Fish in herb crust and sauce

Name: Fish in herb crust and sauce - Rafila N.
Ingredients: 3 cod fish 2 green onions 1 packet of fish spices a bunch of dill oregano 2 tablespoons of tomato sauce 100 ml white wine

Over - Fish in herb crust and sauce by Rafila N. - Recipia

I made this herb-crusted fish on days when I didn't want to spend too much time at the stove, but still wanted to eat something tasty and uncomplicated. Everything is done in the oven, and the tomato sauce with wine adds just the right amount of flavor. I’ve tried it with cod and other white fish, and the result has always been the same: a hassle-free dinner with simple and accessible ingredients. Quick Info Total time: approx. 55 minutes Preparation time: 10-15 minutes Baking time: 40 minutes + 5 minutes for the sauce Servings: 4 Difficulty: easy Recipe type: main course, simple lunch or dinner Ingredients 3 cod fish (or 3 large fillets, if you prefer fillets) 2 green onions 1 packet of fish seasoning A bunch of dill Oregano (dried, to taste) 2 tablespoons of tomato sauce 100 ml white wine Oil (for drizzling on the fish and sautéing the onion) A small cup of water Lemon slices (optional, for serving) Preparation method 1. Clean the fish, gut it if necessary, and wash it well. Cut it into serving-sized pieces. If using fish fillets, you can leave them whole or cut them into smaller portions. 2. In a bowl, mix the packet of fish seasoning with the finely chopped dill and oregano. No salt is needed if the seasoning mix already contains it. 3. Each piece of fish is coated in this mixture, pressing lightly so that the herbs and spices stick to the flesh. 4. The prepared fish is placed in a heat-resistant dish in a single layer. Drizzle a little oil on top, just enough to prevent it from drying out in the oven. Also, add a small cup of water to the dish alongside the fish. 5. Place the dish in a preheated oven at 180-200°C. Bake the fish for 40 minutes. Do not cover the dish. 6. While the fish is in the oven, finely chop the green onions. In a small pan, add a tablespoon of oil, add the onions, and sauté over medium heat until softened, about 2-3 minutes. 7. Add the two tablespoons of tomato sauce and white wine to the onions. Let the sauce simmer over medium heat, uncovered, until it reduces slightly and thickens a bit. It shouldn't be too thick. 8. When the fish is ready, remove the dish from the oven and pour the hot sauce over it. Put everything back in the oven for another 5 minutes, just to combine the flavors. 9. It can be served immediately, optionally with lemon slices on the side for those who want. Why I make this recipe often I prefer it because it doesn't require sophisticated ingredients and I can adapt any fish I have on hand. I don’t have to stand by the stove. It’s made in one dish and the result is always right, with tender meat and a flavorful crust. It stays good the next day if there’s anything left to keep. Tips and variations Tips The fish can be cooked whole or cut, but it’s important that the pieces are not too small so they don’t dry out. If using thin fillets, check for doneness a little earlier. The sauce doesn’t need much reduction – if you leave it on the heat too long, it will become too dense and taste too concentrated. For the crust, fresh dill adds a plus, but dried works too if you don’t have anything else. Substitutions Cod can be replaced with any white fish, such as pike or trout. It also works with fillets of perch or dorado. If you don’t have special fish seasoning, combine salt, pepper, a little thyme, and sweet paprika. Instead of white wine, you can use a splash of water with lemon juice if you prefer non-alcoholic. Variations You can add parsley if you don’t have dill. For a more intense flavor, add a few black olives to the sauce before the last 5 minutes in the oven. The tomato sauce can be replaced with chopped fresh tomatoes, sautéed separately. Serving ideas The simplest is with warm polenta, but it also goes well with boiled or mashed potatoes. Green salad or pickles for those who prefer a more tangy side. The leftover sauce from the dish can be poured over each serving. Frequently asked questions Can I make the recipe with frozen fish? Yes, but you need to completely thaw it and pat it dry with a towel so it doesn’t release too much water. If I don’t have green onions, can I use regular onion? Yes, you can use white or red onion, finely chopped. Green onion is milder, but it’s not mandatory. Do I have to use white wine? No. If you don’t consume alcohol, use water with a little lemon juice. The flavor is slightly different, but the recipe remains good. What kind of fish seasoning is recommended? I used store-bought mixes, but any combination with salt, pepper, dried garlic, thyme, and paprika is suitable. Can it be prepared in advance and reheated? Yes, but the fish may be a little drier when reheated. Best served fresh out of the oven. Nutritional values Estimated per serving (out of 4): Calories: 210-240 kcal Protein: 30-32 g Fat: 5-7 g (depending on the type of fish and how much oil you use) Carbohydrates: 3-5 g (from onion and tomato sauce) These are approximate values – they may vary depending on the type of fish, how fatty it is, how much oil you use, or if you add more sauce. Storage and reheating The dish can be stored in the refrigerator, covered, for up to 2 days. When reheating, the fish tends to become drier, so it’s best to consume it fresh. If it needs to be reheated, use the oven, not the microwave, and cover the dish with foil to keep it as juicy as possible. The sauce can be stored separately if you want to use it for other dishes. This is the recipe just as I made it, without complications and unnecessary modifications.

Fish in herb crust and sauce

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