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We clean the fish, wash it well and drain it. We cut it obliquely from place to place, on both sides and sprinkle it with salt and pepper. We clean the carrot, wash it and cut it into slices.
Place the carrot slices in a pan and place the fish. Pour the wine, cover the tray with aluminum foil and put it in the oven over high heat. After 15 minutes remove the foil, add canned tomatoes, paprika, salt, pepper and mushrooms cut into quarters. Leave the tray in the oven until the sauce drops.
Serve the fish with green parsley sprinkled on top.
Recipe for Fish Meatballs with Tomato Sauce
Recipe for fish meatballs with tomato sauce - the ideal solution for a light and delicious lunch. If you like meatballs in tomato sauce, you must try the ones with fish.
- 300 grams of mackerel fillets (I used canned food)
- 50 g breadcrumbs
- 2 medium eggs
- 1 clove of garlic
- 1 tablespoon finely chopped parsley
- 4-5 tablespoons olive oil / sunflower
- green parsley
- 300 ml tomato juice
- 50 ml water
- 2 cloves garlic
- 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon grated oregano
- We put the mackerel fillets to mix, at medium speed, until we obtain a homogeneous consistency.
- Put the mackerel in a bowl, add the eggs, breadcrumbs, crushed garlic, finely chopped parsley, salt and pepper to taste. Knead until you get a composition like meatballs.
- We form meatballs like balls and roll them in flour.
- Fry the meatballs in oil heated on each side over medium heat.
- Remove the meatballs from the pan and place them on a plate lined with paper absorbed by the kitchen, to remove excess oil.
- Meanwhile, prepare the tomato sauce: Put the olive oil in a pan over medium heat and add the finely chopped onion and garlic. Then add the tomato juice mixed with water. Stir, and add oregano, salt and pepper to taste.
- Boil the tomato sauce for about 5 minutes, then add the mackerel meatballs and mix them carefully with the tomato sauce.
- Cover the pan with a lid and cook the meatballs in the tomato sauce for another 10 minutes, over low heat. At the end we sprinkled fresh green parsley.
For this recipe for fish meatballs with tomato sauce, I chose mackerel, but you can use the type of fish you like best. I wish you successful recipes and good appetite! [Wpurp-searchable-recipe] Recipe for Fish Meatballs with Tomato Sauce & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]
Heat the oil in the pan, while you clean and chop the onion.
When the oil has heated well, add the cod and fry it for 3 minutes on each side, then add the onion and cook for another 5 minutes on low heat.
Add the cream and tomato paste, mix well to obtain a homogeneous texture. Keep it on the fire for another 15 minutes on low heat.
At the end, season to taste with basil, salt and pepper.
Sea bream plate in tomato and capsicum sauce
When the heat comes, you don't really like to sit in the kitchen, next to the stove oven that is heating up (sometimes the water flows from you, the whip burns at your feet and your body seems to catch fire). It is the moment when the recipes must be oriented, whether you like it or not, towards simpler and faster dishes, quick to prepare, but keeping the flavor. Roasts and grills are the ones you use most often, and in the oven only if the preparation is done quickly. Your favorite fish can be prepared just as quickly in a pan, on the grill, in the oven or on the steamer.
Memories, memories & # 8230. ?! Once upon a time, many years ago, I considered myself an amateur fisherman. What times & # 8230! After a week of pulling through the factory, a few hours, Saturday or Sunday, sitting on the shore of the pond, early in the morning, with the stick in hand was a real delight. Forget everything, thinking about the moon and the stars. Only the restful ripples of the water, the hum of the bees, the rays of the sun that barely warmed you and the breeze of the wind through the rush of the pond still made you dream. Only when it happens to pull the fish and the raft moves to the depths did you become careful again and quickly pull the stick out of the pond to see what got caught in the hook. The years passed and walking on the pond was less and less, ending in oblivion.
Towards the end of the year, the local decision-makers took care to push me to keep the fishing tools only in my own exhibition, by filling the ponds with ash from the city's thermal power plant. As you can see, the former area with ponds full of fish that flooded when Oltul mare came is now an arid area and only here and there you can see a watery eye in which frogs make their century.
