Fish fillet on tomatoes
easy
20 mins
20 mins
Ingredients
- 180 g Fish fillet (e.g. pollack fillet)
- 1 TABLESPOON Lemon juice
- 1 small onion
- 1 small clove of garlic
- 3 medium-sized tomatoes
- 1 TEASPOON Butter or margarine
- 3 Stem(s) fresh basil
- 1 TEASPOON freshly grated Parmesan cheese
- 2-3 TABLESPOONS Olive oil
- 1 TEASPOON Pine nuts
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 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 onion and garlic. Cut onion into small cubes and crush garlic finely.
- 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
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
Steam the remaining finely crushed garlic 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.
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