The most delicious recipe for making lemonema in the oven. Lemonema fish recipes. Limonella Fish Casserole Recipe

The tender meat of this inexpensive fish, accessible to the average buyer, attracts lovers of nutritious and healthy food, as well as those who want to lose weight. Lemonema is recommended for use by children, pregnant women, diabetics and other people who are concerned about their own health.

History and geography of the product

Lemonema is a marine representative of the mora family from the order of codfish, living at a depth of 550-680 m. They are found in the Indian and Atlantic oceans, mainly living in the waters of the Sea of ​​​​Okhotsk, the zone of the Kuril-Kamchatka Trench and the Kuril Straits, as well as in the Pacific Ocean near the island of Honshu . There is little information about representatives of the pest family. The lack of data is due to the rare occurrence of individuals in fishing trawls.

The history of the first appearance of fish in the human diet is unknown, however, today it is quite common in the culinary menu, found on store shelves, and is relatively inexpensive compared to gourmet varieties of marine life. Its meat is used for food, and its liver, caviar, fin, and tail are used to produce valuable fat. The pleasant properties of fish are a small amount of waste, ease of cutting, and the ability to be stored in deep frozen conditions.

The fish is considered a potential target for fishing, which, however, is not so abundant in nature to organize mass fishing. The main accumulations of Lemonema occur in the Kuril Islands, the waters of the island of Honshu and Hokkaido. Recently, its production volumes have decreased to 20,000 tons due to a decrease in the number of individuals and a fishing ban imposed in the Japanese fishing zone, where Lemonema is found in the largest volumes. Alaska is in second place in terms of catches. Russian enterprises receive their share of the production of this fish.

Types and varieties

Scientists count 17 species of pestilent fish. Their bodies reach a length of 50 cm to 70 cm. Individuals can gain weight up to 3 kg. On average, fish weighing 0.350-0.400 g is found on sale. Lemonema has a laterally compressed, long body, tapering towards the tail, covered with small scales. The color of the individuals is brownish. The lower jaw protrudes forward. Unlike many other pestilents, Lemonema does not have a barbel on its chin.

More often on the shelves, buyers see fish as a semi-finished product, a gutted carcass without a head that has already been scaled. It is sold in vacuum packages, frozen or dried, in the form of fillets or whole, by weight or in blocks. Fish are distinguished by manufacturer, weight, price, size range by length, processing method, and date of catch.

Beneficial features

Lemonem contains phosphorus, sodium, calcium, sulfur, potassium, chlorine, copper, iodine, iron, zinc, vitamins B, E, PP. Fish is valued as a low-calorie, nutritious and healthy product. It is recommended to cook it for pregnant women, children and diabetics. It is also suitable for diets due to the presence of a small amount of fat. There are only 67 kcal per 100 g of fish. Of these, 0.4 g of fat, 15.9 g of protein, and no carbohydrates.

Vitamin PP, which is part of the product, helps balance metabolism, reduces cholesterol levels, improves the functioning of the nervous system, and regulates the activity of the gastrointestinal tract. Another group of vitamins contained in lemonema in considerable quantities ( At 1, 2, 6, 9), plays a significant role in stimulating muscle and nervous activity. The lack of these substances is reflected by pain in the legs, muscle weakness, irritability, and loss of the ability to concentrate.

Lemonema can and should be consumed by persons with thyroid dysfunction associated with iodine deficiency. Sea life contains fatty acids, which are excellent antioxidants. These substances are believed to reduce the likelihood of developing a number of neurological and cardiovascular diseases if taken regularly.

Fish is beneficial for diabetics due to the absence of carbohydrates, which increase the concentration of glucose in the blood. The high amount of protein and low fat content makes lemonema beneficial for those who are overweight. The product allows you to satisfy your hunger by getting the necessary elements with a minimum amount of fat.

Taste qualities

Lemonema has very tender white meat that is distinguished by its nutritional properties. The product has almost no small bones, it is easy to clean and process. Those who want to appreciate the taste of this fish must learn how to cook it correctly, and in such a way that the most tender meat does not lose its shape after defrosting due to excess water. In terms of nutritional characteristics, Lemonema is similar to its cod relatives, however, it is much more tender.

It is believed that the most delicious lemonema is obtained if it is baked in dry wine, fried in batter or pickled.

