Baking time for chum salmon. Bake chum salmon in the oven: recipe. Chum salmon baked in the oven

Did you know that you can treat yourself to baked salmon fish, of which the chum salmon family belongs, at home without going to a restaurant? To do this, you need to buy fish, wash it, dry it and cook it in the oven according to our recipes, it will turn out great.

Chum salmon cooked in the oven becomes juicy, appetizing and aromatic if it is stewed in a spicy tomato sauce. In other options, adding spices, lemon juice, white wine, olive oil and butter at the right time will help make the fish more tender.

With vegetables

You will need for 4 persons:

• 4 pieces of chum salmon fillet (200 g each);
• 2 zucchini;
• 2 carrots;
• 1 lemon;
• 1 small slice of fresh ginger root;
• 80 ml dry wine (white);
• freshly ground black pepper to taste;
• 4 pinches of salt;
• a little olive oil + 4 cubes of butter.

Cooking: 75 minutes. Calorie content: 440 kcal.

How to do:

1. Rinse the lemon with water without removing the peel and chop into thin slices.
2. It is better to preheat the oven to 190ºC.
3. Lightly fry the chum salmon pieces.
4. Wash the zucchini and carrots, peel them and chop into thin slices.
5. Lay out four squares of parchment (preferably oiled) on the kitchen table.
6. Place chopped vegetables on each square, place a piece of chum salmon on top along with lemon slices, sprinkle with ground ginger, sprinkle with wine, olive oil, adding a cube of butter. Season with spices to taste.
7. Raise the corners of the parchment and fold them over to make bags.
8. Place the fish bags on a baking sheet and bake for 20-25 minutes.
9. Serve without removing the parchment bag.

Note: chum salmon will turn out more juicy and tender if you cook it for 20 minutes at 120ºC.

With nuts

For a festive dish, be sure to take chopped walnuts and almonds (if you don’t have them, add others, it will also be interesting) and a teaspoon of chili pepper.

Required:

• 800 g chum salmon fillet;
• 35 ml soy sauce;
• 10 ml lemon juice;
• 1 pinch of grated ginger;
• 1 handful each of chopped walnuts and almonds;
• 3 g ground chili pepper;
• 1 handful of chopped parsley;
• 45 ml olive oil;
• 1 onion;
• 1 clove of garlic;
• 1 carrot;
• 2 medium pods of bell pepper;
• 4 cherries.

Time: 60 minutes. Number of calories: 275.

1. Cut the chum salmon fillet into four portions and place in a bowl. Combine soy sauce with lemon juice and grated ginger root. Pour the prepared mixture over the fillets and cover the bowl with cling film. Marinate for 20 minutes.
2. Mix nuts with chili pepper, chopped parsley, olive oil.
3. Chop the onion into half rings, finely chop the garlic clove. Chop bell pepper and carrots into strips. Cut the cherry in half.
4. Distribute the chopped vegetables over the bottom of the pan. Place pieces of chum salmon on top, distribute the nut mixture with herbs over them.
5. Bake at 180ºC for approximately 20 minutes.

With olives

It is very important what you add to the fish. Olives and the oil they are in add a piquant taste to fillet pieces.

For 4 persons you will need:

• 4 pieces of chum salmon fillet;
• 165 g black olives (in oil without pits);
• 1 large onion;
• 1 can (400 g) tomatoes in their own juice;
• fresh herbs;

Season with black pepper and salt to your taste. Cooking: 30 minutes. Energy value per serving: 235 kcal.

Preparation:

1. Preheat the oven to 180ºC.
2. Heat 20 ml of olive oil in a frying pan, add chopped onion into rings, fry until golden brown. Send chopped tomatoes there (without skin), season with spices.
3. Rinse the fish fillets with cool water, dry with paper towels, and before placing in the frying pan, you can roll the pieces in flour or ground breadcrumbs.
4. Place the fish in the prepared sauce and drizzle oil on top of the fillets.
5. Bake, uncovered with foil, until the fish is cooked through for about 20 minutes.

When serving, sprinkle with chopped parsley or any herbs of your choice.

Baked chum salmon steak

Chum salmon, like any red fish, goes well with lemon juice. Use a marinade with natural citrus acid when cooking. And choose the herbs that you like best.

