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7 recipes of fish dishes


SALAD WITH TUNA
Ingredients:
· 2 slices of fresh tuna (125 g) with a thickness of 1-2 cm or one can of canned tuna in its own juice;
· 500 g fresh washed watercress or plain green lettuce;
· 100 g avocado, cut into slices of medium thickness;
· 1 head of fennel or celery, cut into thin slices;
· 230 g sliced ​​green beans;
· 2 tablespoons of olive oil;
· 3-4 black olives per person;
· Juice of one lemon.
Cooking:
1. Put all ingredients except tuna in the pan and shake it.
2. If the fish is fresh, use a grill or frying pan to cook it.
3. Season the fish with olive oil and spices.
4. Fry it for 2 minutes on each side.
5. Place the prepared fish on a plate and spread the salad around the edges or on top.
Steam Dune
Ingredients:
· 160 g of striped bass or other medium-sized fish;
· 1 onion finely chopped fennel or celery stalk;
· 60 g chopped parsley;
· 1 tablespoon of washed capers or chopped unpreserved pitted olives;
· Juice of half a lemon;
· Half a teaspoon of sea salt;
· A quarter of a cut onion of white onions of the average size;
· 2 tablespoons of olive oil;
· Additionally chopped fresh parsley.
Cooking:
1. Put onion, fennel and lemon juice in a medium-sized frying pan and pour water into it so that its top layer is 2.5 cm thick.
2. Bring the water to a boil and boil for 5 minutes.
3. Remove the pan from the heat and put 2 portions of fish seasoned with sea salt into it.
4. Sprinkle the dish with capers and parsley and cover the pan with a lid.
5. Boil for 8-10 minutes until the fish begins to exfoliate.
6. Place the vegetables on the bottom of a flat plate, and the fish on top of them, pour it with olive oil and sprinkle with fresh parsley. If desired, you can add to this dish 200 g of steamed brown rice per person.
Fried salmon with broccoli
Ingredients:
· 2 servings (160 g) of salmon or other fish seasoned with half a teaspoon of sea salt;
· 1 bush broccoli, washed and cut along the stems;
· 1 head of garlic cut along;
· 2 tablespoons of olive oil;
· 230 g cooked brown rice, millet or buckwheat (optional).
Cooking:
1. Set the oven temperature to 200 ° C.
2. Heat the pan and pour 1 tablespoon of olive oil onto it.
3. When the oil warms up, place the salmon in a frying pan and fry it for 3 minutes on one side. Turn to the other side, fry for another 1 minute and then remove from the pan.
4. Place the fish on a baking sheet and place it in the oven for 7-8 minutes.
5. Remove excess oil from the pan, heat it again and pour the rest of the olive oil onto it.
6. In this oil, simmer the garlic for 1 minute.
7. Reduce heat to medium. Put the broccoli in the pan, add a quarter cup of water, cover and simmer for 2 minutes.
8. Put the vegetables on a plate and place the salmon on top. Add cereal as a side dish.
PALTHUS BAKED IN THE VEGETABLE
Ingredients:
· 2 servings (160 g) of halibut or other white fish;
· 60 g of halves of olives without stones (preferably not canned);
· 2 sprigs of thyme or other greens to taste;
· 2 lemons, cut into thin slices, with the peel;
· 1 zucchini, cut into thin slices diagonally;
· 2 tablespoons of olive oil;
· sea salt.
You will need parchment paper, cut into two round sheets with a diameter of 25 cm.
Cooking:
1. Heat the oven to 220 ° C.
2. Grease both sheets of parchment with oil.
3. Put one piece of fish on each sheet.
4. Sprinkle with sea salt.
5. Put on each piece of fish 3 slices of lemon and interspersed with them 3 slices of zucchini, and place on top a sprig of thyme.
6. Put olives on top and pour over olive oil.
7. Fold the sheets of parchment in half to make something like a puff pie, and connect their opposite ends.
8. Put the sheets on a baking sheet and place it in the lower, third compartment of the oven.
9. Bake for 12-15 minutes. The parchment will rise slightly and turn brown.
10. Remove the cooked dish from the oven and place it in plates. Uncover the parchment.
If you do not have parchment paper, use a heat-resistant dish with a lid.

