Fish in tomato marinade

Fish in tomato marinade

40 min
Medium
1 serv.
323 g / 1 serv.

Rating

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Description

Classic Soviet dish of fried fish under vegetable marinade

  1. Clean the navaga, remove the insides, rinse and pat dry with a paper towel
  2. Cut the fish into portions, season with salt and pepper
  3. Coat each piece of fish in flour
  4. Heat a pan with sunflower oil over medium heat
  5. Fry the fish on both sides until golden brown, about 3-4 minutes per side
  6. Place the cooked fish on a plate
  7. Cut the onion into thin half rings, grate the carrot on a coarse grater
  8. In the same pan, fry the onion until translucent, then add the carrot and cook for 3-4 minutes
  9. Add the tomato paste, stir and fry for another 1-2 minutes
  10. Pour in water, add vinegar, sugar, cloves, peppercorns and bay leaf
  11. Season the marinade with salt to taste, bring to a boil and simmer on low heat for 7-10 minutes
  12. Place the fried fish in the pan with the marinade, slightly submerging the pieces in the vegetables
  13. Cover and simmer everything together for 5-7 minutes on low heat
  14. Remove from heat and let the fish rest under the marinade for 10-15 minutes before serving
  15. Serve the dish cold or warm, sprinkled with fresh parsley
343
106 kcal / 100 g
kcal
35.4 g
10.9 g / 100 g
Protein
23.2 g
7.2 g / 100 g
Carbohydrates
12.5 g
3.9 g / 100 g
Fats