Greek-style Fish

Pearly fish flesh that flakes easily, bathed in a thick sauce with tender vegetables. Lemon acidity and coriander seeds balance the richness of the olive oil.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 373
• Protein: 30 g
• Carbs: 19 g
• Fat: 16 g

Ingredients

• 600 g European hake ( skinless fillets )
• 50 ml Extra virgin olive oil
• 2 piece Onion ( thinly sliced )
• 2 piece Carrot ( thinly sliced )
• 2 piece Garlic ( minced )
• 1 piece Apium graveolens ( sliced )
• 150 ml Dry white wine
• 4 piece Round tomato ( crushed )
• 2 tbsp Tomato caviar
• 1 tsp Whole coriander seeds ( lightly crushed )
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Vegetable preparation

   Slice the carrots into very thin rounds. Thinly slice the onions and celery. Mince the garlic after removing the germ.

2. Cooking the garnish

   In a sauté pan, sweat the onions, carrots, and celery with olive oil. The vegetables should soften without browning to remain translucent.

3. Sauce reduction

   Deglaze with white wine. Add the crushed tomatoes, tomato caviar, tomato paste, thyme, bay leaf, and coriander. Simmer over medium heat until the sauce generously coats the spoon.

4. Poaching the fish

   Place the hake fillets on the sauce. Cover and cook for 5 to 7 minutes. The fish is cooked when it is opaque at the center. Finish with the lemon juice to brighten the flavors.

Chef's tips

• This dish is even better served cold the next day, as the coriander and bay leaf aromas fully infuse the fish.
• Do not skip the coriander seeds; they are the soul of this recipe.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Freezes well once cooled.