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Fish on a bed of tomatoes

updated

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Ingredients for 1 servings:

  • 1 tomato(s)
  • salt and pepper
  • basil
  • 1 fish fillet(s) of your choice, e.g. pangasius, pollock or pike-perch
  • possibly butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Season the fish with salt and pepper, wash the tomato, and slice it. Spread out a piece of aluminum foil, place the tomato slices on it, and season with salt and pepper. Place the fish on top and sprinkle with a few basil leaves. If desired, add a knob of butter to the aluminum foil, seal the foil tightly, and steam the fish in the oven at high heat for 20-25 minutes. Rosemary potatoes are a good side dish, but the fish tastes great on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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