Herb fish with grilled tomatoes

Ingredients for 1 servings:

• 2 medium-sized tomatoes (or 3 smaller ones)
• 1 tbsp breadcrumbs
• 2 tbsp Parmesan, grated
• 1 sprig of basil
• 3 stalks of parsley (3-4 stalks)
• 1 sprig of thyme (1-2 stems)
• 1 piece(s) of fish fillet(s) (e.g. zander or pollock)
• n. B. salt and pepper, white
• 1 tsp flour
• 1 tbsp butter
• 3 stalks of parsley
• 2 sprigs of lemon thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

quick, easy, and delicious; few ingredients; also suitable for individuals

Halve the tomatoes or cut into thick (at least 2 cm) slices and place them next to each other in an ovenproof dish. Pluck the herbs from the stems for the tomatoes and chop them. Mix the herbs with the breadcrumbs and Parmesan, spread the mix on the tomatoes and then grill them in the oven at 250°C until the crumb crust turns brown, this takes about 5-10 minutes. Wash the fish, dry it, season it and lightly flour the skin side. Gently fry the fish in the butter for about 3-4 minutes on each side. In the meantime, pluck the herbs from the stems and chop them roughly. Carefully toss the fried fish in the herbs and serve immediately. Serve with mashed potatoes, potato starch or just bread, baguette, garlic baguette or similar. Variations: Basil, thyme and parsley go very well with the tomatoes – but you can also use other herbs such as garlic. For example, you can vary the seasoning with thyme, oregano, ground elder, or even about 3 teaspoons of frozen Italian herbs. Lemon thyme and parsley go very well with the fish – but you can also vary the seasoning with basil, lemon balm, ground elder, or even about 2-3 teaspoons of frozen herbs (salad mix or Italian). A little grated lemon zest (from organic lemons) also goes well with the herb mix for tossing.