Greek-style fish

Too few ratings

Stefan Turnau

Community Member

Difficulty

Easy 👌
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
onions
carrots
parsley roots
½ kg celery
6 cloves garlic
olive oil
dried oregano
dried basil
balsamic vinegar
sugar
garlic powder
bay leaves
3 tsp ground allspice
100 g butter
pollcok fillets
egg (for breading)
flour (for breading)
breadcrumb (for breading)
vegetable oil (for deep frying)
lemon (for serving)
dill (for garnish)
4 tbsp tomato paste
canned crushed tomatoes
red bell peppers
20 g lemon pepper
  • Step 1/8

    • onions
    • carrots
    • parsley roots
    • ½ kg celery
    • 6 cloves garlic
    • 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

    • 4 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

    • canned crushed tomatoes
    • bay leaves
    • 3 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)
    • 20 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
    • 100 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.