Hake with vegetables and tomato sauce

Name: Hake with vegetables and tomato sauce
Ingredients: 30 ml olive oil; 1 head garlic; 4 large ripe tomatoes (approximately 600 g); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 teaspoon sugar; 1/2 teaspoon dried sage; 1/2 teaspoon dried rosemary; 15 ml olive oil; 4 small potatoes (approximately 400 g); 2 medium zucchini (approximately 400 g); 1 yellow bell pepper (approximately 150 g); 1 red bell pepper (approximately 150 g); 200 g button mushrooms; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/4 teaspoon salt for the mushrooms; 8 hake fillets (approximately 120 g each); 30 ml olive oil

Fish - Hake with vegetables and tomato sauce by Miruna P. - Recipia

Hake with vegetables and tomato sauce pairs browned hake fillets with tomato sauce flavored with sage and rosemary, with the vegetables served on the side. The dish brings together potatoes, zucchini, peppers and mushrooms, and you can add as much sauce as you like. I serve it with the sauce in a separate bowl, so everyone can help themselves. Preparation: 25 minutes. Cooking: 50 minutes. Total time: 75 minutes. Servings: 4. Approximately 500 kcal and 46 g protein per serving.

Ingredients

For the sauce

30 ml olive oil
1 head garlic
4 large ripe tomatoes (approximately 600 g)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon sugar
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary

For the vegetables

15 ml olive oil
4 small potatoes (approximately 400 g)
2 medium zucchini (approximately 400 g)
1 yellow bell pepper (approximately 150 g)
1 red bell pepper (approximately 150 g)
200 g button mushrooms
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon salt for the mushrooms

For the fish

8 hake fillets (approximately 120 g each)
30 ml olive oil

Preparation

1. Peel and finely chop the garlic. Wash the tomatoes, peel them and dice the flesh, keeping the juice. In a nonstick pan, sauté the garlic in 30 ml olive oil for 2 minutes, then add the tomatoes and their juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the sugar, sage and rosemary. Simmer the sauce over low heat for 20 minutes, stirring now and then, until it thickens. 2. Peel and wash the potatoes, then cut them into rounds about 3 mm thick. Wash the zucchini, trim the ends and cut them into rounds. Remove the stems, seeds and ribs from the peppers, wash them and cut them into squares. 3. Heat 15 ml olive oil in a large pan. Sauté the vegetables over high heat for 10 minutes, stirring, until the potatoes are tender and the vegetables have browned edges. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer to a plate and cover to keep warm. 4. Clean and wash the mushrooms, then cut them in half. Add them to the same pan, in the remaining oil, and sauté for 6 minutes, until browned. Sprinkle with 1/4 teaspoon salt and transfer them to the plate with the other vegetables. 5. Pat the fillets dry with paper towels. Heat 15 ml olive oil in a clean nonstick pan and brown half the fillets for 3 minutes on each side. Take them out and repeat with the remaining oil and fish, for another 6 minutes in total, until the fillets are browned. 6. Serve the fish with the warm vegetables and tomato sauce on the side.

Notes

I put bread on the table for the sauce. Leftovers keep in the fridge for up to 3 days; the sauce can be made a day ahead and kept separate. If fresh tomatoes aren't available, you can use 600 g canned tomatoes instead, and use 15 g butter instead of the tablespoon of oil for the vegetables. Thinner fillets brown faster; for fillets over 2 cm thick, cook them for another minute on each side. Very juicy tomatoes may need a few extra minutes over low heat, until the sauce no longer leaves a watery ring around the edge of the pan. Pat washed button mushrooms dry before they go in the pan; if they go in wet, they release water and take longer to brown. I start the sauce about an hour before the meal and leave cooking the fish until the end. For four servings, I put two fillets on each plate; if the fillets are very large, I cut each portion before serving.