Fish with vegetables in tomato sauce
4 servings
50 minutes
The recipe is taken from the magazine "Culinary Workshop".
Calories112.8kcal
Proteins18grams
Fats2grams
Carbohydrates6.5grams
Hake fillet
2
pc
Lemon juice
2
tbsp
Tomato paste
2
tbsp
Onion
1
head
Bell pepper
0.5
pc
Fish stock
70
ml
Wheat flour
to taste
Salt
to taste
Ground black pepper
to taste
Olive oil
to taste
1
Wash and clean the fish.
2
Cut into portion-sized pieces and transfer to a bowl.
3
Season with salt and pepper, drizzle with lemon juice, and let marinate for 10 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
4
Then coat in flour.
- Wheat flour: to taste
5
Heat a frying pan with olive oil and fry the fish on both sides until crispy.
- Olive oil: to taste
- Hake fillet: 2 pieces
6
Inside it should be moist.
7
Cut the pepper into strips.
- Bell pepper: 0.5 piece
8
Chop the onion and sauté in oil for 7 minutes.
- Onion: 1 head
- Olive oil: to taste
9
Add pepper, tomato paste, broth, and simmer until the vegetables are cooked for 10 minutes.
- Bell pepper: 0.5 piece
- Tomato paste: 2 tablespoons
- Fish stock: 70 ml
10
Transfer half of the vegetables to the pot, add the fish, and cover with the remaining vegetables.
11
Simmer on low heat for 25–30 minutes.
12
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
