Hake in home marinade
5 servings
35 minutes
Homemade marinated hake is a simple yet exquisite dish of Georgian cuisine that delights with a harmonious blend of flavors. Tender fish fillet, fried to a golden crust, is infused with an aromatic marinade based on tomato paste, sweet pepper, and carrots. The light acidity of lemon juice highlights the freshness of the fish, while herbs add brightness and a fresh touch. This recipe is perfect for a cozy family dinner, creating an atmosphere of warmth and hospitality. The dish can be served as a standalone treat or complemented with a light side dish like rice or mashed potatoes. The marinade gives the fish a rich flavor, making it especially juicy. Inspired by the traditions of Georgian cuisine, this recipe maintains a homemade character and invites us to enjoy every bite with pleasure.
1
Defrost the hake.
- Hake fillet: 500 g
2
Dry the fish fillet with a towel, cut into small pieces, and rub with salt. Dredge in flour and fry in 1 tablespoon of vegetable oil until golden brown.
- Hake fillet: 500 g
- Salt: to taste
- Wheat flour: 3 tablespoons
- Vegetable oil: 2 tablespoons
3
Cut the carrot and pepper into sticks. Fry for 10 minutes in an oiled pan.
- Carrot: 1 piece
- Bell pepper: 2 pieces
- Vegetable oil: 2 tablespoons
4
Dissolve tomato paste in half a glass of water. Pour into vegetables, stir, reduce heat and simmer for 15 minutes.
- Tomato paste: 2 tablespoons
- Water: 0.5 glass
5
Place the marinade on the plate, top with fish, drizzle with lemon juice, and garnish with greens.
- Hake fillet: 500 g
- Lemon: 1 piece
- Fresh herbs: 1 bunch
