Fish fillets in basil cream sauce

Ingredients for 4 servings:

• 4 fish fillets, each approx. 150 g, (e.g. cod, pike-perch, cod)
• 2 tbsp lemon juice
• some salt and pepper
• 1 m.-sized onion(s)
• 500 g cherry tomatoes
• 1 bunch of basil
• 30 g butter or margarine
• 1 shot of white wine
• 200 ml cream or Cremefine
• 80 g olives
• possibly sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

With braised tomatoes and olives

Drizzle the fish fillets with lemon juice and season with salt and pepper. Peel and finely chop the onion. Wash and halve the tomatoes. Wash the basil, carefully dry it, and pick off all the leaves, except for a few for decoration, then finely chop them. Heat half of the butter or margarine in a pan and fry the fish fillets for about 3 minutes on each side. Melt the other half of the butter in a saucepan and fry the tomatoes. Cover the fish fillets and place them in the oven at 80°C. Warm the plates at the same time. Sauté the onion in the pan juices until translucent. Deglaze with a splash of white wine, pour in the cream or crème fraîche, and simmer briefly. Then add the basil and purée the sauce. If the sauce is too thin, add a little sauce thickener according to the package instructions. Mix the olives into the tomatoes and let it warm through. Arrange the fish on the warmed plates with the sauce and tomatoes. As a side dish, you can serve it with tagliatelle or potatoes and a nice glass of white wine.