Fish fillet in Greek tomato sauce

Ingredients for 4 servings:

• 1 onion(s) (vegetable onion)
• 2 cloves garlic
• 30 g sugar
• 1 can of tomatoes, peeled (800 g)
• 200 ml white wine (Martini)
• 1 tsp chicken broth, granulated
• 3 carnations
• 2 bay leaves
• Salt
• pepper
• 4 fish fillets, 250 g each
• 1 lemon(s)
• 2 beefsteak tomatoes
• 3 tbsp dill, freshly chopped
• 1 tbsp breadcrumbs
• 50 g feta cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion and garlic. Caramelize the sugar in a large saucepan over medium heat. Add the onion and garlic and brown briefly. Add the canned tomatoes with the liquid, martini, stock, cloves, and bay leaves. Cook uncovered for about 25 minutes. Discard the bay leaves and cloves and puree the sauce. Season with salt and pepper to taste. Rinse the fish fillets and pat dry, place in an ovenproof dish, and drizzle with lemon juice. Slice the beefsteak tomatoes. Chop the feta into small cubes and toss with dill and breadcrumbs. Season the fish with salt and pepper. Place the tomato slices on top of the fish pieces, sprinkle with cheese crumbs, and season with pepper. Pour the tomato sauce into the dish and bake everything in a preheated oven at 175°C for about 30 minutes. Serve with cooked rice.