Hello my dear readers!

Today I will tell you something about fish 🙂 

  Rivers hold a special place in Russian history. Waterways have been major routes of trade, settlement and cooperation. Goods ferried by water between important trading regions which were located near rivers. As a result the fishing was one of the most important trades for the Slavs since ancient times.

   Russian cuisine is a famous with an incredible number and variety of fish dishes at all time. Uha with sterlet (fish soup), solyanka with sturgeon or pike (soup), fish balyks (curred fillet), various fish-pies, baked or fried fish in sour cream – were popular not only among tzar family (Imperial family) and merchants. Fish was on a table of common people as well, particular freshwater fish from rivers and lakes. A caviar was a treat also, either red or black. Festive days fall on a fasting days sometimes, when it isn’t allowed to eat meat and diary, and a fish is served as the main dish. 

  There were some typical methods to prepare fish: boiling (whole or sliced), steamed fish (usually whole), baked or fried fish fillets, stuffed, salted, jellied, even raw (“stroganina” –  in Western Siberia sliced frozen fish).

  Now-days fish isn’t well-liked as a main course. We still have rivers and a fish in it. But compare to a sea-fish, a freshwater fish has more bones, but inexpensive. Faves are salted salmon and red caviar.

Rinse the fish in cold water. Pat dry with paper towel and rub both sides with salt (and rosemary optionally).

Preheat oven to 190°C (370°F).

Place the fish in a baking pan greased with some olive oil. Stuff fishes with the lemon slices and chopped fresh coriander (or parsley).

Make 2-4 gashes on the top sides and put in lemon slices. Squeeze the juice out of one lemon over the fishes.

Place the fish in the oven and bake for 15-20 minutes.

Garnish with broccoli and asparagus. Enjoy! 🙂

Ingredients:

2 medium sea-bream

1.5 lemon

small bunch of fresh coriander (or parsley)

olive oil

some salt