Oven-baked fish with tomatoes and cheese

Ingredients for 4 servings:

• 1 kg fish fillet(s)
• 2 onions
• 1 garlic clove(s)
• 1 tsp herbs de Provence
• 300 g tomatoes, peeled, from the can
• 125 g cream
• 100 g cheese
• 3 tbsp crème fraîche
• 1 tbsp white wine
• 1 tbsp cognac or whiskey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash and season the fish, and place it in a buttered dish. For the tomato sauce, chop the onions and garlic and sauté in oil. Mix in the chopped and peeled tomatoes and season with Provençal herbs (I used oregano and basil), salt, pepper, and a pinch of sugar. Reduce the sauce to a simmer. Cover the fish with the sauce and cook in the oven at 200°C (top/bottom heat) for about 15 minutes. For the cheese sauce, heat the cream and crème fraîche, but do not let it boil. Melt the cheese in it and season with wine, cognac, or whiskey, salt, and pepper. Pour the sauce over the fish and cook in the oven for about 15 minutes. Serve with rice, pasta, or baguette.