Mediterranean fish fillet on tomato ragout

Name: Mediterranean fish fillet on tomato ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, pepper; 1 kg ripe tomatoes; 7-10 Tbsp Sugar; 1 collar Spring onions; 1⁄2 Federation or pot of basil; 3 TABLESPOONS Tomato paste; 600 g Fish fillet (e.g. pollack)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, pepper
1 kg ripe tomatoes
7-10 Tbsp Sugar
1 collar Spring onions
1⁄2 Federation or pot of basil
3 TABLESPOONS Tomato paste
600 g Fish fillet (e.g. pollack)

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Wash and dice the tomatoes and put them into a pot. Season with salt, pepper and 1 pinch of sugar.
2
In the meantime clean and wash the spring onions and cut them into thin rings. Wash basil, shake dry. Pluck off leaves and cut into strips. Boil up the tomatoes and simmer covered for about 5 minutes.
3
Stir in the tomato paste, spring onions and basil, add some water if necessary. Season to taste again.
4
Wash the fish, pat dry and cut into 4 pieces. Season with salt and pepper. Place the fish on the tomato ragout, cover and continue steaming over a low heat for 6-8 minutes. Drain potatoes and arrange with fish and tomato ragout.