Sea bass fillet Malta

Ingredients for 4 servings:

• 4 fish fillets (sea bass fillets) 200g each
• Salt
• 2 small lemons
• 1 large onion(s)
• 800 g beefsteak tomatoes
• 2 m.-large apples, sour
• 1 cucumber(s), delicatessen
• 3 tbsp oil
• pepper
• 1 tsp thyme
• 2 tbsp capers
• 100 ml crème fraîche
• 100 ml sour cream
• 15 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preparation: Clean the sea bass fillet, juice one lemon, and season with salt. Slice the onions into very thin rings. Blanch the tomatoes, peel them, drain them, and slice the flesh. Peel and core the apples, cut them into small wedges, and drizzle with a little lemon juice. Thinly slice or finely chop the cucumber. Preparation: Grease an ovenproof dish with 1 tablespoon of oil and line it with generously seasoned tomato slices. In a pan, fry the fish fillets in the remaining hot oil for 1 minute on each side, remove them, and place them on the tomatoes. Then season with thyme. Add the onion rings to the remaining cooking fat and sauté for about 1 minute. Add the apple slices and sauté for another minute. Spread both, along with the cooking fat, still mixed with the capers and cucumber, over the fish fillets. Mix the crème fraîche and sour cream, season generously with salt, and pour over the apples and onions. Top with butter flakes and bake in a preheated oven at 225 degrees for 10-12 minutes.