Summary

Ingredients

• 500 g cod fillet (s) or salmon, turbot or monkfish fillet
• 20 cocktail tomatoes, red and yellow
• 15 small potatoes (e.g. triplets)
• 2 cloves garlic)
• 2 sprigs rosemary
• 150 ml olive oil
• Sea salt and pepper, from the mill

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Instructions

1. Wash and dry the tomatoes. Heat the olive oil with a sliced clove of garlic and the needles from a sprig of rosemary. Let the tomatoes steep for about 15 minutes over a very low heat, they should be soft but not disintegrated.
2. Wash the potatoes with their skin on and cut in half depending on the size. Heat a coated pan. Remove 3 tablespoons of oil from the tomatoes and add to the pan. Fry the potatoes with the lid on for about 15 minutes, 5 minutes before the end of the cooking time, add the second clove of garlic cut into slices and the needles from the second sprig of rosemary. Salt, pepper and finish frying open.
3. Wash the fish, dry it, cut it into 4 pieces and season with salt and pepper on both sides. In a second non-stick pan, heat about 2 tablespoons of the tomato oil, fry the fish over medium heat (turn once).
4. Place the tomato vegetables and the fried potatoes on separate plates, place the fish on top and serve.
5. Variation: Instead of cocktail tomatoes, use red and yellow peppers or replace the rosemary with sage leaves.
6. The amount is sufficient for two people, without a starter and dessert.