Fish surrounded by vegetables is a healthy and satisfying dish for the whole family. Neither fastidious children nor gourmets can refuse such a dish. Yes, and for the holiday it will not be at all ashamed to submit it.
Instructions
Step 1
Choose a fish that weighs about 1 kilogram. It can be one large fish or several small ones. For stewing, fish of a medium fat content, such as pike perch, pollock or cod, are best suited. But red fish is not at all suitable as the main ingredient. Scale the fish, trim off all fins, tail and head. Gut the carcass, remove the gills and rinse thoroughly under running cold water. Cut the fish into thick enough pieces - at least 4 centimeters thick.
Step 2
Peel 2 carrots and cut into small strips. However, you can cut it into circles - it doesn't matter. Peel 4 onions and chop into rings of medium thickness. Scald the tomatoes with boiling water and remove the skin from them. Once cool, cut into rings as well. Then halve three bell peppers and remove the seeds. Slice peppers lengthwise into thin strips. Then chop a bunch of parsley. Cut one lemon into slices.
Step 3
Take a 4 liter enamel pot. Pour vegetable oil into it so that it covers the bottom. Start laying out the food in layers. Each layer will need to be sprinkled with seasonings. Any fish seasoning will do for this dish. If it contains little salt, add additional salt. Cover each layer of fish with lemon wedges.
Step 4
Lay the fish in the first layer, sprinkle it with parsley. Next comes a layer of pepper. The next layer is carrots. And keep stacking food until you run out. Remember to sprinkle each layer with seasoning.
Step 5
Pour 150 grams of water into a saucepan, cover and put the fish and vegetables to simmer over medium heat. After 40 minutes, the fish will be ready and can be served. When choosing a side dish, give preference to rice.
