Name: Sazan in spicy tomato caramel
Yield: 0
Ingredients: Fish - 1.5 gram; Bulb onions - 2 PC.; Bell pepper - 2 PC.; Chilli - 1 PC.; Tomatoes - 2..3 PC.; Lemon juice - 1 tbsp; Vinegar - 1 tbsp; Brown sugar - 1 tbsp; Honey - 1 Tsp; Black pepper - 1 pinch; Star anise - 2..3 clove; Salt - 1 Tsp; Vegetable oil - 1 tbsp

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Ingredients for - Sazan in spicy tomato caramel

1. Fish - 1.5 gram

2. Bulb onions - 2 PC.

3. Bell pepper - 2 PC.

4. Chilli - 1 PC.

5. Tomatoes - 2..3 PC.

6. Lemon juice - 1 tbsp

7. Vinegar - 1 tbsp

8. Brown sugar - 1 tbsp

9. Honey - 1 Tsp

10. Black pepper - 1 pinch

11. Star anise - 2..3 clove

12. Salt - 1 Tsp

13. Vegetable oil - 1 tbsp

How to cook deliciously - Sazan in spicy tomato caramel

1. Stage

Clean the fish, remove the gills and innards. Rub the fish with salt, soak for half an hour and rinse with ice-cold water. Rinse and dry well, especially on the inside. Sprinkle with black pepper and lemon juice. Leave for an hour.

2. Stage

Peel the vegetables. Beat the onions in a blender until coarse crumbs. Place in a pan with oil and stew, stirring. Whip the bell peppers, preferably red, and place them in the onions, which are just starting to get golden, and sprinkle with brown sugar. Stir and don't let a crust form.

1. Stage. Sazan in spicy tomato caramel: Peel the vegetables. Beat the onions in a blender until coarse crumbs. Place in a pan with oil and stew, stirring. Whip the bell peppers, preferably red, and place them in the onions, which are just starting to get golden, and sprinkle with brown sugar. Stir and don't let a crust form.

3. Stage

When the vegetables have softened, add the blended tomatoes and finely chopped chilli pureed of seeds and seeds. You can chop all the vegetables even more, but I like to feel the bits in the finished dish. Bring to a boil and add wine vinegar, honey, and spices. Boil it down to a third and add pepper oil, if available. Reduce heat to low and simmer sauce, stirring, until thickened. Remove the badanian.

1. Stage. Sazan in spicy tomato caramel: When the vegetables have softened, add the blended tomatoes and finely chopped chilli pureed of seeds and seeds. You can chop all the vegetables even more, but I like to feel the bits in the finished dish. Bring to a boil and add wine vinegar, honey, and spices. Boil it down to a third and add pepper oil, if available. Reduce heat to low and simmer sauce, stirring, until thickened. Remove the badanian.

4. Stage

If the size of the fish permits, it is more aesthetically pleasing to bake it whole. I had to cut it in half. Place the fish in an oiled dish, preferably ceramic.

1. Stage. Sazan in spicy tomato caramel: If the size of the fish permits, it is more aesthetically pleasing to bake it whole. I had to cut it in half. Place the fish in an oiled dish, preferably ceramic.

5. Stage

Pour the sauce over the fish, covering it all thickly with a spatula.

6. Stage

Bake the fish in a preheated 200 degree oven for 25 minutes. I baked on medium level with convection. At times, pour liquid from the bottom of the form over the fish. Then turn on the top heat and brown the top of the fish a bit, but not too much, otherwise the sauce may be bitter.

1. Stage. Sazan in spicy tomato caramel: Bake the fish in a preheated 200 degree oven for 25 minutes. I baked on medium level with convection. At times, pour liquid from the bottom of the form over the fish. Then turn on the top heat and brown the top of the fish a bit, but not too much, otherwise the sauce may be bitter.

7. Stage

Take the finished fish out of the oven and cool. Cover and cool completely and leave for at least three hours. The dish tastes much better infused and cold.