Relaxation but also profitable sport! There were times when there was no lack of salted caviar put in jars nicely lined up in the refrigerator door and 0.8 Kg jars of marinated fish for the winter. Sometimes, I would fool a pike attracted by the fish hanging in the hook of the fishing rod always on duty, in the pond, whether or not pike season. Once, my big boy, being curious, perched on some plastic cans with water (there were times when the water stopped when the world was dearer to you) put it next to the kitchen sink where the pike is cleaned and put his finger in it. the mouth of the fish. Even though she was caught a few good hours ago, the pike closed her mouth, clenching it with the sharp fangs of her finger, without hurting him. The astonishment was immense, covering the joy of seeing the fish in the water in the sink.
What should I look for in the bus station, if I don't travel by bus, only by my own car ?! This year I was vigilant and I watched the moment when the 1.8-2 Kg / piece bream and the 0.6-0.8 Kg / piece perch, fish brought directly from Tulcea, full of eggs, appeared in the gallantry of a fisherman, pitita in a hut (in sight only for hurried travelers to catch the bus home) that I found at the beginning of the year, passing through the area.
The capture of the eggs was as the repeated walk through the area.
The liver of the fish was not to be thrown away either. The liver, quite large, along with some fish fat were the basic ingredients for real toast delicacies prepared according to older recipes, learned from an uncle, master chef & # 8211 liver, milk and pike fat on toast or liver and carp fat with toast.
Fish is welcome / prepared / served anytime in my family! Quite often we are humanized with fish, preferably fresh, whole perch, bream, crucian, pike, catfish, carp, trout and fillets of salmon, phytophagous or wild carp. When the salmon tails appeared, a bit cheaper, I bought them and I didn't have time to brag about the girls in the fishery, how great I prepared them and how tasty they turned out. Since then, I haven't found salmon tails for sale, only heads and a string of bones from which the fillets were removed. I had to fool myself like this for the second time, the first time being when I taught the same girls how to look for fish that has eggs.
I prefer to buy over the sea, at 1.5-2 Kg / piece, whole, fresh, which can be cleaned at fisheries that are respected, for a fee or to clean it at home (I have my husband, my wife, a specialist in cleaning fish, I less often daring to do it).
Ingredients needed in the recipe: a whole platter at 1.5-2 Kg, tomatoes, bell peppers, milk and / or & # 8220languages & # 8221 fish caviar, dried onions and green onions, garlic, carrot roots, celery, parsley, dill and parsley green, tomato juice and capsicum, mushrooms (optional), extra virgin olive oil, white wine, dry, lemon, oranges, coarse salt, peppercorns, dried thyme, bay leaves.
Fresh seaweed is cleaned of scales and inside, washed under running cold water and left to drain.
Grease the fish with a little extra virgin olive oil and season inside and out with coarse salt and freshly ground peppercorns. Sprinkle with lemon juice and leave to soak for 10 minutes, during which time the vegetables are prepared.
- a whole platter,
- dried onions and green onions,
- root & # 8211 carrot, parsley, celery,
- extra virgin olive oil,
- lemons and oranges,
- tomato juice and capsicum / tomato paste / canned peeled tomatoes.
Prepare the vegetables for hardening. The peppers are cut into thicker strips. The roots are cut into rounds or sticks. Cut the dried onion into rounds. Finely chop the green onion. Cut the dried garlic into thin slices.
Finely chop the tomatoes and greens.
Vegetables (without tomatoes) to cook in a pan with high edges in which extra virgin olive oil was heated.
Fry the vegetables in a pan, mixing with a wooden spoon.
Step by step recipe
- Cleaning fish by scales and inside, washing fish under running cold water, draining water.
- Grease the fish with extra virgin olive oil. Season the fish with coarse salt and freshly ground peppercorns. Drain the lemon juice and soak for 10 minutes.
- Cutting vegetables, bigger.
- Tempering vegetables (without tomatoes) in extra virgin olive oil.
- Add finely chopped tomatoes over the hardened vegetables and stir, without forming a sauce. Season vegetables with coarse salt and freshly ground peppercorns. Drain white wine and lemon juice.
- Put the cooked vegetables in a baking tray.
- In the baking tray add milk and / or fish caviar, canned / frozen mushrooms (optional) and whole bream.
