # 8211 onion 4 pcs. (320 g)
& # 8211 capsicum 2 pcs. (200 g)
& # 8211 potatoes 4 pcs. (710 g)
& # 8211 parsley root 1 pc. (30 g)
& # 8211 garlic 6 puppies
& # 8211 green parsley 1 link
& # 8211 oil 100 ml
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. Peel a squash, grate it and boil it in boiling water. Drain them. In a non-stick pan, heat the oil and sauté the sliced ​​onion. Add the garlic, celery, parsley root and carrot, all also cut into slices. Mix well and leave for two to three minutes.

Add the capsicums, cut into pieces. Put the finely chopped cabbage. Mix well, add the green beans and peas (I had them frozen and put them as such, without thawing them). After a few minutes, add the drained eggplant. Leave for another two or three minutes and turn off the heat (the idea is for the vegetables to harden a bit, without softening and crushing).

In a large Jena bowl, place a layer of the hardened vegetable mixture, then a layer of diced potatoes (preferably about the same size, to make some at the same time). Add a layer of tomato slices, sprinkle with salt and a little pepper.

Continue to alternate the layers until you have finished all the hardened vegetables and potatoes (don't forget to sprinkle a little salt and pepper). The last layer, the one above, must be red (possibly cut into rounds). Cover the pot with aluminum foil and put the pot in the oven for 30 minutes. Remove the foil, sprinkle with washed and chopped parsley and leave for about 20 minutes. At the end of the time, the vegetables should be penetrated (try them with a fork, this should fit easily to the bottom of the pot), and the pot should be quite low. Be careful, while the pot is in the oven, do not mix with a spoon, but just shake the pot from time to time! Also, in principle you do not need to put water (because the vegetables leave their own juice), but if you notice that the pot is too dry you can put half a cup of water.

The pot can be served both hot and cold (the option I prefer).

Monk pot

* 2 onions
* 1 carrot
* or celery root
* 1 bell pepper
* o vanata
* 40 g cauliflower
* 40 g green beans
* 40 g green peas
* 80 g zucchini
* 2 potatoes
* 2 tomatoes
* 8 pieces of bame
* 80 ml oil
* 1 clove of garlic
* a dill tie
* a bunch of parsley
* salt
* pepper.

1. Peel and wash the vegetables, then cut the onions and potatoes into slices, slice the peppers, chop the eggplant, and grate the roots.
2. Mix onions, peppers and roots and cook for 5 minutes in oil.
3. Then add the eggplant and potatoes, leave it on the fire for 2-3 minutes, then cover with water.
4. Separately, boil the peas and green beans together.
5. When they are penetrated, drain and place over the other vegetables.
6. Later add the diced zucchini, then the sliced ​​tomatoes and the pre-cleaned okra.
7. Season to taste with salt and pepper, season with crushed garlic, and finally sprinkle with chopped greens.
8. Have a good appetite!

Fish pots

A perfect food for Flower Day. It is a real spring food.


a kilogram of fish (you can use two kinds of fish, and the fillet works very well), a large onion, a carrot, a parsley root, a celery, four large tomatoes, 100 grams of green peas, 100 grams of beans green, salt, pepper, thyme, a bay leaf, a small glass of white wine, a bunch of green parsley, a lemon, two cloves of garlic, oil.

clean the fish, cut it into suitable pieces. Put salt and set aside. Peel the vegetables. Put the onion fish, to harden. When it has browned a little, add the roots cut into thin slices or given through a large grater. Add salt, ground pepper, but also a few berries, bay leaf, thyme and two cloves of garlic cut in half and cover. Let the vegetables simmer for a few minutes. Grate the tomatoes, or use a robot to get fresh tomato juice. Extinguish the vegetables with the tomato juice and put the wine and let it simmer. When they are cooked, add the peas and green beans. Put a glass of water and when it starts to boil put the pieces of fish in the food, so that they are covered with sauce and vegetables. Cover the dish and put it in the oven (well preheated) for 15-20 minutes. Remove the food, sprinkle fresh parsley and lemon juice on top (it also goes with a whole lemon, but put according to your taste), cover and let the food cool. Serve cold, obviously with soft and warm polenta!

Pots of vegetables in the pan

Cook this recipe Pots of vegetables in the pan if you want to prepare food for children under 2-3 years.

This recipe it is not only tasty, but also easy to prepare. It will be loved even by children and has a varied content of vegetables that gives a pleasant taste. Depending on the children's preferences, you can adjust the amounts of vegetables (eg, put more zucchini and less peppers, or vice versa).

Number of servings: 4 servings

Preparation time: 30 minutes

Serving number: 45 minutes


  • 1 zucchini
  • 1 bell pepper
  • 5-6 tomatoes
  • 10 spinach leaves
  • a few sprigs of parsley
  • 1 green onion
  • 1 clove of garlic
  • thyme
  • basil
  • a little salt
  • a tablespoon of butter

Method of preparation

It cleans up zucchini and cut into small cubes, then put to harden in a pan with butter. Meanwhile, clean and cut into cubes peppers and tomatoes. Cut the onions into small pieces. After a few minutes, add the chopped vegetables over the pumpkin.

Season and simmer for 10 minutes. Add the leaves spinach washed and cut, chopped garlic and let it boil for another 10 minutes. If necessary, add 50 ml of boiling water or a little tomato juice.

Recipe of pots of vegetables in the pan it can also be prepared with other vegetables: eggplant, potatoes, green beans, celery, cauliflower, peas, etc. It is served as a main course in the children's menu or as a side dish for parents' meals.

Video: Τσιπούρες στο Γκριλ με Λαχανικά. Συνταγή του Λευτέρη Λαζάρου


  1. Magami

    I read your article and loved it, thank you.

  2. Dillon

    I believe she cheated.

  3. Daizil

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  4. Macen

    Between us, I would ask the users of this forum for help.

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