Pollock on dried tomatoes

Ingredients for 4 servings:

• 150 g tomatoes, dried in oil
• 50 g pine nuts, roasted without oil
• 60 g breadcrumbs
• 3 tbsp olive oil
• 2 limes (organic)
• 1 small bunch of basil
• 600 g fish fillet(s) (pollock)
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

refined

Preheat the oven to 220°C (top/bottom heat, fan oven: 200°C). Drain the tomatoes in a sieve and cut into strips. Toss the tomato strips with the pine nuts, breadcrumbs, and olive oil. Rinse the limes in hot water and cut into pieces. Wash the basil, pat dry, and pluck the leaves from the stems. Arrange half of the tomato mixture, half of the lime segments, and half of the basil leaves in a greased baking dish. Season the washed fish fillets with salt and pepper and place them in the baking dish. Arrange the remaining tomato mixture and the remaining lime segments on top. Place the baking dish in the oven and cook the fish for about 20 minutes. Serve garnished with the remaining basil leaves.