Tomato fish from the oven

Ingredients for 4 servings:

• 800 g fish (for example small mackerel or sea bass, prepared ready for cooking)
• Salt and pepper, black, from a mill or mortar
• 1 tsp oregano
• 1 kg beefsteak tomatoes, ripe
• 2 bunch parsley, flat
• 2 lemon(s), untreated
• 4 garlic cloves
• 4 tbsp vegetable oil, e.g. rapeseed oil
• 5 tbsp olive oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Very good with sea bass! Very simple, easy to prepare

Wash the fish and pat dry with kitchen paper, then sprinkle with salt, pepper, and oregano. Wash the tomatoes, remove the stems, and slice thickly. Wash the parsley, shake dry, and roughly chop. Squeeze one lemon, rinse the other in hot water, and slice. Peel and finely chop the garlic cloves. Place half of the tomato slices in a shallow, ovenproof dish and sprinkle with salt, pepper, a little sugar, and some parsley. Lightly fry the fish on both sides in the vegetable oil and place on the tomatoes (you won’t reuse any remaining oil in the pan). Drizzle the fish with half of the lemon juice, sprinkle with half of the chopped garlic cloves, and sprinkle with some parsley. Layer the remaining tomato slices on top, sprinkle with pepper, salt, sugar, the remaining parsley, and the remaining garlic. Top with the lemon slices. Drizzle with the remaining lemon juice and olive oil. Place in the oven on the second shelf from the bottom and cook at 225°C (Gas Mark 4) for 30 minutes. Serve with white bread, rice, or leaf salad. Per serving: approximately 42g protein, 50g fat, 14g carbohydrates, 3307 joules (791 calories).