Fish fillet with fried potatoes and tomatoes

Ingredients for 4 servings:

• 500 g cod fillet(s)
• 12 cocktail tomatoes
• 12 small potatoes
• 1 garlic clove(s)
• 2 rosemary sprigs
• 3 tbsp vegetable oil
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and halve the potatoes. Halve the tomatoes and remove the stems. Peel and finely chop the garlic. Strip the rosemary and chop the needles. Pat the fish fillets dry and season with salt and pepper. Heat 1 tablespoon of oil in a large pan and fry the potatoes over medium heat until they are nicely browned and cooked through. Season with pepper and salt. Remove from the pan and keep warm. Briefly fry the tomatoes on the cut surface with 1 tablespoon of oil, 3/4 of the rosemary, and the garlic in the pan, tossing only once so they don’t fall apart. Add to the potatoes and keep both warm. Briefly fry the fish fillets on both sides in 1 tablespoon of oil in the pan and cook gently over low heat. Arrange the potatoes and tomatoes on plates and place the fish fillets on top. Garnish with the remaining rosemary and serve.