Use in cooking

The range of uses of lemonema in the kitchen is quite wide. It is baked, stewed, fried, soaked in sauce, and added to sushi as the main ingredient. It is easily separated from the backbone, has almost no small bones, so it is quite simple to prepare.

What foods does Lemonema go with?

Vegetables: potatoes, onions, tomatoes, cucumbers, sweet peppers, carrots.
Cereals: rice, semolina.
Greens: parsley, dill.
Fruits: lemon, lime, orange.
Oil/Fats: vegetable, butter.
Dairy products: sour cream, cheese.
Seafood: blue whiting.
Sauces: mayonnaise, spicy.
Spices/Condiments: black or red pepper, bay leaf.
Chicken egg.
Flour products: crackers, wheat flour.

Popular dishes. How to prepare lemonema?

Fry in batter on a hot frying pan.
Bake the fillet with potatoes and sour cream in the oven.
Prepare a casserole with potatoes and eggs.
Fry the steaks and serve with spicy sauce.
Make pate with egg, butter, vegetables.
Stew with tomato marinade and spices.
Prepare cutlets with lemonmea on semolina.
Bake in the oven with ketchup.
Cook in a slow cooker with vegetable stew.
Add to spring salad with herbs.

When defrosting fish meat, gourmets advise dipping it with a napkin to remove excess water.

You can make a delicious dinner for the whole family using inexpensive fish and potatoes.

1. Clean the fish, remove the skin and remove the backbone. Cut the carcasses into pieces 5-7 cm wide and place them in a deep bowl.
2. Pour olive oil and the juice of half a lemon over the preparations. Salt and pepper the pieces, place the dish with the fish in the refrigerator for 15 minutes.
3. Cut the potatoes into cubes, the onion and tomato into half rings, and the other half of the lemon into thin slices. Grate the carrots.
4. Mix the potatoes and onions with the remaining oil and salt them to taste.
5. Line a baking sheet with parchment and place the vegetable mixture on it. Place pieces of fish and lemon slices on top, fill the dish with hot water.
6. Place the dough in an oven preheated to 190°C for 35 minutes.
7. When the required time has passed, remove the baking sheet from the oven, grease the fish with mayonnaise and place chopped tomatoes on top. Return the fish and vegetables to the oven and cook for another 15 minutes.

Before serving, the dish can be garnished with chopped dill.

Limonella Fish Casserole Recipe

This hearty dish with potatoes and whipped egg whites has a delicate taste and pleasant aroma.

Ingredients:

• limonella fillet – 400 g;
• potatoes – 5 pcs.;
• chicken eggs – 5 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• hard cheese – 100 g;
• butter – 100 g;
• sunflower oil – 90 g;
• sour cream – 60 g;
• seasoning for fish – 15 g;
• bay leaf – 1 pc.;
• salt and black peppercorns - to taste.

1. Boil the fillet until tender, then disassemble it into pieces. Mix the fish with half the spices, 2 yolks, salt and soft butter.
2. Finely chop the onion and carrots, fry the vegetables in vegetable oil.
3. Cut the potatoes into slices 0.5 cm wide and boil them until tender in salted water. Combine the preparations with sour cream, the remaining seasoning and 3 yolks.
4. Beat the whites with a mixer into a thick foam. Divide the mixture in half, mix it with fish and potatoes.
5. Grease a baking dish with a diameter of 26-28 cm with butter. Add half the potatoes, fish and roasted vegetables. Top with remaining potatoes and grated cheese.
6. Cook the casserole in an oven preheated to 180°C for 20 minutes.

Serve the dish hot.

Limonella goes well with fresh vegetable salad and sour cream sauce.

Lemonema is a fish of the cod family. It is found in the Seas of Japan and Okhotsk, as well as in the waters of the Pacific Ocean. You can prepare a variety of dishes from lemonema: casseroles, steaks, stews, pates, salads, soups, cutlets, snacks, etc. This fish tastes like pollock or cod, but its meat is still more tender and juicy.

Lemonema: beneficial properties

Before moving on to the recipes, it would be advisable to tell you why lemonema meat is so beneficial. Firstly, this fish can be eaten by all people; it has no contraindications. Lemonema is especially useful during pregnancy, the elderly and children. 50 g of this fish contains the daily dose of iodine needed by a person, which makes it indispensable for diseases of the thyroid gland. Like most fish, Lemonema is enriched with polyunsaturated fatty acids that have antioxidant properties.

