Tomato Olive Fish

Name: Tomato Olive Fish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Onions; 1-2 Garlic cloves; 4 medium-sized tomatoes; 2 TABLESPOONS Olive oil; 3 TABLESPOONS green and black olives; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp white pepper, salt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp a fistful of herbs; 3 TABLESPOONS Breadcrumbs; 1 TABLESPOON butter/margarine

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Onions
1-2 Garlic cloves
4 medium-sized tomatoes
2 TABLESPOONS Olive oil
3 TABLESPOONS green and black olives
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp white pepper, salt
2 TABLESPOONS Lemon juice
7-10 Tbsp a fistful of herbs
3 TABLESPOONS Breadcrumbs
1 TABLESPOON butter/margarine

Directions

1
Peel onions and garlic. Cut onions into slices, chop garlic. Clean, wash and chop the tomatoes
2
Fry the onions and garlic in hot oil. Add tomatoes and olives briefly. Add 1/8 l water, bring to the boil, stir in broth. Season with pepper
3
Wash the fish fillets, dab dry. Sprinkle with the lemon juice and let it steep a little
4
Pour the vegetables into an ovenproof dish. Place the fillets on top. Wash and chop the herbs. Mix with breadcrumbs and some salt and spread on the fillets. Put fat in flakes on top
5
Bake everything in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes. Roast potatoes taste good with it
6
Drink: cool white wine