​This is how Magda Gessler prepares Greek fish. It’s insanely delicious

To prepare Greek fish from Magda Gessler’s recipe you will need:

• 1 zucchini,
• 1 kg of cod, fillet or tenderloin, fresh or frozen,
• 1 cup of rapeseed oil,
• 1 cup of olive oil,
• 2 carrots,
• 2 parsley,
• 2.5 cups of tomato paste,
• 2-3 lemons for juice,
• 3 eggplants,
• 4 red peppers baked in the oven.
• 6 medium tomatoes,
• 8-10 cherry tomatoes,
• onion for marinade,
• garlic,
• sprigs of fresh coriander or parsley,
• wheat flour for breading,
• half of the celery,
• salt, pepper, sugar

If you like stronger and more oriental flavors, you can optionally add this year i hot pepper powder.

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Start by preparing the fish and preheating the oven to 180 degrees Celsius. Cut the cod into smaller piecesadd salt, drizzle with olive oil, cover with onion slices and leave in the fridge for up to a few hours. Put the washed and removed tomatoes, cherry tomatoes and eggplant into an ovenproof dish. Place in the oven and bake until the tomato skin begins to brown or even burn slightly. Peel the carrots, parsley and celery and grate. In a smaller ovenproof dish, mix rapeseed oil with olive oil, add a few cloves of garlic and bake. Remove the garlic and set aside, leaving the fat for frying the fish.

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Remove the cod pieces from the fridge, lightly coat them in flour and fry them in the fat remaining from roasting the garlic. Fry the grated carrot, parsley and celery. Add the baked and cut into pieces eggplant and tomatoes (do not add cherry tomatoes). Mix and season with salt, pepper and salt to taste. In a separate bowl mix tomato paste with lemon juice and pour this mixture over the vegetables. Grill the sliced ​​zucchini on a grill pan.

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In an ovenproof dish arrange alternating layers of fish and vegetable sauce. The last layer should be the sauce. Greek fish from Magda Gessler’s recipe decorate with grilled zucchini and cherry tomatoes. Place in the oven for 40 minutes. This dish tastes great both warm and cold. At the end you can eat them again sprinkle with chopped coriander or parsley. Enjoy your meal!