Navaga is a small marine fish from the cod family. The meat of the navaga is very tender, tasty and low-fat, practically does not contain small bones. There are many recipes for cooking this fish, especially when paired with vegetables.
Navaga video recipe – 5 minutes
To make fried navaga, you will need the following ingredients: – 500 grams of navaga fillets; – 4 medium eggplants; – 1 tablespoon of wheat flour; – 0,5 cups of pomegranate juice; – 100 grams of vegetable oil; – 2 sprigs of basil; – parsley; – 1 bunch of green onions; – salt and pepper to taste.
Wash the eggplants under running water, pat dry with a towel and cut into slices. Dip them in a bowl of salted boiling water and keep for two minutes. Then place the eggplants on a cutting board and press down on top with another board, place the weight in the form of a jar of water. Press the eggplants for half an hour to drain the water along with the bitterness. Put a frying pan over medium heat and pour in vegetable oil, fry the eggplant slices on both sides until golden brown.
Cut the navaga fillets into portions and dry on a paper towel, season with salt and pepper, roll in flour and fry in a hot skillet with vegetable oil on both sides. Place the cooked fish on a platter, top with the fried eggplant. Drizzle with pomegranate juice and sprinkle with finely chopped parsley, basil and green onions.
If you use a special seasoning for fish with the addition of salt, then you do not need to salt the fillets of navaga separately.
Required ingredients for cooking: – 800 grams of navaga; – 6 medium tomatoes; – 4 onions; – 200 milliliters of fat-free kefir; – 100 grams of cheese; – 10 grams of butter; – 50 grams of lemon juice; – greens; – salt and pepper to taste.
Wash navaga carcasses, cut off the head and fins, remove the insides. Use a sharp knife to separate the fillets from the ridge. Cut fish fillets into portions, season with salt and pepper, pour with lemon juice. Leave the navaga to marinate for 10 minutes. Wash the tomatoes and cut into slices. Peel the onions and cut into rings, lightly fry in butter.
Preheat oven to 180 degrees. Take a deep container (preferably one with a non-stick coating) and grease the sides and bottom with oil. Put half the fish in the first layer, then the tomatoes, cut into slices, the rest of the fish and again the tomatoes. Top with low-fat kefir, sprinkle with fried onions. Place in the oven for 20 minutes. Sprinkle the grated cheese 5 minutes before cooking and put it back in the oven. Sprinkle the finished fragrant fish with chopped herbs, serve with boiled or baked potatoes.