Fish fillet stewed with eggplant

4 servings

30 minutes

Fish fillet stewed with eggplants is a refined dish of Russian cuisine that combines the tenderness of sea fish with the rich flavor of fried eggplants. Historically, fish has held a special place in Russian gastronomy, while eggplants became popular later, bringing Mediterranean notes to traditional recipes. Stewing in pots allows the ingredients to release their aromas and soak up each other's juices, creating a harmony of taste. A light breading gives the fish a golden crust, while dill adds freshness and zest. This dish is perfect for both a home dinner and a festive table setting, and its appetizing appearance and delicate flavor guarantee enjoyment with every serving.

Energy value per serving

• Calories: 433.3
• Proteins: 25.7g
• Fats: 26.3g
• Carbohydrates: 23.5g

Ingredients

• Fish fillet: 500 g
• Eggplants: 2 pc
• Wheat flour: 100 g
• Dill: 2 tbsp
• Vegetable oil: 100 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Cut the fillet into small portion pieces, season with salt and pepper, coat in flour, and lightly fry on both sides in vegetable oil.

   Required ingredients:

   • Fish fillet: 500 g
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Wheat flour: 100 g
   • Vegetable oil: 100 ml

2. Peel the eggplants, cut them into small pieces, and fry them in vegetable oil.

   Required ingredients:

   • Eggplants: 2 pieces
   • Vegetable oil: 100 ml

3. In oiled pots, place eggplants, top with fish fillet, add oil, water, and cover with lids. Put in the oven and stew until cooked.

   Required ingredients:

   • Eggplants: 2 pieces
   • Fish fillet: 500 g
   • Vegetable oil: 100 ml

4. Serve fish fillet in pots, sprinkled with finely chopped dill.

   Required ingredients:

   • Dill: 2 tablespoons