Transcarpathian Roast Fish
by Editorial Staff
Very tasty fish stewed in a pot.
Ingredients
- Fish fillet (I have a pike perch; you can take another fish – hake, pollock) – 500-600 g
- Vegetable oil – 100 ml
- Onions – 2 pcs.
- Tomato sauce – 3 tbsp
- Ground red pepper – to taste
- Fish broth – 250 ml
- Garlic – 0.5 heads
- Greens – 2 tablespoon. chopped spoons
- Salt to taste
- Bay leaf – 1-2 pcs.
- Peppers – 5-6 pcs.
How to cook fish roast:
Directions
- For the fish broth, I have frozen salmon trimmings. I fill them with water, bring to a boil, throw in bay leaves, a couple of peas. I cook for 40 minutes.
- Sprinkle the fish fillets with salt, cut into pieces and fry in 50 ml of vegetable oil until light golden brown.
- Chop onions and sauté in oil.
- Add tomato sauce and red pepper.
- Pour in the broth and salt a little. Boil.
- On the bottom of the pot (refractory dish), put bay leaves and peppers. Then place the fried fish. You can put the fish in small portioned pots. Then reduce the baking time slightly.
- Pour the broth and onion.
- Season with chopped garlic and herbs. Cover and place in the oven. Bake the fish roast at 180 degrees for 50 minutes (taking into account the oven heating time).
- Serve fish roast in a pot. You can boil potatoes to fish.
Enjoy your meal!
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