Fish in tomato sauce in the oven
- 3 kg catfish fillet
- 1 tbsp Basil
- 1/2 tsp ground pepper
- 20 g garlic
- 100 g of cilantro
- 100 g of parsley
- 10 g sugar
- salt to taste
Method of preparation
- Fillet cut into an oblique cut at an angle of 30 degrees across the muscle fibers. Marinate the resulting pieces of fish in white wine, pomegranate juice and dry herbs with the addition of salt and 10 g of garlic for 10-15 minutes (the longer the marinating, the drier and tougher texture).
- Fish dry on a paper towel, roll in flour (lightly) and fry on high heat in a preheated pan with butter and oil for 2 minutes. A baking dish greased with a little oil, put the fried fish pieces and cook the tomato sauce.
- Sun-dried tomatoes cut into thin slices and fry in a slow fire in a saucepan with a thick bottom. Blanch tomatoes (put in boiling water for 1-2 minutes), free from rind, cut into small cubes and add to the skillet. To evaporate excess moisture 3-5 minutes and enter the tomato paste, bring to a boil and diluted with water (tomato paste: water 1:1), add the sugar. The resulting sauce boil until elastic consistency.
- The fish are stacked in the form of a coating of tomato sauce, sprinkle with finely chopped herbs and bake under foil for 20 minutes 180 degrees, then without foil for 15 minutes at 200 degrees. Recommended side dishes: roasted vegetables, grilled vegetables, and Georgian bread — shoti.