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Steamed hake with ratatatouille and potatoes

For today a simple recipe, healthy and made all in Mycook. This steamed hake with ratatatatatouille and potatoes is a complete ideal meal to take care of these days that we have to be at home.

Let’s prepare the ratatatatouille in the jar and in the steamer the fish along with the potatoes. If you want to fill even more a dish you can cook eggs together with fish and potatoes. These eggs can be eaten with hake, but if you think too much, you can reserve them to make them stuffed for another meal.

Also if you make enough ratatatatatouille, you can use a part for this dish and reserve the rest as a side dish to other dishes or to eat it with poached eggs.

Steamed hake with ratatatouille and potatoes
A recipe to enjoy fish in a healthy and tasty way.

Cuisine: Spanish
Type of recipe: fish
Rations: 2
Preparation time:
Cooking time:
Total time:
  • 500 gr. hake loins
  • 200 gr. onion
  • 1 clove garlic
  • 200 gr. red and green pepper
  • 200 gr. zucchini
  • 60 gr. olive oil
  • 3 potatoes cut into slices
  • 300 gr. crushed tomato
  • 1 lemon cut into slices
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 4 eggs (optional)
  • parsley
  1. Pour onions, garlic, pepper and zucchini into the jar. Chop 10 seconds at speed 4.
  2. Remove the vegetable from the jar and place the mixing trowel on the blades.
  3. Put the oil into the jar and put the chopped vegetables again. Schedule 10 minutes, temperature 120ºC, speed 2.
  4. While the vegetable is made place in the steamer the potatoes cut into slices and the eggs wrapped in cling film (if you want to take advantage to make the eggs).
  5. On the steamer tray place a piece of baking paper, lemon slices and on it the loins of hake salpimentados to taste. Pour a drizzle of oil on the pieces of fish. Cover and book.
  6. At the end of the Mycook time, add the crushed tomato, salt and sugar.
  7. Place the steamer in position and schedule 25 minutes, temperature 120ºC, speed 2.
  8. We only have to place the potatoes on the plate, a little ratatatatouille on the potatoes and the pieces of hake on top.
  9. Sprinkle with a little chopped parsley on top and ready to serve.

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