Roast seabass

Oven-baked Spanish tortilla is a true delight, letting you enjoy a healthier version of this classic dish with less fat and no need to flip it. Baking it in the oven is a fantastic method. Spanish tortilla is one of the classic dishes of Spanish cuisine, and you can enjoy it in many ways and with all kinds of ingredients. This time, it's a delicious plain tortilla, so you get great flavor with a different texture and much less fat than other tortilla recipes. Enjoy!

A delicious, slightly updated take on the classic French dish.

This recipe was inspired and passed down from my husband’s grandparents who were old-fashioned and used to cook with nature like the sunlight my husband praise this recipe over and over and I finally tried it and wanted to share with the world! Hope you enjoy as much as I did! Also please adjust sugar substitutes as you wish and tartness as desired! That’s what I do!

A must-try.

I'm lucky to live on the coast and fresh local fish arrives at the market and local shops every day. When I first came to Spain I was a bit squeamish about seeing fish with heads, being more used to the anonymous fillets sold in the UK. But many years later I'm fine about it. The cheek is the most tender part of the fish, and the head adds to the rich flavour of the sauce produced by the combination of fish, veg, lemon and white wine. I used

I came up with this recipe as I had lots of lemons and wanted to cook it with chicken.It's a perfect combination with herbs, so I made this lemon and herb roast chicken ♪● I put 1/2 lemon but you can still enjoy the refreshing taste by 1/4.● I used the handy dried thyme and rosemary but you get a better flavor with fresh herbs. Recipe by Soyokaze

Melissa Clark just published this recipe last week, and I went to Costco to buy a fresh whole fish to make her salt baked crust fish. Her recipe is for a large whole fish, I got a whole fresh Coho salmon.I used my airfryer oven, trimmed head and tail from the fish so it would fit, set the temperature, salt, ingredient quantities, baking time, and read the temperature probe in the fish every few minutes. It took only 40 minutes.The fish is delicious, tender, fresh, not oily or salty at all. I sterilized the salt crust for reuse with future fish recipes.

The fennel and spring onions were a nice seasonal combination for this roast. Aromatic and tasty dish.

This way of preparing roast chicken takes a bit more special care and requires longer cooking and prep time because of the Brining and slow cooking method. I assure you that by doing this, you will end up with the most juicy, tender and full of flavour roast chicken! I only make this recipes for the special guests. 😁😋

I love a good pot roast and this recipe delivers a pot roast with a deep rich onion flavor. If you like French onion soup you will love this pot roast. I did not add in any root vegetables as is common with many pot roast recipes, but you can certainly add them if you like.

My whole family loved this dish. I'm not much of a fish person, but swai is the mildest fish I've ever had and the lemon butter sauce was a plus.

Today I am just showing the roast. I am not going to to write how to do the gravy it will be seen, but just a flavourful tender chuck roast. To me the chuck steak and roast is the most flavourful cut of beef, and the toughest.

A light and easy-to-prepare dish... Perch is a freshwater fish with a soft texture and very few bones—I have never found one. It lends itself to many preparations because it pairs well with different ingredients. This is the version I make most often, but I'll definitely present it to you in other versions as well 😉

Hi everyoneFor tomorrows postingWhole Baked Fish with potatoes and olives:1 whole fish, cleaned and scaled( fish as red snapper, porgies, branzino).

Bonito is similar to tuna in texture and flavour but is a lot smaller and in Spain is typically cooked in a tomato sauce or marinated. You could use this marinade with any kind of blue fish and it also works with chicken. Keeps for a few days in the fridge and it can be eaten warm or cold.

Sauerbraten is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.Served traditionally with red/purple cabbage.

