Greek-style fish is another dish after red borscht, which cannot be missing on many Christmas tables. It can be prepared from cod, panga, hake or other fish fillets. It is easy to prepare and tastes great!
Carrots are a rich source of carotenoids (compounds which are the dyes responsible for the orange colour of carrots and antioxidants). Beta-carotene ensures proper functioning of eyesight, strengthens immunity, as well as supports the treatment of acne and delays the appearance of wrinkles.
- 1-1,5 kg of favourite fish (e.g. panga, trout, hake, cod)
- 5 carrots
- 3 parsley
- 1 pore
- 1 celeriac
- 2 onions
- 3 tablespoons of tomato concentrate
- 2 bay leaves
- 2 tablespoons of lemon juice
- 2 tablespoons of rapeseed oil
- 1 teaspoon of ground sweet pepper
- salt and sugar to taste
Fish fillets with salt and pepper spices, sprinkle with a little oil and bake in the oven for about 20-25 minutes in 180 degrees. While baking fish, cut the leek and onion into feathers. Rub the carrot, parsley, celery on a vegetable grater. Fry the chopped onion and leek in a saucepan in 1-2 tablespoons of oil, when they brown, add the grated vegetables to the saucepan and pour water.
Put everything together with the bay leaf for 15-20 minutes. Then add the tomato puree and season with lemon juice, salt, pepper, paprika and a pinch of sugar. Moments later, gently stirring everything. Then arrange the fish and the sauce alternately so that the top layer is the sauce. It tastes best on the second day after preparation.