Rice, fish and sauce

Description

White fish fillet with a mix of white and wild rice, with a sauce of vegetables and dried apricots. Delicate, with a pleasant hint of sweet dish.

Ingredients

Figure

100 g
Fish

500 g
Lemon juice
Seasoning
Salt
Carrots

1 piece
Onion

1 piece
Pepper

1 piece
Dried apricots

100 g
Butter

1 Tbsp
Flour

1 Tbsp
Broth

400 ml
Tomato paste

1 tsp
Tomato

1 piece

Cooking

Fish fillets (I have a "Wonton"), cut into serving pieces, salt, sprinkle with seasoning for fish and sprinkle with lemon juice, leave to marinate.

All the vegetables I have a medium size. Bulgarian pepper cut into large cubes.

Apricots a good wash, chop.

Onion cut into cubes.

Tomato scalded with boiling water, remove the skin, grate on a small grater or grind in a blender.

Carrots cut into thin wedges. I used the grater first, then the knife.

In a pan put the butter, lightly fry the onion and dried apricots.

Add tomato.

Then the carrots and peppers. Mix well.

Sprinkle flour in a thin stream, add broth or water, stirring constantly. Reduce heat, simmer 5 minutes.

In a baking dish put the fish.

Pour over the sauce. The sauce turned out a lot, you and 1 kg of fish to fill them, but I didn't write)). Bake the fish for 15-20 minutes at a temperature of 180-200 degrees.

While baked fish, boil the rice. I really liked the mix of white basmati rice and wild rice aquatics, it turns crumbly and fragrant.

Lay the fish on the rice, or next to, abundantly watering sauce. Bon appetit.

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