I love the pisto; I prepare it throughout the year. I usually serve it as a main dish or as an accompaniment to meat and fish, as in this case. The hake fillets with ratatouille They are a great proposal for a light and family dinner, don't you think?
Not all hake fillets taste the same. Many frozen They are certainly insipid, hence breading them or accompanying them with a garnish like this is a great resource. The fillets are cooked in the same ratatouille, with their residual heat when they are fine. Give them a try!
Hake fillets with ratatouille
Today we cook in Kitchen Recipes hake fillets with ratatouille, a great resource full of flavor for dinner.
Author Maria
Kitchen: Spanish
Recipe type: Hair
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 5 hake fillets
For the ratatouille
- Olive oil
- 1 Zucchini
- 2 green peppers
- 1 cebolla
- 5 tablespoons of tomato puree
- Sal Island
- Pepper
Preparation
- We clean and we chop the pepper and onion. I have done it in "thick" pieces so that they are perceived.
- In a low saucepan with a splash of oil, poach the onion and the pepper.
- When they are tender, add the zucchini, peeled and diced, and season. We cook 5 minutes.
- After 5 minutes, we add the tomato and cook 15 more minutes or until the zucchini is tender.
- Meanwhile, season the fillets. When the zucchini is already tender, we add them to the casserole. We cook a few minutes to make them and serve.
Nutritional information per serving
Calories: 159