Limonella stewed in tomato. Limonella fish benefits and harm

Baked fish is always a small celebration, especially if it is a recipe for preparing a dish from limonella fish that will surprise your family with its juicy and delicate taste; the dish is prepared simply and tastefully! Preparing limonella fish in the oven

This dish is also called “Bulgarian-style fish” and is considered the best way to prepare it.

Advice! To make limonella fish juicy and tasty, you need to let the fish thaw to room temperature. But do not help defrost with hot water, otherwise the dish will be shapeless and crumbly. This dish goes perfectly with cod liver cooked in the oven at home.

Limonella fish in the oven. How to cook?

Step 1. Cut the limonella fish into pieces (whatever you like), now salt our fish, you can simply salt the limonella or rub salt into the fish. Place the fish on a baking sheet, generously greasing it with oil.

Step 2. Chop the onion well and fry with carrots until golden brown along with tomato paste, cut the bell pepper into strips. We put all this on top of the fish. Open a can of canned peas and add them to a baking sheet along with half of their juice, and add a knob of butter on top.

Step 3. Simmer in the oven at 180 degrees for about 30 minutes, after which the limonella fish will be ready and can be served.

Bon appetit.

Sometimes everyday fish dishes get boring, and you want to cook something unusual, but very tasty. In this case, you should try limonella. This fish lives in the Pacific Ocean, feeding on small crustaceans and mollusks.

The length of an adult reaches approximately 70 cm, weight about 1.4 kg. The main distinguishing feature of limonella is its unusual pelvic fin - it runs along the entire abdomen and slightly fluffs up in the tail area. The scales are quite small and brown in color.

Limonella is simply ideal for preparing second courses. This type of fish is not very fatty; it is thanks to this property that limonella is recommended for consumption by people who watch their figure and constantly adhere to a variety of diets. It is also useful for diabetes, pregnancy and young children.

Useful properties of fish

Fish fillet contains minerals and valuable vitamins:

• Nicotinic acid (vitamin PP) - normalizes all metabolic processes occurring in the body, regulates cholesterol levels, and improves cerebral blood flow. The clotting properties of blood are also reduced in small proportions.
• Vitamins belonging to group B. They have a positive effect on metabolic reactions occurring in the body and are directly involved in the process of formation of RNA, as well as DNA. These substances help better absorb various nutrients that come with food and provide protection against the formation of anemia. This results in a mild decrease in cholesterol levels.
• Fat-soluble vitamin E. This substance takes part in the process of protection, as well as the formation of cell membranes, and is a strong antioxidant (provides reliable protection of cells from the negative effects of free radicals). Thanks to the influence of this vitamin, cells begin to use oxygen much more economically.
• Various microelements that ensure the proper functioning of not only enzymes, but also all organs, as well as tissues of the human body.
• Limonella contains iodine, so it should be consumed if you have hypothyroidism or a deficiency of this substance. A serving of fish makes it possible to get the daily requirement of iodine without causing any harm to the body. There will be no need to take medications.
• Limonella also contains a huge number of polyunsaturated fatty acids, due to which, with regular consumption of fish, metabolism is normalized. At the same time, they have an excellent antioxidant effect, help reduce the number of atherogenic lipoproteins, gently cleanse blood vessels, and minimize the likelihood of atherosclerosis formation.
• Regular consumption of this type of fish helps reduce the likelihood of coronary artery disease, thrombosis, angina pectoris, and hypertension. Therefore, limonella is prescribed to all patients who belong to the cardiological profile.
• This type of fish will be simply an ideal choice for people suffering from various diseases related to the functioning of the digestive system (for example, gastritis, ulcers, etc.). Limonella does not provoke complications of the disease, but has a positive effect on cells, supplying nutrients that accelerate the healing process and further recovery.

During heat treatment of fish, a certain part of the nutrients may be lost. Nutritionists recommend steaming this type of fish, so that such losses will be minimized.

