Fiery Fish from Oven
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon olive oil
- 1 fish fillet (s), approx. 200g, e.g., Pollack
- 1 clove garlic
- 1 onion (s), red
- 0.5 ½ hot peppers, red
- 2 tomato (s)
- 0.5 ½ lemon (s), grated zest and juice
- 1 teaspoon rosemary, chopped
- 1 teaspoon oregano, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees circulating air.
- Wash the fish, pat dry, salt and pepper. Place in a baking dish. Thinly slice the garlic clove, peel and halve the onion and cut into strips. Halve the peppers, remove the seeds and cut the peppers into thin strips.
- Place the tomatoes in boiling water, take them out of the pot after 30 seconds and rinse. Then peel, quarter, remove the core and cut the tomatoes into small cubes.
- Now mix the garlic, onions, peppers to taste, tomatoes, lemon peel and a little juice, rosemary and oregano with the olive oil and spread on the fish fillet. Sprinkle pepper over the top with a pepper mill and add a little salt if necessary. Now cover the baking dish with aluminum foil and cook the fish in the oven at 180 degrees for about 15-20 minutes. Then arrange on a plate. It goes well with boiled potatoes or just baguette.
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