For 1 person you will need:

• 1 chum salmon steak (about 250 g);
• 30-35 ml lemon juice;
• basil, coriander, rosemary to taste;
• 1 pinch of salt and pepper.

Time: 45 minutes. Calorie content: 389 kcal.

1. Start cooking with the marinade: mix lemon juice with olive oil, salt, black pepper, spices and fresh herbs.
2. Coat a piece of fish with the prepared marinade. Leave for literally 10 minutes for the steak to marinate.
3. Place the fish in a hot oven (180ºC). Cook for about 15 minutes. The exact cooking time depends on the size of the steak.

Note to the hostess: this fish dish can be prepared in advance and even placed on a baking sheet, and baked (almost instantly) when the guests are already on the doorstep.

How to bake fish in foil

It is best to simmer chum salmon in the oven at 120 degrees for about 35 minutes, after wrapping it in foil.

Required:

• 4 pieces (200 g each) chum salmon;
• 75 g onion;
• 1 medium pod of red sweet pepper;
• 1 medium green sweet pepper;
• a small bunch of fresh dill;
• ½ lemon;
• 75-80 ml white wine (dry);
• 45 ml olive oil;
• 4 pinches of freshly ground black pepper;
• salt to taste.

Cooking: 35-40 minutes. Each serving: 387 kcal.

How to do:

1. Cut out eight circles from foil (approximate diameter - 14 cm). For convenience, you can use a bowl of the appropriate size, turn it upside down on the foil, then circle the edge with a knife. In this case, you need to place a board under the sheet of foil.
2. If the fish is not cut, then cut it into 4 pieces. Chop the onion into half rings. Cut the pods into halves, removing the seeds. Then cut the pulp into strips. Grind the dill thoroughly.
3. Place a piece of chum salmon on four circles. Place lemon and chopped vegetables on top. Season with pepper, salt and sprinkle with wine.
4. Place the remaining circles of foil on top of the chum salmon with vegetables. Wrap the edges of the foil tightly in a pigtail.
5. Transfer the fish bags to a baking sheet. Cook in a hot oven (190º) for 12-16 minutes.
6. Then place on plates and serve in foil, making a small cut in the center to allow steam to escape.

Note: pieces of fish can be pre-fried until golden brown.

Chum salmon with potatoes in the oven

This dish can be prepared with various additives. Our recipe contains pesto sauce made from wild garlic, nuts and Parmesan. The fish turns out tender and juicy inside.

For 3 persons you will need:

• 500 g chum salmon fillet;
• 500 g potatoes;
• 20 g pine nuts;
• 50 g parmesan;
• salt to taste.

For the pesto sauce:

• 100 g wild garlic;
• 50 g pine nuts;
• 100 ml olive oil;
• 100 g parmesan.

Time: 40 minutes. Serving value: 305 kcal.

1. Preheat the oven to 180ºC.
2. Prepare pesto sauce for fish: fry pine nuts in a dry frying pan, combine them with washed and chopped wild garlic, add salt, add butter, grated cheese and beat everything.
3. Cut fish fillets into pieces, season with salt and place on one side of the dish, pour pesto sauce over each piece.
4. Boil the potatoes until half cooked, chop them into circles. Fill the second half of the mold with potatoes. Sprinkle the vegetable with cheese and nuts.
5. Place the fish and potatoes in a hot oven for 25 minutes.

Cooking with potatoes and cherry tomatoes

Our advice: coat the fish with marinade. Lemon zest, spices and olive oil will add softness and juiciness. The recipe also uses cherry tomatoes; they always look luxurious when decorating the dish.

For 2 servings:

• 2 pieces of chum salmon fillet;
• 2-3 potatoes;
• 5 cherry tomatoes;
• 1 lemon;
• 50 ml white wine;
• 40 g olive oil;
• 1 pinch of freshly ground black pepper;
• 1 pinch of table salt.

Cooking time: 45 minutes. Number of calories: 379.

1. Preheat the oven to 190 degrees in advance.
2. Divide the cherry into halves. Chop the peeled potatoes into circles.
3. Place the potatoes and cherry halves in a deep dish and sprinkle everything with oil.
4. Make a marinade for chum salmon: finely grate the zest from the lemon, combine it with the remaining oil, add pepper, a pinch of salt and mix everything well.
5. Rub the fish pieces on all sides with marinade, place on the potatoes with cherry tomatoes and place in a hot oven.
6. After five minutes, sprinkle the chum salmon with wine and cook for another 15 minutes.

