How to cook Baked Icefish in Tomato Sauce
- 4 icefish bodies (without head and tail, about 1 1/2 pounds total weight), cleaned and cut into half
- 2 1/2 cup tomato juice
- 10 + 2 whole walnuts, cleared from the shell
- 3 + 2 tablespoons raisins, steamed
- 1 teaspoon paprika
- 1 pinch cayenne pepper
- 2 tablespoons starch
- 1 tablespoon prepared mustard
- Salt to taste
- Olive oil
- Make 2-3 slashes on each side of a cleaned fish, season with salt. Add mustard, sprinkle with starch and mix well. Place in the refrigerator for a couple of hours.
- Allow raisins to steam with boiled water.
- Saute 3 tablespoons of raisins and kernels from 10 nuts, add 1/3 of tomato juice and boil for 5 minutes. Then grind in blender and return the mixture in the skillet. Pour the rest of the tomato juice; season with salt and pepper. Simmer until thick cream.
- Place a few raisins into each slash of fish and fry in olive oil on both sides.
- Lay the fried fish pieces a baking dish and pour tomato sauce over them.
- Cover with foil and bake in a preheated to 355°F (180 °C) oven for about 30 minutes.
- Fry the remaining raisins and nuts and sprinkle them over the baked icefish.
- Serve the Baked Icefish in Tomato Sauce hot, garnished with chopped green onions.
The Baked Icefish in Tomato Sauce
recipe very easy to cook and so good!
is a smooth tasting and delicately flavored fish from the cool and clean waters of the Antarctic. It is simple to cook and can be turned into a variety of exciting and novel dishes. So the task of its preparation is a minimum of cooking, just to emphasize its wonderful taste.
Icefish arrives in stores in frozen form, so before cooking it needs to thaw slowly, preferably in the refrigerator for a day.
This recipe for Baked Icefish in Tomato Sauce serves/makes: 4 servings
The Baked Icefish in Tomato Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Baked