Fish plate with polenta
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A quick and tasty lunch!
- 2 pieces of hake trunk
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 4 cloves of garlic
- 400 gr tomatoes in broth
- 2 tablespoons olive oil
- 100 ml dry white wine
- 2 bay leaves
- a few sprigs of fresh thyme
- 1 strand of fresh oregano
- 4 slices of lemon
- chopped green parsley
- salt and pepper to taste
Preparation time: less than 60 minutes
RECIPE PREPARATION Fish plate with polenta:
Put the fish in a tray, season it with salt and pepper and put the white wine on it. Leave it to marinate until you prepare the vegetables.
Put the oil in a deeper pan and let it heat up.
Add the chopped onion, then the finely chopped garlic and let it soften for 2-3 minutes.
Then add the green and red bell pepper cut into strips and let it soften for 2-3 minutes.
Season with salt and pepper to taste.
Then put the tomatoes in the broth, add the bay leaves, thyme sprigs and oregano leaves.
Let it boil for 10 minutes, then pour the sauce over the fish in the pan.
Put two slices of lemon on each piece of fish.
Put the tray in the oven heated to 180 degrees and leave it for 30 minutes until the fish is ready and the sauce has dropped a little.
Remove the pan from the oven and sprinkle finely chopped green parsley on top.
Serve the fish plate with polenta.