Fish contains B vitamins, vitamins E and PP. It is rich in potassium, iron, phosphorus, calcium, chlorine, zinc, phosphorus, sodium and even silver. Due to the increased protein content in its composition, lemonema meat is in some way superior in nutritional value to beef or pork. And most importantly, its protein is absorbed much better.

People who often eat lemonema are less likely to suffer from cancer and are less susceptible to colds and other diseases. The meat of this fish significantly increases immunity and resistance to disease, resists the development of joint pain, and also has a beneficial effect on the heart and blood vessels.

Lemonema is often prescribed to diabetics to normalize blood sugar and adjust the nutritional system. The meat of this fish contains practically no carbohydrates, which does not increase blood sugar levels. In addition, Lemonema is ideal for obese people or those on a diet.

The benefits of this fish are difficult to overestimate. Perhaps its only disadvantage is that in our area you can rarely buy it anywhere.

How to cook lemonema in the oven?

Compound:

1. Lemonema - 1 kg
2. Carrots - 3 pcs.
3. Onions - 3 pcs.
4. Lemon juice - 2 tbsp. l.
5. Tomato paste or ketchup - 100 g
6. Breadcrumbs - 100 g
7. Salt, pepper and herbs - to taste
8. Cheese - 250 g
9. Vegetable oil

Preparation:

• Before you start cooking, you will have to thoroughly gut the fish, rinse it under running water and dry it. Remove the fins, tail and head.
• Cut the prepared lemonema into 2 parts crosswise. Roll each half in breadcrumbs, salt and fry in a frying pan.
• Place the fried fish in a baking dish or any other fireproof dish. Don't forget to grease the dishes with vegetable oil so that the fish does not burn and can be easily separated after cooking.
• Peel the vegetables. Cut the carrots into thin slices or grate them - whatever you like. Cut the onion into small cubes. Fry the onions and carrots until half cooked, then add lemon juice, tomato paste, herbs and salt.
• Simmer the dressing for about 7 minutes with the lid closed. At this time, grate the cheese on a coarse grater.
• Pour the prepared marinade over the lemonema. Sprinkle the prepared dish without sparing the cheese, then place it in the oven preheated to 200 degrees. Lemonela will be ready in 15 minutes. Serve the dish hot with a side dish of potatoes, rice or pasta.

Lemonema in the oven: recipes

Lemonema with potatoes in the oven

Compound:

1. Lemonema - 2 pcs.
2. Potatoes - 6 pcs.
3. Onions - 3 pcs.
4. Eggs - 2 pcs.
5. Sour cream - 200 g
6. Flour - 50 g
7. Salt and spices - to taste
8. Greens - to taste
9. Vegetable oil

Preparation:

• To cook lemonema with potatoes in the oven according to this recipe, it is better to take fish fillet. If this is not possible, gut the carcass, remove scales, remove unnecessary parts (tail, head, gills, fins) and rinse well.
• Cut the fish into portions, roll in flour and fry in vegetable oil.
• Peel the potatoes and onions. Cut the potatoes into thin slices, the onion into half rings. Fry the onion rings until golden brown. Boil the eggs hard.
• Place foil or baking paper on the bottom of the baking dish. Add potatoes, salt and pepper. The next layer is fried lemonema pieces. Season again. Place eggs cut into slices on the fish and fried onions on them. Season with salt and pepper.
• Pour sour cream over the dish and sprinkle with chopped herbs. Place the baking sheet with the lemonade in the oven. Bake the dish at 220 degrees for about half an hour.
• Lemonema prepared this way doesn’t even require a side dish. The only thing is that you can prepare a light vegetable salad and serve it along with the dish to the table.

Lemonema baked in wine

Compound:

1. Lemonema - 0.5 kg
2. Lemon - 1 pc.
3. Onions - 3 pcs.
4. Carrots - 2 pcs.
5. Garlic - 5 cloves
6. Butter - 100 g
7. Soy sauce - 50 ml
8. White wine - 150 ml
9. Salt, pepper, coriander - to taste

Preparation:

• If you have frozen fish, wait until it thaws naturally, otherwise, after cooking it will be loose and watery. Clean each fish thoroughly, gut it and rinse thoroughly under running water. Place the prepared carcasses on paper napkins to dry.
• Cut the lemon into slices and peel the vegetables. Cut the onion into rings, carrots into slices, pass the garlic through a press or cut into slices. Rub the fish carcasses with spices and salt, stuff with lemon slices and pieces of butter.
• Cover the bottom of the baking sheet with parchment and grease with oil. Place onion rings in the first layer, then carrot slices, garlic cloves. Spread the remaining butter and add the stuffed lemonema carcasses. Pour soy sauce and wine over the dish.
• Cover the baking sheet with foil and place in the oven. Bake at 220 degrees for approximately 40 - 50 minutes. Brown rice or green beans are ideal as a side dish for this dish.

