Ingredients with Measurements:
- 1 lb. of krap fish fillets
- 1 lb. of fresh spinach
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tomatoes, chopped
- 1/2 cup of olive oil
- 1 tsp. of paprika
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/2 cup of water
Special equipment needed:
- Large oven-safe skillet or casserole dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the krap fillets and pat them dry with paper towels. Cut them into bite-sized pieces and season them with paprika, salt, and black pepper.
3. In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced red bell pepper and chopped tomatoes to the skillet and cook for another 2-3 minutes until the vegetables are slightly softened.
5. Add the seasoned krap fish to the skillet and stir to combine with the vegetables.
6. Add the fresh spinach to the skillet and stir until it wilts down.
7. Pour 1/2 cup of water over the fish and vegetables.
8. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes until the fish is cooked through.
9. Remove the skillet from the oven and let it rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Krap fish can be substituted with any white fish such as cod, haddock, or tilapia.
- Fresh spinach can be substituted with frozen spinach, kale, or Swiss chard.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add sliced potatoes to the skillet for a heartier dish.
- Use canned tomatoes instead of fresh tomatoes for a more saucy dish.
- Add sliced mushrooms to the skillet for extra flavor.
Tips and tricks:
- Pat the krap fillets dry with paper towels before seasoning them to ensure they cook evenly.
- Use a large skillet or casserole dish to ensure all the ingredients fit comfortably.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in the skillet or transfer to a serving dish. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with crusty bread or rice.
- Pair with a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the fish is not cooked through after 30 minutes, cover the skillet and bake for an additional 5-10 minutes until the fish is cooked through.
- If the dish is too watery, remove the lid or foil and bake for an additional 5-10 minutes until the sauce thickens.
Food safety advice:
- Ensure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tavë Krap me Spinaq is a traditional Albanian dish that is typically made with krap fish and spinach. It is a hearty and flavorful dish that is perfect for a family dinner.
Flavor profiles:
This dish is savory and slightly spicy with a hint of sweetness from the red bell pepper.
Serving suggestions:
Serve hot with crusty bread or rice.
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Region: Albanian