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Fish roast
1 serving
The fish is cut into fillet (without skin and bones), cut into pieces weighing 40-45 g, sprinkled with salt, pepper, mealed in flour and fried until ready. Potatoes and carrots are cut into large cubes, fried, raw chopped onions are added, pepper is sprinkled and mixed. The produced mixture is put into sauté pan mixed with fish fried till semi-readiness, poured with fish broth, browned tomato, bay leaf are added and stewed till readiness. Then they are filled with spices, ground with garlic, before serving they are sprinkled with herbs,
The fish is cut into fillet (without skin and bones), cut into pieces weighing 40-45 g, sprinkled with salt, pepper, mealed in flour and fried until ready. Potatoes and carrots are cut into large cubes, fried, raw chopped onions are added, pepper is sprinkled and mixed. The produced mixture is put into sauté pan mixed with fish fried till semi-readiness, poured with fish broth, browned tomato, bay leaf are added and stewed till readiness. Then they are filled with spices, ground with garlic, before serving they are sprinkled with herbs,
captain's fish - 128 g, or stavrida - 128 g, flour - 5 g, vegetable oil - 7 g, onions - 15 g, potatoes - 190 g, carrots - 20 g, fat - 10 g, mashed tomato - 10 g, garlic - 1.5 g, bay leaves - 0.02 g, fish broth - 75 g, greens - 1.5 g
