Baked Fish with Tomato Sauce in Chinese Cabbage Leaves

If you like fish dishes, I recommend preparing pollock fillet baked in Peking cabbage leaves with tomato sauce. Peking cabbage leaves perfectly hold the filling and retain the juiciness and aroma of the fish.

Cook: 50 mins

Servings: 2

Ingredients

Peking cabbage (leaves) – 8 pcs.
Fish fillet (pollock) – 300 g
Canned cherry tomatoes in their own juice – 4 tbsp
Fresh tomato – 1 pc.
Carrots – ½ pc. (60 g)
Bulb onions – 1 pc. (60 g)
Vegetable oil (for frying) – 2 tbsp
Salt to taste

For the marinade:

Soy sauce – 2 tbsp
Olive oil – 1 tbsp
Dried oregano – ½ teaspoon
Dried parsley – ½ teaspoon

For filling (optional):

Parsley greens – ½ bunch

Directions

We prepare the necessary products. During the cooking process, you will need parchment paper.
Peel onions and carrots. Cut the onion into small cubes. Rub the carrots on a fine grater.
Preheat a frying pan with vegetable oil. Fry the onion until transparent, 1-2 minutes.
Add carrots to the onion. Fry the carrots until soft, 2-3 minutes.
Finely chop the tomatoes in their own juice.
Put the chopped tomatoes in a pan with onions and carrots, simmer over low heat for 10 minutes, until the sauce thickens.
Cooking marinade for fish. Combine olive oil with soy sauce in a suitable container. Add dried parsley and oregano, mix.
Cut the fish fillet into large pieces and put in the prepared marinade. We leave for 10-15 minutes.
Add salt to the thickened tomato sauce and mix. Turn off the heat and let the sauce cool.
We wash and dry the leaves of Peking cabbage. We remove the thick part of the leaves. Then we slightly beat off the compacted parts of the leaves with a wooden mallet.
Put the Chinese cabbage leaves in boiling salted water and blanch for 2-3 minutes.
We take cabbage leaves out of boiling water and cool. We turn on the oven to heat up to 180 degrees.
We spread 4 cabbage leaves in a crosswise overlap. Put half of the cooked tomato sauce on the intersection of the cabbage leaves.
Put the pickled fish fillet (half) on the tomato sauce.
Raise the free edges of the cabbage leaves one by one and completely cover the pollock fillet with sauce.
It turns out an envelope of Peking cabbage leaves with a filling inside.
Line the bottom of the baking dish with parchment paper. Put the cabbage envelopes with fish and tomato sauce into the mold.
Cut the tomato into thin slices.
Put tomato slices on envelopes with fish and salt.
We send the form with fish to the preheated oven for 20-25 minutes. Baked fish with tomato sauce in Chinese cabbage leaves are ready.
We lay the fish in the leaves of Peking cabbage on plates. If desired, sprinkle the fish with chopped herbs and serve immediately.
Enjoy your meal!

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