Hake fillets with cherry tomato sauce

Preparation

1. We put the garlic and the sprigs of parsley in the glass. We shred 5 seconds, speed 7. Reserve.

2. We introduce the spring onion cut into quarters. We shred 5 seconds, speed 7.

3. Add the butter and sauté for 7 minutes, Varoma temperature, speed 1.

4. Meanwhile, we will put a baking paper on the Varoma tray, place the hake fillets on it with the skin facing down. We put half of the garlic and parsley mixture that we have reserved on top of the loins. We add salt and a drizzle of oil. We cover with the excess part of the same sheet of baking paper, only on top, without the need to be closed. Cover with the lid of the Varoma container.

5. Once the onion time is over, add the rest of the reserved garlic and parsley mixture, the white wine, the water, the tomatoes and half a teaspoon of salt to the glass. We put the Varoma container in its place and program 15 minutes, Varoma temperature, speed 1.

6. We uncover the Varoma (we will always uncover in the opposite direction to where we are, to avoid burns with the steam), we also uncover the fish and place it in the source where we are going to serve it. Add the juice that has remained on the baking paper to the glass.

7. We take 8 tomatoes out of the glass to decorate the dishes and we crush the rest of the sauce during 1 minute at progressive speed 5/10.

8. We serve the loins with the sauce and the reserved tomatoes.