Compound:

1. Fish -1 carcass
2. Sunflower oil - for frying
3. Onions - 1 onion
4. Tomato ketchup - 30-40 g
5. Carrots - 1-1.5 pcs.
6. Lavrushka - 4-6 pcs.
7. Spices for fish - to taste
8. Salt - 1 pinch

Preparation:

• First, the fish is cleaned, gutted, all entrails are removed, and the fins are cut off.
• The prepared carcass is cut into several pieces (not too large).
• The limonella pieces are washed and placed in a colander, as all the liquid should drain.
• The fish is seasoned with spices and salt.
• Take a heat-resistant container and place a layer of foil on the bottom so that the limonella does not burn during cooking.
• The fish is laid out in the mold, and a bay leaf is placed on top of each piece.
• Peeled and finely chopped onions are lightly fried in well-heated sunflower oil.
• Chopped carrots are added to the onion, and the vegetables are fried until half cooked.
• Ketchup is diluted with a small amount of water.
• Vegetables and sauce are laid out in the dish with the fish, and the top is covered with foil so that the sauce does not leak out during cooking.
• The mold is placed in a preheated oven (about 180 degrees) and left for about 35 minutes.
• Fish is served with any side dish.

Fish fillet baked with vegetables: recipe with photos

Compound:

1. Sunflower oil - for frying
2. Limonella - about 1.5 kg
3. Spices - to taste
4. Carrots - 1-1.5 pcs.
5. Mayonnaise - 80-90 g
6. Onion - 1 onion

Preparation:

• To prevent the fish from falling apart during cooking, it is first soaked in cold salted water with the addition of a pinch of citric acid. Limonella should be left in this marinade for several hours.
• The fish carcass is cleaned, then washed with plenty of cold water, cut into small pieces (about 3-4 cm).
• Limonella is placed in a deep bowl and seasoned with spices.
• All vegetables are peeled. Onions cut into thin half rings are fried in hot oil with carrots chopped on a fine grater. Vegetables are fried until completely cooked.
• Then the vegetables are cooled and mixed with mayonnaise.
• Take a heat-resistant baking dish and grease its bottom with a small amount of sunflower oil.
• Limonella is placed in the mold, vegetables with mayonnaise are placed on top.
• The form with the fish is placed in a preheated oven (approximately 220 degrees) and dish 1 is prepared. Periodically you need to check the readiness of the dish.
• Before serving, the fish is sprinkled with fresh herbs and served with any side dish.

Don't know how to make limonella deliciously? Well then, the recipe for fried fish with marinade is definitely for you. It always turns out very tasty, juicy, aromatic and appetizing. It is not at all difficult to prepare, and despite the fact that the fish is quite simple, the dish turns out to be very attractive. By the way, I liked the limonella under the marinade much more cold than the hot one. It seems to me that time played a big role in this and the dish was completely saturated with marinade juice and vegetable aromas.

Ingredients:

• 2 limonella carcasses
• 2 carrots
• 2 onions
• 2 tbsp tomato paste
• 1 tbsp lemon juice
• salt, pepper, seasonings to taste
• vegetable oil for frying
• flour or breadcrumbs

Cooking method

Wash the limonella, clean it, cut off the fins and cut into medium pieces. Bread them in flour or breadcrumbs, add salt and fry in the usual way in a frying pan in vegetable oil on both sides until cooked and well browned. Place the finished fried limonella in a saucepan or deep frying pan. Separately, fry the carrots, cut into strips, and chopped onions, which we cook for several minutes until soft and transparent. Then add tomato paste, lemon juice, salt, pepper, seasonings and a little water to make the marinade juicy. Simmer everything together under the lid for 8 - 10 minutes. Pour the finished marinade over the limonella, close the lid and place on the stove. Bring to a boil and immediately turn off the heat, let the dish simmer a little so that all the tastes and aromas become friends. Bon appetit.

Limonella fish has a delicate taste and a small number of bones, so you can prepare many delicious dishes from it, the recipes for which we will present to you below.

How to cook limonella fish?

Don't know how to cook it properly? Its preparation will take a minimum of time; you can steam it, bake it in the oven or fry it. If you are on a diet and trying to eat healthy, we recommend making fish in the oven or in a double boiler.

