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7 recipes of fish dishes


TUNA SALAD
Ingredients:
· 2 pieces of fresh tuna (125 g), 1-2 cm thick, or one can of canned tuna in its own juice;
· 500 g fresh washed watercress or plain green salad;
· 100 g avocado, sliced ​​in medium thickness;
· 1 head of fennel or celery, cut into thin slices;
· 230 g of chopped beans;
· 2 tablespoons of olive oil;
· 3-4 black olives per person;
· Juice of one lemon.
Preparation:
1. Place all the ingredients, except tuna, in a saucepan 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. Cook it for 2 minutes on each side.
5. Put ready fish on a plate and spread the salad on the edges or on top.
STEAM WHIP
Ingredients:
· 160 g of striped perch or other medium-sized fish;
1 onion finely chopped fennel or celery stalk;
· 60 g of chopped parsley;
· 1 tablespoon of washed capers or chopped uncooked olives without pits;
· Juice of half a lemon;
· Half a teaspoon of sea salt;
· Quarter of a sliced ​​onion of white onions of medium size;
· 2 tablespoons of olive oil;
· Additionally chopped fresh parsley.
Preparation:
1. Put onions, fennel and lemon juice on a medium-sized frying pan and pour water into it so that the thickness of its top layer is 2.5 cm.
2. Bring the water to a boil and boil for 5 minutes.
3. Remove the frying pan from the fire and put into it 2 servings of fish flavored with sea salt.
4. Sprinkle the dish with capers and parsley and cover the pan with a lid.
5. Boil for 8-10 minutes until the fish starts to separate.
6. Put vegetables on the bottom of a flat plate, and fish over them, pour it with olive oil and sprinkle with fresh parsley. If you want, you can add to this dish 200 grams of steamed brown rice per person.
FRIED SALMON WITH BROKKOLY
Ingredients:
· 2 servings (160 g) of salmon or other fish flavored with half a teaspoon of sea salt;
· 1 bush of broccoli, washed and cut along the stems;
· 1 head of garlic, cut along;
· 2 tablespoons of olive oil;
· 230 grams of boiled brown rice, wheat or buckwheat (to choose from).
Preparation:
1. Set the oven temperature to 200 ° C.
2. Heat the frying pan and pour onto it 1 tablespoon of olive oil.
3. When the oil warms up, put the salmon in the pan and fry it for 3 minutes on one side. Turn over to the other side, fry for another 1 minute and then remove from the pan.
4. Put the fish on a baking tray and place it in the oven for 7-8 minutes.
5. Remove excess oil from the frying pan, reheat it and pour on it the rest of the olive oil.
6. In this oil, simmer the garlic for 1 minute.
7. Turn down the fire to the middle position. Put the broccoli in the pan, add a quarter cup of water, cover and simmer for 2 minutes.
8. Put the vegetables on the plate and put the salmon on top. Add the groats as a garnish.
PALETTUM, BAKED IN PERGAMENT
Ingredients:
· 2 portions (160 g) of halibut or other white fish;
· 60 g halves of pitted olives (preferably not canned);
· 2 sprigs of thyme or other greens to taste;
· 2 lemons, cut into thin slices, with a peel;
· 1 zucchini, cut into thin slices diagonally;
· 2 tablespoons of olive oil;
· sea salt.
You will need parchment paper, cut into two circular sheets with a diameter of 25 cm.
Preparation:
1. Heat the oven to 220 ° C.
2. Lubricate both sheets of parchment with oil.
3. Put one piece of fish per sheet.
4. Sprinkle with sea salt.
5. Put 3 slices of lemon on each piece of fish and 3 slices of zucchini alternately with them, and place on top of a twig of thyme.
6. Put olives on top and pour olive oil.
7. Fold the sheets of parchment in half to make something like a puff cake, 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 become brown.
10. Remove the prepared dish from the oven and spread it over the plates. Open the parchment.
If you do not have parchment paper, use a high-temperature dish with a lid.

