Marinated fish with vegetables

Marinated carp with vegetables: a delicious and easy-to-prepare recipe

Preparation time: 15 minutes
Marinating time: 2-3 hours
Baking time: 30 minutes
Total: 2-3 hours and 45 minutes
Number of servings: 4

The history of the marinated venison with vegetables recipe takes us back to holiday meals, where fresh fish was often prepared with simple but flavorful ingredients. This recipe is a perfect combination of succulent white fish and colorful vegetables, creating a dish that not only delights the taste buds, but also the eyes.

Ingredients required:

- 2-3 larger (about 1 kg) carp, cleaned and gutted
- 1 cup of white wine (choose a good quality dry wine for a better taste)
- 1 teaspoon dried thyme
- 3-4 cloves garlic, crushed
- 1 chili pepper (optional for extra spice)
- 2-3 bay leaves
- 3-4 tablespoons olive oil
- 1 bag of frozen vegetables (mixed carrots, peas, corn, etc.)
- 1 leek (or a large onion if you prefer)
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1 bunch of green dill, for garnish

Step-by-step for a perfect marinated marinated caraway:

1. Preparing the marinade: In a large bowl, combine the white wine, thyme, crushed garlic, chili and bay leaves. Add the olive oil and mix well. The marinade will add flavor to the fish and help tenderize the meat.

2. Marinating the fish: Clean the lobsters and make a few diagonal cuts on both sides. These incisions will allow the marinade to penetrate better. Place the fish in the marinade, making sure they are completely covered. Refrigerate for 2-3 hours, turning occasionally to marinate evenly.

3. Preparing the vegetables: Preheat the oven to 180°C. Place the frozen vegetables in a heatproof dish. Sprrinkle thyme, salt and pepper over them. These vegetables will add a nice contrast of textures and flavors.

4. Adding the fish to the platter: Remove the pork from the marinade and place on top of the vegetables in the dish. Thinly slice the leeks and place them on the tray, adding extra flavor. Pour the remaining marinade over the fish and vegetables.

5. Baking: Add two tablespoons of tomato paste on top of the fish. This will provide a touch of acidity and help caramelize the fish while baking. Cover the dish with aluminum foil to keep in moisture and bake for about 30 minutes.

6. Serving: After 30 minutes, check that the fish is cooked through. Look for white, easily flaked flesh. When serving, sprinkle freshly chopped green dill on top, bringing a splash of freshness and color.

Helpful tips:

- Fish choice: Mackerel is a delicate fish, but you can also use this recipe for other types of white fish, such as trout or bream.
- Vegetables: You can replace frozen vegetables with fresh, seasonal vegetables for better taste and texture.
- Garnishes: This dish goes great with rice or mashed potatoes, as well as a fresh green salad.
- Spicy: If you're not a fan of hot peppers, you can omit the chili peppers from the marinade.

Nutritional benefits:

Chard is an excellent source of protein, containing omega-3 fatty acids that are essential for heart health. The vegetables add vitamins, minerals and fiber, contributing to a balanced diet.

FAQs:

1. Can I use frozen fish? Yes, make sure it's quality and thaw it before marinating.
2. Which wine should I choose? A dry white wine is ideal, but if you prefer, you can also experiment with a lighter red wine.
3. How long can the dish be kept? It can be refrigerated for 1-2 days, but is best freshly cooked.

These tips and details should help you to prepare a delicious and flavorful marinated lobster with vegetables. Enjoy every step of the process and feel free to customize your recipe by experimenting with your favorite spices and garnishes. Enjoy!