Carp fillet

Plachia is a traditional Romanian recipe, known for its simplicity and its unmistakable taste. This fish dish is perfect for those who want to enjoy a healthy and tasty lunch. To prepare a delicious plachia, we start by taking care of the fish we have chosen, which can be carp, trout, or any other freshwater fish. After cleaning, washing, and thoroughly drying it, we cut it into appropriately sized pieces so that it cooks evenly.

Once we have cut the fish, we sprinkle salt both inside and out. It is important to let the fish absorb the salt for at least 30 minutes, as this step will help intensify the flavors. After the time has passed, we prepare to lightly fry the pieces of fish, just enough to brown them halfway. This step is essential, as it will add a crispy texture to the outside.

In another pan, we will heat 5 tablespoons of sunflower or olive oil, depending on preference. We add the sliced onion and let it sauté, stirring occasionally, until it becomes soft and slightly golden. After about 5 minutes, we add the sliced bell pepper, continuing to cook for 2-3 minutes until it becomes slightly tender. The next step involves adding the tomatoes in juice, which will provide a rich flavor and pleasant acidity to the dish.

After mixing well, we add a bay leaf, salt, and pepper to taste. We let the sauce simmer for a few minutes to allow the flavors to combine perfectly. Finally, we add crushed garlic, which will add an extra flavor, and dry white wine. Once the sauce boils a few times, we transfer the entire mixture to a baking dish and arrange the pieces of fish on top of the sauce.

The dish is placed in a preheated medium oven and left to bake for about 40 minutes. It is important to baste the fish with the sauce from the dish every 10 minutes to ensure it cooks evenly and remains juicy. At the end of the cooking time, we add freshly chopped parsley on top, which will provide a color contrast and a pleasant aroma. We serve plachia hot, alongside polenta or fresh bread, to fully enjoy this delicious dish.

 Ingredients: 1,300 kg carp trunk, 3 large onions, 3 cloves of garlic, 1 red bell pepper, 1 can of diced tomatoes in juice (400g), 200 ml white wine, 4-5 tablespoons of oil, salt, pepper, 1 bay leaf, fresh parsley, oil for frying the fish.

 Tags:  onion greenness garlic tomatoes broth pepper oil over wine