Lemonema is an incredibly nutritious, tasty and dietary fish. Its meat is especially useful for the elderly, pregnant and lactating women, diabetics and children. This fish is good for baking, stewing, frying and marinating. When properly prepared, it does not lose its nutritional and beneficial properties.

Lemonema belongs to the pestilidae family of the cod order. Its white meat actually tastes like cod, but it is much more tender and practically boneless.

As a rule, this fish goes on sale frozen. In order for a dish made from it to have the most delicate taste, incredible juiciness and incomparable aroma, the lemonema must be defrosted before cooking. Just not at room temperature, but on the bottom shelf of the refrigerator. After defrosting, the carcass should be blotted with a paper towel to remove excess moisture.

Recipe for lemonema in butter-lemon sauce

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The sauce will be a spectacular decoration for snow-white fish meat.

Necessary:

1 PC. lemonema fillet;
1 teaspoon lemon juice;
50 g butter;
2 sprigs of fresh parsley;
2 tbsp. spoons of olive oil;
flour for breading;
ground pepper and salt - to taste.

How to cook:

Brush the lemonema with a little olive oil, season with pepper and salt to taste and roll in flour.

Heat a frying pan and melt half the butter in it with the addition of olive oil.


Fry the fillets in this oil mixture over moderate heat.


Fry the fish for 5 minutes on each side, starting with the side where the skin is.


Then transfer the lemonema to a plate.

Strain the oil from the pan, clean the bottom with a paper towel, and add the same oil again.


Add the remaining butter and cook until browned.


Add lemon juice to the mixture, but do not overdo it, otherwise the sauce will sour.

Chop the parsley. Sprinkle it over the prepared lemonema and then pour over the sauce.


Serve warm.


Boiled potatoes will be an excellent addition to lemonade with butter-lemon sauce.

Recipe for making lemonema in sour cream

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Lemonema will turn out even more tender and tastier if you cook it in sour cream.

Necessary:

1 lemonema carcass;
1 onion;
3 tbsp. spoons of sour cream;

1 bunch of parsley;
favorite spices - to taste;
sea ​​salt and ground black pepper - to taste.

How to cookb:

Wash the lemonema and cut into small pieces.


Place in a saucepan, sprinkle with spices, sea salt and chopped parsley.


You can safely use dried herbs instead of fresh ones.


Cut the onion into half rings and add to the fish, mix everything carefully.

Let the lemonema marinate for half an hour, preferably in the refrigerator.


After this, add sour cream; it is better to use a product with high fat content.


The ideal option is homemade sour cream.

Simmer the fish over low heat for 35-40 minutes.


There is no need to add water to it, since enough liquid is formed during the cooking process.


You can wrap the lemonema pieces in foil and place in the oven for 45 minutes.


Serve the fish in sour cream with fresh vegetables.

Fish is a lemon! This tender and dietary fish has a complicated name, but preparing this product is quite a pleasant experience. Lemonema has a taste similarity to pollock and pike perch at the same time.

It’s so easy to clean this snow-white beauty that you won’t want its other fish “sisters” afterwards. Lemonema fish hides valuable, quickly digestible protein and a storehouse of iodine in its treasure trove of benefits. Let's treat ourselves to a proper dinner and make some crispy fried lemonema.

Products are taken according to the list. Lemonema carcasses defrost very quickly, so there is no need to do this in advance.

Cleaning lemonema is a pleasure. Lightly run a knife over the skin and remove the upper spinal fin and lower fins. Clean the belly, and then divide the carcasses into two or three parts. Lemonema is fried in large pieces.

Fish preparations need to be salted generously. Pepper to taste.

After which the pieces are “marinated” in a raw egg.

Roll in flour and place in vegetable oil on a hot frying pan. During frying, the lemonema turns over. Frying time: 5 minutes on each side, including the sides.

Serve fried lemonema with your favorite side dish and dill. Fresh dill goes perfectly with the delicate taste of lemonema, crispy on the outside and snow-white on the inside.