Baked carp in Polish
2020-08-13 / test@t
Perch with Provencal mussels
There are many dishes in Provence cuisine that require some culinary experience to prepare. But there are also recipes that even a child can handle, and the taste will be great. This dish contains the best products of Provence: mussels, tomatoes, wine and olives.
Ingredients
- 1 medium onion
- 4 cloves of garlic
- 100 ml olive oil
- 600 g canned chopped tomatoes
- 1/2 cup olives, preferably Kalamata varieties
- grated zest of 1 small orange
- 1 bay leaf
- 100 ml dry white wine
- 4 sea bass fillets of 150 g each
- 20 mussels in shells
- 4 slices of country bread
- 5 sprigs of parsley
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 170 ° C. Peel the onion and cut into thin half rings. Cut the garlic into thin slices. Heat olive oil in a deep-frying pan over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and fry for 1 minute, until aroma appears. Then add tomatoes, olives, orange zest and bay leaves. Pour in the wine and bring to a boil, let it boil for 3 minutes.
Step 2
Spread the sauce apart with a spatula and place the fish in one layer. Cover the pan with a lid and place in the oven for 5 minutes.
Step 3
Add mussels to the pan, cover and put the dish in the oven again for 5 minutes. The fish should be completely cooked and the mussels open (if using fresh mussels).
Step 4
Preheat a grill pan, rub chunks of bread with olive oil and sauté until golden brown. Rub the toasted bread with garlic.
Step 5
Divide the fish into bowls, top with the sauce and add the mussels (discard the covered shells). Sprinkle with finely chopped parsley and serve with toasted bread.
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