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Baked fish

Baked fish

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  • 7 small fish (crucian, slug)
  • 1 clove of garlic
  • 80g butter
  • 100 ml white wine
  • 1/2 lemon
  • 1/2 file
  • 1 carrot
  • 1 red
  • salt
  • parsley

Servings: 4

Preparation time: less than 60 minutes


  • The fish are washed, cleaned of the head, tail and wings, then wiped with a kitchen towel and sprinkled with salt on both sides.

  • I cut the carrot into rounds and the tomatoes into cubes.

  • I put the fish in a heat-resistant dish, filled them with carrot slices and sprinkled them with lemon juice.

  • I cut the butter into cubes and melted it for 1 minute, together with the crushed garlic.

  • I added the melted butter over the fish and put it in the hot oven for 5-7 minutes, then I added the wine mixed with water (a glass with 100ml wine, the rest water).

  • After 15 minutes, I added the tomato cubes, then I left it for another 10 minutes.

  • I served it with chopped parsley and lime slices.

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