Learn to prepare delicious and nutritious versions
If you are looking for new and delicious recipe ideas for lunch or dinner, how about trying the padded fish? Tasty and nutritious, they are ideal for diversifying the menu with different combinations. In addition to being easy to prepare, they offer the possibility of exploring different flavors. Take a look at 7 fish recipes filled for lunch or dinner!
1. Salmon stuffed with spinach and ricotta
Ingredients
- 4 salmon fillets often
- 250 g of chopped spinach leaves
- 2 cups of tea Ricotta cream
- 2 peeled and wrinkled garlic cloves
- 1 cup of lemon-sicilian juice
- Salt, ground black pepper and olive oil to taste
- Slices of lemon-sicilian to decorate
- Olive oil
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add the spinach, garlic and brown until the leaves are wilted. Turn off the heat and season with salt and black pepper. Add the ricotta cream and mix to incorporate. Reserve.
With the help of a knife, cut the center of the pieces of salmon on the side of the side, without completely separating the parts. Stuff with the spinach and dispa them in a refractory greased with olive oil. Sprinkle with lemon juice and spread the slices on the fish. Bake in a preheated oven at medium temperature for 20 minutes. Remove from the oven and serve then.
2. Fish stuffed with pyrão
Ingredients
- 1 kg of headless mullet, no tail and clean
- 3 tablespoons of lemon juice
- 1 cup of dry white wine
- 2 tablespoons of melted salt butter
- 1/2 cup of water
- 1/2 cup of cassava flour tea
- Rooms and black pepper ground to taste
Methods of preparation
In a lid container, put the fish and the season with lemon juice, wine, salt and black pepper. Cover and keep in the refrigerator for 4 hours, transforming half of the time. Then transfer the fish with the marinade to a pan, season with butter and bake in a preheated oven at 180 ° C until golden brown. Remove from the oven, put the fish aside and transfer the liquid to a pan. Add the water and cassava flour and bring over medium heat for 5 minutes, stirring constantly. Turn off the heat and, with the help of a knife, cut the center of the fish on the side, without completely separating the parts. Stuff with Pirão and serves then.
3. Fish stuffed with vegetables
Ingredients
- 1 kg of whole and clean sea bass
- 1 peeled and sliced onion
- 1 semi -free red pepper and strips cut
- 1 pepper seedless yellow and strips cut
- 2 stalks of celery cut into slices
- 3 peeled and wrinkled garlic cloves
- 2 tablespoons of olive oil
- 1 lemon juice
- Salt, ground black pepper and chopped coriander to taste
- Olive oil to gain weight and water
Methods of preparation
In a lid container, put the fish and season with salt, black pepper, lemon juice and garlic. Cover and keep in the refrigerator for 4 hours, transforming half of the time. Then remove the fish from the refrigerator and, with the help of a knife, cut its center towards the side, without completely separating the parts. Stuff with half of the onion and peppers and close with sticks. Arrange in a English pan with olive oil and fill the sides with the rest of the onion and peppers. Sprinkle with olive oil and cook preheated to 200 ° C until golden brown. Remove from the oven and remove the sticks. Sprinkle with celery and coriander and serve then.
4. Fish stuffed with crumbs
Ingredients
Fish
- 1 full and clean fish
- 1 lemon juice
- 3 peeled and wrinkled garlic cloves
- Rooms and black pepper ground to taste
- Olive oil to gain weight and water
Lighf
- 200 g of diced bacon
- 4 tablespoons of butter
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 1 package of cabbage sliced
- 3 cups of cassava flour tea
- 2 boiled, peeled and chopped eggs
- Salt and chopped smell to taste
- Olive oil to gain weight and water
Methods of preparation
Lighf
In a pan, put the bacon and bring over medium heat to fry. Add the butter, onion and garlic and brown for 3 minutes. Add the cabbage and brown until it is passionate. Finally, place the cassava flour, eggs, salt and green smell. Mix to incorporate and turn off the fire. Reserve.
Fish
In a container, it positions the fish and the season with salt, black pepper and lemon juice. So, with the help of a knife, cut the fish horizontally without completely separating the parts. Stuff with crumbs and safe with sticks. Transfer to an greased pan and season with olive oil. Bake in a preheated oven at medium temperature until golden brown. Remove from the oven, remove the sticks and then serve.
5. Fish stuffed with shrimp
Ingredients
Fish
- 1 kg of clean anchovy and pimple
- 1 lemon juice
- 1 tablespoon of olive oil
- 500 g of peeled and sliced potatoes
- Rooms and black pepper ground to taste
- Olive oil to gain weight and water
Filling
- 1 tablespoon of olive oil
- 1 peeled and chopped onion
- 1 cup of tomato pulp
- 500 g of Cameroon clean
- 2 tablespoons of chopped coriander
- 1 cup of corn flour
Methods of preparation
Filling
In a pan, place the olive oil and bring over medium heat. Add the onion and brown. Add the tomato pulp, the prawns, the salt, the black pepper and brown for 3 minutes. Add the coriander and corn flour and brown for minutes. Turn off the heat and set aside.
Fish
On a table, place the fish and, with the help of a knife, cut it horizontally without completely separating the parts. Stuff with the reserved mixture and close with the sticks. Grease a pan with olive oil and cover with potatoes. Arrange the fish on the potatoes and season with olive oil. Bake in a preheated oven at 180 ° C for 45 minutes. Remove from the oven, remove the sticks and then serve.
6. Fish stuffed with lemon and baked potatoes
Ingredients
- 1 whole and clean trout
- 2 lemon slices-sicilian
- 3 potatoes large cubes
- 2 tablespoons of chives
- 2 tablespoons of parsley
- Lemon juice
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
In a container, it positions the trout and the season with salt, black pepper and lemon juice. Then, with the help of a knife, cut the fish horizontally, without completely separating the parts and cutting the loin. Fold the trout with the slices of lemon, some parsley leaves and part of the chives. Sprinkle with a drizzle of olive oil and place on a pan lined with parchment paper. Arrange the potatoes cut around the trout and season with salt, ground black pepper and a drizzle of olive oil. Bake in a preheated oven at 200 ° C for about 40 minutes, until brown fish and potatoes are soft and slightly crunchy. Remove from the oven, finish with the rest of the chives and serve.
7. Fish stuffed with mushrooms and leeks
Ingredients
- 1 Clean the whole Bvalo
- 1 cup of sliced shitke mushrooms
- 1 stem of Leek sliced
- 2 tablespoons of olive oil
- 1/2 cup of sour cream tea
- Rooms and black pepper ground to taste
- 1/2 lemon juice
Methods of preparation
In a container, place the bass and the season with salt, black pepper and lemon juice. So, with the help of a knife, cut the fish horizontally without completely separating the parts. Reserve. Heat the olive oil in a pan over medium heat and brown the leeks and mushrooms until they are soft. Add the cream, mix well and season the salt and black pepper. Remove from the heat and set aside. Fill the bass with the mixture of mushrooms and leeks. Close the fish with sticks or tie with culinary rope and put in a pan lined with parchment paper. Bake in a preheated oven at 180 ° C for about 35-40 minutes. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
