Recipe by Dining In

Fancy Fish with Hungarian Letcho

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Fancy Fish with Hungarian Letcho
Parve Parve
Medium Medium
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Paleo - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

Letcho (stewed tomatoes and peppers) is delicious and comforting on its own; paired with salmon or white fish it becomes a full, soothing meal.

Ingredients

Main ingredients

  • 8 salmon or flounder fillets

  • 1 onion

  • 1 red pepper

  • 1 green pepper

  • 1 orange pepper

  • 1 yellow pepper

  • 1 tomato

  • 1 carrot (optional)

  • 1 squash (optional)

  • 1 and 1/2 teaspoons salt

  • salt, for sprinkling

Wine Pairing

Barkan Winemaker’s Choice Chardonnay

Directions

Prepare the Fish

1.

Salt fillets lightly and set aside in baking pan.

2.

Cut onion in four and slice. Cut peppers into strips. Slice tomato in half and then in strips. Thinly slice carrot and squash.

3.

Sauté onion until golden. Add peppers and cook until almost soft. Add tomato and salt. Cook on low flame for 15 minutes. Add carrot and squash and cook for another 15 minutes or until somewhat soft.

4.

Pour on top of salted fillets and bake, covered, for 35 to 40 minutes at 350 degrees.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

baked comfort food dairy free fish fish and vegetables fish fillets flounder gluten free healthy Hungarian Hungarian Food hungarian stew Jewish cuisine jewish food lecso lesco letcho no mayo no mayonnaise non-dairy onions paleo pareve parve parve main dish peppers salmon simple suppers sugar free tomatoes traditional traditional Jewish food
Fancy Fish with Hungarian Letcho

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