Salmon with olive tomato sauce and baked tomatoes

Ingredients for 1 servings:

• 1 salmon fillet(s), frozen or fresh
• 1 jar olives, 125 ml Rama Cremefine for cooking
• Tomato paste
• salt and pepper
• Oil, for frying
• 1 pack of cherry tomatoes
• 1 pack of frozen herbs to taste or even better fresh herbs
• salt and pepper
• olive oil
• lemon juice
• Sherry, to taste

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to >200°C. Wash the tomatoes and remove the stems, then halve them. Grease a baking dish with a little olive oil and place the halved tomatoes cut-side up. Scatter a handful of olives and the herbs over the top. Season with salt and pepper and place in the oven for about 20 minutes, until lightly browned. Season the fish with salt, pepper, and lemon juice and fry in a little oil in a pan. Halve the remaining olives, add them about halfway through the cooking time, and continue frying. When the fish is nice and crispy, deglaze with sherry. Add a little tomato puree and crème fraîche and reduce to taste.