Baked redfish fillet

Ingredients for 4 servings:

• 600 g redfish fillet(s)
• 350 g shallot(s)
• 1 kg beefsteak tomatoes
• 5 slice(s) cheese, Gouda
• 3 tbsp oil
• 30 g butter
• 1 tbsp sugar
• 2 tbsp lemon juice
• 1 tbsp Tabasco
• salt and pepper
• Dill tips, dried

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

on a bed of shallots and tomatoes

Peel the shallots. Score the tomatoes crosswise along the rounded part, place them on a plate, and pour boiling water over them. Rinse the water, peel the tomatoes, and dice them. Sauté the shallots in oil in a large pan over medium heat for about 10 minutes until translucent. Then add the diced tomatoes and simmer until the liquid has evaporated. Season with salt, sugar, and Tabasco. Pat the redfish fillet dry with paper towels and season with lemon juice, salt, and pepper. Brown in another pan with butter for 2 minutes on each side. Grease an oblong baking dish and add the shallot and tomato mixture. Place the fish on top of the vegetable mixture and top with the cheese slices. Bake in a preheated oven at 225°C on the second rack from the bottom for about 15-20 minutes. The cheese should be golden brown. Remove and sprinkle with dill tips. Serve with rice or boiled potatoes.