Description
Italian fish in tomato sauce - the dish of the Jews of sefardi will surprise those who believed that gefilte fish (stuffed fish) is the only delicious Jewish way of cooking fish. Only one condition: the fish should be head! Why is you will learn more! The contest "new year tastes of the planet."
Ingredients
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Fish
1 kg
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Tomato
700 g
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Onion
1 piece
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Garlic
3 tooth
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Olive oil
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Salt
-
Seasoning
1 tsp
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Greens
-
Black pepper
Cooking
First we need to cook the tomato sauce. To do this, peel the tomatoes from the thin peel and puree them in a blender.
In a pan, heat olive oil. Fry until slightly Golden brown the finely chopped onion and finely chopped garlic.
Add the chopped tomatoes (or tomatoes in their own juice), salt, pepper and Italian herbs. Simmer - cook for 8-10 minutes on low heat.
Fish to clean, gut, remove the gills. If you have small fish, then put it in the pan, right in the tomato sauce and fry-steam under lid until tender, basting with tomato sauce. If the fish is slightly larger than the pan, then take a heat-resistant form grease with olive oil and put the whole fish.
Coat fish with tomato sauce, cover with foil and send in the oven for 30 minutes.
Ready put the whole on a dish and decorate with greens. After the guests gathered around the table, divide the fish into portions.
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