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COD TONGUES WITH TOMATOES AND GREENERY
Preparation time:45 min
Ingredients: 500 g of cod tongues, 300 g of cherry tomatoes, 1 punch of dill, 0.5 punch of parsley, fresh chili pepper, 2 garlic cloves, salt, pepper, olive oil.
Number of servings:3
Directions:

Step 1: Cut cherry tomatoes into halves, cut cod tongues into 2 or 4 pieces, chop the greenery, fresh chili pepper, cut garlic with a knife, add salt, pepper and olive oil.

Step 2: Bake in an oven at the temperature of 180oC for about 40 minutes.

Step 3: Serve by means of putting the dish on plates or in a container where dish was baked.

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COD TONGUES WITH TOMATOES AND GREENERY
Preparation time:45 min
Ingredients:500 g of cod tongues, 300 g of cherry tomatoes, 1 punch of dill, 0.5 punch of parsley, fresh chili pepper, 2 garlic cloves, salt, pepper, olive oil.
Number of servings:3
Directions:

Step 1: Cut cherry tomatoes into halves, cut cod tongues into 2 or 4 pieces, chop the greenery, fresh chili pepper, cut garlic with a knife, add salt, pepper and olive oil.

Step 2: Bake in an oven at the temperature of 180oC for about 40 minutes.

Step 3: Serve by means of putting the dish on plates or in a container where dish was baked.

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FRIED COD TONGUES WITH RICE AND AVOCADO
Preparation time:20 min
Ingredients: 500 g of cod tongues, rice, 1 avocado
Number of servings:3
Directions:

Step 1: Thaw cod tongues to room temperature.

Step 2: Cook the rice (according to the instructions on the packaging).

Step 3: Put a piece of baking paper on the frying pan and sprinkle with oil, put the tongues and fry from both of the sides at medium heat for 5 minutes.

Step 4: Peel the avocado, mash it in a bowl using a fork, add rice and mix.

Step 5: Serve the dish by means of putting rice with avocado on a plate and placing tongues on it.

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FRIED COD TONGUES WITH RICE AND AVOCADO
Preparation time:20 min
Ingredients:500 g of cod tongues, rice, 1 avocado
Number of servings:3
Directions:

Step 1: Thaw cod tongues to room temperature.

Step 2: Cook the rice (according to the instructions on the packaging).

Step 3: Put a piece of baking paper on the frying pan and sprinkle with oil, put the tongues and fry from both of the sides at medium heat for 5 minutes.

Step 4: Peel the avocado, mash it in a bowl using a fork, add rice and mix.

Step 5: Serve the dish by means of putting rice with avocado on a plate and placing tongues on it.

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COD TONGUES WITH CREAM
Preparation time:25 min
Ingredients: 500 g of cod tongues, dried basil, 2 garlic cloves, 250 g of 20 % cream, parmesan cheese, rice.
Number of servings:3
Directions:

Step 1: Thaw cod tongues to room temperature.

Step 2: Cook the rice (according to the instructions on the packaging).

Step 3: Pour cream into a saucepan, squeeze 2 garlic cloves in it. Cook for 10 minutes at average heat

Step 4: Serve the dish by means of putting rice on a plate and placing tongues with sauce on it and sprinkle with grated parmesan cheese.

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COD TONGUES WITH CREAM
Preparation time:25 min
Ingredients:500 g of cod tongues, dried basil, 2 garlic cloves, 250 g of 20 % cream, parmesan cheese, rice.
Number of servings:3
Directions:

Step 1: Thaw cod tongues to room temperature.

Step 2: Cook the rice (according to the instructions on the packaging).

Step 3: Pour cream into a saucepan, squeeze 2 garlic cloves in it. Cook for 10 minutes at average heat

Step 4: Serve the dish by means of putting rice on a plate and placing tongues with sauce on it and sprinkle with grated parmesan cheese.

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COD CHEEKS IN A JAR
Preparation time:30 min
Ingredients: 500 g of cod cheeks, 1 lime, 70 g of soy sauce, parsley, a pinch of black pepper, 1 bay leaf, potatoes, 30 g of wasabi horseradish.
Number of servings:3
Directions:

Step 1: Thaw cod cheeks to room temperature.

Step 2: Put cheeks (sprinkle each piece with black pepper) in a glass jar. Put a bay leaf on top and put the jar into a pot with water. Let the water boil lowly and cook cheeks for 25 more minutes. It is important that the level of water is the same as level of cheeks in the jar. Salt and oil are not required.

