Preparation

Season the hake and immerse it in the Orly batter.
Fry it with oil at 170°C.
Heat the ratatouille and the puréed Piquillo peppers.
Fry the chopped pepper, previously immersed in tempura.
Put on each plate a line of the puréed Piquillo peppers, three small piles of ratatouille on top and, on top of these, three pieces of hake. Finish with pieces of pepper tempura.

The Catalan ratatouille

Xavier Matarrodona presents a fish recipe with a basic sauce: pisto.

If you have children, you sure have a hard time making them eat certain foods, especially if we are talking fish and vegetables. Luckily, there are many ways to disguise food and, incidentally, prepare tasty recipes. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, suggests a fish dish, which consists of battered hake and is served with vegetables as a pisto, a Catalan ratatouille-like sauce with relatives throughout the Mediterranean that combines to perfection with the crusty fish. It does not matter if you are a child or not, you are going to enjoy it for sure!