Summary

Ingredients

• 3 large cod fillet (s)
• 1 stalk celery
• 1 stick lemongrass
• 1 small cucumber (s)
• 1 small apple
• 2 large bell peppers
• 1 large onion (s)
• 1 shallot (s)
• 5 large tomato (s), fresh or 2 1/2 cans
• some chilli (habanero)
• 1 tablespoon oil for the pan
• little oil for the plate
• some mint, fresh
• some basil, fresh
• salt and pepper
• 1 tablespoon capers
• 1 tablespoon olives, pitted, finely chopped
• 1 lime (s), the juice it
• Cheese-slices

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Instructions

1. Thaw the fish. Grease the gratin plates with a little olive oil to prevent the fish from sticking. Squeeze the lime over the fish (depending on your taste). Put aside.
2. Chop the onion and shallot into small pieces. Cut the celery, lemongrass and cucumber into thin slices. Chop the apple too. Cut the peppers into small, thin strips (max. Approx. 1.5 cm wide, 3 cm long). Quarter or eighth of the tomatoes (depending on size).
3. Preheat the oven to 200 ° C (top / bottom heat). Sweat the onion and shallot in 1 tablespoon of olive oil until they turn lightly brown. Add celery and lemongrass and sweat for 3 minutes. Then add peppers, apple, cucumber and tomatoes and simmer for about 10 - 20 minutes over medium heat. Season with salt, pepper and habanero.
4. Then pour the whole thing over the fish. Chop the mint and basil. Sprinkle the fish with it. Top with cheese. And sprinkle with olives and capers.
5. Then bake in the preheated oven at 200 ° C for about 8-10 minutes (the fish should be slightly flaky). Black rice tastes good with it.