Fried tench

Clean the fish from the scales, remove the inedible insides and rinse thoroughly under running water. Then wipe the fish carcasses with paper napkins.

In a small bowl, mix salt and any dry spices (you can buy a ready-made spice mixture for fish in the store). Mix together and rub the tench well with them from all sides, also going inside the fish.

Then put a frying pan with a thick bottom on medium heat, pour olive oil and heat it. Put the tench carcasses in the heated oil and fry the fish for a couple of minutes until golden brown, first on one side, then turn over on the other. Then put the fish in the oven right in this frying pan.

Turn on the oven at 180 degrees Celsius.

Peel the onion, rinse and finely chop.

Put the chopped onion in a frying pan with the remaining olive oil on which the fish was fried. Add a little flour and ground paprika. Heat the whole mixture over low heat, stirring constantly with a wooden spatula so that the flour does not burn. Then pour the wine (preferably dry varieties) into a frying pan, stir well and cook the sauce over low heat, without covering it with a lid, until the alcohol evaporates.

Peel, rinse and finely chop the garlic.

Wash the parsley greens, dry them and chop them finely.

Put the chopped herbs and garlic in a mortar, chop. Then add this mixture to the pan with the sauce. Mix well and remove from heat.

Pour the cooked sauce based on wine and spices on the fried carcasses of tench.

Put the fish in the preheated oven for 10-15 minutes, so that the fish comes to full readiness and soaked in sauce.

Transfer the finished lin onto a beautiful dish and serve on a pillow of fresh herbs, decorate with lemon.

Bon appetit!