Fish with eggplants in pots
6 servings
40 minutes
Fish with eggplants in pots is a refined dish of Russian cuisine that combines the tenderness of sea fish with the rich flavor of baked vegetables. The origins of this dish trace back to the traditions of cooking in ceramic pots, which preserve all the juiciness and aroma of the ingredients. Eggplants provide a delicate texture, while sweet pepper and onion add a light spiciness. A dressing made from sour cream with spices makes the dish soft and rich. It is easy to prepare, but serving it in pots gives it a homely comfort and special charm. This is an ideal treat for a cozy family dinner or festive table where one wants to enjoy the natural flavors and aromas of fresh products.
1
Clean the fish, cut it into fillets with skin but without bones. Cut into portions, salt, and sprinkle with spices.
- Fish: 1 kg
- Salt: to taste
- Spices: to taste
2
Slice the eggplants into rounds and pour boiling water over them. Then sauté them a little in oil. Cut the onion and pepper into strips and sauté in oil.
- Eggplant: 2 pieces
- Vegetable oil: 0.5 glass
- Onion: 2 pieces
- Bell pepper: 1 piece
3
Layer eggplants in pots, add pieces of fish on top, then onions with peppers, and finally slices of tomatoes.
- Eggplant: 2 pieces
- Fish: 1 kg
- Onion: 2 pieces
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
4
Add a little water, salt, and spices to the sour cream and pour this sauce over the pots with fish. Sprinkle finely chopped herbs on top.
- Sour cream: 5 tablespoon
- Salt: to taste
- Spices: to taste
- Fresh herbs: to taste
5
Bake for 30 minutes at 200°C. At the end, add finely chopped garlic.
- Garlic: 2 cloves
