Fish in Yogurt Sauce with Eggplant Recipe
As always, I was looking for variety and found some simple and delicious recipes for cooking fish fillets. This recipe is a real lifesaver if you need to feed your family quickly and deliciously. You can take any fish, according to your taste.
Servings 3
Prep Time 60 minutes
Cook Time 45 minutes
Ingredients
Sauce-marinade
- 150 gram Yogurt
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon zest
- 1 twig Dill
- 1 twig Parsley
Fish
- 1 piece Mackerel
- 1 piece Eggplant
- 1 piece Tomato
- Salt (to taste)
- 20 gram Cheese hard
- 1 tablespoon Vegetable oil
Instructions
- First you need to prepare yogurt in advance. To do this, pour 0.5 liters of milk into a special container. Add 1/2 sachet of sourdough and mix thoroughly for 2-3 minutes.
- Close the container with a lid and shake the contents again. Pour boiling water into a special thermos to the specified mark and place it in a container with prepared milk. Close the thermos with a lid and leave for 6-10 hours. It is best to prepare yogurt in the evening. By morning you will have a delicious yogurt. In order to make a thick yogurt, you need to use milk with a high fat content, since drinking yogurt of 3.2% fat content is obtained from their milk.
- Prepare the marinade sauce: mix yogurt, lemon juice, zest, chopped dill and parsley. Mix thoroughly.
- Gut the fish and rinse thoroughly. Rub with salt and marinade. Wrap in foil and leave for 1 hour.
- Prepare the filling: wash the eggplant and tomato and cut into cubes. Heat a little vegetable oil in a frying pan. Lay out the vegetables and simmer until soft. Add salt and mix.
- Stuff the fish with cooked vegetables and again liberally lubricate with marinade sauce. Wrap in foil and bake until tender (about 40-50 minutes), unwrap the foil 5 minutes before it is ready, sprinkle the fish with grated cheese and bake until golden brown.
- Serve warm with vegetable salad or any side dish.