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Plachie - Carp roast with vegetables



1.5 kg carp, cut into wide slices,
4 medium onions,
4 peppers, a mix of colours,
8 large fresh tomatoes or a 800 gr tinned tomatoes,
4 cloves of garlic
Salt, black pepper, thyme, bay leaf
Vegetable oil


Cut the onions and peppers julienne style, chop the garlic finely and then add them into a deep frying pan in which you have heated 4 tablespoons of oil. Stir them for about five minutes, then add a little water or fish stock and let it simmer for another 10 minutes after which add the chopped tomatoes and cook for 5 more minutes. Add salt, ground black pepper, thyme to taste and a bay leaf and stir them in.

Meanwhile, wash the pieces of fish and salt them lightly.

Put the fish into a deep casserole and pour the vegetable mix on top. Put it in the oven at medium heat for approximately an hour. Serve it hot with crushed garlic, polenta and a glass of chilled white wine.