Category: Dinner, Lunch, Main Dishes, Seafood
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 20 Mins
Throughout my childhood, I have always enjoyed the smell and taste of this meal! This is one of my mother’s most delicious recipes, so with her permission I decided to make it and share it with you. At home, we always made it with carp fish, but today I made it with hake fish because of the fact that it is less caloric and healthier. But the sauce is the same! The sauce is magical! Soooo delicious. Give it a try, you won’t regret it.
Ingredients
Adjust Servings
Instructions
- Chop the potatoes in circles and arrange them in a baking pan. Add salt or vegeta and dried thyme.
- Arrange the fish fillets on the potatoes, seasoned with the same spices.
- Pour 1/2 cup of wine, 1 tablespoon of water between the potatoes and place the pan to bake with aluminum foil. Bake for 30 minutes at 180 degrees, then remove the foil and bake for another 15 minutes.
- Meanwhile, partially boil the carrots and chop them into small cubes. Chop the pickles into small cubes. Put them all together in a frying pan, without oil, for a few minutes to evaporate the liquid.
- Add oil, add the garlic, and fry for 10 minutes. Add 1 cup of wine and let the sauce simmer for another 10 minutes. Dissolve one and a half tablespoons of wholemeal flour in the remaining wine and add it to the sauce to thicken.
- When the fish is cooked through, add the sauce over the potatoes. Bake for another 10 minutes and serve.