- Add tomato juice and capsicum in the baking tray and on the platter, in abundance.
- Place the baking tray in the hot oven of the stove for 25-30 minutes on high heat.
- Serve fish plate with polenta.
When the roots have soaked, add finely chopped tomatoes to the pan. Mix with a wooden spoon until the tomatoes are soft, without letting them turn into sauce.
Sprinkle lemon / orange peel on a large grater for a special taste of the dish. Professional gourmets will definitely notice the sweet-sour taste of the dish.
Season to taste with coarse salt and freshly ground peppercorns. Sprinkle with finely chopped greens. Drain white, dry wine and sprinkle with lemon juice / orange juice.
Transfer the vegetables to a larger baking tray. Add thyme sprigs, peppercorns, bay leaves to the pan.
Only for the delight of professional gourmets and real gourmets! Fish milk and / or fish cavities can be added to the baking tray. You can also add frozen mushrooms or mushrooms in brine, out of the box.
The whole plate is placed in the baking tray on top of the hardened vegetables. Peeled and sliced lemon and / or orange slices are placed on the platter.
It is not mandatory ! In the baking tray you can put a few slices of lemon and / or slices of orange, not peeled which will give a slightly bitter taste of the preparation that can compensate the sweet-sour taste of vegetables sprinkled with lemon / orange juice.
Pour a lot of the mixture of tomato and capsicum juice over the sea bream and the surrounding vegetables.
In order not to burn the vegetables and the tomato juice not to dry, the baking tray should be covered with moistened and squeezed baking paper.
Bake the tray in the hot oven of the stove, over high heat for 25-30 minutes (depending on the size of the fish), approx. 20 minutes / kg of fish.
The preparation is served hot with cold polenta or cold with hot polenta. Who can believe that a self-respecting gourmet resists the culinary temptation and does not dare to soak in the delicious sauce ?!
A glass of white wine, sweet, cold, can not miss such a culinary feast.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't forget the fish recipes, welcome in any season, but especially in the warm season. Try recipes of all kinds with fish and / or seafood, not anything else, at least to convince yourself why official statistics show that people in areas close to the world's seas and oceans live longer than others where large waters are lacking.
Fish mix with tomato sauce
Fish: you will need a few fish fillets with firm meat. You can use salmon, sturgeon, sea bream, sea perch, swordfish.
Vegetables: anything can be steamed and you will like: young peas, young carrots, potatoes, asparagus, cauliflower, etc. But be careful, it must match the tomato sauce.
Sauce: a few cloves of garlic and cherry tomatoes.
Decor: a few sprouts of peas and radishes. If necessary, a few basil leaves do the job.
Sauce: in a pan, heat a little olive oil, add sliced garlic cloves, mix and add the cherry tomatoes cut in half when the garlic is very lightly browned. Leave on low heat for 10, 15 minutes, until the tomatoes melt. Strain through a fine sieve and have the sauce. Use 5, 6 puppies in two coats of cherry tomatoes.
Vegetables: steam, start with the ones that boil harder. Peas and young carrots are ready in a maximum of 10 minutes.
Fish: wash the fillets, dry with paper towels and grease with olive oil, then season with salt and pepper. Fry in a non-stick pan, in a little olive oil and a pinch of butter or only in a tablespoon of clarified butter.
Fish with lemon and tomato sauce & # 8211 We have prepared a delicious recipe with mackerel in tomato sauce, you will surely lick your fingers with pleasure!
We have prepared a delicious recipe with mackerel in tomato sauce, you will surely lick your fingers with pleasure!
Ingredient: 4 pieces over mackerel, 4 tablespoons oil, 1 piece lemon, 4 pieces tomatoes (mashed pulp), pepper and salt to taste, 150 ml water, 1 teaspoon starch, 2-3 strands of parsley, 1 piece red onion.
How is it prepared?
The fish is washed, cleaned of intestines and portioned into suitable pieces. Cut the lemon into thin slices and place in each piece of fish. Cut the onion into small pieces and cook in oil for 2-3 minutes.
Add the tomato pulp and continue cooking for a maximum of 10 minutes.
The sauce obtained is mixed with the starch dissolved in water. Add salt, pepper to taste and then pour it into a tray.
