Hake in tomato sauce
Description
The recipe won't take much time. Fish always goes well with tomato sauce. Tomatoes are an excellent preservative, so the fish can be eaten even on the second or third day after cooking. Serve hot.
Instructions
- 1
Step 1
1. First, peel the garlic and onion. Cut the onion into four parts, then slice it thinly. Press the garlic through a garlic press.
- 2
Step 2
2. Peel the carrots and grate them on a coarse grater or slice into thin strips.
- 3
Step 3
3. Clean the fish from scales, remove the innards, and carefully take out the thin membrane from the fish's belly. Cut the fish body into even pieces, approximately three to four centimeters thick, rinse and salt them.
- 4
Step 4
4. Sauté the onion in vegetable oil until translucent, add the onion, and simmer for about seven minutes over low heat, so that the vegetables become soft.
- 5
Step 5
5. Add fish, water, and tomatoes, along with crushed garlic and pepper. Simmer the fish in the sauce for about seven minutes with the lid on, over low heat.
- 6
Step 6
6. Let the fish marinate for about thirty minutes, then place the fish pieces on a plate, pour tomato sauce over them, and sprinkle with herbs.