Things to consider when cooking fish:

1. It is best to cook whole chum salmon by wrapping it in parchment or foil, filling the belly with spices, and coating the sides and back of the fish with vegetable oil.
2. Do the same with the fillet, placing the fish in the oven, wrap each piece separately in parchment or foil.
3. Cooking paper or parchment sold in stores comes in white and cream colors. We recommend using cream parchment; it looks prettier in a fish dish.
4. Chum salmon steak can be served with potatoes: mashed or deep-fried.

Chum salmon fillet is a very delicate product: if baked inappropriately, this delicate product can dry out and lose its pleasant taste. In the hands of an experienced housewife, skillfully prepared chum salmon turns into a real work of culinary mastery, enticing with unique aromas and delighting the most capricious gourmets. As part of hot dishes, chum salmon is equally good in soups, pies or open baked goods. Let's talk about how, without having great culinary skills, you can deliciously cook chum salmon in the oven.

Chum salmon in mayonnaise, baked on potatoes
You will probably succeed with this recipe even if this is your first time experimenting with baking fish from the salmon family. You will need:

• fresh chum salmon – 1 kg;
  
• potatoes – 2 kg;
  
• onions – 4 pcs.;
  
• carrots – 4 pcs.;
  
• mayonnaise – 150 g;
  
• vegetable oil – 100 ml;
  

Cooking technology

1. Remove the skin and scales from the fish and cut the chum salmon crosswise into pieces 1.5-2 cm thick.
   
2. Grate the carrots on a coarse grater; Cut the onion into half rings.
   
3. Place the fish pieces in a deep bowl, add salt and pepper. Add vegetables, mayonnaise and half the vegetable oil. Mix carefully, compact and leave to marinate for 2 hours.
   
4. Cut the potatoes into thin slices. Mix it with the remaining oil and add salt.
   
5. Place the potatoes in an even layer on the baking sheet. Place chum salmon pieces on top, covering them with vegetables in mayonnaise.
   
6. Bake at 180-200 degrees for 50 minutes.
   

Chum salmon fillet baked with vegetables and cheese
In addition to its excellent taste combination with carrots and onions, chum salmon harmonizes perfectly with stewed tomatoes. They will also be part of this recipe. Ingredients:

• chum salmon – 800 g;
  
• onions – 6 pcs.;
  
• tomatoes – 4 pcs.;
  
• cilantro or parsley - 1 bunch;
  
• baking cheese or hard cheese – 200 g;
  
• medium fat sour cream – 200 g;
  
• vegetable oil – 100 ml;
  
• salt and black pepper - to taste.
  

Cooking technology

1. Remove the skin from the fish and carefully separate the fillets. Remove large and small bones. Cut the fillet into medium-sized pieces.
   
2. Salt and pepper the fillet, mix with finely chopped herbs and leave to soak in the spices for 20 minutes.
   
3. Cut the onion into half rings. Remove the film from the tomatoes by pouring boiling water over them and cut the tomatoes into thin slices.
   
4. Pour oil into a frying pan and sauté the onion in it until golden brown.
   
5. Add the tomatoes, stir gently and simmer for 10 minutes.
   
6. Place a thin layer of vegetables in the pan; Place fillet pieces on top.
   
7. Alternate laying out chum salmon and vegetables so that onions and tomatoes end up on top.
   
8. Mix sour cream with water in a 3:1 ratio, add salt and pour the mixture over the fish and vegetables.
   
9. Bake at 200 degrees for 40 minutes.
   

Chum salmon baked in foil
Fish prepared in this way not only has a unique taste and delicate fillet texture, but also retains a significant part of its nutrients. Required ingredients:

• chum salmon – 1 kg;
  
• tomatoes – 3 pcs.;
  
• onions – 5 pcs.;
  
• lemon – 0.5 pcs.;
  
• vegetable oil – 50 ml;
  
• salt and black pepper - to taste.
  

