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Pickled Fish

Greek.Cookery's picture
Ingredients
  Fish 2 Pound (1 Kilogram, Sardines, Small Mackerel, Needle Fish /Gar Or Your Choice)
  Spanish onion 8 Ounce, finely chopped (250 Gram, Mild Variety)
  Tomatoes 10 Ounce, skinned, seeded and flesh chopped (300 Gram)
  Garlic 6 Clove (30 gm)
  Celery stalks 6 , finely chopped (Tops And Leaves)
  Mountain thyme 1 Tablespoon
  Fresh rosemary 2 Teaspoon
  Dried red chili 1 Small (Whole)
  Bay leaf 1
  White wine 4 Fluid Ounce (125 Milliliter)
For dressing
  Flat leaf parsley 1 Ounce, finely chopped (25 Gram)
  Wine vinegar 4 Fluid Ounce (125 Milliliter, Good Quality)
  Fruity olive oil 4 Fluid Ounce (125 Milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

If you are using sardines or mackerel, clean and gut them normally.
If you are using needle fish, break off the heads just under the gills without severing the innards.
Then carefully pull the head away, removing the innards at the same time.
Rinse all the fish carefully and lay them side by side in a glass or earthenware baking dish.
In a medium-sized heavy frying-pan, fry the onions gently in the olive oil until transparent.
Add the chopped tomatoes, garlic, celery, thyme, rosemary, chilli and bay leaf, with salt and pepper and the wine.
Simmer for 10 minutes then pour over the fish.
Put the dish in an oven preheated to 180°C (350°F, gas 4) on the middle shelf, and bake for 10-15 minutes, until the fish is just cooked.
Sprinkle with parsley, pour in the vinegar and cover with a light film of olive oil.
Cool and refrigerate for 24-36 hours before serving.
Provided the fish are completely covered by the vinegar and oil, they will keep safely for 5 days.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Greek

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