Neapolitan fish fillet

Ingredients for 4 servings:

• 400 g tomatoes
• 250 g mushrooms
• 1 onion(s)
• Salt
• Pepper, preferably freshly ground
• 4 slice(s) fish fillet(s) (e.g. redfish) approx. 125 g each
• 75 g cheese (Emmental), grated
• 1 tbsp parsley, shredded
• 1 tbsp chives, cut into rolls
• 30 g butter or Rama Culinesse

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the Roman pot – light and delicious

Briefly place the tomatoes in boiling water (but do not let them boil!). Then plunge them into cold water, remove the skin, and slice them. Clean the mushrooms, wipe them with kitchen paper (rinse them if necessary), and slice them. Peel the onion, finely dice it, and mix it with the tomato and mushroom pieces. Season with salt and pepper and add it to the well-watered Roman pot. Rinse the fish fillet under running water (or defrost the frozen fillet in the microwave), pat it dry, sprinkle with salt and pepper, and place it chopped on top of the vegetables. Mix the Emmental cheese with the parsley and chives, spread it over the fish, and top with knobs of butter (or drizzle with Rama Culinesse). Close the Roman pot with the lid and place it on the rack in the cold oven. Cook for about 45 minutes at 200°C top/bottom heat (fan oven: 180°C, gas mark 4-5). Serve with boiled potatoes or rice. Tip: If desired, you can refine the dish with paprika, garlic, or other spices.