Recipe by Dining In

Fancy Fish with Hungarian Letcho

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Parve Parve
Medium Medium
8 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 8 salmon or flounder fillets

  • 1 onion

  • 1 red pepper

  • 1 green pepper

  • 1 orange pepper

  • 1 yellow pepper

  • 1 tomato

  • 1 carrot (optional)

  • 1 squash (optional)

  • 1 and 1/2 teaspoons salt

  • salt, for sprinkling


Wine Pairing

Barkan Winemaker’s Choice Chardonnay

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.

Variation:

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.

Credit

Photography and Styling by Chavi Feldman

Fancy Fish with Hungarian Letcho

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