Red snapper fillet in the oven
Description
The dish is prepared without unnecessary complications. Sea bass has fewer bones than regular fish. It has tender meat, but unfortunately, a very strong fishy odor. To mask this, I recommend marinating the fish in a marinade made of soy sauce and ginger. Try to use fresh ginger, just as you would fresh fish. Frozen sea bass will also work, but fresh fish is always preferable. Here you go—your dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Grate the ginger on a grater, finely chop the garlic and chili pepper. You can also grate the garlic or press it through a garlic press.
- 3
Step 3
Mix ginger, garlic, pepper, soy sauce, lemon juice, and vegetable oil in a bowl. We'll marinate the sea bass in this mixture.
- 4
Step 4
Clean the fish, remove the fins and scale it. Tip: wrap the cutting board with plastic wrap, so it won't absorb the fish odor. Separate the fillet from the backbone and remove the bones with tweezers. By the way, you can use the bones and backbone to make an excellent fish soup.
- 5
Step 5
Make one or two cuts in the fish skin.
- 6
Step 6
Marinate the fish in the marinade and refrigerate for half an hour. Preheat the oven to 160 degrees and prepare a baking dish. Bake the fish for about 20 minutes, placing it skin-side up in the dish. If your oven has a grill function, bake for 15 minutes, then turn on the "Grill" function for 5 minutes.
- 7
Step 7
Serve the ready red snapper fillet from the oven with any side dish, for example, mashed potatoes, pouring over the remaining marinade and sprinkling with fresh herbs.