Fish in Marinade

Fish in Marinade

This dish can be served hot as a main course or cold as an appetizer (refrigerating it overnight will let it soak in the marinade and intensify in flavor).

Oxana Putan
Servings: 4
1 lb cod filet (or any fish of your choice)
2 onions, sliced into semicircles
2 medium carrots, coarsely grated
3-4 garlic cloves, cut into circles
1 large tomato, diced into large cubes
2 tablespoons tomato paste
5 tablespoons vegetable oil
2 tablespoons all-purpose flour (for breading)
1 teaspoon salt
1 tablespoon sugar
1 tablespoon apple cider or wine vinegar
Half teaspoon ground red (cayenne) pepper
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Cut the fish into 12 equal pieces.

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In a medium bowl mix the flour with salt and red pepper.

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Pour 3 tablespoons of vegetable oil into a frying pan and put over medium fire.

Carefully roll the fish in the flour mixture, one piece at a time and add to the pan. Fry for 3 minutes on each side.

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When the fish is ready, remove with a slotted spoon and transfer into a deep bowl.

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Place the onions, garlic, carrots and tomato into the same pan you used for the fish. Add another 2 tablespoons of vegetable oil and stew the vegetables for 10 minutes, stirring periodically. Add the salt, sugar, vinegar and tomato paste and stir till well-combined while the pan is still on the stove. Add 1 pint of water, stir once again and let the mixture come to a boil. Let the marinade boil for another 5 minutes, then take the pan off the stove and pour its contents over the fried fish.

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Let the hot marinade sit over the fish for 10 minutes, then serve: place 3 fish pieces per person topping with the cooked vegetables.

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