Cooking technology

1. Wash the fish, remove the skin and, having separated the fillets, cut them into long strips.
   
2. Pour boiling water over the tomatoes and, after removing the skin, cut the tomatoes into thin slices.
   
3. Cut the onion into rings.
   
4. Divide the vegetable oil into 2 parts and soak one part of the fillet, and mix the other with the onion.
   
5. Prepare 2 sheets of food foil according to the size of the baking sheet. Place onion rings in an even layer on the sheet. Lightly salt it.
   
6. Carefully place the chum salmon fillet on top of the onion, first salting and peppering it on all sides.
   
7. Sprinkle the fillets with lemon juice. Place a layer of tomato slices.
   
8. Carefully connect the foil sheets with the folds facing up and bake for 30 minutes at 180 degrees.
   
9. Remove the top of the foil to expose the tomatoes. Keep the dish in the oven for another 10 minutes until fully cooked.
   
10. Serve with fresh herbs and potato side dish.
    

In addition to baking whole fish or fillet pieces, you can also cook fish cutlets in the oven, serving them with fresh vegetables and garnishing with sprigs of herbs, or stuffed chum salmon with spicy garlic sauce. It all depends on the availability of the necessary products and the mood of the housewife!

To prepare the dish you need:

• Chum salmon cut into steaks
• potatoes 1 kg
• one onion
• one lemon
• salt and seasonings

The fish should be scaled and washed and placed on paper towels to allow the chum salmon steaks to dry slightly.

Because The fish cooks quickly enough, cut the potatoes into thin strips about half a centimeter thick. Cut the onion into thin half rings.

Mix the potatoes and onions, then lightly add salt and add a little vegetable oil.

Next, take pieces of foil and place them on a baking sheet. Place a chum salmon steak on each foil. We salt the fish on each side, but not a lot. Then season with fish seasoning or regular black pepper. You can add coriander.

Squeeze lemon juice onto each side of the fish pieces and go through the seasonings again.

Drizzle vegetable oil on top, also a little bit because Chum salmon is a low-fat fish. To make it juicier, you need to pour oil on it. You don’t need to spray a lot, literally just a little bit.

Place potatoes and onions next to the fish.

We send the prepared fish steaks and potatoes to bake in the oven, preheated to 250 degrees.

You need to bake for 15 minutes. After 15 minutes, remove from the oven. Sprinkle the potatoes with grated cheese and bake the fish and potatoes for another 15 minutes.

After 30 minutes, tender, juicy, aromatic and very tasty chum salmon with potatoes baked in the oven is ready.

Place on a plate together with foil and serve.

Chum salmon belongs to the Pacific salmon. Some individuals weigh 15 kg and reach 100 cm in length. The fish is tasty and healthy, the caviar is large, and the fillet contains a lot of vitamins and microelements.

Chum salmon is cooked in the oven. To make it aromatic, add vegetables, cheese or cream. You will find 5 delicious recipes in our article.

This delicious dish can be served at a festive table. Baked chum salmon in the oven with cheese turns out aromatic, tender, with a creamy taste if cooked in foil.

Cooking time – 45 minutes.

Ingredients:

• 1 chum salmon;
• two cloves of garlic;
• 120 gr. cheese;
• one lemon;
• half an onion;
• several sprigs of dill;
• 130 ml. mayonnaise.

Preparation:

1. Fillet the fish and season with salt and ground pepper. Leave to soak in the spices for 15 minutes.
2. Grate the zest from half a lemon and combine with mayonnaise, add crushed garlic and ground pepper.
3. Finely chop the greens and add to the mayonnaise, stir the sauce and leave to stand for 5 minutes.
4. Cut the onion into thin half rings and chop the cheese on a fine grater.
5. Cut half a lemon with grated zest and pour the juice over the chum salmon fillet.
6. Place the fish on the foil and fold the edges inward.
7. Cover the fillet with half the sauce, place the onion on top in one thin layer, which needs to be covered with the remaining sauce.
8. Sprinkle the fish with cheese and bake in the oven at 250 ℃ for about 20 minutes. As soon as the cheese crust turns brown, the fish is ready.
9. Remove the fillets from the oven, let cool for 5 minutes, then cut into pieces, drizzle with melted butter and serve.

Juicy chum salmon in the oven is combined with boiled rice.

Chum salmon steak in the oven

These chum steaks baked in foil are delicious, filling, and look delicious. The main thing is not to overcook the fillet in the oven.

Cooking time – 35 minutes.

