Fish fillet

Name: Fish fillet - Crina G.
Ingredients: 2 fish (freshly caught carp; in my case) 2; 3 large onions a bowl of fresh tomatoes (or tomato juice) 1 bell pepper (if you have one in the fridge; I didnt have any) a few cloves of garlic salt pepper a cup of water

Fish - Fish fillet by Crina G. - Recipia

Fish plachia is one of the simple recipes I make when I have fresh fish and want to cook it without much preparation. In this version, the fish is placed over onions, tomatoes, peppers, and garlic, then baked in a little water, with or without oil. The vegetables create a simple sauce, and the dish can be served warm or cold, alongside a green salad. Quick Info Preparation time: not specified; includes cleaning the fish and chopping the vegetables Baking time: 35-40 minutes Total time: preparation time plus 35-40 minutes in the oven Servings: the exact number depends on the size of the fish; the recipe uses 2 fish Difficulty: easy Recipe type: baked dish, suitable for a simple lunch or dinner Ingredients 2 fish, in the original recipe, freshly caught carp 2-3 large onions A bowl of fresh tomatoes or tomato juice 1 bell pepper, optional A few cloves of garlic Salt Pepper 1 cup of water 2-3 tablespoons of oil, optional Preparation method 1. Clean the fish scales, then wash it well. Salt it and set it aside while you prepare the vegetables. 2. Peel the onion and slice it into rings. There’s no need to cut it too thin, as it will cook in the tray along with the tomatoes and water. 3. Prepare the rest of the vegetables. You can use fresh tomatoes or tomato juice. The bell pepper is optional; it wasn't used in the original version because it wasn't available. Clean the garlic as well. 4. In a baking tray, place the onions, tomatoes, bell pepper, garlic, salt, and pepper. Spread the vegetables out to form a relatively even layer. 5. Place the fish on top of the vegetables. Pour a cup of water into the tray. 6. If desired, add 2-3 tablespoons of oil. The oil is optional, so the plachia can be made without it, resulting in a lighter version. 7. Put the tray in the preheated oven at 180 degrees Celsius. Bake the fish for 35-40 minutes. 8. Check the dish towards the end of the baking time. The fish should be cooked, and the vegetables should have softened and formed a sauce in the tray. The time may vary depending on the size of the fish, but the recipe indicates 35-40 minutes. 9. Serve the plachia warm or cold, alongside a green salad. Why I make this recipe often I love fish plachia because it doesn’t require many ingredients and is prepared in a single tray. Cleaning the fish takes some time, but once the vegetables are chopped, the rest of the steps are very simple. It’s also useful when I want to cook without frying, and the oil can be omitted without changing the structure of the recipe. The dish can also be eaten cold, making it practical if it’s not served immediately after being taken out of the oven. Additionally, the vegetables in the tray provide enough moisture to the fish, especially due to the tomatoes and the added water. Tips The fish must be thoroughly cleaned of scales and washed before seasoning. If it’s freshly caught, pay attention to both the scales and the inside of the fish. Salt should be added to both the fish and the vegetable mixture, but it's better to start with a moderate amount. Tomatoes or tomato juice can have different flavors, so the dish can be adjusted at the end if needed. Using oil is not mandatory. For a lighter plachia, just use the water and the mentioned ingredients. If you do use oil, the recommended amount is 2-3 tablespoons. Preheat the oven to 180 degrees before placing the tray inside. This way, the baking time starts under the conditions specified in the recipe. The size of the fish can influence the cooking time. Since the recipe does not specify the weight of the carp, check the fish towards the end of the 35-40 minutes, without leaving it in the oven unnecessarily. Substitutions Fresh tomatoes can be replaced with tomato juice, as mentioned in the recipe. No exact quantity is specified for either option, so use enough to cover the bottom of the tray along with the onions and the other vegetables. The bell pepper can be omitted. It is optional and not essential for preparing the plachia. Oil can be completely excluded. In this case, the dish cooks with the water added to the tray and the moisture from the tomatoes and vegetables. Variations The basic version uses carp, but the recipe specifies the type of fish used in the presented case, not a strict rule for any other fish. If you change the fish, the baking time may differ depending on size and thickness. You can prepare the plachia with just onions, tomatoes, garlic, salt, pepper, and water if you don’t have a bell pepper. This is actually the situation in which the presented version was made. For a lighter plachia, do not add oil. For a version closer to the classic recipe, use the mentioned 2-3 tablespoons of oil. Serving ideas Plachia is served warm or cold, alongside a green salad. The salad is the recommended accompaniment in the recipe and pairs well with the tomato sauce and the baked vegetables from the tray. It can be placed directly on the plate with the onions, tomatoes, bell pepper, and garlic from the tray. The sauce is served alongside the fish, as it is one of the important elements of the dish. Frequently asked questions 1. Can I make plachia without oil? Yes. Oil is optional in this recipe. You can prepare the fish with just the vegetables, salt, pepper, and a cup of water. The oil-free version is lighter. 2. What type of fish is used for this plachia? In the presented recipe, 2 fresh carp are used. The source does not specify a weight for the fish, only their type and number. 3. Can I use tomato juice instead of fresh tomatoes? Yes. Fresh tomatoes can be replaced with tomato juice. The exact quantity is not mentioned, so use enough for the layer of vegetables in the tray and for the sauce. 4. Is the bell pepper mandatory? No. The bell pepper is optional. It wasn’t used in the original version because it wasn’t available. 5. How is fish plachia served? It can be served warm or cold. The recommendation from the recipe is to accompany it with a green salad. Nutritional values The values are estimated and cannot be calculated precisely, as the weight of the fish, the exact quantity of tomatoes, or the volume of the cup of water are not specified. The difference between the version with oil and the one without oil is also significant. For a typical serving, in the oil-free version, it can be estimated approximately: Calories: 250-400 kcal Protein: 30-45 g Fat: 8-20 g Carbohydrates: 10-20 g Fiber: approximately 2-4 g The estimate mainly depends on the size and type of fish, as well as the amount of onion and tomatoes used. If 2-3 tablespoons of oil are added to the entire tray, the caloric intake and fat content increase. These values do not include a potential green salad served separately. Storage and reheating If there’s leftover plachia, let the dish cool, then store it in the refrigerator in a covered container. Since the fish is already cooked and accompanied by sauce and vegetables, it’s best consumed within a short time. For reheating, heat the portion until it is well warmed through, without keeping it in the oven unnecessarily. The fish can dry out if cooked too long a second time. Plachia can also be eaten cold, as mentioned in the recipe, alongside a green salad.

Category: Fish Author: Crina G. Views: 1025 Date: 05.10.2024

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