Gyuvech with Fish and Vegetables
60% автентично · Bulgarian-Mediterranean Fusion
A lighter, seafood-focused variation of Gyuvech, incorporating white fish and a medley of Mediterranean vegetables, baked in a flavorful broth.
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Съставки
- White fish fillets (e.g., cod, sea bass)500g
- Zucchini1 medium
- Eggplant1 small
- Cherry tomatoes200g
- Red onion1
- Garlic3 cloves
- Kalamata olives50g
- Capers2 tbsp
- Olive oil4 tbsp
- White wine100ml
- Vegetable broth200ml
- Dried oregano1 tsp
- Fresh parsleyfor garnish
- Fresh dillfor garnish
- Saltto taste
- Black pepperto taste
- Lemon wedgesfor serving
Стъпки
- 1
Cut the fish into large chunks. Dice the zucchini and eggplant. Halve the cherry tomatoes. Thinly slice the red onion and mince the garlic.
- 2
Heat 2 tbsp of olive oil in an oven-safe skillet over medium heat. Sauté the red onion until softened, about 5 minutes.
- 3
Add the zucchini, eggplant, garlic, oregano, salt, and pepper. Cook for 8-10 minutes until vegetables begin to soften.
- 4
Stir in the cherry tomatoes, olives, capers, white wine, and vegetable broth. Bring to a simmer.
- 5
Arrange the fish chunks among the vegetables in the skillet.
- 6
Drizzle with the remaining 2 tbsp of olive oil.
- 7
Transfer the skillet to a preheated oven at 190°C (375°F). Bake for 15-20 minutes, or until the fish is cooked through and flakes easily.
- 8
Garnish with fresh parsley, dill, and serve with lemon wedges.
