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.
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.
- 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.
- Eggplant: 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.
- Eggplant: 2 pieces
- Fish fillet: 500 g
- Vegetable oil: 100 ml
4
Serve fish fillet in pots, sprinkled with finely chopped dill.
- Dill: 2 tablespoons
