Friday, May 8, 2009

Fish Pilaki

  • 1kg. fish of desired variety
  • 2 potatoes
  • 1 carrot
  • 2 onion
  • 1 leek
  • 1/2 c olive oil
  • 1 bunch parsley
  • 1 s tomato paste
  • bay leave
  • 2 lemon
  • salt and pepper
Clean fish and slice. Rub with salt and pepper and arrange in an oiled pan. Cut the onions in half lengthwise and then into half moon shaped slices. Cube potatoes, carrots and celeriac and sauté in oil with bayleaf for several minutes, add minced garlic and chopped parsley. Add tomato paste, salt and pepper. Pour this mixture over the fish, add the juice of 1-2 lemons and bake at low heat until fish is tender. Alternatively, the lemons may be sliced and arranged over the top; in another variation, sour green grapes may be added to the sauce.



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