Fish fillet stewed with eggplants and tomatoes

4 servings

30 minutes

Fish fillet stewed with eggplants and tomatoes is a refined dish of Russian cuisine, combining the tender texture of fish with the rich flavor of vegetables. Peeled and sliced eggplants create a soft base, while juicy tomatoes add sweet-sour notes that enhance the natural taste of the fish. Light flour gives the fillet pieces a golden crust, and stewing in pots preserves the juiciness and richness of the ingredients. This dish is perfect for cozy family dinners and festive gatherings. Dill sprinkled on top before serving adds a fresh aroma and completes the harmony of flavors. Fish fillet prepared this way not only delights with its gastronomic qualities but also provides benefits due to its rich protein content and beneficial microelements.

Energy value per serving

• Calories: 393.5
• Proteins: 24.4g
• Fats: 26.2g
• Carbohydrates: 15g

Ingredients

• Fish fillet: 500 g
• Eggplants: 1 pc
• Tomatoes: 3 pc
• Wheat flour: 50 g
• Vegetable oil: 100 ml
• Dill: 2 tbsp
• 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
   • Wheat flour: 50 g
   • Vegetable oil: 100 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

2. Place finely chopped eggplants, peeled, at the bottom of pots greased with vegetable oil, add fish fillet, tomatoes on top, add oil, water, and cover with lids.

   Required ingredients:

   • Eggplants: 1 piece
   • Fish fillet: 500 g
   • Tomatoes: 3 pieces
   • Vegetable oil: 100 ml

3. Place in the oven and simmer until ready. Serve the fish fillet in pots, sprinkled with finely chopped dill on top.

   Required ingredients:

   • Dill: 2 tablespoons