Greek fish casserole

Ingredients for 4 servings:

• 800 g fish fillet(s), redfish
• 1 lemon(s), the juice
• 1 bunch of spring onions
• 2 cloves garlic, finely chopped
• 500 g tomatoes
• 6 tbsp olive oil
• 1 pinch(s) of sugar
• 3 bay leaves
• ¼ liter wine, white, dry
• 1 bunch of flat-leaf parsley
• 6 tbsp breadcrumbs
• 50 g butter
• some butter for the mold
• pepper
• Salt

Instructions

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

Easy to prepare when guests come!

Grease an ovenproof dish, place the cleaned and patted dry fish in it, drizzle with lemon juice, and season with salt and pepper. Heat the olive oil and sauté the spring onions with the garlic. Add the tomatoes (reserve two), bay leaves, and sugar, deglaze with the wine, and simmer for about 5 minutes. Season with salt and pepper. Chop the parsley, stir in, and spread the sauce over the fish. Sprinkle with the breadcrumbs. Preheat oven to 175°C. Slice the two remaining tomatoes and arrange them decoratively on the casserole. Place the butter in small knobs on top. Bake the casserole for 30 minutes, then bake for another 10 minutes at 225°C. Serve with leaf salad and fresh baguette!