Baked Fish with Vegetables

Name: Baked Fish with Vegetables
Ingredients: 500 g fish fillet (pike-perch, carp, pike); 2 onions; 1 red bell pepper; 2 large ripe tomatoes; 1 marinated hot pepper + 2 tablespoons of its brine; 2-3 sprigs thyme (or 1 teaspoon dried thyme); 3 bay leaves; 1 teaspoon sugar; 3 tablespoons oil; salt, pepper

July 1, 2011

Fish and Seafood Vegetables

One of my favorite fish recipes. The sauce is incredible.

This baked fish with vegetables recipe is inspired by Mrs. Aurica, the cook at a fishing restaurant near Oradea. The restaurant didn't promise much at first glance, but at first taste, I fell in love with this sauce. Thank you, Mrs. Aurica, the baked fish with vegetables recipe keeps you forever among our pleasant memories.

Ingredients

500 g fish fillet (pike-perch, carp, pike)
2 onions
1 red bell pepper
2 large ripe tomatoes
1 marinated hot pepper + 2 tablespoons of its brine
2-3 sprigs thyme (or 1 teaspoon dried thyme)
3 bay leaves
1 teaspoon sugar
3 tablespoons oil
salt, pepper

Servings: 3

How to prepare baked fish with vegetables

Slice the onion and bell pepper. Sauté them in hot oil until they soften a bit, about 5 minutes.
Meanwhile, blanch the tomatoes (scored with an X on one side) for 10 seconds, then peel them. Blend them in a food processor together with the sugar.
Add the tomato pulp over the vegetables, season with salt and pepper to taste, then add the bay leaves and thyme. Simmer everything for about 10 minutes until the sauce reduces nicely.
Meanwhile, salt the fish fillets portioned as desired or as they fit in the baking dish.
* you can also use whole fish, but the baking time will be longer
Turn off the heat and add the marinated hot pepper, sliced into rounds, and the pepper brine to the vegetable sauce. Stir.
Now you have two options:
- pour a thin layer of sauce on the bottom of an oven-safe dish. Place the fish fillets on top and cover with the remaining sauce; this way the fish will be more succulent and will release its aroma into the sauce.
or
- pour all the sauce into the dish and place the fish fillets on top; this way the fish will remain firmer and retain its aroma.
Bake at 200°C for 15 minutes.
Serve the baked fish immediately with soft bread. If you chose the first option, serve directly from the casserole - it looks beautiful. If you chose the second option, remove the fillets onto a platter and pour the sauce over them. In both cases, sprinkle with chopped parsley and lovage.