Victoria perch baked with herbs

Ingredients for 4 servings:

• 4 fish fillets (Victoria perch) approx. 180 g each
• 2 chili peppers, red
• 1 lemon(s), the juice
• 10 tbsp olive oil
• Salt
• pepper
• 3 stalk(s) Celery
• 3 beefsteak tomatoes
• 1 large onion(s)
• 2 garlic cloves
• 1 bunch parsley, flat
• ½ bunch arugula
• 1 tsp thyme
• 2 tbsp capers, pickled in vinegar
• ⅛ liter white wine, dry
• 4 tbsp white bread, freshly grated

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Wash the fish fillets and pat dry. Halve, deseed, and rinse the chili peppers. Then chop finely and toss with lemon juice. Mix in 4 tablespoons of oil. Season the fish fillets with salt and pepper and toss in the marinade. Cover with cling film and chill for at least an hour. Trim, wash, season, and dice the celery. Place the beefsteak tomatoes in boiling water for half a minute. Then peel, halve, and dice. Peel and dice the onions and garlic. Wash the herbs and arugula. Chop the leaves and capers, not too finely. Heat 2 tablespoons of oil in a pan. Add the onions, garlic, and celery and sauté. Add the herbs and arugula and fry briefly. Deglaze with white wine and bring to a boil. Simmer for 2-3 minutes. Preheat the oven to 220°C. Brush an ovenproof dish with 2 tablespoons of oil and arrange half of the tomatoes in it. Spread some of the herb mixture on top and place the drained fish on top. Arrange the remaining tomatoes on top and add the remaining herb mixture. Sprinkle with the white breadcrumbs. Whisk the remaining oil with the remaining marinade and drizzle with the breadcrumbs. Place in the oven and bake for about 15-20 minutes until crispy. Can be eaten hot or cold. Side dishes: white bread, rice, boiled potatoes.