Step 3: Boil potatoes, mash them and add wasabi horseradish.

Step 4: For the sauce: chop the flesh of the lime, parsley and pour it with soy sauce.

Step 5: Serve the dish by means of putting mashed potatoes on a plate and placing tongues with sauce on it.

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COD CHEEKS IN A JAR
Preparation time:30 min
Ingredients:500 g of cod cheeks, 1 lime, 70 g of soy sauce, parsley, a pinch of black pepper, 1 bay leaf, potatoes, 30 g of wasabi horseradish.
Number of servings:3
Directions:

Step 1: Thaw cod cheeks to room temperature.

Step 2: Put cheeks (sprinkle each piece with black pepper) in a glass jar. Put a bay leaf on top and put the jar into a pot with water. Let the water boil lowly and cook cheeks for 25 more minutes. It is important that the level of water is the same as level of cheeks in the jar. Salt and oil are not required.

Step 3: Boil potatoes, mash them and add wasabi horseradish.

Step 4: For the sauce: chop the flesh of the lime, parsley and pour it with soy sauce.

Step 5: Serve the dish by means of putting mashed potatoes on a plate and placing tongues with sauce on it.

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BAKED COD
Preparation time:15 min
Ingredients: 400 g of cod fillets, 2 tbsp. of olive oil, ½ of a lemon, 50 g of parsley, 8 pcs. of cherry tomatoes, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Put cod fillets in a baking bag or wrap them in foil. Add chopped parsley, cut into halves tomatoes, lemon juice and olive oil. Add pepper and salt.

Step 2: Leave for 15 minutes in the oven at 180oC. As a side dish, use fried or mashed potatoes.

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BAKED COD
Preparation time:15 min
Ingredients:400 g of cod fillets, 2 tbsp. of olive oil, ½ of a lemon, 50 g of parsley, 8 pcs. of cherry tomatoes, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Put cod fillets in a baking bag or wrap them in foil. Add chopped parsley, cut into halves tomatoes, lemon juice and olive oil. Add pepper and salt.

Step 2: Leave for 15 minutes in the oven at 180oC. As a side dish, use fried or mashed potatoes.

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BOILED CATFISH
Preparation time:45 min
Ingredients: 600 g of catfish fillet, 1 lemon, 1 tbsp of dried spicy herbs, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Squeeze the lemon juice, add black pepper, dried herbs and salt. Mix all the ingredients.

Step 2: Leave the catfish in the marinade for 30 minutes.

Step 3: Put the fish into boiling water and cook for 10-15 minutes. Serve with fresh vegetables.

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BOILED CATFISH
Preparation time:45 min
Ingredients:600 g of catfish fillet, 1 lemon, 1 tbsp of dried spicy herbs, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Squeeze the lemon juice, add black pepper, dried herbs and salt. Mix all the ingredients.

Step 2: Leave the catfish in the marinade for 30 minutes.

Step 3: Put the fish into boiling water and cook for 10-15 minutes. Serve with fresh vegetables.

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HALIBUT SALAD
Preparation time:25 min
Ingredients: 400 g of halibut fillet, 1.5 pcs. of onion, 3 tbsp. natural unsweetened yogurt, 2 tbsp. of lemon or lime juice, 30 g of dill, salt and ground white pepper.
Number of servings:2
Directions:

Step 1: Chop the onion into thin half rings, sprinkle with lime or lemon juice and leave for ten minutes to marinate.

Step 2: Cut t halibut fillet into large pieces and stew it until it is ready.

Step 3: Mix in a bowl stewed halibut, onions, chopped greenery and natural yoghurt and add salt and pepper.

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HALIBUT SALAD
Preparation time:25 min
Ingredients:400 g of halibut fillet, 1.5 pcs. of onion, 3 tbsp. natural unsweetened yogurt, 2 tbsp. of lemon or lime juice, 30 g of dill, salt and ground white pepper.
Number of servings:2
Directions:

Step 1: Chop the onion into thin half rings, sprinkle with lime or lemon juice and leave for ten minutes to marinate.

Step 2: Cut t halibut fillet into large pieces and stew it until it is ready.

Step 3: Mix in a bowl stewed halibut, onions, chopped greenery and natural yoghurt and add salt and pepper.

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FRIED HADDOCK
Preparation time:20 min
Ingredients: 400 g of haddock fillet, lemon juice, 20 g of butter, olive oil for frying, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Salt and pepper the fillet. Add lemon juice and leave it for 10 minutes.

