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
- 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.
- 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.
- In the remaining oil, sauté the onion, add the pepper and simmer until soft. Add chopped herbs at the end.
- 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.
- 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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