Italian-style fish fillet with tomatoes, peppers and mozzarella

Ingredients for 4 servings:

• 4 fish fillets, e.g. pollock
• 125 g cocktail tomatoes
• 1 bell pepper(s), yellow
• 1 stalk(s) mozzarella
• 1 onion(s), red
• 5 stalks of basil
• 5 sprigs of oregano
• 1 tbsp lemon juice
• 2 tbsp olive oil
• some salt and pepper
• 1 tbsp breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Brush a baking dish with olive oil. Wash the fish fillets, pat dry, and then season with salt and pepper. Place them in the baking dish and drizzle evenly with lemon juice. Wash and halve the tomatoes, peel and finely dice the onion. Wash the bell pepper and cut into slightly larger diamond-shaped pieces. Wash the basil and oregano, spin dry, and roughly chop them. Spread the vegetables and herbs evenly and thinly over the fish. Drain the mozzarella, slice them, and arrange them over the vegetables. Finally, lightly sprinkle everything with breadcrumbs. Bake in a hot oven at 180°C (top/bottom heat) for about 20 to 25 minutes, until the cheese is crispy brown. Almost any fish goes well with this dish, it all depends on your preference and taste.