Baked fish fillet with tomato sauce and pea rice

Name: Baked fish fillet with tomato sauce and pea rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Fish fillet (e.g. redfish or cod); 7-10 Tbsp juice of 1/2 lemon; 200 g Long grain rice; 7-10 Tbsp Salt; 1/2 package (150 g) frozen peas; 50 g Herb Butter; 1 medium onion; 1 package (500 g) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley and lemon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Fish fillet (e.g. redfish or cod)
7-10 Tbsp juice of 1/2 lemon
200 g Long grain rice
7-10 Tbsp Salt
1/2 package (150 g) frozen peas
50 g Herb Butter
1 medium onion
1 package (500 g) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp white pepper
7-10 Tbsp Sugar
7-10 Tbsp Parsley and lemon

Directions

1
Wash the fish, dab dry and cut into 8 pieces. Sprinkle fish with lemon juice. Put rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes.
2
Add the peas after about 15 minutes, cook along. Place the fish in an ovenproof dish. Spread 40 g herb butter in flakes over it. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 3) for about 20 minutes.
3
Peel and finely dice the onion and fry in the remaining herb butter until translucent. Add tomatoes, 1/8 litre water and stock. Let it boil down a bit and season with salt, pepper and sugar. Serve everything.
4
Garnish as desired with parsley and lemon wedges.