Fish Fillet Stewed with Eggplants and Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Fish fillet stewed with eggplants and tomatoes
Ingredients
- Sole fillets - 14.1 oz
- Eggplants - 1 piece
- Tomatoes - 3 pieces
- Wheat Flour - 3 tablespoons
- Dill - 1 tablespoon
- Vegetable Oil - 3 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the fish fillet into small portion-sized pieces, season with salt and pepper, coat in flour, and lightly fry on both sides in oil.
Step 2
Wash the fresh tomatoes, cut them into wedges, and lightly fry them in oil as well.
Step 3
In a skillet greased with vegetable oil, place finely chopped eggplants, previously peeled, then layer the fish fillet on top, followed by the tomatoes. Add oil, water, and cover with a lid. Place in the oven and stew until cooked through.
Step 4
Serve the fish fillet with the stewed vegetables and sauce, garnished with finely chopped dill.
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