This dish appears very often during Christmas. The basis for its preparation is fish. However, if you want this dish to be aromatic and have a pleasant consistency, it is worth preparing it according to Robert Makłowicz’s recipe.
Greek fish is a dish that appears on many holiday tables. However, I want it to be perfect, it is worth getting inspired by the recipe of the famous chef – Robert Makłowicz. Thanks to this, our dish will be tastier than ever before. All we need to do is use a few clever tricks.
The first secret to successful Greek fish is roasting peppers. This will allow us to easily get rid of its skin and it will give it a more delicate taste and a slightly smoky aroma. Another trick is to fry garlic and onion separately, and only then add root vegetables to them. As a result, the dish will have a better taste and the sauce will have a more even consistency.
Let’s not forget about the very important aspect that it is draining and drying the fish before frying. This simple step will make it crispy and will not fall apart during thermal processing. Let’s also make sure that When stewing vegetables with tomatoes, do it without a lid to obtain a stronger flavor and better consistency. One of the secrets of Makłowicz’s perfect dish is that he adds some lemon juice to it.
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Robert Makłowicz’s recipe for Greek fish is not difficult. First, we need to make sure we have all the necessary ingredients. Here is the full list of products we will need:
- 1 kg of fresh cod or other fillets,
- 1 can of peeled tomatoes,
- 2 red peppers,
- 4 onions,
- 1 parsley,
- 1 braces
- 6-10 cloves of garlic,
- olive or oil,
- 1 lemon
- salt and pepper.
We start by rinsing the fish under running water and drying it with a paper towel. Then season it with salt and pepper, put in a bowl and sprinkle with lemon juice. We put it in the fridge. Meanwhile, place the whole peppers in an oven preheated to 220 degrees Celsius and bake them until lightly browned for about 20 minutes. After taking them out, wrap them in newspaper.
When they cool down, peel them and the skin will come off along with the newspaper. Remove seeds from the peppers and cut them into strips. Then fry the onion, remove it and fry the garlic. We also take it off go from the stove and fry the peeled and grated celery and parsley.
Then mix everything together in the pan, add the tomatoes and simmer without a lid until the tomatoes evaporate and fall apart. Season everything and add pepper. Finally, dry the fish again with a paper towel, cut it into small pieces and fry it. Place alternating layers of vegetables and fish in the bowlso that the vegetables are on the bottom and on top.
