Ingredients
2 fish oil
1 onion
1 carrot
2-3 pickles
oil
thyme
rosemary
oregano
salt and pepper
120 ml white wine
1 cup apple cider vinegar
Photo added on
Photo author
korneliq
Method
Fish are cleared from the viscera and gills. Sprinkled with vinegar and leave for 20 minutes. Chop into crescents and carrots and pickles julienne. In 4-5 tbsp olive oil or sunflower oil fry the onion and carrots and when tender, seasoned with spices. Withdraw from heat and add to the pickles. Oily fish are washed, add salt and filled with stuffing. Place in a buttered baking dish, the remaining stuffing is placed around the fish. Pour a glass of white wine and cook in the oven for 30 minutes. Fish can be put in bags for baking, which are pre-whitened inside fat. The bag closes well and put in a dry pan. Bake at a temperature not higher than 180 C, so as not to burst the bag.
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Difficulty
Average
Tested
2 users
Comments
Rennie, what is this fish oil? The recipe is super otherwise. This is a special fish you? Or fat?
cheerful, this fish is imported from Gatsiya flat and ungainly in appearance, but very tasty. Here in Sofia exists in all fishing shops.
Excuse me for the mistakes - to read - Greece and taste. The fish is fat and not very bones. Are preferably larger pieces.
must be very tasty, but I like the piranha :)
I do not know what it looks like, but it's very tasty. Nellie, thank you for the idea.
You really seem scary, but I prepare with their heads, because there mestse. With feathers onion struggled somewhat to this masquerade of piranha smile ... :) Otherwise, it is delicious without fine bones and is not oily, despite its name.
The best thing is that no tiny bones, because that is where, no matter how delicious, do not eat :) I'll look for her in our end :)
really *scary* but very tasty! But I and skinned in advance because I read some things ...
became really tasty! For the first time do such fish, but will repeat :)
And in Varna is sold in pretty fishing stores! It is very tasty, I usually do with it in foil with lemon and white wine. At home we like, because her bones are large, and its meat is not very greasy.