Phil's Mediterranean Baked Fish

Ingredients for 2 servings:

• 2 pollock fillets
• 1 large tomato(s)
• 1 m.-sized onion(s)
• 1 organic lemon(s)
• 4 tbsp olive oil
• 3 cloves garlic
• 1 stalk rosemary
• some marjoram
• some thyme
• possibly chili powder
• Chili pepper(s), dried
• salt and pepper
• possibly basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Pollock with tomatoes, onions and garlic

Place the pollock fillets in a baking dish drizzled with olive oil. Peel the garlic, slice it coarsely, and place it on top of and next to the fillets. Drizzle the fillets and garlic with a little olive oil. Cut the onions and tomatoes into approximately 0.5 cm thick strips, place them around the fillets, and drizzle them with olive oil. Place the baking dish in the oven at approximately 170°C (top/bottom heat) for 20 minutes. In the meantime, grate the lemon zest. Finely chop the fresh rosemary needles and the dried chili. After 20 minutes, sprinkle the lemon zest, rosemary, chili, marjoram, thyme, salt, and pepper into the baking dish, making sure everything is coated with oil. Let everything simmer in the oil for another 20 minutes. The fish is then ready to serve; season with salt and lemon juice to taste.