Fish platter... :)

Name: Fish platter... :) - Ligia J.
Ingredients: 4 fish at approx 300g each; 4 regular onions; 2 tomatoes; 3; 4 cloves of garlic; pepper; salt; oil; cornmeal; fresh parsley; water; wine; broth

Over - Fish platter... :) by Ligia J. - Recipia

Fish Plachie When I have fresh fish, usually caught directly from fishermen or fished myself, plachie is one of the first options that comes to mind. It's the kind of dish that I don't complicate too much and I don't need hard-to-find ingredients. All I use are a few smaller fish, a good onion, and a few ripe tomatoes. The recipe doesn't require complicated techniques, and the sauce made with tomato paste and white wine really ties everything together. Quick Info Total time: approximately 1 hour and 10 minutes Preparation time: 30 minutes Cooking time: 40 minutes Servings: 4 Difficulty: easy Recipe type: main course, seasonal, or for a relaxed family meal Ingredients 4 fish (approximately 300 g each, I usually choose crucian carp, perch, or common carp) 4 medium onions 2 tomatoes 3-4 cloves of garlic 2 tablespoons tomato paste 250 ml water 50 ml white wine 50 ml oil salt pepper fresh parsley cornmeal (for polenta) water (for cooking and polenta) Preparation Method 1. Clean the fish well, wash them, and then fillet them. I usually don't leave the skin if it's too thick, but it's a matter of preference. Place the fish fillets on a paper towel for a few minutes to absorb excess moisture. 2. Heat a pan with a little oil (about 1-2 tablespoons). Add the fillets to fry on low heat for a few minutes on each side. Don't let them dry out; they just need to develop a light crust. Remove the fillets to a plate. 3. Peel the onion and slice it into thicker rings. Dice the tomatoes and slice the garlic thinly. 4. In a large pot, add the onion, tomatoes, and garlic. Add 2 tablespoons of oil and about half a cup of water (not more at the beginning). Let them soften over low heat with a lid on. Stir occasionally to prevent sticking. 5. While the vegetables are softening, prepare the sauce: in a bowl or measuring cup, mix the tomato paste with 250 ml of water, the white wine, the remaining oil, and salt and pepper to taste. 6. Once the onion has softened, pour the tomato sauce over the vegetables. Bring everything to a boil, then turn off the heat. There's no need to let it simmer for too long, just enough for the flavors to blend. 7. Meanwhile, prepare the polenta as you're used to. For plachie, I prefer a well-cooked polenta, not too soft. 8. Choose a platter or a not-too-deep baking dish. Place the fried fillets in a single layer, then pour the vegetables and sauce over them. 9. Sprinkle chopped fresh parsley on top. Cover the dish and let it sit for 10-15 minutes to allow the flavors to meld. 10. Serve the fish plachie warm, with polenta and, if you like, a glass of semi-dry white wine. Why I Make This Recipe Often It's a recipe that doesn't require many ingredients, and the taste is clean and balanced. I always go for this option when I have fresh fish and don't want to hide it under complicated flavors. Plachie can also be made with cheaper fish. It's practical, doesn't take much time, and the sauce turns out thick and delicious next to the polenta. Tips and Variations Tips Don't let the fillets fry too long, or they will dry out. When making the sauce, it's important to adjust the salt after adding the tomato paste, as it can already be salty. If you're using fish with bones, be careful when serving—the fillets help a lot, especially for kids. Ripe tomatoes add extra flavor, but if you don't have them, you can use more tomato paste. Substitutions If you don't have white wine, you can use a little lemon juice and a bit more water. It won't be exactly the same, but it can be adapted. Instead of fresh parsley, you can try lovage if you like the taste. You can use frozen fish, but it should be well drained beforehand. Variations Plachie can also be made with whole fish, not just fillets, but the frying time will be a bit longer. You can add a few slices of bell pepper or a sprig of thyme if you have it, but the basic recipe remains simple. For the vegetables, if you have more tomatoes, you can skip the tomato paste. Serving Ideas Plachie is served hot, straight from the dish, with warm polenta. A dry or semi-dry white wine pairs well. You can add a few slices of lemon for those who prefer a tangy taste. Frequently Asked Questions 1. What type of fish is best for plachie? I use any freshwater fish: carp, crucian carp, perch, or even pike. The important thing is that it is fresh and doesn't have too many small bones. 2. Can I use frozen fish? Yes, if you thaw it and drain it well before frying. It won't have exactly the same taste as fresh fish, but the result is good. 3. Can it be made without white wine? Yes, it can. You can use more water with a little lemon juice or vinegar, but be careful with the amount. 4. If I don't have tomato paste, can I just use tomatoes? You can increase the amount of tomatoes and leave out the tomato paste, but the sauce will be less thick and less colorful. For a thicker texture, the tomato paste helps. 5. How long should plachie sit before serving? It's best to let it sit covered for at least 10-15 minutes after you've poured the sauce over the fish. The flavors meld better, and the sauce thickens. Nutritional Values Approximately, one serving (without polenta): calories: about 250-300 kcal protein: 25-30 g fat: 12-15 g (more if more oil is used) carbohydrates: 6-8 g Polenta adds additional calories depending on the amount (about 100 kcal/serving). Values are approximate and depend on the type of fish and the exact amount of oil used. Storage and Reheating Fish plachie is best fresh, but it can be stored in the refrigerator for 1-2 days. Cover it well to avoid absorbing odors from other foods. When reheating, use low heat or the oven to prevent the fish from drying out. The sauce thickens more after sitting. Freezing is not recommended, as the texture of the fish suffers.

Fish platter... :)

Tags

Categories