Mediterranean fish fillet with potatoes and tomatoes

Ingredients for 2 servings:

• 500 g cod fillet(s) or salmon, turbot or monkfish fillet
• 20 cocktail tomatoes, red and yellow
• 15 small potatoes, e.g., triplets
• 2 garlic cloves
• 2 rosemary sprigs
• 150 ml olive oil
• Sea salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Spicy, delicious, healthy – tastes like vacation – quick and easy!

Wash and dry the tomatoes. Heat the olive oil with a sliced ​​garlic clove and the needles from a rosemary sprig. Let the tomatoes simmer for about 15 minutes over very low heat; they should soften but not fall apart. Wash the potatoes with their skins on and cut them in half depending on their size. Heat a non-stick pan. Remove 3 tablespoons of oil from the tomatoes and add them to the pan. Cover and fry the potatoes for about 15 minutes. 5 minutes before the end of the cooking time, add the second sliced ​​garlic clove and the needles from the second rosemary sprig. Season with salt and pepper, and finish frying uncovered. Wash the fish, dry it, cut into 4 pieces, and season both sides with salt and pepper. In a second non-stick pan, heat about 2 tablespoons of the tomato oil and fry the fish over medium heat, turning once. Place the tomato mixture and the fried potatoes on separate plates, place the fish on top, and serve. Variation: Use red and yellow bell peppers instead of cherry tomatoes, or replace the rosemary with sage leaves. This serves enough for two people, without appetizer or dessert.