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Fish plate

Fish plate

The fish is cut into suitable pieces, seasoned, passed through flour and browned a little in oil.

In a saucepan put oil and onion cut into scales. When the onion is glassy add the grated carrot and finely chopped pepper. When the vegetables have softened add the chopped tomatoes and broth and leave on the fire for 5 minutes. put over the vegetables and leave on the fire for about 15 minutes. At the end, season and add the garlic.
Serve with polenta.


Baked fish plate - recipe

For those who have never heard of this recipe, we must say that plachia means a fish dish made in the oven, with lots of onions.

It can be prepared without any meat, only vegetables (tomatoes, onions, peppers). It is very tasty, and can be prepared especially during Christmas, on days when there is a release of fish.

Onions and garlic give the fish a special flavor. The best type of fish for this recipe is carp, because it is more fragile and has bigger bones.

Baked fish plate - recipe

• 1 kg of headless carp and scales
• 4 onions
• 5 cloves of garlic
• 3 red bell peppers
• 500 ml of tomato juice or broth
• 200 ml of oil
• 200 ml of white wine
• salt and pepper to taste
• ½ parsley bunch

After you have cleaned the fish and cut it into suitable pieces, wash them and rub them with a little salt.

Peel or grate the vegetables and cut them into small pieces. Mix them in a bowl with the oil and a little salt. Put the vegetables in a long baking tray.

Bake the vegetables at 180 degrees Celsius for about half an hour. Remove the tray and place the fish pieces under the vegetable layer. Mix the tomato juice with the wine and pour the sauce all over the pan. Sprinkle a little pepper all over and put the tray back in the oven.

Let the fish cook at 170 degrees Celsius for about an hour, or until the liquid drops and the food binds a little. The fish must soften well. Try it with a fork.

Plachia is good warm, with polenta and with the addition of mujdei, if you really like garlic. It can also be served cold with bread.

The fresh, finely chopped parsley is sprinkled on the plate when it is placed on the plate.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


1. We clean the fish, wash it in cold water and give it a pinch of salt, leaving it to stand for half an hour to drain well and take a little salt.

Freshwater fish & caras. We clean it and give it salt

I prepared four crucian fish that fit in the pan (I used a dish of embarrassment), but you can generally use any kind of fish. However, the tastiest plate remains carp.

2. After the fish has drained and salted, put a handful of flour in a large plate and roll the fish through the flour. Put a pan with oil on the fire and fry the fish very little, until the flour hardens, one minute on each side. This flour will bind the sauce when we put the tray in the oven.

We put the crucian in the flour and fry it briefly on both sides so that the flour coagulates on the surface.

3. Peel the onion and cut it into jullien. How to cut jullien? & # 8211 first cut the onion in half, lengthwise (from root to end) and then cut the two halves into thin but lateral slices, perpendicular to the root-end axis, to cut perfectly round slices.

In the pan in which we fried the fish, put the onion to harden.

4. Wash and peel the bell pepper, chop it finely and add it over the onion with a pinch of salt.

Cut the bell pepper into small pieces & # 8230and add over the onion

5. When the onions and peppers have become transparent, put them in the tray and form a bed over which we add 2-3 more bay leaves, pepper and cleaned and chopped garlic cloves.

Put the chopped onion and pepper in the pan and form a bed over which we add peppercorns, bay leaves and chopped garlic

6. Cut some tomatoes (3-4) into cubes and put them in the pan, over the onion and pepper.

We cut some of the tomatoes into cubes, we put them over the onion and pepper & # 8230

7. Arrange the fried fish, side by side, over the bed of vegetables.

& # 8230 and place the fried fish over the bed of vegetables

8. It's not mandatory, but I like, in addition to the tomato cubes, to tap with large slices of tomatoes, so I slice two tomatoes and put in the pan and fish and next.

We slice two tomatoes and & # 8230 & # 8230cap the fish with tomato slices

9. Cut the lemon in half and squeeze half, evenly over the fish. I did not add but you can also put a glass of white wine. The tray, arranged so neatly, put it in the oven for 30-45 minutes.

Leave in the oven for 30-45 minutes

When ready, take the tray out of the oven and garnish with chopped parsley. With fish plaque, a white wine resonates well. The fish in baked tomato sauce is also good and tasty, which I wrote about on the site.


