Marinated fish

I want to share one of my mom's recipes. Blessed her memory for the fact that, having lived (only) 71 years, she never lost the desire and strength to learn and learn new things, including new recipes. And if the recipe turned out to be successful, she generously shared it with family and friends and treated them to the prepared dish. The most favorite fish in our family was the carp. In my childhood, in a small town there was not a large selection of fish, but there was a reservoir nearby where the carp was found, and you could always buy the freshest fish. Everything was traditionally simply fried, and my mother often cooked carp in a marinade of vegetables, also because it contains a lot of bones, and after cooking in this way, the bones became soft and you could just chew them. Now there is a large selection of sea fish, mostly boneless. It can be stewed less.

Ingredients

• fish 800 g
• salt 0.5 tsp
• lemon 0.5 pcs.
• freshly ground black pepper 0.5 tsp
• For the marinade:
• onion 300 g
• carrots 200 g
• beets 150 g
• parsley root 1 pc.
• tomato paste 2 tbsp
• fish broth or water 1 cup
• wine vinegar 0.5 cups
• bay leaf 2 pcs.
• pink pepper 0.5 tsp
• cloves 1 pc.
• salt 0.5 tsp
• sugar 0.5 tsp

Directions

1. Prepare the marinade: cut carrots, onions, parsley root into strips. Grate beets on a coarse grater. Heat the oil in a deep frying pan and lightly fry the onion, then add the rest of the vegetables and fry together for 5 minutes. Add the tomato puree and spices. Pour in vinegar and broth and bring to a boil. Taste the salt and sugar.
2. Pour the fish fillet with lemon juice and leave for 30 minutes. Then season with salt, pepper and mix with chopped dill.
3. Put 1/3 of the fried onions on the bottom of the saucepan or stewpan (you can also use green dill sticks).
4. Then lay out a layer of fish. Put half of the marinade on it, then another layer of fish and pour the rest of the marinade. Bring to a simmer and simmer for 30 minutes.
5. Serve with a side dish or as a separate dish warm or cold.