Stuffed hake on a bed of herbs and tomatoes

Ingredients for 4 servings:

• 1 fish (hake)
• 4 carrots
• 1 tsp sugar
• 2 onions
• 1 piece(s) ginger, small piece
• 2 cloves garlic
• 1 small bunch of parsley
• a few stalks of lemon balm
• a few stalks of sage (lemon sage)
• 3 peppermint leaves
• a few sprigs of oregano
• a few stalks of basil
• some stalks of herbs of your choice
• 100 g tomatoes, dried in oil
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C. Wash the hake and pat dry. For the filling, trim the carrots and cut into sticks. Caramelize the sugar, add the carrots, and toss to coat. After 2 minutes, add the diced onion, 2 cloves of garlic, and ginger. After another 2 minutes, cover, cook, and let cool. For the bed, chop all the herbs. Mix with the remaining diced garlic and the finely chopped sun-dried tomatoes. Spread on a piece of aluminum foil as long as the fish. Stuff the fish with the carrot and onion mixture. Place on the bed of herbs on the aluminum foil. Season with salt and pepper. Seal the aluminum foil tightly. Place in the preheated oven for 35 minutes (the fish weighed approximately 1.5 kg).