2 perch fillets (if they are very large cut into smaller pieces)
1 medium onion, cut into small pieces
2 large carrots, preferably organic, in thin slices
1 clove garlic, chopped
1 tsp. dry oregano, crumbled
300 ml white, dry wine
3 medium potatoes, preferably biological, into thin slices and then into thin sticks
2 cups of tea vegetable broth (if we have) or water
80 ml olive oil
1 tsp. ginger powder (optional)
1 tsp. sweet paprika
salt, freshly ground pepper
Preheat oven to 200 ° C. Add salt and pepper to the fillets of fish. In a deep skillet heat the olive oil and sauté until it takes some colour.
Remove them from the pan and transfer to a baking dish. In the same pan saute the onions, carrots and garlic for 3-4 minutes or until wilted.
Add salt and pepper and the wine. Allow the alcohol to evaporate for 2-3 minutes and then add broth, ginger and paprika.
Let the mixture boil and pour into the baking dish. Put the potatoes in the baking dish and stir gently to “wet” with the liquid. Cover the baking dish with foil.
B Have ake for about 50-55 minutes or until they look ok. Add oregano and serve.
The truth is that it was my first time I did that dish. The result was amazing . I didn’t expect it. It was a nice surprise for me.
Have a good day and remember to try it back home.