Plachie dobrogeană de caras, baked crucian carp

Ingredients

• 2 large crucian carp (1.2 kg total)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 500 ml water
• 3 soft tomatoes (450 g)
• 1 carrot (100 g)
• 1 parsnip (100 g)
• 2 large onions (300 g)
• 2 bell peppers (300 g)
• 2 tablespoons oil
• 1 heaped tablespoon tomato paste (25 g)
• 2 bay leaves
• 2 garlic cloves (optional)
• 30 ml white wine
• 80 g plain flour
• 100 ml oil for frying

Preparation

1. Clean the crucian carp, cut each fish in half and pat the pieces dry with paper towels. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then refrigerate for 15 minutes. 2. Bring 500 ml water to a boil and blanch the tomatoes for 1 minute. Leave them to cool for 5 minutes, peel and chop them. 3. Slice the carrot and parsnip, and cut the onion and peppers into pieces that aren't too small. Soften them in 2 tablespoons oil in a covered saucepan for about 12 minutes, stirring now and then. 4. Add the chopped tomatoes, tomato paste, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper and, if using, the peeled garlic to the vegetables. Pour in the wine and simmer the sauce for 5-6 minutes, until the tomatoes soften. 5. Coat the pieces of crucian carp in flour. Heat the oil in a frying pan and fry the fish for 4-5 minutes on each side, until browned. Let the crust set before turning the pieces. 6. Pour the sauce into a baking dish and arrange the fish on top. Bake at 180°C for at least 30 minutes, until the flesh flakes easily; I left it for an hour.