Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
For this dish, I would advise you to take the fillet at once, and not the whole fish in order to ease your problems with cleaning the fish. Fish fillets should be thoroughly rubbed with salt, black pepper and tarragon. Basically, you can mix together all three ingredients of the grate with a little vinegar for a stronger flavor. When you are done with the fish, peel and wash the young garlic and finely chop it.
The next step is to take a Bulgarian pepper, rinse it and remove all the seeds and the core from it, and cut the pulp into small neat cubes.
After that, pour vegetable oil into a frying pan, warm it up and fry garlic, pepper together with tomato paste. Fry until the garlic becomes covered with a golden crust. As soon as this happens, put the fish fillets there and cook for another 15 minutes under a closed lid over medium heat. Sometimes it is advised to add a little water so that the fish does not dry out. If you see fit, you can add a little. When the food is ready, it can be served to the table garnished with parsley. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