Step 2: Put the fillet on in a preheated frying pan with olive oil and fry the fillet until a crust for 3-4 minutes from both of the sides. Serve the fillet with a light salad.

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FRIED HADDOCK
Preparation time:20 min
Ingredients:400 g of haddock fillet, lemon juice, 20 g of butter, olive oil for frying, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Salt and pepper the fillet. Add lemon juice and leave it for 10 minutes.

Step 2: Put the fillet on in a preheated frying pan with olive oil and fry the fillet until a crust for 3-4 minutes from both of the sides. Serve the fillet with a light salad.

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STEAMED POLLOCK FILLET
Preparation time:25 min
Ingredients: 700 g of pollock fillet, 2 garlic cloves, 2 tbs. of ground black pepper, 2 tbsp. of soy sauce.
Number of servings:2
Directions:

Step 1: Cut the garlic into thin rings and fry until they get brown.

Step 2: Put pollock fillets in a cooking bowl, pour with soy sauce, sprinkle with roasted garlic and spices.

Step 3: Steam for 20 minutes. Serve with boiled or steamed rice.

 

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STEAMED POLLOCK FILLET
Preparation time:25 min
Ingredients:700 g of pollock fillet, 2 garlic cloves, 2 tbs. of ground black pepper, 2 tbsp. of soy sauce.
Number of servings:2
Directions:

Step 1: Cut the garlic into thin rings and fry until they get brown.

Step 2: Put pollock fillets in a cooking bowl, pour with soy sauce, sprinkle with roasted garlic and spices.

Step 3: Steam for 20 minutes. Serve with boiled or steamed rice.

 

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FRIED REDFISH STEAKS
Preparation time:15 min
Ingredients: 700 g of redfish, olive oil for frying, salt and ground black pepper.
Number of servings:4
Directions:

Step 1: Grate the steaks with salt and black pepper.

Step 2: Put the steaks in a frying pan with hot olive oil. Fry from one side at medium heat without a lid for 5 minutes.

Step 3: Turn over the steaks, cover with a lid and fry for another 5 minutes.

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FRIED REDFISH STEAKS
Preparation time:15 min
Ingredients:700 g of redfish, olive oil for frying, salt and ground black pepper.
Number of servings:4
Directions:

Step 1: Grate the steaks with salt and black pepper.

Step 2: Put the steaks in a frying pan with hot olive oil. Fry from one side at medium heat without a lid for 5 minutes.

Step 3: Turn over the steaks, cover with a lid and fry for another 5 minutes.

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FRIED SQUID
Preparation time:20 min
Ingredients: 150 g of squid, ½ pcs. of lemon, 2 tsp of wheat flour, olive oil, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Roll squid in flour.

Step 2: Preheat a small amount of olive oil in a frying pan.

Step 3: Fry squid for 5 minutes stirring constantly. Add lemon juice, salt and pepper while frying.

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FRIED SQUID
Preparation time:20 min
Ingredients:150 g of squid, ½ pcs. of lemon, 2 tsp of wheat flour, olive oil, salt and ground black pepper.
Number of servings:2
Directions:

Step 1: Roll squid in flour.

Step 2: Preheat a small amount of olive oil in a frying pan.

Step 3: Fry squid for 5 minutes stirring constantly. Add lemon juice, salt and pepper while frying.

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REDFISH IN SALTY CRUST
Preparation time:1 hour
Ingredients: 1 redfish, 1 kg of salt, ½ pcs of lemon, spicy herbs.
Number of servings:2
Directions:

Step 1: Put a third part of salt, lemon slices and spicy herbs in a baking dish.

Step 2: Put fish on the salt and put herbs and lemon slices on it. Cover the fish with the rest part of salt.

Step 3: Bake the redfish at the temperature of 220oC for 30-40 minutes. When the fish is ready break the salty crust with a knife. Serve the fish with boiled and stewed vegetables.

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REDFISH IN SALTY CRUST
Preparation time:1 hour
Ingredients:1 redfish, 1 kg of salt, ½ pcs of lemon, spicy herbs.
Number of servings:2
Directions:

Step 1: Put a third part of salt, lemon slices and spicy herbs in a baking dish.

Step 2: Put fish on the salt and put herbs and lemon slices on it. Cover the fish with the rest part of salt.

Step 3: Bake the redfish at the temperature of 220oC for 30-40 minutes. When the fish is ready break the salty crust with a knife. Serve the fish with boiled and stewed vegetables.

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