Greek tomato fish casserole

Ingredients for 4 servings:

• 4 redfish fillets or pollock fillets
• 1 lemon(s)
• salt and pepper
• 1 bunch of spring onions
• 2 garlic cloves
• 500 g tomatoes
• 4 tbsp olive oil
• 1 pinch(s) of sugar
• 3 bay leaves
• ¼ liter dry white wine
• 1 bunch parsley, flat
• 4 tbsp breadcrumbs
• 20 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fish fillets under cold running water, add lemon juice, and let it soak for 5 minutes. This will absorb the fishy smell and make the fish meat firmer and less likely to fall apart. Then add salt (the 3-S rule: clean, add acid, and add salt). Place the fish fillets in a greased baking dish and season with pepper. Clean and wash the spring onions, finely chop them, including the tender green parts. Peel and finely chop the garlic cloves. Score the tomatoes crosswise, briefly dip them in boiling water, and peel them. Set aside 2 tomatoes, quarter the remaining ones, remove the seeds, and chop them finely, removing the stems. Heat olive oil, sauté the spring onions and garlic, add the tomatoes, sugar, and bay leaves, pour in the wine, and cook for 5 minutes in an uncovered pot over low heat. Season with salt and pepper to taste. Stir in chopped parsley, spread the sauce over the fish, and sprinkle with breadcrumbs. Slice the remaining 2 tomatoes and place them on top. Place the butter in small pieces on top. Bake the casserole at 200°C (180°C fan-assisted oven) for 40-45 minutes. Serve with fresh flatbread or wholegrain rice.