Steamed fish and a side dish of vegetable spaghetti with garlic butter
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 432, total fat 22 G., saturated fats G., proteins 34 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 432, total fat 22 G., saturated fats G., proteins 34 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
White fish, such as striped bass, are a valuable product that retains its nutritional value better when steamed. To avoid steamed fish being too bland, serve it with a rich side dish of vegetable noodles and mushrooms with tomatoes, topped with agrodolce sauce—an Italian sweet and sour sauce made with sugar, vinegar, and Mediterranean spices that pairs perfectly with fish. The easiest way to make vegetable noodles is to use spaghetti squash. After baking, it easily separates into long strands like pasta. Serve the fish and vegetables with a fragrant mushroom platter and enjoy the multifaceted flavors of this healthy dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 striped bass fillets (1700 g each), remove intermuscular bones
- 5 tbsp. l. olive oil
- 3-4 sprigs of fresh rosemary
- 1 head of garlic, peeled
- A pinch of red pepper flakes
- 1/4 cup red wine vinegar
- 3 tablespoons of sugar
- 1 medium spaghetti squash
- 350 g of assorted mushrooms (shiitake, chanterelles and/or oyster mushrooms), large mushrooms cut into pieces
- 2 cups cherry tomatoes
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Recipes with similar ingredients: fish fillet, mushrooms, cherry tomatoes, spaghetti squash, wine vinegar, red pepper flakes, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Prepare the Agrodolce sauceIn a small saucepan, heat 3 tablespoons olive oil, rosemary, whole garlic cloves, and pepper flakes over low heat, stirring until the garlic is soft, 8 minutes. Set aside 1 tablespoon garlic oil. Add the vinegar and sugar to the saucepan. Cook over medium heat until syrupy, 5 minutes.
- Cut the pumpkin in half lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place the pumpkin cut-side up on a baking sheet and roast in the oven until tender, 1 hour. Then reduce the temperature to 90°C (194°F). Holding the pumpkin with a towel, use a fork to separate the flesh into long strands and place them in a baking dish. Season with salt and pepper, cover with foil, and keep warm in the oven.
- In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms, season with salt, and cook, stirring, until golden brown, about 10 minutes. Transfer them to a plate. Add the remaining 1 tablespoon of olive oil to the skillet and add the tomatoes.
Cook, stirring, until the skins are puffed. Add 1 tablespoon of agrodolce sauce and a splash of water, cover, and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and heat through. - Meanwhile, bring 1 inch (2.5 cm) of water to a boil in a saucepan over medium heat. Season the fish with salt and pepper, then place it in a bamboo steamer or collapsible steamer set over the boiling water. Cover and steam until almost done, 5-6 minutes. Remove from the heat and cover to finish cooking, 2-4 minutes.
- Divide the fillet among portions, add zucchini, mushrooms, and tomatoes. Drizzle with agrodolce sauce. Serve with extra sauce and caramelized garlic.
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