- 1 kg carp (cleaned)
- ½ kg tomatoes
- 1 paprika
- 5 garlic cloves
- 1 medium onion
- olive oil
- parsley and dill
- salt & pepper
Wash and salt the fish and cut the skin three or for times on each side. Grill the fish on aluminum foil. We use a gas grill and we grill the fish for about 10-15 min on each side on medium heat. You have to try to see the consistency, it has to be soft when you touch it on the thickest place.
Chop the onion, 2 cloves of garlic and pepper. In a pan, sauté the garlic, onion and the paprika until soft. Add the chopped tomatoes and stir the mixture well. You can add 100 ml of tomato sauce if the sauce is too dry. Remove from heat and let it cool. Use a mixer or a blender to liquefy the sauce and add the last 3 cloves of fresh garlic.
Serve the grilled fish on a big plate and covered with the sauce and freshly chopped parsley and dill. It’s a delicious summer recipe. You can also use other types of white fish if yo like. Serve with some dry white wine and maybe some baked potatoes. Enjoy!
- 2 sardines pr person
- 2 large potatoes pr person
- green salad
Marinade for the fish (pr fish):
- 2 tablespoons of olive oil
- ½ teaspoon of garlic powder
- ½ tablespoon of thyme
- salt and pepper
In a zip bag or a plastic bag marinate the cleaned fish the night before.
I bought a special holder for fish for our grill so it won’t get burned on the hot grill. My fiancé is responsible for the grilling so I just put the sardines in the holder and he grilled those on the grill by turning the holder around every couple of minutes for about 12 minutes (depending on the size of the sardines – those were medium size). I try to buy fish about the same size when I cook, so it is easier to time to get a juicy and tender fish.
Pre-heat the oven to 190℃. Clean the potatoes in lots of water. I have a scrubbing glove (from the pair I bought in the beauty department) and it cleans the potatoes very nice. Cut the potatoes in thin slices, but leave ca 1 cm to hold the slices like a fan. I covered the potatoes in olive oil, salt and pepper and baked those in the oven for about 30 min.
Tzatziki is very simple to make, use about 200 ml greek yoghurt in a blender, with 4-5 cloves of garlic. Add half a cucumber cut in chunks without the seeds and about one tablespoon of dill.
Make a simple green salad on the side and a some fresh lemon slices.
Serve with a good white wine.
… and I am preparing some very special Easter eggs… Colored eggs, chocolate eggs, surprise eggs… The surprise eggs will be opened on sunday, that’s when you can find the recipe and ideas here on my blog. I will be preparing colorful muffins and have fun with strawberries….
Today is fish day, I’ve put some cod to marinate in olive oil and with a mix of spices (yes I use Fish mix spices from the bottle) and we’ll be grilling later. I’ll make some roasted potatoes covered with olive oil and lots of garlic and rosemary. I wonder if I should make some tzatziki (very easy, I put in the blender one jar of greek yoghurt, mixed with salt, 3 cloves of garlic and half a cucumber without the seeds) for the sauce and some green salad.
I remember, being a small girl and loving my grandfather very much, how he had the patience to explain to me how he made this special fish recipe. And I even got to help him by cleaning the peppers…
I use normally cod for this recipe, but you can use any fish you like. It is best with a white meat fish, but can also work with salmon and trout.
For this recipe you need a whole fish, without the head and the tail (which you can freeze so you can make fish stock when you need it)
- ca. 750 grams fish (whole or half depending on the size of the fish)
- 2 large onions
- 1 yellow pepper
- 1 red pepper
- 200 g tomato puree
- 200 ml white wine
- thyme, parsley, salt and pepper
- 3 tablespoons olive oil
Preheat the oven to 190ºC. Cut the onions in fine slices, clean the peppers and cut those in slices. Wash the fish in cold water. In an oven form grease the bottom with the olive oil and cover with a layer of onions. Then put the fish on top of the onion. Cover the fish with the rest of the onions and the peppers. In a bowl, mix the tomato puree with the wine and the thyme, parsley, salt and pepper. Pour the mixture on top of the fish.
Bake in the oven for about 35-45 min (depending the thickness of the fish). Serve with boiled potatoes.
- 400 g fish (here you can mix different types like cod, salmon or any other fish you might like)
- 2 carrots
- ¼ celery root (or 2 celery sticks)
- 1 onion
- 250 ml tomato puree
- 2 tablespoons tomato paste
- 125 ml cream
- 1 l fish stock (or you can use cubes)
- salt and pepper
I normally save the head and tails in the freezer when I buy the whole fish so I can make my own fish stock. But if you don’t have this in the freezer or buy at the market, then use fish stock cubes.
Cut the celery, carrots and onion in smaller pieces so you can blitz or blend it easier. Cook the vegetables in the fish stock for about 20 min. Take off the heat and let it cool down. Cut the fish in small pieces. Blitz or puree the vegetables in a blender. Then put it back in your pot together with the fish. Let it simmer on medium heat for about 10 minutes. Add the cream, tomato puree and the tomato paste. And let it simmer for another 10 minutes. Salt and pepper to taste.
Sere hot with a good bread.