Recipe: Limonella Fish with Aromatic Spices

Ingredients:

350 grams limonella fillet

2 tbsp. melted butter

Lemon for decoration

1 tsp spices for fish

2 tsp paprika

1 tsp dried oregano

1 tsp dried thyme

2 tsp garlic powder or 2 cloves minced fresh

1 tsp salt

1 tsp ground black pepper

1 tsp ground red pepper

Preparation:

Mix all the above spices together, they are essential for cooking fish.

Rinse the fillet and dry on a paper towel. Sprinkle half of the seasoning generously over the top, rubbing it in gently with your fingers. Turn the fillet over to the other side and sprinkle with the remaining seasoning. Leave the limonella in the refrigerator for 15 minutes.

Heat a frying pan over medium heat and place a piece of butter in it. After it has melted, place the fish fillet in the oil and fry it on each side for 2-3 minutes. If the fillet is thick, increase the cooking time to 5-6 minutes.

Place fish on plates and drizzle with lemon juice before serving.

Limonella breaded with beer

Ingredients:

3 tbsp. vegetable oil

8 limonella fillets

Salt and pepper

1 cup flour

2 tbsp. garlic powder

1 beaten egg

400 ml beer

Preparation:

Rinse the fish and dry it, brush with salt and pepper on both sides.

In a bowl, mix flour, garlic powder, 1 tsp. salt and 1 tsp. ground pepper. Add the egg here and gradually pour in the beer, stirring constantly. This is your batter mixture.

Heat the oil in a frying pan, soak the limonella in the batter and fry. Cooking time depends on the thickness of the fillet - fry until golden brown on both sides.

Limonella in the oven: how to cook in 20 minutes

Ingredients:

2 tbsp. olive oil

1 ½ cups bread crumbs or breadcrumbs

1/3 cup natural yogurt

3 tbsp. grated hard cheese

¼ cup fresh parsley

¼ cup fresh basil

3 cloves garlic, minced

1 lemon (juice and zest separated)

¾ tsp salt

½ tsp. paprika

¼ tsp. ground black pepper

4 limonella fillets

Preparation:

Preheat the oven to 220 degrees. Place foil on a baking sheet and set aside.

In a small bowl, combine butter and breadcrumbs and stir to combine.

Mix separately yogurt, cheese, parsley and basil, garlic, zest, salt, paprika and pepper.

Place the fillet on a baking sheet, pour over the yoghurt sauce and sprinkle with breadcrumbs and butter. Bake for 15 minutes until done, sprinkle with lemon juice before serving.

Delicious limonella with breadcrumbs

Ingredients:

400 grams limonella

1 tbsp. butter

Juice and zest of 1 lemon

½ cup breadcrumbs

½ tsp. black pepper

1 tsp paprika

Preparation:

Preheat the oven to 200 degrees, line a baking sheet with baking parchment.

Rinse the fish and let it dry, then place it on a baking sheet.

Mix melted butter, lemon juice, zest and brush the mixture over the fish.

Separately mix breadcrumbs, salt, paprika and pepper. Sprinkle them onto the fish coated with the sauce and bake for 18-20 minutes.

Online magazine for women website - healthy eating recipes

I love an interesting fish called limonella. You can often hear that this fish ends up in fishermen’s nets by accident, as it often migrates. However, in 1974, limonella was included in the list of commercial fish.

The Japanese authorities were the first to do this.

Limonella - Laemonema longipes - is a marine fish from the cod family, according to other sources from the pest family.

The body length of this fish can reach 80 cm, weight 1.5 kg.

If limonella is not caught and eaten by predators, it can live for 17 years. This fish reaches sexual maturity at 5-6 years.

This fish lives in the Pacific Ocean, closer to the shores of central Japan, in the Seas of Japan, Okhotsk, Barents and Bering Seas. In Russia it can be found in the Kuril Straits.

It lives at great depths - up to two kilometers, therefore it is considered a deep-sea fish species. In winter it rises to a depth of 400-1100 m.

It feeds on small crustaceans and mollusks.

In the spring, limonella comes out to spawn. A lot of this fish gathers near the island of Honshu.