1. We clean the fish, wash it in cold water and give it a pinch of salt, leaving it to stand for half an hour to drain well and take a little salt.

Freshwater fish & caras. We clean it and give it salt

I prepared four crucian fish that fit in the pan (I used a dish of embarrassment), but you can generally use any kind of fish. However, the tastiest plate remains carp.

2. After the fish has drained and salted, put a handful of flour in a large plate and roll the fish through the flour. Put a pan with oil on the fire and fry the fish very little, until the flour hardens, one minute on each side. This flour will bind the sauce when we put the tray in the oven.

We put the crucian in the flour and fry it briefly on both sides so that the flour coagulates on the surface.

3. Peel the onion and cut it into jullien. How to cut jullien? & # 8211 first cut the onion in half, lengthwise (from root to end) and then cut the two halves into thin but lateral slices, perpendicular to the root-end axis, to cut perfectly round slices.

In the pan in which we fried the fish, put the onion to harden.

4. Wash and peel the bell pepper, chop it finely and add it over the onion with a pinch of salt.

Cut the bell pepper into small pieces & # 8230and add over the onion

5. When the onions and peppers have become transparent, put them in the tray and form a bed over which we add 2-3 more bay leaves, pepper and cleaned and chopped garlic cloves.

Put the chopped onion and pepper in the pan and form a bed over which we add peppercorns, bay leaves and chopped garlic

6. Cut some tomatoes (3-4) into cubes and put them in the pan, over the onion and pepper.

We cut some of the tomatoes into cubes, we put them over the onion and pepper & # 8230

7. Arrange the fried fish, side by side, over the bed of vegetables.

& # 8230 and place the fried fish over the bed of vegetables

8. It's not mandatory, but I like, in addition to the tomato cubes, to tap with large slices of tomatoes, so I slice two tomatoes and put in the pan and fish and next.

We slice two tomatoes and & # 8230 & # 8230cap the fish with tomato slices

9. Cut the lemon in half and squeeze half, evenly over the fish. I did not add but you can also put a glass of white wine. The tray, arranged so neatly, put it in the oven for 30-45 minutes.

Leave in the oven for 30-45 minutes

When ready, take the tray out of the oven and garnish with chopped parsley. With fish plaque, a white wine resonates well. The fish in baked tomato sauce is also good and tasty, which I wrote about on the site.


1. We clean the fish, wash it in cold water and give it a pinch of salt, leaving it to stand for half an hour to drain well and take a little salt.

Freshwater fish & caras. We clean it and give it salt

I prepared four crucian fish that fit in the pan (I used a dish of embarrassment), but you can generally use any kind of fish. However, the tastiest plate remains carp.

2. After the fish has drained and salted, put a handful of flour in a large plate and roll the fish through the flour. Put a pan with oil on the fire and fry the fish very little, until the flour hardens, one minute on each side. This flour will bind the sauce when we put the tray in the oven.

We put the crucian in the flour and fry it briefly on both sides so that the flour coagulates on the surface.

3. Peel the onion and cut it into jullien. How to cut jullien? & # 8211 first cut the onion in half, lengthwise (from root to end) and then cut the two halves into thin but lateral slices, perpendicular to the root-end axis, to cut perfectly round slices.

In the pan in which we fried the fish, put the onion to harden.

4. Wash and peel the bell pepper, chop it finely and add it over the onion with a pinch of salt.

Cut the bell pepper into small pieces & # 8230and add over the onion

5. When the onions and peppers have become transparent, put them in the tray and form a bed over which we add 2-3 more bay leaves, pepper and cleaned and chopped garlic cloves.

Put the chopped onion and pepper in the pan and form a bed over which we add peppercorns, bay leaves and chopped garlic

6. Cut some tomatoes (3-4) into cubes and put them in the pan, over the onion and pepper.

We cut some of the tomatoes into cubes, we put them over the onion and pepper & # 8230

7. Arrange the fried fish, side by side, over the bed of vegetables.

& # 8230 and place the fried fish over the bed of vegetables

8. It's not mandatory, but I like, in addition to the tomato cubes, to tap with large slices of tomatoes, so I slice two tomatoes and put in the pan and fish and next.

We slice two tomatoes and & # 8230 & # 8230cap the fish with tomato slices

9. Cut the lemon in half and squeeze half, evenly over the fish. I did not add but you can also put a glass of white wine. The tray, arranged so neatly, put it in the oven for 30-45 minutes.

