Pike-perch in marinade
Description
This pike-perch in marinade can be served as a cold appetizer at a festive table or for lunch alongside potatoes, vegetables, or rice. You can use any spices according to your taste. The amount of tomato paste needed may vary depending on its flavor. If the paste is too sour, you might not need vinegar at all. Sprinkle the finished dish with chopped fresh herbs before serving.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking pike-perch in marinade. Clean the pike-perch from scales and entrails. Rinse the fish, then cut off the head, tail, and fins. Peel and wash the vegetables.
- 2
Step 2
Cut the pike-perch into pieces, season with salt and pepper. Dredge each piece in flour.
- 3
Step 3
Pour vegetable oil into a skillet, heat over medium heat, and fry the fish on both sides until golden brown, about 5-8 minutes per side. Pour water into a baking dish and transfer the fried pike-perch into it.
- 4
Step 4
Chop the onion and grate the carrot on a coarse grater. After sautéing the onion, add the vegetables to the frying pan.
- 5
Step 5
Sauté the vegetables over medium heat, stirring, for 5-7 minutes.
- 6
Step 6
Add tomato paste to the pan, mix well and sauté for another 3 minutes.
- 7
Step 7
Pour hot water into the pan, add sugar, salt, and spices. Add vinegar, season with pepper, and simmer for one minute after boiling.
- 8
Step 8
Pour the vegetable mixture over the pike-perch. Place the baking dish with fish in a preheated oven and bake at 180 degrees Celsius for 10–20 minutes, until the fish is cooked through. Then remove the marinated pike-perch from the oven, let it cool, and refrigerate for 2–3 hours.
- 9
Step 9
Can be served.