Fish in tomato-parmesan sauce

Ingredients for 2 servings:

• 500 g fish fillet(s) (Victoria perch or other species such as pollock, cod, etc.)
• 400 g tomatoes, pureed
• 150 g Parmesan, possibly more
• Basil, vegetable broth, salt, pepper, paprika powder
• 200 g rice or spaghetti
• 1 lemon(s), juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Simply delicious!

Wash, clean, and debone the fish. Drizzle with lemon juice and pepper. Let it marinate for at least half an hour. Heat the passata and season well. If you like, you can add a little Parmesan cheese. This gives the sauce a slightly spicy flavor from baking in the oven. You can also omit it and add it later. Fill a casserole dish with a little tomato sauce, add the fish fillets, and add a little salt (but this isn’t necessary). Sprinkle the Parmesan cheese over the fish fillets, ensuring they are well coated. Pour the remaining tomato sauce over the fish fillets. Sprinkle a little more Parmesan cheese on top. Bake everything in a preheated oven at 170°C (350°F) for about 20 minutes. Meanwhile, cook the rice (preferably basmati rice) in vegetable broth, or cook the pasta in salted water. If you haven’t added the Parmesan to the tomato sauce beforehand, sprinkle it over the sauce the fish is cooking in 5 minutes before the end of the cooking time. It’s best not to sprinkle anything on the fish itself. Serve with leaf salad and tomatoes.