Chop the onion and brown it in with a little oil. When the onion is soft, add in the bell
peppers and let it all simmer for some mins. Add a tablespoon of flour, stir all the
ingredients and add a cup of water, season and let it cook a little more. Then, process
all the ingredients, sieve, and reserve.
Peel and slice the garlic cloves, and brown them in a shallow pan. Add then the
mushrooms, season and also added a pinch of chopped parsley. Let it cook for about
15-20 minutes.
Salt and pepper the hake loins. Pour a few drops of oil in a suitable baking dish, place
the loins and sprinkle a little more oil . Bake at 200-220°C-392ºF/428ºF. for 8-10
minutes.
To make the basil oil, put some chopped basil leaves in a blender cup, add a drizzle of
olive oil and process it. Strain and reserve.
Cover the bottom of a dish with mashed peppers, placed over them the hake fillets and
garnish with the basil oil and a sprig of parsley.
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Baked Sea Bass with Tomato Vinaigrette

Code28

Ingredients for 2 people:
For 2 people:
1 bass, 1 kg, (cut into skinned and deboned fillets)
1 tomato
1 beet
2 eggs
30 g butter
balsamic vinegar
extra virgin olive oil
30