John Myers
Ingredients for 4 servings:
- 800 g redfish fillet(s), pollock, cod, plaice etc.
- 150 g cocktail tomatoes
- 150 g bacon, average
- 1 large can of tomatoes
- 1 m.-sized onion(s)
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 3 tbsp white wine
- 2 tsp thyme (fresh or frozen)
- salt and pepper
- Piri-Piri (to taste for the spicier version)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
little effort – big impact
Season the washed and patted dry fish fillet with salt and pepper and place it in a greased baking dish. Fry the diced bacon in 2 tablespoons of olive oil until golden brown. Add the diced onion and let it brown. Deglaze with the vinegar and let it almost evaporate. Add the slightly chopped canned tomatoes and the chopped garlic and simmer briskly for a few minutes. Add the white wine and thyme and bring back to a boil briefly. Season with salt and pepper. Pour the tomato sauce over the fish, arrange the cross-scored cherry tomatoes on top, and place it on the middle rack of the oven at 200°C for about 15 minutes. For a low-carb diet, leave it alone; for everyone else, enjoy it with tagliatelle and a fresh leaf salad. For those who prefer a spicier/spicier version, add a chopped piri-piri pepper (pickled Portuguese chili pepper) to the tomato sauce.
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