This delicious mix of fish and cabbage leaves no one indifferent, the whole family will be exactly happy, I promise. Fish a imbues vegetable juices and flavors and it turns out tender and juicy.
INGREDIENTS
-500gr fish fillets.
Sol -1 / 2ch.l.
Black pepper - to taste
-1,5st.l juice of a lemon.
Cabbage -600-800gr.
Onions - 1-2pcs.
1pc carrots.
Vegetable oil -5-6st.l.
Tomato paste -1st.l.
Black pepper - to taste
Sol -1 / 3ch.l.
COOKING METHOD
To begin, prepare the fish can be any of your choice pollock, cod, hake for me today, separating the fillet, skin is not clean, it will not be superfluous. Weight 500 grams fillet, cut into pieces a la carte. Put in a bowl, add half a teaspoon salt, black pepper, and lemon juice sprinkled about 1.5 tablespoons
Mix and set aside to the side, while we cook the vegetables. Fresh cabbage 800 grams shinkuem strips, a large onion cut into cubes, carrots grate. Take a pan, I prefer to cook in a thick-walled pan with non-stick coating. Pour 5-6 tablespoons of vegetable oil, put onion and fry until translucent, add carrots fry another 2 minutes all together.
Add the cabbage and fry until cooked cabbage under the lid, periodically stir the preparation time that sprouts not overheat. By the time it takes 10-15 minutes. Now cabbage salt, about 1 / 3ch.l., Add black pepper to taste, put 1 tablespoon tomato paste and stir. Fire off.
Approximately half of the cabbage remove the plate, the remaining cabbage flatten and put the prepared fish, the fish put on the second half of the cabbage.
And put in a preheated oven cook at 180 degrees 30 minutes. You can use the baking tray. The dish is ready, you can already serve immediately to the table. It turns out very tasty.
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