Fiery fish from the oven

Ingredients for 1 servings:

• 1 tbsp olive oil
• 1 fish fillet(s), approx. 200g, e.g. pollock
• 1 garlic clove(s)
• 1 onion(s), red
• ½ pepper, red
• 2 tomatoes
• ½ lemon(s), grated zest and juice
• 1 tsp rosemary, chopped
• 1 tsp oregano, dried
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy and low in fat

Preheat the oven to 180 degrees Celsius (convection oven). Wash the fish, pat dry, and season with salt and pepper. Place it in a baking dish. Thinly slice the garlic clove, peel the onion, halve it, and cut it into strips. Halve the chili peppers, remove the seeds, and cut the peppers into thin strips. Place the tomatoes in boiling water, remove from the pan after 30 seconds, and refresh. Peel, quarter, core, and dice the tomatoes. Mix the garlic, onion, chili peppers to taste, tomatoes, lemon zest and a little juice, rosemary, and oregano with the olive oil and spread it on the fish fillet. Sprinkle with pepper using a pepper mill and add a little salt, if desired. Cover the baking dish with aluminum foil and cook the fish in the oven at 180 degrees Celsius (convection oven) for about 15-20 minutes. Serve on a plate. This goes well with boiled potatoes or simply with baguette.