Italian sea fish with tomatoes, olives and feta cheese

Ingredients for 4 servings:

• 600 g fish fillet(s) (redfish, pollock or salmon)
• 600 g tomatoes, fresh or chopped from the can
• 100 g sheep’s cheese, e.g. feta
• 1 onion(s)
• 120 g black olives
• 1 lemon(s)
• 1 garlic clove(s)
• some herbs, fresh or frozen, basil, marjoram or oregano, rosemary
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Dice the onion and press the garlic. Sauté both together in a pan or in the microwave until translucent. Cut the tomatoes into small pieces. Simmer the tomatoes and onions in the pan until the juices thicken. Then season with the herbs, salt, and pepper. Drizzle the fish fillet with lemon juice. Add to the tomato mixture and continue simmering. Cut the feta cheese into pieces and sprinkle over the tomatoes and fish. Simmer for about another 10 minutes. Finally, add the olives, whole or sliced, and scatter the fresh basil over them. Serve with rice, pasta, or baguette, or salad.