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Le Chaudron recipe
Filet de colin sauce tomate-basilic
Hake fillets in tomato-basil sauce
⏱ 30 minServes 4Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hake fillets
400 g (14 oz)tomatoes, chopped
1onion
2 clovesgarlic
8 sheetsbasil
1 tbspolive oil
1 pinchsalt
1grind of pepper
- 4 hake fillets
- 400 g (14 oz) tomatoes, chopped
- 1 onion
- 2 cloves garlic
- 8 sheets basil
- 1 tbsp olive oil
- 1 pinch salt
- 1 grind of pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely slice the onion and crush the garlic, then cook gently in the olive oil without browning.
- Add the crushed tomatoes, season with salt and pepper and simmer 10 min over low heat to thicken.
- Rinse the hake fillets under cold water, pat dry with paper towels and season lightly.
- Gently lay the fillets in the simmering sauce and spoon a little over them.
- Cover and cook 8 min over low heat, until the fish is tender and opaque.
- Sprinkle generously with shredded basil just before serving.
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