Baked hake in court-bouillon Ingredients: 6 tomatoes - 3 onions - 1 pinch of salt - 1 hake - whole 1.5 kg, gutted and without head. 1 tablespoon of fish stock 1 pinch of Provence herbs and 1 lemon.
Utensils：
- 1 Oven- ovens 1 ladle- 1 1 knife- knives 1 stoner- 1 kitchen scale- scales 1 dish-
Total time: 35 min Preparation: 10 min Rest:- Cooking: 25 min
Phase 1
In a baking dish, in a hot oven, put the fish stock with 1 liter of water, and the whole tomatoes, as well as the cut onions.
Phase 2
Place the hake in it, well submerged. Add EAu to height if necessary because the hake can tend to dry out, and add flavor if necessary.
Phase 3
With a little salt and Provence herbs.
Phase 4
Sprinkle the hake with lemon juice, and cut the remaining squeezed lemon into slices and place them on the fish.
Phase 5
Allow 20 to 25 minutes for cooking.
Phase 6
If there is any left, you can eat this hake cold with some good garlic and chives mayonnaise.
Phase 7
Serve with basmati rice with butter and lemon and some cherry tomatoes.
Utensils：
- 1 Oven- ovens 1 ladle- 1 1 knife- knives 1 stoner- 1 kitchen scale- scales 1 dish-
Total time: 35 min Preparation: 10 min Rest:- Cooking: 25 min
Phase 1
In a baking dish, in a hot oven, put the fish stock with 1 liter of water, and the whole tomatoes, as well as the cut onions.
Phase 2
Place the hake in it, well submerged. Add EAu to height if necessary because the hake can tend to dry out, and add flavor if necessary.
Phase 3
With a little salt and Provence herbs.
Phase 4
Sprinkle the hake with lemon juice, and cut the remaining squeezed lemon into slices and place them on the fish.
Phase 5
Allow 20 to 25 minutes for cooking.
Phase 6
If there is any left, you can eat this hake cold with some good garlic and chives mayonnaise.
Phase 7
Serve with basmati rice with butter and lemon and some cherry tomatoes.