Braised hake with provence style tomatoes

60 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 1.25 kg
Table salt 3.75 g
Intense olive oil 0.1 l
White wine 0.05 l
Lemon 0.075 kg
Tomato Provencal 5.0 ud
Fumet 0.25 l
Parsley 3.75 g
Garlic, bulb 1.0 ud
See Recipe
Vine tomato 0.4 kg
Provencal sauce 5.0 ud
Margarine 0.025 kg
Table salt 3.75 g
Sugar 0.004 kg
See Recipe
Onion 0.017 kg
Green leek 0.167 ud
Parsley 0.167 g
Fish heads and bones 0.067 kg
Water 0.25 l
Elaboration

For this recipe, the following elaborations are needed:

  • Make a fumet.
  • Make provençal tomatoes.
  • Preheat the oven to 200°C.
  • Season and add a little oil to the hake and put it on a plate with the skin side down, season the fish with a little garlic and parsley. When you put the fish in the oven, sprinkle the breadcrumbs on top, let it crust (protective layer), leaving it raw inside.
  • Take it out of the oven and add some white wine and fumet to the preparation without covering the fish.
  • Put it back in the oven, covered with a lid, and let it cook until it is done.
  • Ration and place 1/2 slice of lemon on top.
  • Set up and place the tomato on the side.
Nutritional information (1 portion)
Energy
362.8
kcal
Carbohydrates
8.96
g
Proteins
21.88
g
Lipids
26.64
g
Sugars 4.82 g
Salt (Sodium) 652.91 mg
Folic acid 45.62 ug
Vitamin C 30.46 g
Vitamin A 85.09 ug
Zinc 0.67 mg
Iron 2.11 mg
Calcium 98.63 mg
Cholesterol 65.85 mg
Polyunsaturated fatty acids 4.69 g
Monounsaturated fatty acids 15.95 g
Saturates 4.55 g
Fiber 1.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.