Greek-style fish

Greek-style fish

Based on 1 ratings
Stefan Turnau

Stefan Turnau

Community member

Difficulty

Easy 👌

Preparation

90 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
¾
onions
¾
carrots
½
parsley roots
kg
celery
cloves
garlic
olive oil
dried oregano
dried basil
balsamic vinegar
sugar
garlic powder
bay leaves
¾ tsp
ground allspice
25 g
butter
pollcok fillets
egg (for breading)
flour (for breading)
breadcrumb (for breading)
vegetable oil (for deep frying)
lemon (for serving)
dill (for garnish)
1 tbsp
tomato paste
½
canned crushed tomatoes
½
red bell peppers
5 g
lemon pepper

Recipes made to your taste

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  • Step 1/8

    • ¾ onions
    • ¾ carrots
    • ½ parsley roots
    • kg celery
    • 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
    • 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

    • 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!

    Greek-style fish

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