Greek-style fish

Step 1/ 8

• ¾ onions
• ¾ carrots
• ½ parsley roots
• ⅛ kg celery
• 1½ cloves garlic
• ½ red bell peppers

Grate all of your root vegetables, chop onions, peppers and garlic to fine cube.

Step 2/ 8

• olive oil

Put some olive oil into a deep pot and start frying your onion until it turns translucent. Add garlic and bell pepper and let it fry for another minute.

Step 3/ 8

• 1 tbsp tomato paste

Add the tomato paste and your grated vegetables. Let it fry until the carrot gets some color. Use more olive oil if needed.

Step 4/ 8

• ½ canned crushed tomatoes
• 1½ bay leaves
• ¾ tsp ground allspice

Add canned tomato. Use cans to measure 2 cups of water. Add bay leaves and allspice. Let it cook for 30 minutes.

Step 5/ 8

• 1½ pollcok fillets
• egg (for breading)
• flour (for breading)
• breadcrumb (for breading)
• 5 g lemon pepper

In the meantime, prepare your fish. Make sure it’s dry (especially if you’ve just defrosted one). Cut the fillets to 3-4 cm long pieces. Prepare your breading stations: flour, beaten eggs, and breadcrumbs seasoned with salt and lemon pepper. When breading remember to thoroughly press the flour to the fish.

Step 6/ 8

• vegetable oil (for deep frying)

Fry the fish until golden-brown. Let it rest on a wire rack.

Step 7/ 8

• dried oregano
• dried basil
• balsamic vinegar
• sugar
• garlic powder
• 25 g butter

Add the dried herbs and the garlic to the sauce. Taste for seasoning - you will be aiming for the sweet-and-sour sweet spot. Add sugar, balsamic vinegar, lots of pepper and salt to taste. Finish it with butter, letting it melt in hot sauce.

Step 8/ 8

Serve hot sauce with moderate warm or even cold fish. You can also integrate the fish into the sauce and refrigerate it for a cold appetizer.

Enjoy your meal!