Hake fillets with tomato sauce, olives and capers, quick and easy recipe
Hake fillets with tomato sauce, olives and capers also known as cod alla livornese, it is simple to prepare and still frozen fillets are used, so it's just a last minute recipe!
INGREDIENTS FOR 2 PEOPLE
- 3 hake fillets or 2 cod
- 1 can of tomato pulp
Preparation: 2 minutes Cooking: 20 minutes Execution: Easy
How to make hake fillets with tomato sauce, olives and capers
In a large pan pour 3 tablespoons of oil, the tomato puree (or pulp), with a clove of garlic and the capers (rinsed well to remove the salt), cook for a few minutes and remove the garlic clove (not salt the sauce since there are already very salty capers)
Add the frozen hake or cod fillets to the sauce, leave to cook for about fifteen minutes, turning the other side halfway through cooking and always covering the pan with the lid.
At the end of cooking, when the sauce is thick enough and the fish is cooked, add a dozen black olives. Serve and add the chopped parsley. ENJOY YOUR MEAL!!!
WINE PAIRING: Chianti Classico or a Chianti Rufina Docg.
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Hake fillets with tomato sauce, olives and capers
Enjoy your meal!