Most fish meat has a fairly neutral, mild taste, so that the fish is suitable for almost any seasoning. Therefore, the choice of spices for fish dishes is truly unlimited. For each method of cooking fish is logical to use a different set of herbs and spices.
So, first, you can fry the fish. This can be done on the grill, in the frying pan and into the oven, and - fast. In any case, the fish as much as possible retain their natural taste and texture for which we have it, actually, and love. It is reasonable in this case to use almost banal salt, pepper and lemon juice. Pepper can be both black and white, but large and just grind. Lemon juice, which sprayed with a ready-made meal - perhaps the best seasoning for fish in general. In addition to the above, grilled fish is very combined with olive oil.
Generally, fish are very well absorb the aroma of herbs. Therefore, if you really cook, then certainly with spices, herbs. And it should give it a good soak in the aroma. Herbs used for cooking fish can be ... ANY !!!
We can not say that a certain fish is better with some specific plant, it is a matter of taste. But we can not say that the combination of mint, salmon or halibut, rosemary - classic. Quite the contrary: turbot with rosemary - a special, rather complicated and unique recipe.
The combination of lemon with the fish - it's a classic. The combination of garlic with fish - a classic, and garlic is well suited to the fish. Traditional seasoning for fish - a rosemary and thyme, they combine perfectly with fish dishes, without imposing his own taste, but without making it too thin.
Such combinations are used in many Mediterranean cuisines - and in Greece, in Spain and in other countries where fish love and know how to cook. Exactly the word "classic" for a combination of fish and Provencal herbs - parsley, dill, tarragon, marjoram, thyme, which have extraordinary pahuchestyu.
You are free to try different combinations of herbs, not forgetting in his experiments that herbs are suitable mainly for the fish tender and growing in Europe. But with oriental spices have to be very, very careful - many of them are too heavy for the fish.
To fish in the whole approach greens and parsley, black pepper, marjoram, mace, curry, fennel, savory, tarragon, onion, garlic, sweet bell red and hot pepper (dried or fresh), allspice, rosemary, sage, cumin, mustard white, thyme, parsnip, bay leaf, peppermint.
Fried fish fit basil, black pepper, collard greens, garlic, savory, borage, fennel, dill, cumin, mace, pepper, red sweet, parsley, lemon balm, curry, almonds, bitter and sweet, cardamom, coriander, watercress .
With steamed and boiled fish consume onion, garlic, mace, clove, bay leaf, shredded parsley, basil, savory, fennel, allspice, rosemary, lemon balm, curry.