Hake With Tomatoes

Preparation:

Preparation: Boil some water in a pot. Blanch the tomatoes for ten seconds, then pass them under cold water and peel them. Cut them in four. Wash and dry the pepper; cut it in half, remove the white parts and the seeds, cut it into thin strips. Remove the strings from the celery stalk, grate the carrot and peel the onion. Cut everything into slices. Peel and crush the garlic. Heat the oil in a thick bottomed saucepan. Add the onion, carrot, pepper and celery. Sauté for five or six minutes over medium heat, stirring with a wooden spoon. Add the tomatoes, the garlic, the garnished bunch, salt and pepper. Let it cook for about fifteen minutes, turning from time to time. The sauce must be thick. Meanwhile, heat the oven to 200 degrees. Lightly salt and pepper the hake slices. Heat the butter in a large skillet. Brown the fish slices for one or two minutes on each side, then drain them and set them aside. Cut out eight large squares of aluminum foil. Once the sauce is cooked, remove the garnished bunch. Arrange the four slices of hake between four aluminum squares. Cover with sauce and cover with the other four aluminum squares. Seal the packets. Recommended wine: Piave Verduzzo.