Ingredients:

• 3 chum salmon steaks;
• 2 tbsp. l. basil and dill;
• 1 tomato;
• 50 gr. cheese;
• 2 tbsp. l. soy sauce and grows. oils;
• 1/3 tsp. lemon salt.

Ingredients:

• 3 chum salmon fillets;
• 300 ml. cream 30%;
• a bunch of dill;
• 4 tbsp. l. soy sauce.

Preparation:

1. Sprinkle the fillets with salt and place in a baking dish.
2. Mix the cream and sauce in a bowl and pour over the fish.
3. Finely chop the greens and sprinkle on top.
4. Bake for half an hour in the oven at 180 ℃.

Chum salmon in the oven with vegetables

Vegetables are healthy and wholesome food, and if combined with red fish you will get a delicious dish. Teriyaki sauce will add flavor to the fish and vegetables.

Cooking time – 55 minutes.

Ingredients:

• 4 pieces of chum salmon;
• several green onions;
• 4 pieces of broccoli;
• two pinches of sesame seeds;
• 4 carrots;
• 1/3 cup soy sauce;
• 1 tbsp. l. rice vinegar;
• 2.5 tsp. corn starch;
• ¼ cup honey;
• 3 cloves of garlic;
• one tsp. ginger;
• 5 tbsp. l. water;
• 1 tsp. sesame oil.

Preparation:

1. In a saucepan, combine the sauce with water (three tablespoons), add vinegar, honey, sesame oil, crushed garlic, chopped ginger and a pinch of salt.
2. Place the pan on the stove and bring to a boil.
3. In a bowl, mix the remaining water with the starch and pour into the pan with the sauce, bring back to the boil and cook, stirring, for a minute until thickened. Cool for 10 minutes.
4. Cut the broccoli into several pieces, cut the carrots into slices, place the vegetables in a bowl and pour over the vegetable oil, add pepper and salt, stir.
5. Place vegetables on pieces of foil, fillet on top, cover everything with sauce and cover well with foil.
6. Place the fish and vegetables on a baking sheet and bake the chum salmon in the oven for 25 minutes.

One of the most affordable representatives of the salmon family is chum salmon. It contains a lot of useful elements for the body and is very tasty if prepared correctly. If you want to preserve all the benefits of fish and at the same time get a truly tasty dish with a minimum of money and effort, then chum salmon baked in the oven is your choice.

Cooking features

If you don’t know how to bake chum salmon correctly, the result of culinary experiments may not meet the chef’s expectations. To get a dish that won't disappoint, there are a few things to consider.

• The fresher the chum salmon, the tastier and healthier the dish will come out of it. For baking, it is preferable to take chilled fish. If this is not possible, then you need to at least make sure that the product’s expiration date has not yet expired and that the fish is not too frozen. At the same time, it is recommended to defrost chum salmon in the refrigerator. If you defrost it quickly - for example, using a microwave - then after baking it will be dry and tasteless.
• The fish will be more tender and juicier if it is marinated before cooking. The classic marinade of lemon juice, ground black pepper and salt is ideal for chum salmon.
• Chum salmon is not high in fat, so when baking it in the oven, it is advisable to use a sauce made from sour cream, mayonnaise, and cream. The higher their fat content, the more tender the dish will be.

When baking chum salmon, it is very important not to overcook it in the oven. If you exceed the cooking time, the fish will come out dry. The risk of “over-drying” the fish is reduced if it is baked in foil. But in this case, 10 minutes before cooking, the foil should be unrolled so that the chum salmon browns.

The technology and time for baking chum salmon may also depend on the specific recipe.

Whole chum salmon baked in the oven

• chum salmon (carcass) – 2 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• cheese – 0.2 kg;
• butter – 0.18 kg;
• salt, pepper - to taste;
• lemon juice – 20 ml;
• chicken eggs – 2 pcs.