Place the fish pieces in the sauce and place the tray in the preheated oven (at 160 degrees Celsius) for 25-30 minutes. Sprinkle with chopped parsley and serve.
Start by preparing the meatballs as follows: put the minced meat in a bowl, then add the slices of bread slightly soaked in water and squeezed well season with salt, pepper, herbs (basil or oregano) mix well until all the ingredients are incorporated with a tablespoon of the composition and form the meatballs powder each meatball with a little starch (which at the time of cooking will help thicken the sauce) and place on a plate.
Peel an onion and cut it into cubes. Put the oil in a medium saucepan and when it has warmed up (not heated) add the onion. Stir and cook for 2 & # 8211 3 minutes, then add a little salt (the onion will release the juice, it will not burn and will become sweet). Turn on low heat and cook until it becomes transparent and soft. Add the tomato juice, a drizzle of herbs, salt, pepper, sugar and water and bring to a boil.
Now you can put the meatballs in the sauce (it would be better to bathe them in the sauce), put the lid on the pan and let it boil, over low heat, for 30 minutes.
Tomato and pepper sauce It is easy to prepare and can become the fastest way to add extra flavor to meat dishes when you are in a time crunch and you want your little one to have a delicious lunch.
1. Wash and peel the tomatoes, peppers, garlic and parsley.
2. Cut the garlic and peppers into cubes and lightly fry them in oil.
3. Peel the tomatoes and cut them into slices.
4. Add the tomatoes and simmer for 10-15 minutes.
6. Sprinkle with parsley for a pleasant appearance and an unmistakable aroma.
Play with flavor tomato and pepper sauce to delight your whole family with your dishes.
Traditional tomato sauce!
- 2 tablespoons extra virgin olive oil
- a medium onion, chopped
- 3-5 cloves of garlic, crush with the wide side of the knife and then chop thinly
- about a cup of fresh basil (it's your choice how much basil you want)
- half a cup of red wine
- a spoon of sugar
- salt and freshly ground black pepper
- half a kg of fresh tomatoes
- a teaspoon of lemon juice (optional)
- 3 tablespoons brandy (optional)
Scald the tomatoes, soak them in cold water and remove the skin before chopping them.
Fry the onion in olive oil, over low heat, covered, for 10-12 minutes.
Add the garlic and basil, cover again for 5 minutes.
Take the lid and add the wine. Reduce the liquid to about half of the initial amount.
Add the tomatoes, sugar, salt and pepper and simmer for 15 minutes. You can reduce the sauce and identify the flavor. I usually add brandy and lemon juice 3-4 minutes before it is ready. If you want to transform this tomato sauce in a Neapolitan, add about 10-12 chopped olives and a cup and a half of capers before the end. Sprinkle with parsley for extra flavor!
Don't forget that you can always add your favorite ingredients or try flavors that you consider suitable! No real chef will choose one tomato sauce from canned food if it has some handy flavors and fresh tomatoes, so treat yourself to freshness!
Baked peppers with tomato sauce & # 8211 Incredible recipe, found in my mother's old recipe book
If you like baked peppers, then you should try this simple but delicious recipe. The combination of baked peppers and tomato sauce is wonderful. You only need 4 ingredients to prepare a filling and tasty meal.
Ingredients for baked peppers with tomato sauce:
How to cook baked peppers with tomato sauce?
Wash the whole peppers and bake in the oven (without removing the seeds) or in a dry pan, on all sides. After they are well cooked, peel them and place them on a plate.
Meanwhile, prepare the tomato sauce. Wash the tomatoes well, cut them into small pieces and put them in a pan on the fire. Peel the garlic cloves, grind them and add them to the pan with the tomatoes.
Then add salt, to taste, and cook the tomato sauce for a few minutes. Consume baked peppers with tomato sauce and bread. This is all! You don't need too many ingredients to cook a delicious lunch. Good appetite and increase cooking!
From 4 simple ingredients, any housewife manages to prepare a delicious meal. Try the baked pepper recipe with tomato sauce today and surprise your family with a very good dish.
If you liked this simple but tasty recipe, I recommend you share it with your friends. They will definitely want to taste the baked peppers with tomato sauce and will really thank you for the idea.