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Baked fish with tomatoes and fresh herbs

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (cod, redfish)
  • salt, pepper
  • 400 g tomatoes
  • 3 cloves garlic
  • 1 onion(s), red
  • ½ bunch basil
  • ½ bunch parsley
  • some rosemary sprigs
  • 1 pepper, dried
  • 4 tbsp olive oil

Instructions

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

quickly prepared and very tasty

Cut the fish fillet into equal-sized pieces, season with salt and pepper on both sides, and place them side by side in a heatproof dish. Cut the tomatoes into thin strips, finely chop the garlic and onion. Finely chop the herbs or finely chop the rosemary needles. Crush the chili peppers in a mortar and pestle. Mix the onion, garlic, herbs, and chili peppers and sprinkle over the fish. Place the tomato strips on top, season with salt and pepper, and drizzle with oil. Bake at 200°C (400°F), fan oven at 180°C (350°F) (preheated) for 15-20 minutes. Serve with rosemary potatoes or bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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