This fried fish with carrots, onions and parsnip in tomato sauce was a main course on our Christmas Eve dinner. It is very delicious and can be prepared ahead of time because it can be eaten cold or hot. I prefer cold, so I made this fish a day before Christmas Eve.
- 8-9 fish fillets (I used Sole)
- 8 medium sized carrots
- 1 large parsnip
- 4 large onions
- 2 Tbsp. butter
- 2 + 1 oz. oil
- 2 (4 oz./213 ml) tomato sauces
- 1 oz water
- 2 eggs
- 3/4 cup bread crumbs
- Wash carrots and parsnip (do not peel). Put in the large pot, cover with water and cook for about 1 hour until carrots and parsnip will be soft. Drain the water and put aside until vegetables will cool off. Peel and dice onions. Melt butter in the frying pan; add onions, saute for about 20-30 minutes. In the meantime peel carrots and parsnip; shred them. When onions will become softer add shredded carrots and parsnip. Add 1 oz. oil and mix ingredients very well together. Mix often and try not to burn it. Simmer on low/medium heat for about 30 minutes. When it will become dry just add a little water, about 1 oz. Season with salt and pepper. On the end add tomato sauces and mix.
- In the frying pan heat 2 oz. of oil. On the large plate beat the eggs; season the fish with salt/pepper or seasoning. Put fish into beaten eggs. In the separate large plate pour bread crumbs. Cover each fish very well first with beaten eggs then with bread crumbs. Fry on the pan on both sides.
- Lay nicely each fish on the bottom of the very large plate and cover with carrots/parsnip and onions.
More oil can be used for frying fish. This dish can be served cold or hot.