Ribena Plakia
Trout provides protein and healthy fats, while the tomato-onion vegetable sauce keeps the fish juicy without flour or cream. Bay leaf adds a deeper aroma and prevents the dish from tasting flat. This is a practical baked fish option that works both for the first dinner and for reheating the next day.
Slice the onion (360 g) into half-rings, cut the carrot (100 g) into thin strips or a small dice, and chop the tomatoes (500 g) into small pieces. Finely chop the parsley (5 g), and pat the trout (1000 g) dry.
Cook the onion (360 g) and carrot (100 g) in the olive oil (45 g) for about 6-7 minutes. Add the tomatoes (500 g), bay leaf (2 g), salt (5 g), and black pepper (2 g), then reduce the sauce for 5 more minutes.
Place the trout (1000 g) into a baking dish and spread the vegetable sauce over it. Bake the ribena plakia for 25-30 minutes at 190°C, until the fish is fully cooked and starts to separate easily into flakes.
Sprinkle the dish with parsley (5 g) before serving. Serve it hot or slightly warm.
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