Hungarian-style fish
A recipe for a delicious and nutritious fish dish, perfect for a family dinner. The juicy and tender pieces of fish pair perfectly with the aromatic vegetable sauce. I used rainbow trout for this dish, but regular trout, cod, perch, or salmon would also work well. Serve the dish with your favorite side dishes.
Ingredients · Servings 1-2 people
- 400 g rainbow trout
- 1 red pepper
- 1 yellow pepper
- 1 large onion
- 1 small zucchini
- 2 tablespoons of tomato paste
- 1 cup of broth
- 2 small eggs (for breading)
- flour (for breading)
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground smoked paprika
- 1/3 teaspoon ground hot paprika
- salt and pepper to taste
- oil (for frying)
Method · 45 min
- Skin and bone the trout, then wash and pat dry on paper towels. Cut the fillet into smaller pieces and season both sides with salt and pepper. Dredge each piece in flour, then in beaten egg, then in flour again, and fry on both sides until lightly golden brown. Place the fried fish on a paper towel to drain off excess oil.
- Slice the peppers into strips, the onion into thin strips, and the zucchini into half-moons. In the same pan, sauté the onion, then add the peppers and cook for about 4 minutes. After a moment, add the zucchini and cook for another 3 minutes. Pour the broth over the vegetables (you can use chicken stock), add the ground paprika, and simmer, covered, for about 4 minutes.
- After this time, add the tomato paste, mix thoroughly, taste, and season with salt and pepper. Finally, add the fried fish pieces and simmer over low heat for about 3 more minutes. Serve sprinkled with fresh parsley.
