130 g Pike perch fillet
15 Tomatoes
1 Cucumber
¼ Sweet pepper
½ Onion
50 g Celery
20 g Basil (fresh)
1 tsp Lemon juice
5 g Butter
20 g Whole wheat bread
½ tsp Dried oregano(any herbs)
Salttaste
Peppertaste
For fish :
1
Pike perch fillet clean, wash, dry;
2
Blanch the tomatoes, remove the skin, cut into cubes. Onions, celery and basil are also cut into cubes and all vegetables are sent to a blender along with butter and lemon juice. Bring to a homogeneous consistency. Salt and pepper to taste;
3
We put the fish in a baking dish, pour sauce on top. We send the form to the preheated oven to 180 C for 15 Minutes (instead of the oven, you can use a pan with a thick bottom. Stew fish in sauce for 20 Minutes on a small fire);
4
We serve fish with vegetable salad and bread.
For salad :
5
Cut all vegetables as desired;
6
Oregano (any herbs) mixed with olive oil;
7
Add the sauce to the vegetables, salt and pepper to taste.
CategoryMain Cource, SaladsCuisineUkrainianCooking MethodBakingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
130 g Pike perch fillet
15 Tomatoes
1 Cucumber
¼ Sweet pepper
½ Onion
50 g Celery
20 g Basil (fresh)
1 tsp Lemon juice
5 g Butter
20 g Whole wheat bread
½ tsp Dried oregano(any herbs)
Salttaste
Peppertaste