Fish fillet with vegetables in pots
4 servings
30 minutes
Fish fillet with vegetables in pots is a warm and cozy dish of Russian cuisine, perfect for a family dinner. The tender fish fillet absorbs the aromas of bay leaf and pepper, gaining a soft, rich flavor. Onions and carrots, lightly fried in vegetable oil, add sweetness and juiciness, while mayonnaise gives the dish a creamy texture. Grated cheese forms an appetizing golden crust when baked, making each serving especially tempting. It is recommended to serve this dish with parsley and dill, which complement it with freshness and lightness. The pots retain heat and aroma, allowing you to enjoy every bite. This dish pairs excellently with mashed potatoes or fresh vegetables, creating a harmonious taste and cozy atmosphere.
1
Boil the fish fillet in a small amount of salted water with bay leaf, black peppercorns, and salt.
- Fish fillet: 400 g
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- Salt: to taste
2
Peel the onion and carrot, chop the onion finely, grate the carrot on a coarse grater, lightly fry in vegetable oil, mix with fish and mayonnaise, add salt and pepper.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Mayonnaise: 100 g
- Ground black pepper: to taste
- Ground red pepper: to taste
- Salt: to taste
3
Place in pots, sprinkle with grated cheese, and bake in the oven. Serve sprinkled with finely chopped parsley and dill.
- Cheese: 50 g
- Parsley: 20 g
- Dill: 20 g