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Plachie de Pește
Romanian Baked Fish with Vegetables
A rustic and flavorful Romanian dish featuring fish baked with a medley of vegetables like onions, peppers, and tomatoes, seasoned with garlic and herbs. Traditionally served with mămăligă (polenta), it's a comforting and delicious meal.
🧂 Składniki
- 1 kg Carp fillets or other firm white fish(cut into serving pieces)
- 4 tbsp Sunflower oil
- 2 medium White onion(sliced)
- 1 medium Red bell pepper(sliced)
- 3 medium Tomatoes(diced)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Tomato paste
- 100 ml Water
- 2 tbsp Fresh parsley(chopped)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instrukcje
- 1
Preheat oven to 180°C (350°F). Season the fish pieces with salt and pepper.
- 2
Heat 2 tablespoons of sunflower oil in a large oven-safe skillet or baking dish over medium heat. Sear the fish pieces on both sides until lightly golden. Remove the fish from the skillet and set aside.
- 3
Add the remaining 2 tablespoons of oil to the same skillet. Add the sliced onions and bell peppers. Sauté until softened, about 7-10 minutes.
- 4
Add the diced tomatoes and minced garlic to the skillet. Cook for another 5 minutes until the tomatoes start to break down.
- 5
Stir in the tomato paste and water. Season the vegetable mixture with salt and pepper. Bring to a simmer and cook for 2-3 minutes to form a sauce.
- 6
Arrange the seared fish pieces over the vegetable sauce in the skillet. Sprinkle with chopped fresh parsley.
- 7
Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily.
- 8
Serve hot, with mămăligă (polenta) on the side to soak up the delicious sauce.
💡 Wskazówki profesjonalistów
- ✓Any firm white fish can be used, such as pike-perch, zander, or even cod.
- ✓For a spicier version, add a pinch of red pepper flakes with the garlic.
- ✓Ensure the fish is not overcooked to maintain its tenderness.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some regional variations include bay leaves or a splash of white wine in the sauce.
- A few slices of lemon can be added on top of the fish before baking.