Fish in Olive Oil with Vegetables
Appetizers • European
Description
Recipe taken from the book 'Festive Salads and Appetizers. Very Simple'.
Ingredients
- Perch 4 pieces
- Onion 2 heads
- Orange Bell Peppers 2 pieces
- Garlic 5 cloves
- Tomatoes 20 oz
- Parsley 0 oz
- Passata Tomato Sauce 3 tablespoons
- Olive Oil to taste
- Wheat Flour to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Clean the fish, gut it, and wash thoroughly.
Step 2
Slice the onion into thin rings.
Step 3
Wash the bell peppers (preferably of different colors), dry them, remove the seeds and membranes, and cut into strips.
Step 4
Finely chop the garlic with a sharp knife.
Step 5
Wash the tomatoes, peel them, and slice them.
Step 6
Wash the parsley, dry it, and chop it.
Step 7
Heat the oil well and fry the fish coated in sifted flour.
Step 8
Remove the fish from the pan.
Step 9
In the same oil, sauté the onion, add the bell pepper, and after 5–10 minutes, add the tomatoes, followed by the parsley and garlic.
Step 10
Dissolve the tomato paste in 1 cup of water, pour it into the vegetables, and season with salt and pepper to taste.
Step 11
Simmer for 10–15 minutes.
Step 12
After that, place the fish in the resulting sauce.
Step 13
If necessary, add water (it should completely cover the fish).
Step 14
Simmer on low heat for 10 minutes.
Step 15
Transfer the fish to a serving dish, pour the sauce over it, and let it cool.
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