Рет қаралды 2,981
Baked carp with vegetables and tomato sauce
Ingredients:
Carp - 2 pieces (1.5 kg without head)
Onion - 3 pieces
Chives (optional) - 100 grams
Carrots - 2 pieces
Bell pepper - 2 pieces
Hot pepper - 1 piece
Tomato paste - one spoon
Mashed tomatoes - 400 g
White wine - 150 ml
Garlic - 6 cloves
Oil - 140 ml
Salt, pepper, thyme
Rosemary, dill, parsley
Water - 150 ml
The fish is washed, then the gills are removed and the scales are cleaned (immersed in a bowl of water). The scales are removed with a knife in the opposite direction of their placement (the water in the bowl prevents the scales from jumping). Split the fish on the belly, remove the intestines and wash well.
Remove the heads and portion the two fish. The heads are preserved and can be used in fish soup or fish piftie.
Season the pieces of fish with salt and pepper on both sides and inside.
Cut the onion into rounds and saute in 100 ml of oil. Season with salt and pepper.
Optionally add 100 g chives.
Cut the carrots into rounds, add them over the onion and saute together for 4-5 minutes.
Cut the bell pepper and the hot pepper into strips, put them in the saucepan and roast them all until they soften slightly. Add the rest of the oil.
Add 150 ml of white wine, tomato paste and pureed tomatoes, dried thyme, 150 ml of water and boil everything for 10 minutes on low heat.
Add salt, if needed.
Sprinkle with chopped green dill and pour the sauce into a 28x28 cm pan.
Add crushed or whole or chopped garlic.
Place the pieces of fish on top of the vegetable sauce. We put sauce on the pieces of fish and inside them.
Add two sprigs of rosemary greased with oil or 2-3 bay leaves.
Put the tray in the oven preheated to 180 degrees for 50 minutes.
The fish is ready!
Remove the rosemary and sprinkle with green parsley.
Good appetite!
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