John Myers
Fish Fillet with Tomatoes
The perfect fish fillet with tomatoes recipe with a picture and simple step-by-step instructions.
- 600 g Fish fillet white
- Juice of one lemon
- 500 g Cherry tomatoes
- 1 bunch Spring onions fresh
- 1 tbsp Butter
- Salt and pepper
- 200 ml H-Cream
- 150 g Grated Gouda
- Chopped herbs
- Rinse the fish fillet (I used pollack fillet) and pat dry. Pull out any remaining bones. Portioning (4 pieces). Drizzle with the lemon juice and let rest for 15 minutes.
- Wash tomatoes and spring onions. Cut the tomatoes into eighths and the spring onions into rings.
- Preheat the oven to 180 degrees (otherwise 200 degrees). Grease an ovenproof dish with butter. Salt and pepper the fillet pieces on both sides and place them side by side in the pan. Cover with onion rings and tomato slices, pour the cream over them and sprinkle with the grated cheese.
- Baked in the oven for approx. 25 minutes. There was rice as a side dish.
- “Enjoy your meal”
Facebook Comments