Baked fish fillets in a herb and tomato sauce

Ingredients for 4 servings:

• 4 fish fillets (redfish, pollock, tilapia, etc.)
• 1 onion(s), diced
• 1 clove(s) garlic clove(s), chopped
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 1 tsp salt
• Pepper, from the mill and chili powder
• 1 can of tomatoes (pizza)
• 5 tbsp tomato paste
• ½ jar capers
• 50 g cheese, finely grated
• 3 tbsp cream
• ½ tsp sugar
• Butter, for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

well prepared and for the whole family

Wash the fish fillets and pat dry. Heat oil in a pan, add onion, garlic, and herbs, and sauté for 3-5 minutes. Deglaze with the pizza tomatoes and add the remaining seasoning. Add tomato paste and capers. Simmer for 5 minutes. Stir in the cream. Butter a casserole dish, cover the bottom with the sauce, place the fish fillets on top, and pour the remaining sauce over the top. Sprinkle with grated cheese. (I usually use two types for a more flavorful flavor: Parmesan and a seasoned Gouda.) Place on the middle rack of an oven preheated to 200°C for 30 minutes. We serve it with rice.