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Plachie de Pește cu Mămăligă
Romanian Baked Fish with Vegetables and Polenta
Plachie de Pește is a traditional Romanian dish where fish is baked with a flavorful medley of vegetables, garlic, and tomatoes, creating a moist and aromatic meal. It is typically served with mămăligă (polenta), which perfectly complements the rich sauce.
🧂 Ingredienser
- 800 g White fish fillets (e.g., carp, pike-perch, cod)
- 2 large Onions, thinly sliced
- 2 Red bell peppers, thinly sliced
- 3 medium Tomatoes, diced
- 5 Garlic cloves, minced
- 2 tbsp Tomato paste
- 100 ml White wine (optional)
- 4 tbsp Olive oil
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh dill, chopped
- to taste Salt
- to taste Black pepper
- For Mămăligă (Polenta):
- 200 g Yellow cornmeal
- 800 ml Water
- 1 tsp Salt
👨🍳 Instruktioner
- 1
Preheat your oven to 190°C (375°F). Season the fish fillets with salt and pepper.
💡 Proffstips: Ensure the fish fillets are dry for better seasoning adherence. - 2
In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the sliced onions and bell peppers and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Proffstips: Using a skillet that can go from stovetop to oven simplifies the cooking process. - 3
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
💡 Proffstips: The tomato paste adds depth and richness to the sauce. - 4
If using, pour in the white wine and let it simmer for 2 minutes to reduce slightly. Stir in most of the chopped parsley and dill, reserving some for garnish.
💡 Proffstips: The wine adds a subtle acidity and complexity to the vegetable base. - 5
Arrange the seasoned fish fillets over the vegetable mixture in the skillet. Season the fish lightly again with salt and pepper.
💡 Proffstips: Placing the fish on top of the vegetables allows it to steam in the flavorful juices. - 6
Cover the skillet tightly with foil or a lid and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.
💡 Proffstips: Covering the dish ensures the fish stays moist and cooks evenly. - 7
While the fish is baking, prepare the mămăligă: Bring the water and salt to a boil in a saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes, or until thick and creamy.
💡 Proffstips: Stirring constantly is crucial for smooth polenta. - 8
Once the fish is cooked, remove from the oven. Garnish with the remaining fresh parsley and dill. Serve the Plachie de Pește immediately with the hot mămăligă.
💡 Proffstips: The rich sauce from the fish is perfect for spooning over the mămăligă.
💡 Proffstips
- ✓Any firm white fish can be used for this recipe. Ensure the fillets are of similar thickness for even cooking.
- ✓If you don't have white wine, you can substitute with an equal amount of fish stock or water.
- ✓For a spicier kick, add a pinch of red pepper flakes to the vegetable mixture.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add sliced olives or capers to the vegetable mixture for a briny flavor.
- A tablespoon of paprika can be added for color and a hint of smokiness.
- Serve with a dollop of garlic sauce (mujdei) on the side.