Hake fillets with tomatoes and capers


400 grams hake fillets
3-4 S. Marzano tomatoes
1 tablespoon cappers
2 anchovies  minced
1 clove of garlic 
olive oil 
salt and pepper


Heat oil in a deep skillet over medium high heat. 
Add garlic and diced tomatoes, stirring soften, about 2 minutes.
Add capers and oregano, press garlic and than take out it.
Add the anchovies and stirring.  
Place the hake fillets in the center, cover the pan and cook over medium heat until the fish is opaque and flakes easily, 
about 20 minute . 
Seasoned  with salt and pepper.
Serve with aromatic vinegar.

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