This week we bring you some ideas for fish dishes that won‘t require you to spend a lot of money. They prove that for a good fish meal, you don‘t have to choose expensive fish, and in this case, the old saying holds true - less is more. Whether you choose sardines, red mullet or, for example, hake - you will manage to make a great lunch after which the only thing that matters is that you have enough sides or a piece of bread to mop up everything from the plate. Olive oil is, needless to say, also welcome, as is homemade garlic. Enjoy your meal.
SARDINES IN BRODET
You will need:
15 filleted sardines
4 tomatoes or a large can of peeled tomatoes
1 onion
3 cloves of garlic
2 dl wine
bay leaf
3 sage leaves
small sprig of rosemary
a few basil leaves
salt and pepper
olive oil
cornmeal
Preparation:
Clean and fillet the sardines, which you can do easily - just pull the head and carefully remove the main bone in one motion. Dredge the fillets in flour and fry them in sunflower oil. Place the fried sardines on paper towels to absorb the excess fat. Sauté the onion in olive oil until golden, then add the chopped garlic for just a second, and then add the chopped tomato or canned tomatoes and all the spices to the pot. Cook until the sauce thickens, and halfway through cooking, pour in the wine. Towards the end of cooking, arrange the sardines in the pot to combine with the sauce and adjust the taste if necessary. Do not stir the brodet with a spoon, just shake the pot with your hands. Cook the cornmeal in a 1:2 ratio with water and serve with the brodet.
FISH AND CHIPS
The team from Varionica once shared with us the recipe for the tastiest fish and chips.
You will need:
4 fillets of hake or cod
500 g potatoes
oil
240 g plain flour
280 ml session IPA
30 ml vodka
salt and pepper
Preparation:
Pat the fish fillets dry with a paper towel, then salt and pepper them. Peel the potatoes and cut them into wedges. Boil them for ten minutes, then remove and let cool. In a bowl, mix the flour, beer, and vodka. Stir until you get a slightly thicker batter than for pancakes. Coat the fish fillets in the prepared batter. Pour oil into a deep pan. When the oil is hot, fry the fish fillets. When the fillets start to get a light color, use a fork to gradually add a little more batter onto the fillets so that you end up with more crispy layers. In another pan, heat the oil to 135 degrees Celsius, then add the previously boiled and cooled potatoes. Fry them for 5 minutes, then remove and let rest for half an hour. Reheat the same oil, this time to 165 degrees, and fry the potatoes until golden.
Although we made this recipe with ikejime sea bass, you can also prepare it with fresh sea bass. According to the recipe from the Tač restaurant, it will surely turn out perfectly for you as well.
BAKED MACKEREL WITH CAPER SAUCE
You will need:
2 - 4 mackerel (adjust the quantity to the number of people)
1 - 2 slices of French or white bread
parsley
lemon juice
1 clove of garlic
For the caper sauce:
1 tablespoon capers
juice of one lemon
some oregano
salt and pepper
olive oil
Preparation:
Clean the mackerel and place them on baking paper in a baking tray. Finely chop the bread and mix it with parsley, chopped garlic, and lemon juice. Spread this mixture over the mackerel and drizzle everything with olive oil. Bake at 180 degrees for about 20 minutes. For the caper sauce, mix all the ingredients and serve it with the baked fish.
This recipe was also shared with us by the Tač restaurant in Zagreb, known for its excellent dishes made from fresh seasonal ingredients.
SARDINE CASSEROLE
You will need:
500 g sardines
4-5 large potatoes
1 onion
3 cloves of garlic
1 fennel
salt and pepper
lemon
rosemary
olive oil
wine
Preparation:
Cut the potatoes into thin slices, do the same with the fennel and onion. Salt the vegetables, drizzle with olive oil, add chopped garlic and arrange it in a baking dish. Arrange the cleaned sardines, lemon slices on top, bay leaf, pour over wine and olive oil. Bake covered with aluminum foil for 20 - 25 minutes, then remove the foil and briefly brown.
Our contributor Zoran Šimunić Šime obtained the recipes for sardines with Swiss chard and beans and cabbage with salsa, dishes we gladly return to, try them, you‘ll see why.
HAKE A LA COD
You will need:
2 large hake
1 teaspoon whole peppercorns
4 bay leaves
1 onion
salt
6 large potatoes
a few cloves of garlic
bunch of parsley
olive oil
2 dl white wine
Preparation:
Put the hake in a pot with pepper, rosemary, onion and a little salt, pour in water and cook until the fish is almost cooked. You can add root vegetables if desired. Remove the hake from the stock, which you will add during cooking. Peel and slice the potatoes into half-centimeter slices and cook for about 12 minutes. While the potatoes are cooking, thoroughly clean the fish from the bones. Put a little olive oil in the pot, then arrange a layer of potatoes, a layer of fish, chopped garlic and/or parsley, pour over some stock and a little wine, and repeat until all ingredients are used. Cook for about 20 minutes, season with salt and pepper.
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