What to Buy1. 4 large tomatoes
2. Fish, 500 grams, meaty, preferably a sea fish, filleted and boneless. Sea bream, sea bass, or grouper all work
3. A bunch of parsley or cilantro, whichever you prefer
4. 1 red bell pepper and/or 1 hot pepper
5. 5 heads of garlic
6. A teaspoon of salt, half a teaspoon of black pepper
7. 2 tablespoons of olive oil
How to Make It1. Peel the tomatoes: score them, dip in hot water, then peel and cut into small cubes
2. Peel and chop the garlic, or press it through a garlic press
3. Chop half a bunch of the herbs you like (it's best to add them, otherwise the dish comes out bland - you don't have to eat the herbs later)
4. If you like it spicy or piquant, use the hot pepper; if not, use the sweet one, cut into small cubes like the tomatoes
5. Warm the olive oil a little, add the garlic and pepper, fry for about half a minute and remove from heat
6. Lay the fish, cut as shown in the photo, into a low pot suitable for the oven, then add everything you chopped - the tomatoes and herbs - pour in hot water from the kettle so it covers the fish by about two centimeters, and mix everything together
7. Heat the oven to 2/3 of maximum (200 degrees), cover with a lid that's also oven-safe, and put it in the oven for 30 minutes
Take it out carefully - both the lid and the pot are hot!!! Serve with a side of mashed potatoes (see the recipes), or rice, or buckwheat - anything works.
2. Fish, 500 grams, meaty, preferably a sea fish, filleted and boneless. Sea bream, sea bass, or grouper all work
3. A bunch of parsley or cilantro, whichever you prefer
4. 1 red bell pepper and/or 1 hot pepper
5. 5 heads of garlic
6. A teaspoon of salt, half a teaspoon of black pepper
7. 2 tablespoons of olive oil
How to Make It1. Peel the tomatoes: score them, dip in hot water, then peel and cut into small cubes
2. Peel and chop the garlic, or press it through a garlic press
3. Chop half a bunch of the herbs you like (it's best to add them, otherwise the dish comes out bland - you don't have to eat the herbs later)
4. If you like it spicy or piquant, use the hot pepper; if not, use the sweet one, cut into small cubes like the tomatoes
5. Warm the olive oil a little, add the garlic and pepper, fry for about half a minute and remove from heat
6. Lay the fish, cut as shown in the photo, into a low pot suitable for the oven, then add everything you chopped - the tomatoes and herbs - pour in hot water from the kettle so it covers the fish by about two centimeters, and mix everything together
7. Heat the oven to 2/3 of maximum (200 degrees), cover with a lid that's also oven-safe, and put it in the oven for 30 minutes
Take it out carefully - both the lid and the pot are hot!!! Serve with a side of mashed potatoes (see the recipes), or rice, or buckwheat - anything works.
