Summary

Ingredients

• 1 onion (s) (vegetable onion)
• 2 cloves garlic
• 30 grams sugar
• 1 can tomato (s), peeled (800 g)
• 200 ml wine (martini), white
• 1 teaspoon chicken stock, granulated
• 3 carnation (s)
• 2 bay leaves
• salt
• pepper
• 4 fish fillet (s), á 250 g
• 1 lemon (s)
• 2 beefsteak tomato (s)
• 3 tablespoon dill, freshly chopped
• 1 tablespoon breadcrumbs
• 50 g feta cheese

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Instructions

1. Peel the onion and garlic. Caramelize the sugar in a large saucepan over medium heat. Add onion and garlic and brown briefly. Add canned tomatoes with the liquid, martini, stock, cloves and bay leaves. Cook in an open pot for about 25 minutes. Fish out the bay leaves and cloves and puree the sauce. Season to taste with salt and pepper.
2. Rinse and pat dry the fish fillets, place in an ovenproof dish and drizzle with lemon juice. Cut the beefsteak tomatoes into slices. Chop the feta into small cubes and mix with the dill and breadcrumbs. Salt and pepper the fish. Place the tomato slices on the fish pieces, sprinkle with cheese crumbs and season with pepper. Pour tomato sauce into the mold and bake everything in the preheated oven at 175 degrees for about 30 minutes. Cooked rice goes well with it.