Fancy Fish with Hungarian Letcho

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Letcho (stewed tomatoes and peppers) is delicious and comforting on its own; paired with salmon or white fish it becomes a full, soothing meal.

1h 30m 8
Medium Paleo Pescatarian Gluten Free Low Fat Low Carb No Refined Sugar Passover Parve

Directions

Prepare the Fish

  1. Salt fillets lightly and set aside in baking pan.

  2. Cut onion in four and slice. Cut peppers into strips. Slice tomato in half and then in strips. Thinly slice carrot and squash.

  3. Sauté onion until golden. Add peppers and cook until almost soft. Add tomato and salt. Cook on low flame for 15 minutes. Add carrot and squash and cook for another 15 minutes or until somewhat soft.

  4. Pour on top of salted fillets and bake, covered, for 35 to 40 minutes at 350 degrees.

Credit

Variations:

For a fancier presentation, spread mayonnaise or ketchup (or a combination of the two) on fi llets and roll up. Fasten with a toothpick and top with vegetables. Bake as directed above.

Description:

Photography and Styling by Chavi Feldman

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