WARM SALMON WITH PESTO
Ingredients:
· 2 servings (160 g) of salmon or other fish;
· 2 tablespoons of fresh pesto (see the ingredients below);
· 1 bunch of asparagus with severed hard ends or stalks of celery;
4 cups of greens to taste;
· olive oil;
· Lemon.
To prepare pesto:
· 2 bunches of fresh, washed basil leaves taken from stiff stems;
· 60 g of pine nuts;
· 100 ml of olive oil;
· 1 head of garlic;
· sea salt.
Preparation:
1. To make pesto, place basil, pine nuts and garlic in a food processor and turn it on medium power.
2. Pour the mixture with olive oil while mixing.
3. Add the sea salt.
4. If the mixture is too thick, add a little clean water (the largest is 50 ml).
5. Transfer the mixture into a saucepan.
6. Turn the grill on high power. If you do not have a grill, use the oven.
7. Pour each piece of salmon with olive oil, salt and pepper.
8. Do the same with the asparagus.
9. Fry first asparagus, 2 minutes on each side. Take it out.
10. Fry the salmon, 3 minutes on each side.
11. Prepare the salad: put the vegetables in a saucepan and season with olive oil, salt and lemon juice.
12. Place the dish on 2 plates.
13. Put the asparagus on one end of the plate, and the salmon on the other.
14. Lay out on each piece of salmon one tablespoon of pesto.
15. Eat until the salmon is warm.
You can use the finished 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 it to taste.
TUNE WITH FRIED VEGETABLES
Ingredients:
· 300 g of tuna or yellowtail, cut into pieces with a thickness of 2.5 cm;
· 2 tablespoons soy sauce (preferably namasha shawi or tamari without gluten, but normal);
2 crushed garlic heads;
· 2 tablespoons of maple syrup or 1 teaspoon of natural honey;
· 1 piece of fresh ginger, 2.5 cm thick, sliced ​​in thin slices;
· 1 carrot, cut into strips;
A pair of spinach leaves cut along;
230 g finely chopped broccoli;
· 1 zucchini, cut into strips;
· 1 teaspoon of sesame oil;
· 1 tablespoon of olive oil.
Preparation:
1. Mix the soy sauce, ginger, garlic and maple syrup in a saucepan.
2. Put the pieces of tuna into the pan. Let them soak in the marinade for a few minutes.
3. Evenly chop the pieces into 2 skewers.
4. Turn the frypot on high power. When it warms up, place skewers under it for 1-2 minutes.
5. Turn over the skewers and hold them for 1-2 minutes, then remove.
6. Preheat the frying pan to a high temperature.
7. Pour olive oil and sesame oil into it.
8. Put all the vegetables in it, with the exception of spinach.
9. Add butter and stir vegetables for 2 minutes using a wooden spoon.
10. Add the spinach and 50 ml of water.
11. Cover the frying pan with a lid for a few minutes so that the vegetables are slightly extinguished.
12. Transfer them into a flat saucepan, and put skewers with tuna on top.
Remember: small amounts of fermented soy, 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 as a whole from your diet during the purification program.
FISH WITH THYMAN
Ingredients:
· 2 pieces (180 g) of fillets without bones of lucian or other white fish to taste;
· 60 g of capers or finely chopped olives;
Grated peel of one lemon;
· 2 sprigs of fresh or dried thyme;
· 1 tablespoon of olive oil;
· sea salt;
· 800 grams of lettuce or spinach leaves.
Preparation:
1. Heat the oven to 220 ° C.
2. Put on the baking sheet the fish fillets, grated lemon peel, capers or olives and thyme.
3. Pour the ingredients with olive oil.
4. Add salt and pepper.
5. Cover the tray with foil.
6. Put it in the oven for 15 minutes.
7. Preheat the pan-sauté pan and pour into it 1 tablespoon of olive oil.
8. When it is warm, put spinach into the pan.
9. Put pieces of fish on spinach.
10. Top with capers, zest and thyme.
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7 recipes of fish dishes

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