Fish in tomato sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tsp tomato paste
• 1 small can of tomatoes, peeled (425 g)
• some salt and pepper
• Cayenne pepper
• ½ tsp oregano, dried
• 400 g pollock fillet(s)
• 6 tbsp whipped cream
• 2 tbsp parsley, chopped

Instructions

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

Peel the onion and garlic, chop finely, and sauté in hot olive oil. Sprinkle the sugar over it and let it melt. Add the tomato paste and sauté briefly. Add the tomatoes and their juices. Season with salt, pepper, and oregano, bring to a boil, and simmer uncovered over medium heat for 10 minutes. Dice the pollock fillet into approximately 3 cm cubes and season lightly with salt and pepper. Add the cream to the sauce, season with salt, cayenne pepper, and perhaps a little sugar. Place the fish pieces on top of the sauce, cover, and simmer over low heat for about 6 to 8 minutes until cooked through. Turn the fish pieces over halfway through. Serve sprinkled with chopped parsley.