Redfish on tomato and onions

Ingredients for 4 servings:

• 2 onions
• 600 g tomatoes
• 4 tbsp olive oil
• 2 tbsp brown sugar
• 1 tsp tomato paste
• 2 tsp vegetable broth, instant
• salt and pepper
• 750 g redfish fillet(s)
• 1 tbsp flour
• 1 baguette(s) (herb baguette) from the refrigerated section

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

fast, low-calorie

Preheat oven (electric oven 200°C/fan 175°C). Slice the onions into strips and roughly chop the tomatoes. Heat 2 tablespoons of oil in a large pan. Sauté the onions for about 8 minutes over low heat. Sprinkle with sugar and let it caramelize briefly. Add the tomato paste, tomatoes, 1/4 l water, and stock, and bring to a boil. Sauté for about 8 minutes, season with salt and pepper. Meanwhile, wash the fish, pat dry, and cut into 4 pieces. Season with salt and pepper, coat in flour, and shake off any excess flour. Heat 2 tablespoons of oil. Fry the fish for 3-4 minutes on each side. Bake the baguette in the hot oven for 10-12 minutes.