Summary

Ingredients

• 4 fish fillet (s) (e.g. redfish)
• 20 olives, black
• 2 teaspoons capers
• 1 small red pepper
• 6 spring onion (s)
• 4 medium tomato (s)
• 2 cloves garlic
• 1 bunch basil
• 6 tablespoon olive oil
• salt
• pepper
• thyme

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Instructions

1. Preheat the oven to 200 °. Cut the olives from the core into pieces, halve, core and finely chop the peppers. Brew, peel and slice the tomatoes. Peel and halve the garlic, clean the spring onions and cut the white into pieces. Roughly chop the basil or pluck it into small pieces.
2. Lightly salt and pepper the fish fillets and place them in a dish with a lid (e.g. Römertopf). Sprinkle a pinch of thyme and olives, capers, spring onions and hot peppers on each fillet. Place the garlic on the edge. Scatter basil on top, cover with tomato slices and pour over the oil. Pepper and salt again and sprinkle with the rest of the basil. Put the lid on and cook for 30 minutes.
3. Fish out the garlic and serve the fish so that the vegetables cover it, then drizzle with the sauce.
4. Best served with rice (e.g. Patna rice).