Cooking method:

• Wash and, if necessary, gut the chum salmon. Be sure to remove the fins and head. After gutting, wash the fish again, paying special attention to the belly. Wipe the fish with a napkin to dry it. Rub it with salt and pepper, including the inside. Sprinkle with lemon juice and leave to marinate for 15-20 minutes.
• Boil the eggs hard. Cool, immerse in cold water, and peel. Chop not too finely with a knife.
• Peel the carrots, wash and finely grate.
• Peel the onion and cut it into small pieces.
• Divide the butter in half. Cut half into thin slices and place in the belly of the chum salmon.
• Melt the second part of the butter in a frying pan, add the onion and fry until it becomes transparent.
• Add carrots and stir-fry for another 10 minutes.
• Add the eggs, stir, after a couple of minutes remove the pan with the egg and vegetables from the heat.
• Stuff the chum salmon with the resulting mixture.
• Place foil on a baking sheet, place chum salmon on it, cover with a second sheet of foil.
• Preheat the oven to 200 degrees, place a baking sheet with fish in it. Bake for 40 minutes.
• Finely grate the cheese.
• Unfold the foil, sprinkle the fish with cheese and continue baking for another 10 minutes.

Chum salmon baked according to this recipe turns out juicy and appetizing. It can be served whole or cut into portions.

Chum salmon baked with cheese and tomatoes

• chum salmon steaks – 1 kg;
• tomatoes – 0.4 kg;
• onion – 100 g;
• carrots – 100 g;
• cheese – 100 g;
• vegetable oil – 50 ml;
• salt, spices - to taste.

Cooking method:

• Wash the steaks, pat dry with a towel, sprinkle with salt and spices to taste, and place in a baking dish.
• Cut the tomatoes into thin slices and place on the steaks.
• Finely chop the onion, grate the carrots and fry them until soft in hot oil.
• Place the roast on top of the tomatoes.
• Close the pan with a lid or cover with foil.
• Place in an oven preheated to 180 degrees and bake for 40 minutes.
• Remove the lid (or remove the foil). Sprinkle the dish with grated cheese and bake for another 10 minutes.

Divide among plates and serve with or without garnish.

Chum salmon baked in the oven with vegetables

• chum salmon (fillets or steaks) – 0.8 kg;
• sour cream – 0.2 l;
• carrots – 0.5 kg;
• onions – 0.5 kg;
• vegetable oil – 0.2 l;
• fresh herbs (parsley, dill) – 100 g;
• salt, ground black pepper - to taste;
• tomato paste – 50 g.

Cooking method:

• Fillet the chum salmon or cut it into steaks. Wash them and dry with a napkin. Pepper and salt. Leave for 15 minutes.
• Peel the vegetables and chop: finely chop the onion with a knife, grate the carrots. To chop carrots, it is best to use a grater designed for preparing Korean salads.
• Heat the oil in a deep frying pan, reserving some for greasing the foil. Add chopped vegetables and fry them for 20 minutes, stirring.
• Mix sour cream with tomato paste and add this mixture to the vegetables. Stir, simmer for 5 minutes.
• Grease a sheet of foil and place it in a baking dish.
• Place chum salmon in the mold and cover with a “coat” of vegetables.
• Place the dish with fish in the oven, preheated to 200 degrees. Bake for 35 minutes.

This dish is good because it turns out equally tasty both hot and cold. When serving, be sure to sprinkle with plenty of fresh herbs.

Chum salmon baked with potatoes

• chum salmon fillet – 0.5 kg;
• potatoes – 0.5 kg;
• vegetable oil – 10 ml;
• dried basil – 10 g;
• tomatoes – 0.3 kg;
• onions – 0.2 kg;
• cheese – 0.2 kg;
• mayonnaise – 0.2 l;
• salt, pepper - to taste.

Cooking method:

• Rinse the chum salmon fillet, pat dry, and cut crosswise into strips.
• Peel the onion and cut into half rings.
• Peel and wash the potatoes, cut into thin round slices.
• Cut the tomatoes into thin slices.
• Grate the cheese on a grater with large holes.
• Grease a sheet of foil and place it in a baking dish.
• Place the pieces of chum salmon, sprinkle them with salt, pepper, and half the basil. Sprinkle with a little cheese.
• Place onion half rings and potato slices on the fish. Sprinkle with cheese.
• Place tomato slices on top of potatoes.
• Mix mayonnaise with remaining cheese and basil. Cover the dish with this sauce.
• Preheat the oven to 200 degrees and place the pan with chum salmon and potatoes there for 40 minutes.

Chum salmon baked with potatoes is a hearty and tasty dish that is not a shame to put on the holiday table.

Baking chum salmon in the oven is not difficult. It turns out tender and juicy, besides, it looks very appetizing and exudes a seductive aroma.