Limonella (lemonella) is a sea fish with delicate white flesh and a small number of small seeds that practically dissolve during heat treatment. This seafood can be prepared in completely different ways: baked, wrapped in foil, fried in vegetable oil, or even breaded in batter and cooked to an appetizing golden brown crust. Limonella goes well with light side dishes and vegetables - be sure to try it!
Limonella baked in foil
Limonella baked in foil is a low-fat dish that is perfect for a full dinner, after which you will remain full for a long time. Tender white meat cooks in just half an hour and goes well with fresh vegetable salads.
- Limonella 800 (grams)
- Bulb onions 1 (things)
- Dill 10 (grams)
- Spices for fish taste
- Salt taste
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To speed up the process, we prepare all the necessary components. -
We first defrost the fish and, if there is a head, tail and entrails, cut it off and clean it, then rinse it and blot it dry with paper napkins. Rub the inside and outside with spices and salt. -
And while the limonella is marinating, remove the husk layer by layer from the onion, cut into quarter rings. -
Finely chop the washed and dried greens. -
Place the carcass on a sheet of foil and sprinkle dill and onions on top, wrap and place on a baking sheet. Cook in the oven, preheated to 200 degrees for about 35 minutes. -
Transfer the juicy fish to a plate and top with broccoli and lemon wedges. -
Bon appetit!
Lemonema with vegetables in the oven
Lemonema with vegetables in the oven is an easy-to-prepare and incredibly tasty dish that will look great even on a holiday table. We suggest you supplement the fish with onions with ingredients such as sour cream, hard cheese and ground black pepper.
Cooking time – 40 min.
Cooking time - 10 min.
Portions – 2.
Ingredients:
- Lemonema – 700 gr.
- Sour cream – 100 gr.
- Onion – 1 pc.
- Hard cheese – 40 gr.
- Flour – ½ tsp.
- Sunflower oil – 1 tbsp.
- Dill - to taste.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. We cut the fish, remove the scales and separate the fillets from the bones. Wash thoroughly and dry in any convenient way.
Step 2. Peel the onion and chop it randomly, distribute the vegetable slices along the bottom of a small but deep mold.
Step 3. Place lemonema on the onion “cushion”, add salt and pepper – let stand for 20 minutes at room temperature.
Step 4. Place the dough in the oven for 10 minutes at 180-190 degrees.
Step 5. At this time, mix sour cream with flour and salt in a bowl.
Step 6. Place a few handfuls of grated cheese on top of the hot fish.
Step 7. After, spread the sour cream sauce.
Step 8. Return the fireproof dish to the oven for another half hour.
Step 9. Place the rosy fish on a plate and take a sample. Bon appetit!
Limonella fried in a pan
Pan-fried limonella is the perfect combination of golden crispy crust and tender white flesh. Having spent less than half an hour cooking, you will get perfectly cooked fish that will easily diversify your daily diet.
Cooking time – 25 min.
Cooking time – 10-15 min.
Portions – 2.
Ingredients:
- Limonella – 350 gr.
- Flour – 100 gr.
- Salt - to taste.
- Vegetable oil - for frying.
Cooking process:
Step 1. Place the necessary products on the table.
Step 2. Clean the thawed carcass from entrails and black films, cut off the fins, tail and head. Cut the lemonema into fairly thick portions and wash thoroughly.
Step 3. Carefully rub the workpieces with salt and let them “sit” for 5-8 minutes.
Step 4. Bread the salted fish in sifted flour on all sides.
Step 5. Heat the vegetable oil in a frying pan and lay out the semi-finished products, set aside for 5 minutes.
Step 6. After the time has passed, carefully turn the pieces over and brown on the second side (about 4-5 minutes).
Step 7. Pat the fish with paper towels, getting rid of excess oil.
Step 8. Place limonella on green salad leaves and serve. Bon appetit!
Lemonema in batter
Lemonema in batter made from flour and chicken eggs is not only tasty, but also very aromatic! Since the fish is “famous” for its wateriness, breaded frying perfectly corrects this nuance and lemonema becomes a delicious dish!
Cooking time – 40 min.
Cooking time – 15-20 min.
Portions – 6.
Ingredients:
- Lemonema – 3 pcs.
- Eggs – 2 pcs.
- Flour – 2 tbsp.
- Vegetable oil - for frying.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1.We clean the gutted carcass from scales, rinse and dry it, and then cut it into pieces about 3-4 centimeters thick.
Step 2. For the batter, in a blender, beat the eggs with flour and salt until smooth, and at the same time heat the vegetable oil in a deep heat-resistant bowl.
Step 3. Dip the fish into thick batter, wait for the excess to drain and throw it into boiling oil. Fry until golden brown, stirring occasionally.
Step 4. Blot the golden lemonema with paper towels and proceed to serving. Bon appetit!
Stewed limonella
Stewed limonella with onions and carrots is a very successful combination of ingredients that will appeal even to those who, in principle, do not particularly like sea “inhabitants” on their plate. For juiciness, we will also use mayonnaise and vegetable oil.
