Seabas, wrapped with capers and green garlic butter

  • Time 50 minutes
  • Servings 1 People
  • 1 If you're lucky, and the sybas is already touched, and it's cool, you're very lucky! Then we just need to make it. And if, as mine is completely full and frozen, it has to be frozen first (on the day before the refrigerator is prepared on the bottom shelf) and then cleaned up carefully, and in no case hurting the bladder, or the fish meat will be very bitter. It's quite easy to touch the fish, to put it in a deep bow or at least a kitchen wash, to make an opening on the trouser (you'll find it by the bottom melters closest to the tail of the fish) and to scrub the longitudinal cut on the trouser until you're stabbed in the bone of the fisherman's head. After that, I wear a hand that I'm gonna get inside, a pulp bag or a one-time glove and carefully, but with the force of pulling the contents; the bladder is right outside the head, has yellow green colour, the worst is removed, but it takes a little force, and you will remove it, too. After that, the fish wash water and put it in the form of tuition. You don't need to be cleaned, she'll be fine, and you won't even feel it.
  • 2 Flying sybas with lemon juice, pouring hammer black peppers and lemon peppers. Don't spill! The sea fish are not slacked before the harvest, because it has already taken the necessary amount of salt in its short life.
  • 3 Put the uniform in pre-heated to 200 degrees oven for 20 minutes. In 20 minutes, take the form, put the capers on the sybas and in the form itself and put the pieces of garlic oil onto the fish and put another 10 minutes of bait, and then check the ready, puncture the fatest place of the fish, the hottest juice or nothing.
  • 4 The fish to put on the dish, put the capers out of the shape and pour the smelted glass into the garlic oil. I don't usually put any garrier on the fish, except maybe salad leaves.
Nutrition Facts
  • Calories 509
  • Total Fat 15,3 g
  • Protein 91,1 g
  • Total Carbohydrate 509 g
You might also like