Fish in Greek

800 g of white fish fillet (eg cod, pollock)
500 ml vegetable broth or water
4 carrots
3 parsley (root)
3 onions
0.5 large celery
200 ml of tomato concentrate
4 bay leaves
3 seeds of herbal medicine
3 tablespoons of oil
3 tablespoons of wheat flour
salt pepper

How to prepare?
Cut the onion into feathers. Cut the carrot, parsley and celery and grate with a coarse mesh.

Heat the oil in a frying pan, add onions, fry for a few minutes.

Add the remaining vegetables to the onion, fry for a few minutes, add allspice and bay leaves, broth (recipe can be found here) or water. Cook for 10 minutes.

After this time, remove some of the liquid, mix it with the concentrate and add to the vegetables.

Cook on low heat for about 15 minutes.

Season the fish with salt and pepper, divide into smaller fillets.

Fill the fish in flour and cook for a golden color.

Put the fish into the dish, cover with vegetables, cool in the fridge overnight.