Description
Parrot fish, for me the most beautiful fish of Asian countries! It is of various shades, it can be cooked in a variety of ways, with pickles grilled in a salt crust! Fish fillet is very tender and quite juicy! This is a very old traditional dish of the fishermen of the coast. In Montenegro, you can offer a dish called "home" For the recipe a huge thank you to Serge Markovic!
Ingredients
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Fish
1.5 kg
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Potatoes
400 g
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Tomato
1 piece
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Onion
1 piece
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Pepper
2 piece
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Zucchini
1 piece
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Eggplant
1 piece
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Olives
3 Tbsp
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Mushrooms
100 g
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Broth
300 ml
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Bread crumbs
2 Tbsp
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Rosemary
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Garlic
2 piece
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Capers
1 Tbsp
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Vegetable oil
50 ml
Cooking
Fish wash, peel. Roast on the grill until semi cooked! I used a grill pan for fish.
The potatoes cut into half rings.
Fry in deep fat or a large amount of oil until soft.
Onions and tomatoes cut into half rings.
The eggplant and zucchini slices, mushrooms as well halves.
Bell pepper diced 2 cm
In a pan pour oil, put a sprig of rosemary, finely chopped garlic. Put the pan on the stove, so all roasted. Add olives (olives) and capers.
As soon as the garlic begins to fry, add broth and bread crumbs. To this mixture, add vegetables and half of fried potatoes.
All peremeshaem, a little moved apart the vegetables in the middle and put our half-fried fish. In previously heated oven 240S sent our dish for 15 minutes. Ready clean from the bones, fillets served with rich flavors of vegetables, do not forget the lemon! P. S. you Can try this option with any other white fish rocks!
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