Fish and Beans in a Pot

by Editorial Staff

A good tasty second dish is fish with white beans.

Ingredients

  • Pike perch fillet (you can take pollock fillet, hake) – 500 g
  • Onions – 1-2 heads (150 g)
  • White beans (boiled) – 2 cups
  • Sweet bell pepper – 1 pc.
  • Parsley and dill – 2 sprigs
  • Salt
  • Ground black pepper
  • Seasoning for fish without salt
  • Flour for breading
  • Vegetable oil – 4 tbsp
  • Sour cream – 2 tbsp
  • Tomato sauce – 2 tbsp

How to cook fish and beans:

Directions

  1. Rinse the fillet, dry with napkins, cut into portions, salt, pepper, and sprinkle with seasoning. Let stand for half an hour. Dip the fish in flour and fry for 2 tbsp of oil on both sides until light ruddy.
  2. Beans, soak and boil. Leave some bean broth. You can use canned white beans. Wash the pepper, remove the seeds, and cut into strips. I took already chopped frozen peppers.
  3. In the remaining oil, sauté the onion, add the pepper and simmer until soft. Add chopped herbs at the end.
  4. You can cook in one pot or take several portion pots. At the bottom of the pot, put some beans with pepper, then a layer of fried fish. Alternate layers as much as the capacity of the pot and the amount of food allowed.
  5. For pouring, mix sour cream with tomato sauce. Top with fish and beans. Cover and put the fish and beans in the oven for 20-30 minutes at 180 degrees. Serve the fish and beans hot.

Enjoy your meal!

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