Cooking time – 60 min.
Cooking time – 15-20 min.
Portions – 3-4.
Ingredients:
- Limonella – 500 gr.
- Carrots – 2 pcs.
- Onion – 1 pc.
- Mayonnaise – 70 ml.
- Sunflower oil - for frying.
- Salt - to taste.
Cooking process:
Step 1. Under running water, clean the limonella from scales, fins and entrails, and rinse.
Step 2. Cut into portions.
Step 3. Place the slices in a bowl, add salt and mix. Leave to soak for 20 minutes.
Step 4. Transfer the fish to a frying pan with heated vegetable oil, cover with a lid and simmer over low heat for about 10 minutes.
Step 5. Without wasting time, peel and chop the carrots using a fine-hole grater.
Step 6. Cut the peeled onion into thin feathers.
Step 7. After 10 minutes, flavor the limonella with mayonnaise.
Step 8. Mash the onion with your hands and pour it over the white sauce.
Step 9. The next layer is carrots. Simmer covered for 20 minutes.
Step 10After the time has passed, remove the lid and evaporate the excess liquid for several minutes.
Step 11. Transfer the juicy fish with vegetables to a plate and start the meal. Bon appetit!
Limonella with potatoes in the oven
Limonella with potatoes in the oven is a hearty and nutritious dish that includes both a vegetable side dish and the main dish in the form of white fish soaked in spices. We invite you to try this cooking option, and rest assured that you will return to this recipe more than once!
Cooking time – 60 min.
Cooking time – 15-20 min.
Portions – 4.
Ingredients:
- Potatoes – 1 kg.
- Limonella (fillet) – 500 gr.
- Tomatoes – 300 gr.
- Mayonnaise – 200 ml.
- Hard cheese – 100 gr.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Rinse the defrosted fillet and pat dry with paper towels, salt and pepper each piece, and leave to soak for 15 minutes.
Step 2. Without wasting time, peel and wash the potatoes, cut into thin slices.
Step 3. Chop the tomatoes in the same way.
Step 4. Grate a piece of hard cheese on a borage grater.
Step 5. Assemble the dish: place half of the potato slices in one layer in the pan, sprinkle with salt and pepper. Next we lay out the fish. Tomatoes and again potatoes. Add spices, mayonnaise and cheese.
Step 6. Cook for 40 minutes at a temperature of 180 degrees.
Step 7. Prepare and enjoy not only the result, but also the process!
Steamed lemonema
Steamed lemonema is a low-calorie dish that is perfect for a late dinner. You can eat such fish even at night and not be afraid that the arrows on the scales will creep up in the morning.We recommend that you supplement your meal with fresh vegetables and herbs, and if preparing for lunch, then with a side dish.
Cooking time – 45 min.
Cooking time - 10 min.
Portions – 4.
Ingredients:
- Lemonema – 500 gr.
- Carrot – 1 pc.
- Onion – 1 pc.
- Rice – 1.5 tbsp.
- Vegetable oil – 1 tbsp.
- Lemon juice – 1 tsp.
- Water – 3 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. We cut off the fins from the defrosted fish, we also get rid of the entrails, head and tail - we wash it inside and out.
Step 2. Cut into portions.
Step 3. Pour lemon juice over the fish, season with salt and ground pepper. Place on a steaming grill, previously coated with a thin layer of vegetable oil.
Step 4. Peel the carrots and grate them on a coarse grater.
Step 5. Peel and finely chop the onion.
Step 6. Saute the sliced vegetables in heated vegetable oil for about 10 minutes (“Frying” program).
Step 7. Add rice, stir and fry for another 10 minutes. Fill the contents of the bowl with water and place a grill with fish on top.
Step 8. Launch the “Pilaf” mode and wait for the sound signal.
Step 9. Serve the complex dish hot and enjoy. Bon appetit!
Limonella in sour cream
Limonella in sour cream is a delicious dish whose taste and aroma will pleasantly surprise you. Sour cream is a great addition to any white fish and lemonema is no exception. Delicious, simple and fast!
Cooking time – 45 min.
Cooking time - 15 minutes.
Portions – 3.
Ingredients:
- Limonella (fillet) – 700 gr.
- Carrots – 2 pcs.
- Onion – 2 pcs.
- Sour cream – 4 tbsp.
- Lemon – ½ pc.
- Sunflower oil – 40 ml.
- Greens - to taste.
- Spices - to taste.
- Salt - to taste.
- Water – 1.5 tbsp.
Cooking process:
Step 1.Cut the washed and dried fillet into pieces of the desired size and season with your favorite spices and salt - mix.
Step 2. Fry the grated carrots and chopped onions in hot sunflower oil until soft and golden.
Step 3. To fill, combine one and a half glasses of water with sour cream, salt and seasonings.
Step 4. In a separate frying pan, quickly brown the limonella, add vegetables and pour the prepared sauce over the food. Cook over low heat, covered, for about half an hour.
Step 5. Place the tender dish on plates and taste. Bon appetit!
The first recipe is with onions and dill, just a bomb! My husband even asked for more))