Fish Fillet Stewed with Eggplants and Tomatoes
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0
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Fish fillet stewed with eggplants and tomatoes
Ingredients
- Sole fillets - 17.6 oz
- Eggplants - 1 piece
- Tomatoes - 3 pieces
- Wheat Flour - 1.8 oz
- Vegetable Oil - 3 fl oz
- Dill - 2 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the fillet into small portion-sized pieces, season with salt and pepper, coat in flour, and lightly fry on both sides in vegetable oil.
Step 2
Place finely chopped eggplants, peeled, at the bottom of greased pots, then add the fish fillet, tomatoes, oil, water, and cover with lids.
Step 3
Put in the oven and stew until cooked. Serve the fish fillet in pots, topped with finely chopped dill.
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