דאָרש אין טאָמאַטאָ און קרעם סאָוס פון ויוון

• Since the cod (young cod) is not a very fatty fish, it is very suitable to be cooked in sauce. This keeps it juicy and - if necessary - you can prepare it very well in larger quantities. The preparation time is manageable and the dish can be served later not only for everyday use but also for more festive occasions. Any desired side dishes are not included in the preparation time, as we only served ciabatta with it.

צוגרייטונג:

• Wash the fish fillets in cold water, dry them well, debone them if necessary and cut them into large pieces according to the number of people.
• Mix the sauce for the fish COLD. For this, peel the onions and dice them. Skin the garlic, chop finely. Mix both in a larger bowl with tomato paste, chopped and strained tomatoes, lemon juice, all herbs, parsley and bell pepper. Season to taste with pepper, salt and sugar and then stir in the cream and sour cream.
• Preheat the oven to 180 ° O / bottom heat. Fill a large baking dish or roaster with half the tomato mixture. Pepper and salt the fish pieces all around and press them into the sauce. Spread the rest of the sauce on top and slide the pan into the oven on the 2nd rail from the bottom. The cooking time is approx. 20 - 30 minutes. After 20 minutes, test a piece in the middle to make sure that the fish does not cook through dry. If it can be broken up easily and is no longer cold inside, then the mold can be taken out of the oven. Since the sauce is mixed cold, it takes a longer cooking time than stewing in a sauce that is already hot.
• Since the sauce is suitable for dipping, a ciabatta or baguette goes very well with it. .... and a salad with a fruity dressing makes this dish a filling, but not complete, yet festive meal. A little grated Parmesan as a topping .................... 'n Good'n.