Delicious low-calorie fish and vegetable dish. Good both hot and cold.
Ingredients: pike perch fillet, small zucchini (young), carrot, onion, small tomato, garlic, sour cream, soy sauce, dill greens, olive oil for frying, butter for frying, universal seasoning
Cooking method:
We take food.
Pat the zander fillet well with a paper towel and cut into portions.
Spread fry in a frying pan with butter First skin down. Fry on both sides until golden brown.
Cut zucchini and tomatoes (without skin) into large cubes, onion into small cubes, carrots into thin strips, chop garlic and herbs.
While the fish is fried, in another pan in olive oil, we begin to fry the onions and carrots until half cooked. Then add the zucchini and continue to fry, stirring, for 5-7 minutes. After we put the garlic and warm it up for 1-2 minutes.
Finally, add tomatoes and dill. Mix and simmer for 2-3 minutes.
At this time, mix sour cream with soy sauce and pour into vegetable stew. Season with all-purpose seasoning to taste.
Carefully transfer the stew to the pan with the fish and evenly distribute. Cover with a lid and bring to readiness for 5-7 minutes over low heat.
We do not mix the finished stew so as not to damage the pieces of fish, but carefully place it on plates with a large spoon.