mad spatula
Cela pečena orada iz rerne servirana sa crnim pirinčem i svežom zelenom salatom na drvenom stolu.

Pečena cela orada iz rerne (brz i jednostavan recept)

Večera
#Lako

Ako tražiš jednostavan način da pripremiš celu ribu kod kuće, ova pečena orada je odličan recept za početak. Uz samo nekoliko osnovnih sastojaka - maslinovo ulje, so i biber - možeš da pripremiš ukusan obrok sa hrskavom kožicom, sočnim mesom i bez mnogo truda.

Pečenje cele orade u rerni jedan je od najlakših načina da uživaš u svežoj ribi. Nisu potrebne komplikovane marinade niti posebne tehnike - dovoljno je da ribu pravilno pripremiš, dobro začiniš i prepustiš rerni da odradi svoj deo posla.

Najvažniji koraci su da ribu dobro osušiš, zasečeš kožu i začiniš je spolja i iznutra. Ovi mali detalji pomažu da kožica dobije lepu zlatnu boju, dok meso ostaje sočno i savršeno pečeno.

Za dodatnu svežinu i još više ukusa, posluži ovu pečenu oradu uz naš preliv od limuna i začinskog bilja. Osvežavajuć ukus limuna, sveži peršun i maslinovo ulje odlično se slažu sa ribom i čine ovaj jednostavan recept još posebnijim.

Ova orada iz rerne je savršena za brz ručak tokom nedelje ili lagani vikend obrok pripremljen sa jednostavnim sastojcima kod kuće.

FAQ

Recipe

5mPreparation
20mCooking
25mTotal
1
Ingredients
Instructions
  1. 1

    Preheat the oven

    Preheat your oven to 200°C / 400°F (180°C / 350°F fan). Line a baking tray with parchment paper.

  2. 2

    Prep the sea bream

    Pat the fish thoroughly dry with paper towels inside and out (dry skin crisps much better). Using kitchen shears, trim off the side and belly fins. Check for any remaining scales and scrape them off with the back of a knife.

  3. 3

    Score the skin

    Using a sharp knife, make 3 shallow diagonal slashes into the thickest part of the flesh on both sides of the fish, cutting down to the bone but not through it.

  4. 4

    Season inside and out

    Rub olive oil all over the outside of the fish and inside the cavity, making sure to work it into the slashes. Season generously with salt and fresh black pepper - including inside the cavity.

  5. 5

    Roast and test for doneness

    Place the fish on your prepared baking tray. Bake for 18 to 22 minutes (for a standard 400 - 500g / 14 - 18 oz, one whole bream), until the skin is lightly browned and the flesh near the backbone is opaque and flakes easily with a fork.

Nutrition Factsper 100 g serving
Calories183kcal
Fat12.2g
Saturated2.7g
Carbs0.2g
Fiber0.1g
Sugar0.0g
Protein18.1g
Salts1.7g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

Storage & Reheating
  1. 1

    Storage: Store any leftover baked sea bream in an airtight container in the refrigerator for up to 2 days. For the best flavor and texture, remove the meat from the bones before storing. While the fish is safe to eat cold in salads or sandwiches, it's best enjoyed freshly baked. Reheating: To keep the fish moist, reheat it gently in a 170°C (340°F) oven for 8 - 10 minutes, or until warmed through. You can cover it loosely with aluminum foil to prevent it from drying out. Avoid microwaving if possible, as it can make the fish rubbery and soften the skin.