Pescada Assada À Lisboeta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices fish, (hake)
- salt
- 1 tablespoon flour
- 30 g butter
- 5 tablespoon olive oil
- 2 shallot (s)
- 2 cloves garlic)
- 4 large tomato (s), peeled
- 4 olives, green, pitted
- 4 olives, black, pitted
- 2 anchovy fillet (s)
- 2 bay leaves
- thyme
- basil
- pepper
- 0.5 ½ glass white, dry wine
- 1 tablespoon butter, for the pan
Print Recipe
Pin Recipe Instructions
- Rub the fish slices with salt, turn them in a little flour and fry them in a mixture of butter and 3 tablespoons of olive oil until golden brown, remove from the pan and set aside.
- Heat 2 tablespoons of olive oil, fry the finely chopped shallots and the chopped garlic cloves until translucent, add the peeled and pitted tomatoes, the olives, the chopped anchovy fillets and the bay leaves, season with thyme, basil, salt and pepper from the mill, pour on the wine and cut into small pieces Let the flame simmer until a thick sauce is formed.
- Place the hake slices in a buttered clay saucepan, spread the tomato sauce over it and bake covered in the preheated oven (approx. 200 °) for about 20 minutes.
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