Fish in tomato sauce is a traditional dish of Italian cuisine, particularly popular in coastal regions. It is a tasty and light main course, perfect for those who love the flavors of the sea. The combination of fresh fish and ripe tomatoes creates a tasty and delicate blend.
In 400 g of lightly salted water, cook potato, carrot, and celery until reducing the water to about half
Strain the broth, separating the vegetables
Blanch the tomatoes, peel them, and reduce them to purée directly on the plate; cook the tempestina in about 200 g of well-heated vegetable broth for about 5 minutes, pour a bit of cooking broth onto the plate, blend the sole with the tomato, pour the slightly drained tempestina onto the plate, add the extra virgin olive oil and mix
Italy
| Energy (kcal) | 78.26 |
| Carbohydrates (g) | 7.32 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 2.01 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 7.31 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.18 |
