Baked Blue-Eye Trevalla with Herb Tomato Sauce Recipe

烤蓝眼鳕鱼配香草番茄酱食谱

4.8

想吃一顿丰盛而精致的美食吗？这道烤蓝眼鳕鱼配香草番茄酱是鲜嫩的鱼肉和浓郁可口的番茄酱的完美融合。新鲜香草和慢煮番茄的混合带出了鳕鱼的天然甜味，使其成为一道完美的菜肴，让您享受令人满意且精致的用餐体验。

Ingredients:

  • 4 片蓝眼鲹鱼片
  • 1 个洋葱，切碎
  • 2 瓣大蒜，切碎
  • 400克罐装番茄
  • 2 汤匙 番茄酱
  • 1/2 杯白葡萄酒
  • 2 汤匙 橄榄油
  • 1/4 杯新鲜欧芹，切碎
  • 盐和胡椒调味

Instructions:

  1. Prepare the Tomato Sauce
    1 Prepare the Tomato Sauce

    Preheat the oven to 180°C. In a large ovenproof dish, sauté finely chopped onions, garlic, and fresh herbs in olive oil over medium heat. Add canned tomatoes, tomato paste, white wine, and season with salt and pepper. Let the sauce simmer for 10 minutes until slightly thickened.

  2. Prepare the Fish
    2 Prepare the Fish

    Season the blue-eye trevalla fillets with salt, pepper, and a drizzle of olive oil. Nestle the fillets into the tomato sauce in the dish, ensuring they are partially submerged.

  3. Bake the Dish
    3 Bake the Dish

    Transfer the dish to the preheated oven and bake for 20-25 minutes until the fish is cooked through and flakes easily with a fork.

  4. Serve
    4 Serve

    Remove from the oven, garnish with fresh parsley, and serve the trevalla with a generous spoonful of the tomato sauce on top.

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