The other day I bought turbot, and it was perfect for the letter R in this week's alphabet challenge! Today, I made some roasted vegetables and a simple sauce to accompany the turbot, which I grilled because I find it's the best way (at least to my taste) to prepare this fish. It's very tasty and very simple, so I'm sharing the idea 😀

This is a delicious and easy-to make curry dish that is full of flavour and looks amazing! Tip: I recommend wearing plastic gloves when preparing the beetroot to prevent stained hands. #nikicuisineRecipe adapted from Delicious Magazine

Hi everyone!! I’m not sure but I think because March has kicked in I am definitely starting to feel that Spring fever….I can’t seem to sit in one place and especially in front of my computer to write my post. It took me a few hours but I finally just sat down!! 🙂 but I keep staring out the window at the trees, the flowers, which I’ve noticed have started to bloom, (make note to myself time to start planting my herbs) people walking with their dogs, jogging, some ladies chatting away, actually quite unusual?? Did everyone take the day off? hmmmOk, I need to gather my thoughts and write this recipe, a Mussel and Rice dish that is so delicious that I am sure you will enjoy..of course that is if you enjoy eating Mussels..:) This recipe is usually made in the summer, but I can’t seem to wait a couple of month so I went ahead and made it today. I went to our local fish market this morning and was so happily surprised because they have a huge variety of fishes to select from. Shrimps to Salmon to some large fish, that I don’t even think I have ever seen before…click, click, click, many delicious ideas came to mind..:)Spring fever, Summer fever that’s what’s going on in my head at the moment. 🙂 Is anyone else out there feeling like me or is it just me..???

I was tired of eating dried out rotisserie chicken from the grocery store, plus I wanted a crispy skin. I just started using kamado insulated cooker and it was the perfect set up for making whole roasted chicken.

#GoldenApron23“Carne Mechada” is a tipical Chilean Pot roast. It is a large piece of beef stuffed with vegetables and braised in water, wine, and spices. It is thinly sliced and may be served with mashed potatoes, rice, pasta or salads.

Who remembers Sunday lunch roast chicken? It was a staple in our house 😋 Okay, it's not Sunday, but who cares 😊I have the Philips XL air fryer with a 6.5L capacity.

I love a pork roast (pieczeń wieprzowa in Polish) and this is one of my best recipes. I call it "In the Polish style" as it is heavy on the garlic. Don't cut back on the garlic, though, because, as the roast bakes, the garlic cloves caramelize and become sweet bits of goodness within the roast. This was a common roast served at our kitchen table when we were growing up in Michigan.

I used to bake this roast chicken every Christmas in New York. I prepared it in various styles but this rosemary chicken is my favorite one.Brining makes chicken tender and very juicy. Adjust your oven temperature and cooking time accordingly. Use any herb you like such as parsley, rosemary, thyme and oregano. Recipe by Maria358.

the chilly powder makes it warm but not too spicy,the fish is juicy and the onion is very tasty

I got the idea looking at the packet of Frozen Roast Vegetables , it works!

In preparation for Christmas and New Year holidays when we often eat at home with friends, I made up this easy recipe to be served as part of a meal or with drinks.The salmon in step 3 falls apart easily once in the frying pan, so make sure it is slightly cooked before turning it gently to brown. Recipe by caramel-cookie

It is certainly the most well-known Greek dish abroad. There is no foreigner who will come to our country and not try it, just as there is no Greek restaurant abroad that does not have it on its menu. Greek moussaka in its most traditional version.

You can roast whole chicken or chicken drumsticks with this recipe, it's super delicious and the potatoes are tasty and nice for decorating the dish.

This recipe was given to me from my mother-in-law, a fantastic cook who I loved dearly. I learned how to cook from my mother, but when I tasted my mother-in-law's roast beef, it was so delicious I had her write down the recipe. That was 10 years ago. The original has gotten some stains along the way so I posted it here to record it. This version as been modified from the original.My mother-in-law taught me to make this roast with sake. I think it tastes more refreshing with lemon. Even when its hot outside or when I don't feel like eating much, if I make this, it always gets eaten! I even end up eating the onions that were in the marinade and the lettuce that the meat was sitting on. It also works if you use a 100 g cut of meat. This roast keeps well. It's great for entertaining since you can make it the day before and just slice it the day of. It couldn't be easier. For 6-8 servings. Recipe by Kerii dooruko