Fish fillet with mushroom and tomato topping on toasted bread

Name: Fish fillet with mushroom and tomato topping on toasted bread
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 Onion; 1-2 Garlic cloves; 300 g cherry tomatoes; 300 g Mushrooms; 2-3 TABLESPOONS + 3 tsp olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON dried Italian herbs; 3 discs Ciabatta Brot (ca. 50 g); 3 Pangasius fillets (approx. 125 g each); 1 TABLESPOON Lemon juice; 1-2 TABLESPOONS Oil; 1 Mug Mini Mozzarella balls (weight 150 g); 7-10 Tbsp Rocket

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 Onion
1-2 Garlic cloves
300 g cherry tomatoes
300 g Mushrooms
2-3 TABLESPOONS + 3 tsp olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON dried Italian herbs
3 discs Ciabatta Brot (ca. 50 g)
3 Pangasius fillets (approx. 125 g each)
1 TABLESPOON Lemon juice
1-2 TABLESPOONS Oil
1 Mug Mini Mozzarella balls (weight 150 g)
7-10 Tbsp Rocket

Directions

1
Peel and chop the onion. Peel and slice the garlic. Wash and halve the tomatoes. Clean, clean and halve the mushrooms. Heat 2-3 tablespoons of olive oil in a frying pan, fry the mushrooms in it while turning, add onion and garlic, fry briefly and add the tomatoes.
2
Briefly braise. Season to taste with salt, pepper and dried herbs. Place one slice of bread in each ovenproof dish (or in a large casserole dish), drizzle with one teaspoon of olive oil per slice and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 6 minutes.
3
Meanwhile, wash the fish, dab dry, cut in half lengthwise, sprinkle with lemon juice and season with salt and pepper. Oil
4
In the meantime, drain the mozzarrella well in a sieve. Place two pieces of fish on each slice of bread, spread mushroom and tomato vegetables evenly on top, spread mozzarella on top and bake again in a preheated oven (electric cooker: 200
5
Remove from the oven and serve garnished with some rocket.