WARM SALMON WITH PESTO
Ingredients:
· 2 servings (160 g) of salmon or other fish;
· 2 tablespoons fresh pesto (see below for the ingredients);
· 1 bunch of asparagus with hard ends cut off or celery stalks;
· 4 cups of greens to taste;
· olive oil;
· Lemon.
To make pesto:
· 2 bunches of fresh, washed basil leaves, taken from hard stalks;
· 60 g of pine nuts;
· 100 ml of olive oil;
· 1 head of garlic;
· sea salt.
Cooking:
1. To cook pesto, place the basil, pine nuts and garlic in a food processor and turn it on to medium power.
2. Pour the mixture with olive oil during mixing.
3. Add sea salt.
4. If the mixture is too thick, add some pure water (at most 50 ml).
5. Transfer the mixture to the pan.
6. Turn on the grill for high power. If you do not have a grill, use the oven.
7. Sprinkle each piece of salmon with olive oil, salt and pepper.
8. Do the same with asparagus.
9. Fry the asparagus first, 2 minutes per side. Remove it.
10. Fry salmon, 3 minutes each side.
11. Prepare the salad: put the vegetables in a saucepan and season them with olive oil, salt and lemon juice.
12. Spread the dish on 2 plates.
13. Put the asparagus on one end of the plate and the salmon on the other.
14. Put one tablespoon of pesto on each piece of salmon.
15. Eat while the salmon is warm.
You can use ready-made pesto from the store if it does not contain any additives.
All seasonings used in cooking should not include any additives (flavors, flavor enhancers, preservatives, etc.). It is advisable to buy greens separately and mix to taste.
TUNA WITH ROASTED VEGETABLES
Ingredients:
· 300 g of tuna or yellowtail, cut into pieces 2.5 cm thick;
· 2 tablespoons of soy sauce (better nama shoyu or gluten-free tamari, but the usual one will do);
· 2 crushed garlic heads;
· 2 tablespoons of maple syrup or 1 teaspoon of natural honey;
· 1 slice of fresh ginger 2.5 cm thick, cut into thin slices;
· 1 carrot sliced ​​into strips;
· A pair of spinach leaves, cut along;
· 230 g finely chopped broccoli;
· 1 zucchini, cut into strips;
· 1 teaspoon sesame oil;
· 1 tablespoon of olive oil.
Cooking:
1. Stir the soy sauce, ginger, garlic and maple syrup in a saucepan.
2. Put the tuna pieces in the pan. Let them soak in the marinade for a few minutes.
3. String the pieces evenly on 2 skewers.
4. Turn the fryer on high power. When it warms up, place the skewers under it for 1-2 minutes.
5. Turn the skewers over and hold them for another 1-2 minutes, then remove.
6. Preheat the skillet to a high temperature.
7. Pour olive and sesame oil into it.
8. Put all the vegetables in it, except spinach.
9. Add the butter and mix the vegetables for 2 minutes with a wooden spoon.
10. Add spinach and 50 ml of water.
11. Cover the skillet with a lid for a few minutes so that the vegetables are slightly extinguished.
12. Put them in a flat saucepan, and place the tuna skewers on top.
Remember: small amounts of fermented soybeans, such as tamari, have a beneficial effect on the digestive process, so its limited use in these recipes is welcome, even if you exclude soy in general from your diet during the cleansing program.
FISH WITH THYME
Ingredients:
· 2 pieces (180 g) of snapper boneless fish fillet or other white fish to taste;
· 60 g capers or finely chopped olives;
· Grated zest of one lemon;
· 2 sprigs of fresh or dried thyme;
· 1 tablespoon of olive oil;
· sea salt;
· 800 g of lettuce or spinach.
Cooking:
1. Heat the oven to 220 ° C.
2. Place fish fillets, grated lemon zest, capers or olives and thyme on a baking tray.
3. Pour olive oil over ingredients.
4. Add salt and pepper.
5. Cover the tray with foil.
6. Put it in the oven for 15 minutes.
7. Warm up a skillet and pour 1 tablespoon of olive oil into it.
8. When it warms up, put spinach in the pan.
9. Put the fish pieces on the spinach.
10. Add capers, zest and thyme on top.
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7 recipes of fish dishes

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