Casserole with fish and pickled cucumbers
Description
When choosing fish for this dish, opt for fresh fish with the fewest bones. If that's not possible, buy frozen fish—I did exactly that: purchased a large hake weighing 500 g from the store, which is enough for three regular servings. One more point: don't overfill the pots; leave them a quarter empty to allow space for steam and sauce boiling. The capacity of my pot is 500 ml. Good luck!
Instructions
- 1
Step 1
Prepare the ingredients. Peel the vegetables, rinse the fish under water, remove the innards if any.
- 2
Step 2
Coarsely slice the onion into half-rings, then sauté in two tablespoons of oil with salt until partially cooked.
- 3
Step 3
On the second skillet, sauté the potato pieces until partially cooked. I cut them small so the potatoes finish quickly in the oven.
- 4
Step 4
Separate the fish fillet, checking for any bones. Cut the fillet into pieces (about finger thickness, or slightly thicker). Season with salt and pepper, then fry for a couple of minutes in a skillet.
- 5
Step 5
Cut the cucumbers in half lengthwise, then slice them into pieces.
- 6
Step 6
Assemble the pots. Place the onion with frying fat on the bottom.
- 7
Step 7
Next — potatoes.
- 8
Step 8
The next layer is fish.
- 9
Step 9
Dilute the tomato paste with hot water or broth and pour it into the pots; the sauce should fill about half of each pot, no more. Place the cucumbers on top. Put the pots in a preheated oven for 30 minutes, starting from the moment the liquid begins to boil. The temperature should be around 240 degrees, but adjust according to your oven.
- 10
Step 10
The fish and pickled cucumber pots are ready. Sprinkle with chopped herbs and serve in the pot or on a plate. Enjoy!