Fish Roast in Ceramic Pots
This traditional and aromatic recipe is ideal for cooking fish in a unique way, using ceramic pots that preserve the flavors and succulence of the ingredients.
Ingredients:
Pentru pește:
For the fish:
- 1 kg fresh fish (pike-perch, carp, trout, or sea bream), cleaned and portioned
- 3 tablespoons olive oil or sunflower oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sweet or hot paprika (optional)
- 1 lemon (for marinating and serving)
For the vegetables:
- 3–4 potatoes, thinly sliced into rounds
- 1 large onion, thinly sliced
- 2 carrots, thinly sliced
- 1 bell pepper, cut into strips
- 2 tomatoes, sliced into rounds
- 3–4 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
For the braising liquid:
- 200 ml dry white wine
- 100 ml water or vegetable broth
- 1 tablespoon lemon juice
Preparation Method:
- Preparing the Fish:
Wash the fish portions well, pat dry with a clean towel, and drizzle with lemon juice.
Sprinkle with salt, pepper, and paprika, then let marinate for 20–30 minutes. - Preparing the Pots:
Lightly oil each ceramic pot.
Place a layer of potato rounds on the bottom, then add a layer of onion, carrot, bell pepper, and tomato.
Sprinkle the crushed garlic and thyme over the vegetables. - Adding the Fish:
Lay the fish pieces on top of the vegetable layer.
Pour in the white wine and water (or broth) into each pot.
Cover the pots with a lid or aluminum foil. - Cooking:
Preheat the oven to 180 °C.
Place the pots in the oven and cook for 40–50 minutes.
After that time, remove the lid and allow the fish to brown lightly for an additional 10–15 minutes. - Serving:
Serve the fish roast directly from the pots for an authentic presentation.
Sprinkle with fresh parsley and add lemon slices for garnish.
Recommended Side Dishes:
- Warm polenta
- Herbed rice
- Sauerkraut salad or assorted pickles
Tips:
- If you don’t have ceramic pots, use a large ceramic dish or a covered baking tray.
- For a more intense flavor, add sprigs of rosemary or bay leaves to the pots.
Why is it important to use ceramic pots for this recipe?
Ceramic pots allow fish and vegetables to cook in a sealed environment, preserving their natural juices and flavors. They also ensure even heat distribution, giving the dish a succulent texture and a truly rustic taste.
What type of fish is best suited for this recipe?
Firm-fleshed fish such as pike-perch, carp, trout, or sea bream are ideal. They maintain their shape while cooking and absorb the flavors of the spices and vegetables beautifully.
How can we intensify the dish’s flavor?
To enhance the flavors, add sprigs of rosemary, bay leaves, or lemon slices into the pots. Marinating the fish longer (up to 1 hour) also allows the seasonings to penetrate more deeply.
What is the role of white wine in this recipe?
White wine adds a subtle acidity that balances the natural richness of the fish and vegetables. It also creates a flavorful sauce during cooking, adding depth to the dish.
How can we adapt the recipe if we don’t have ceramic pots?
Use a large ceramic dish, cast-iron pot, or a baking tray covered with foil. These alternatives maintain moisture and flavors similarly.
What side dishes pair best with this recipe?
Traditional sides like warm polenta or herbed rice are perfect. Sauerkraut salad or assorted pickles provide a refreshing contrast to the rich flavors of fish and vegetables.
How can we reduce preparation time?
Cut the vegetables into smaller pieces so they cook faster. Use thinner fish fillets, which require less time in the oven.
What alternatives to potatoes can we use?
For a potato-free version, substitute with zucchini, parsnip slices, or turnips. These vegetables add interesting textures and broaden the dish’s flavor profile.
How can we prevent the fish from sticking to the pot?
To avoid sticking, thoroughly oil the inside of the pot before adding vegetables and fish. A generous layer of vegetables also acts as a barrier, protecting the fish.
What beverages pair well with this fish roast?
A dry white wine such as Sauvignon Blanc or Chardonnay complements the delicate flavors of the fish and sauce. For a non-alcoholic option, mint lemonade or a chilled herbal tea are excellent choices, adding freshness to the meal.