Leave in the oven for 30-45 minutes

When ready, take the tray out of the oven and garnish with chopped parsley. With fish plaque, a white wine resonates well. The fish in baked tomato sauce is also good and tasty, which I wrote about on the site.


The carp is cleaned, washed and portioned into 10 pieces and fried. Onions are cleaned, washed, scales are cut.

Garlic is cleaned, washed and finely chopped. Tomatoes are washed, scalded, peeled and cut into cubes. Green parsley is cleaned, washed and finely chopped, tomato paste is diluted in 100 ml of water.

Cook the onion in water. Add the diced tomatoes. After they have simmered, add the tomato paste, paprika, pepper, bay leaves, garlic, 1 l of boiled water and salt. Boil the sauce for 10-15 minutes and add the pieces of fish that will be covered with the cooked vegetables and put the tray in the oven for 20 minutes, at a moderate temperature.

Towards the end of cooking, add wine and salt to taste.

The recipe "Plachie dobrogeana" is part of the project "Discover Romanian culinary traditions" developed by the public relations agency, Russenart Communications in partnership with the Arpis brand and is received from Pension Cherhana in the Danube Delta, Crisan, Tulcea.

Since March, the activities within the social responsibility project are carried out with the support of the main partner of the project, the Arpis premium brand, launched in 1992. The Arpis product portfolio contains corn flour, wheat flour, semolina, vinegar, oil, etc.

Dobrogean carp or other fish plaice is served with green parsley on top and polenta.


1. We clean the fish, wash it in cold water and give it a pinch of salt, leaving it to stand for half an hour to drain well and take a little salt.

Freshwater fish & caras. We clean it and give it salt

I prepared four crucian fish that fit in the pan (I used a dish of embarrassment), but you can generally use any kind of fish. However, the tastiest plate remains carp.

2. After the fish has drained and salted, put a handful of flour in a large plate and roll the fish through the flour. Put a pan with oil on the fire and fry the fish very little, until the flour hardens, one minute on each side. This flour will bind the sauce when we put the tray in the oven.

We put the crucian in the flour and fry it briefly on both sides so that the flour coagulates on the surface.

3. Peel the onion and cut it into jullien. How to cut jullien? & # 8211 first cut the onion in half, lengthwise (from root to end) and then cut the two halves into thin but lateral slices, perpendicular to the root-end axis, to cut perfectly round slices.

In the pan in which we fried the fish, put the onion to harden.

4. Wash and peel the bell pepper, chop it finely and add it over the onion with a pinch of salt.

Cut the bell pepper into small pieces & # 8230and add over the onion

5. When the onions and peppers have become transparent, put them in the tray and form a bed over which we add 2-3 more bay leaves, pepper and cleaned and chopped garlic cloves.

Put the chopped onion and pepper in the pan and form a bed over which we add peppercorns, bay leaves and chopped garlic

6. Cut some tomatoes (3-4) into cubes and put them in the pan, over the onion and pepper.

We cut some of the tomatoes into cubes, we put them over the onion and pepper & # 8230

7. Arrange the fried fish, side by side, over the bed of vegetables.

& # 8230 and place the fried fish over the bed of vegetables

8. It's not mandatory, but I like, in addition to the tomato cubes, to tap with large slices of tomatoes, so I slice two tomatoes and put in the pan and fish and next.

We slice two tomatoes and & # 8230 & # 8230cap the fish with tomato slices

9. Cut the lemon in half and squeeze half, evenly over the fish. I did not add but you can also put a glass of white wine. The tray, arranged so neatly, put it in the oven for 30-45 minutes.

Leave in the oven for 30-45 minutes

When ready, take the tray out of the oven and garnish with chopped parsley. With fish plaque, a white wine resonates well. The fish in baked tomato sauce is also good and tasty, which I wrote about on the site.


Dobrogean fish plate

To prepare this recipe, you will need fish - carp or other fish - that you will clean, cut into suitable pieces and fry in an oil bath. The fried fish is set aside, during which time the sauce is prepared. Peel a squash, grate it and squeeze the juice. Add canned red onions or scalded and chopped tomatoes on the spot. After five minutes, add another 100 grams of tomato paste, salt, pepper, paprika, bay leaves, freshly chopped garlic and 1 liter of water. Boil this mixture for a quarter of an hour then transfer to an ovenproof dish, add the fried fish and bake for 20 minutes. For an authentic taste, towards the end, the sauce can be thinned with a little white wine. Sprinkle a handful of finely chopped green parsley and serve with polenta.

