This is a very simple recipe, yet the food is incredibly delicious. A beautiful mix of fish and other flavors. It’s a juicy dish that you absolutely must try. Until now, I’ve mostly made it with trout or bass.
Baked Fish with Vegetables in Foil
Ingredients:
- 1-2 carrots, sliced
- 1 leek, sliced
- Fresh parsley, chopped
- 2-3 cloves of garlic, minced
- 1 large piece of thick aluminum foil
- Olive oil
- 2-3 tablespoons of butter
- 1-2 sprigs of rosemary
- A pinch of thyme (optional)
- Salt and pepper to taste
- White wine (about 1/4 cup)
- Freshly grated Parmesan cheese
Directions:
- Prep the Vegetables:
Slice the carrots, leek, and mince the garlic. Chop the parsley. - Prepare the Fish:
Take a large piece of thick aluminum foil and fold it up into a packet. Drizzle it with olive oil. Layer some leek and carrot slices on top of the foil. - Layer the Fish:
Place the fish on top of the vegetable mixture. In my case, I’m using fish fillets. Then, top the fish with more carrot and leek slices. - Add Seasoning:
Sprinkle with garlic, parsley, and a sprig of rosemary. You can also add a bit of thyme if you like. Season with salt and pepper. - Add Olive Oil and Butter:
Drizzle with a little more olive oil and add 2-3 pats of butter. - Pour White Wine:
Pour about 1/4 cup of white wine over the fish and vegetables. - Bake:
Carefully fold the foil into a packet, sealing the edges well. Place it in a preheated oven at 400°F (200°C) and bake for 20 minutes. - Finish and Serve:
After 20 minutes, open the foil carefully, sprinkle the fish with freshly grated Parmesan cheese, and serve. The dish should be served in the foil so that all the juices that accumulated during baking remain inside.
Trout with Rice
Ingredients:
- 3 small trout (about 1 lb)
- 2 tablespoons of oil
- 1 tablespoon of flour
- 1 medium onion, chopped
- 2 green bell peppers (can also use frozen)
- 2 tablespoons of chopped parsley
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Directions:
- Prepare the Fish:
Clean the trout, rinse them, season with salt, and set aside. - Cook the Vegetables:
In a pan, heat the oil and sauté the chopped onion and finely chopped green peppers until softened. - Prepare the Rice Mixture:
Add cooked rice to the pan, followed by chopped parsley and lemon juice. Stir well to combine. - Stuff the Fish:
Fill the trout with the rice mixture and close them with toothpicks to hold the filling inside. - Coat and Bake:
Lightly coat the stuffed trout in flour and place them in a baking dish. Bake in a preheated oven at 375°F (190°C) for about 30 minutes. - Serve:
Serve the fish with various salads, lemon slices, or diluted mayonnaise on the side.
Classic Fish Cakes
Ingredients:
- 1.8 lbs frozen haddock (or other white fish)
- 1/3 cup breadcrumbs
- 2 tablespoons onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch parsley, chopped
- Salt and pepper to taste
- 2 eggs
- 5 tablespoons oil
- 2.5 oz bacon, finely chopped
- 2 teaspoons fish seasoning (optional)
- 1 cup water
- 1/2 cup white wine
- 1 tablespoon mustard
- 1/2 cup sour cream
Directions:
- Cook the Fish:
Boil the haddock in salted water until fully cooked. Drain and separate the fish meat from the bones. - Make the Patties:
In a mixing bowl, combine the fish meat, chopped onion, minced garlic, parsley, breadcrumbs, eggs, salt, and pepper. Mix everything well and shape into patties. - Fry the Patties:
Heat oil in a pan over medium heat and briefly fry the fish patties until golden brown on both sides. Remove the patties from the pan and set aside. - Prepare the Sauce:
In the same pan, use the leftover oil to fry the finely chopped bacon. Then add water, white wine, mustard, and the fish seasoning (if using). Bring to a boil and simmer briefly. - Combine and Cook:
Gently return the patties to the pan, allowing them to cook in the sauce for about 10 more minutes. - Finish and Serve:
Add the sour cream to the sauce, stir, and serve the patties with boiled potatoes or another side of your choice.