Limonella is eaten by some species of whales.

The value of limonella has long been appreciated by nutritionists and doctors. The meat of this fish contains: vitamins - A, B, D, E., PP, C, almost completely digestible protein, polyunsaturated fatty acids, micro and macroelements - magnesium, potassium, cobalt, nickel, chromium, selenium, fluorine, sodium, calcium , iodine…

Eating limonella slows down the aging process of the body, improves blood supply to the brain, reduces cholesterol levels in the blood, serves as a preventive measure for heart disease, joint disease, oncology, atherosclerosis, reduces the risk of coronary artery disease, thrombosis, angina pectoris, hypertension, lowers sugar in diabetes...

Limonella is beneficial for almost everyone.

This fish helps children grow up healthy, for small children it can completely replace “rastaska”, and provides adults with the necessary mineral salts. Just 150 g of limonella provides the body with the daily requirement of iodine, which is so lacking in food and water in most Russian regions.

Limonella is useful for all those who want to have a slim figure. For older people, this fish helps them keep their heads clear, cleansing blood vessels, and do what they love and do creative work.

Limonella is included in the diet of hypertensive patients, ulcer sufferers, and those suffering from colitis and gastritis; it is very useful for heart patients.

Limonella will help patients recover faster, pregnant women to bear and give birth to a strong baby.

In addition to all its medicinal properties, limonella is also a very tasty fish. There are practically no small bones in it, so it is convenient to cook and eat.

Thaw limonella at room temperature. It should not be cut into small pieces, as this fish cooks and boils quickly.

Brent HOfacker/Rusmediabank.ru

You will need:

500-600 g limonella;
- 2 eggs;
- 2 tbsp. spoons of flour;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the defrosted and washed fish into portions. Salt and pepper. Batter – beat eggs with salt, add flour, stir well.

Pepper the fish and add a little salt. Dip each piece in batter and fry in a frying pan in oil until cooked. Finally, simmer for 5 minutes on low heat with the lid on. Be careful not to burn.

When serving, you can sprinkle with green onions, dill and parsley.

Potato casserole with limonel loy

You will need:

400 g limonella fillet;
- 4 medium potatoes;
- 1 onion;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the limonella fillet into small pieces and fry in oil on both sides. Remove from the pan and fry the chopped onions until light golden brown. Mix onion with fish.

Boil the potatoes in their skins, peel, mash, add salt and pepper, place half on a greased baking sheet. Top with fish filling, cover with the other half of the puree.

Bake until cooked through in the preheated oven, about 20 minutes.

When serving, sprinkle with chopped herbs.

Limonella baked in foil

You will need:

400 g limonella fillet;
- 2 onions;
- 3 potatoes;
- 2-3 tomatoes;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the fillet into portions, add salt and pepper, place potato slices on a foil-covered baking sheet, fish on top, then onion rings and tomato slices, add a little salt to the layers. Cover with foil and bake in a preheated oven for about an hour.

Limonella stewed in a mixture of mayonnaise and sour cream

You will need:

500-600 g limonella;
- 1 onion;
- 1/4 cup mayonnaise;
- 1/2 cup sour cream;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the limonella into small pieces, fry in a deep frying pan in vegetable oil, add chopped onion and fry a little more, add salt and pepper, pour in a mixture of mayonnaise and sour cream and simmer until tender.

You can sprinkle chopped garlic cloves or green onions on top.

Limonella baked with vegetables

You will need:

500 g limonella;
- 2 onions;
- 1 medium;
- 1-2 sweet bell peppers;
- 4 medium tomatoes;
- 15 g parsley;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Peel the zucchini and cut into small pieces, place half in a baking dish greased with vegetable oil. On top - half of the onion cut into half rings, half of the tomato slices, half of the pepper cut into thin strips and all the limonella cut into small pieces.

Then lay out in the same order in layers - zucchini, onions, tomatoes, peppers. If necessary, add a little salt and pepper to all layers.

Sprinkle with vegetable oil and bake in an oven preheated to 180 C for about half an hour.

When serving, sprinkle with chopped herbs.