She is recommended by her experience as Editor-in-Chief of My House and My House Plan magazines.


Fish plate & # 8211 Video recipe

We can prepare fish plaice from carp or any kind of fish we have.
We can prepare the carp anyway, that's why I prefer to make plachie when I have smaller fish without bones, which also goes fried, but if we prepare fish plachie, we will have more food and in addition and very tasty.
We have now prepared lufar plaque, a predatory fish from the Black Sea, which is considered the tastiest fish in our sea.
The wolf lives offshore, but comes to shore during storms offshore or when it chases and hunts shoals of horse mackerel, anchovies or other small fish that it cuts into pieces with strong teeth.
The loofah, besides being very tasty, has no bones, apart from the spine and no scales, so it is very easy to prepare, you just need to gut it and you're done, we can wash it very easily and prepare it however we want.
The best brine in the world is lufar brine, say all fishermen accustomed to fish in the Black Sea.
I finally found fishmongers and bought a few pounds.
I also prepared fried fish and brine and plate, one better than the other.
Because I published the chicken brine recipe & # 8211 you can see the recipe click here, and the fish brine is cooked absolutely the same as the chicken brine, I will also publish the fish plate recipe, which turned out to be a real madness, extremely, extremely tasty.
I couldn't help myself and I also made a sour fish soup according to the classic recipe that you can see here and I was very happy with this fish, which is very tasty and easy to prepare.
I prepared the plate both on the fire and in the oven, and to have a fish and tasty and beautiful in the plate, I did not use flour or corn to fry and I did not leave the fish on top of the sauce when I put it in the oven and so on. I got the best plate in the world.
The fish remained whole, did not crumble and boiled smothered in the prepared sauce, so I got the best possible taste, without spoiling the fish, as it would have been a great pity for such a good fish and which we find less often .

INGREDIENT:
& # 8211 fish (we can use any kind of fish: carp, crucian, mackerel, lufar)
& # 8211 5 medium onions
& # 8211 2 red peppers
& # 8211 1 green or yellow pepper
& # 8211 400 ml tomato juice
& # 8211 1 tablespoon tomato paste
& # 8211 1 tablespoon high salt
& # 8211 2 large cloves of garlic
& # 8211 2 rosemary sprigs

PREPARATION You can see in the video below.
Enjoy !


Fish plate

1. Wash the fish, cut it into large pieces and let it drain in a colander. Sprinkle with lemon juice and season with salt and pepper. Set aside for 5 minutes, then pass through flour and fry in hot oil, over medium heat, for only 3-4 minutes on each side.

2. Separately, in a pan with 2-3 tablespoons of oil, fry the onion cut into scales. Sprinkle half a teaspoon of salt and cook a little, over low heat, just enough to become a shiny onion. Add the wine folded with water, simmer for 10 minutes and pour into a heat-resistant dish.

3. Sprinkle with peppercorns, finely chopped garlic, donut and sliced ​​tomatoes. At the end, put the bay leaves and the pieces of fish, which are dipped in the sauce from the bowl. Match the sauce to taste with salt and lemon juice and bake in a hot oven over medium heat for 25-30 minutes.


Fish plate

1. Wash the fish, cut it into large pieces and let it drain in a colander. Sprinkle with lemon juice and season with salt and pepper. Set aside for 5 minutes, then pass through flour and fry in hot oil, over medium heat, for only 3-4 minutes on each side.

2. Separately, in a pan with 2-3 tablespoons of oil, fry the onion cut into scales. Sprinkle half a teaspoon of salt and cook a little, over low heat, just enough to become a shiny onion. Add the wine folded with water, simmer for 10 minutes and pour into a heat-resistant dish.

3. Sprinkle with peppercorns, finely chopped garlic, donut and sliced ​​tomatoes. At the end, put the bay leaves and the pieces of fish, which are dipped in the sauce from the bowl. Match the sauce to taste with salt and lemon juice and bake in a hot oven over medium heat for 25-30 minutes.


Video: Gordon Ramsays Guide To Fish (November 2021).