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The piece of carp muscle is washed, wiped and portioned. Grease with oil and sprinkle with a little salt, spices and pepper with lemon. The pieces are placed in a large stove tray lined with baking paper and greased with oil.
The tomatoes are washed, wiped and the core is removed, which can be used for another preparation. Then cut into cubes and mix with 2 cloves of finely chopped garlic, salt and pepper. They are placed next to the pieces of fish.
Place the pan in the oven until the fish is ready.
Serve the pieces of fish with diced tomatoes on top and the garlic sauce made from the remaining 4 puppies.
Total preparation time a carp in tomato and pepper sauce does not exceed one hour, and the degree of difficulty of this recipe is medium. Here's what to do:
1. Wash the fish and dry it with paper towels. Cut each piece into two or three smaller pieces.
2. In a little water and oil, simmer the finely chopped onion, garlic, peppers and peeled tomatoes.
3. Add the pieces of fish, together with some of the chopped parsley, season with salt and rosemary and put the tray in the oven, after previously covering it with aluminum foil. Bake for a maximum of 25 minutes.
Carp in tomato and pepper sauce it is served hot, richly decorated with green parsley. Carp in tomato and pepper sauce it is delicious with a hot polenta.
Baked fish with tomatoes and garlic simple recipe
Baked fish with tomatoes and garlic simple recipe. Baked fish with tomatoes and garlic (in the oven). I received from my friends some fish (barbel), freshly caught from Mures. Dom & # 8217 fisherman said it was barbed wire. They had mustaches! I knew for sure that I would not freeze them and I was thinking what to do with them (barbel).
Okay, let's start with the scales. The method I apply is cleaning the scales in the sink, under water. I mean I put the stopper and leave the cold water of 10-15cm and clean each fish there, submerged. What do you clean it with? With the vegetable peeler! It's going so well and fast, without scales scattered throughout the kitchen. It's all about holding the fish by the tail and shaving with the peeler in the direction of the tail-head (the reverse direction of the scales). After they are cleaned of scales, they are eviscerated.
With a well-sharpened knife, split the belly of the fish from the tail to the head and remove the internal organs. My dear friend Laura Laurentiu, being aware of my throats, quickly warned me about the toxicity of barley caviar. Don't start making a caviar salad out of them! I thanked him for the tip for not knowing this aspect.
If you use frozen fish, ready to clean the scales and eviscerate, you have escaped ungrateful work. It depends on how much is lost on the other side, the taste and consistency. Of course, this recipe, known to many people, is made with other types of fish: trout, carp, crucian, etc., whole or pieces.
It looks a bit like classic recipe for fish plaice (carp) & # 8211 see here.
The most special ingredient I added are the dehydrated tomatoes that bring an intense and pleasant summer aroma! Even if they are apparently expensive, dehydrated tomatoes are used in small quantities, being enough 2-3 pieces (finely chopped) to flavor a dish. Basically they can fall into the category & # 8222condimenti & # 8221.
From the quantities below come out approx. 6-8 servings of baked fish with tomatoes and garlic.