Fish with vegetables in the pan

4 servings
40 min

How to make fish with vegetables in a pan? Prepare all the products that are listed in the recipe. If your fish is frozen, then take it out of the freezer in advance and leave it at room temperature until completely thawed. Gut the fish, clear the scales, remove the head and tail. Cut off the fins.

Rinse trout under running cold water and dry with paper wipes to get rid of excess moisture. Cut the carcass into steaks about 1-1. 5cm thick. Salt the fish lightly on both sides.

Peel the onions. Cut the bell peppers in half, remove the core and seeds. Rinse all vegetables. Cut the peppers into thin straws, the onions into medium cubes, and leave the cherry tomatoes either whole or halve. Previously, you can remove the skin from tomatoes.

Heat a small amount of vegetable oil in a frying pan. If necessary, its number can be slightly increased. Send the onions and bell peppers to fry. Over a high heat, stirring constantly, cook until a golden hue of onion appears.

Send cherry tomatoes to the pan. Salt the vegetables to taste and add your favorite spices and seasonings. I used a pinch of dry garlic, some Provence herbs and a vegetable mix. Stirring, cook for about two more minutes. Remove the vegetables from the pan into a separate plate.

Reduce the plate flame to just below average. Place the trout pieces in the pan where the vegetables were fried. Cook for about 5-7 minutes on one side, then turn the pieces and fry until tender (about 5-7 minutes more).

Put the fried vegetables in an even layer on trout, cover the pan with a lid and leave it that way for 2-3 minutes.

Sprinkle the finished dish with ground pepper and greens, chopped finely.

Delicious when hot and cold.