Fish fillet on tomatoes

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 750 g Fish fillet (e.g. pollack fillet)
  • 4 TABLESPOONS Lemon juice
  • 2 medium onion
  • 2 small clove of garlic
  • 750 g Tomatoes
  • 1 TABLESPOON Butter or margarine
  • 2 Federation Basil
  • 1 TABLESPOON grated parmesan cheese
  • 1/8 l Olive oil
  • 2 TEASPOONS Pine nuts
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper

Directions

  1. 1

    Wash the fish fillet, drain well and dab with kitchen paper. Sprinkle with lemon juice and cover and let it stand for a short time. Peel onions and garlic. Cut onions into small cubes, crush garlic finely.

  2. 2

    Clean the tomatoes, boil them with boiling water and skin them. Chop the tomatoes. Heat fat in a pan. Steam fish in it for 5-7 minutes, covered. In the meantime wash basil and remove leaves.

  3. 3

    Chop basil leaves finely and grind them with parmesan, half of the garlic, oil and pine nuts with a mortar or puree them in the universal chopper. Season to taste with salt and pepper. Season fish and keep it warm for a short time.

  4. 4

    Steam the remaining finely crushed garlic, onions and tomatoes in the fish stock for 2 minutes. Season to taste with salt and pepper. Serve with the fish on a preheated plate. Serve with crispy baguette.

Categories & Tags

MiscellaneousheartyexoticFish