Redfish with bacon, tomatoes and dip

Ingredients for 4 servings:

• 800 g redfish fillet(s)
• 1 tsp lemon juice
• 1 tsp salt
• 6 m.-large tomato(s), firm
• 100 g bacon, diced, fat
• 1 medium-sized onion(s), diced
• 65 ml white wine
• 1 large egg(s), hard-boiled and diced
• 2 m.-large shallot(s), finely chopped
• 100 g mayonnaise for salad
• 3 tbsp low-fat yogurt
• 4 tsp mustard, medium hot
• salt and pepper
• some oil
• 1 cucumber(s), (pickle), if desired, finely chopped

Instructions

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

served with classic rice or potatoes

Drizzle the prepared fish with lemon juice and sprinkle with salt. Make a cross-shaped cut in the stemless end of 4 tomatoes and season lightly with salt. Peel and dice the remaining two tomatoes (removing the stems and seeds), if desired. Grease a sufficiently large ovenproof dish with oil, place the fish fillets in it, and arrange the 4 tomatoes between them. Fry the bacon in a pan, sauté the diced onions until translucent, and add the diced tomatoes. Stir everything thoroughly, pour in the white wine, and pour over the fish fillets. Cook the fish fillets in a preheated oven at 180°C for about 15 minutes. Meanwhile, prepare the dip. Mix the egg with the shallots, mayonnaise, yogurt, and mustard. Season with salt and pepper and serve with the fish. Tip: You can also refine the dip with a finely chopped gherkin.