Summary

Ingredients

• 600 g tomato (s)
• 1 packet parsley (frozen)
• 1 packet basil (frozen)
• 3 tablespoon olive oil
• 1 bulb garlic, fresh
• 600 g fish fillet (s) (e.. pollack)
• salt and pepper
• Fat for the shape

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Instructions

1. Wash and slice tomatoes. Grease a refractory form. Put in the tomato slices and season well with salt and pepper. Mix the herbs and oil, season. Divide the garlic into individual cloves. Spread the herb oil and garlic on the tomatoes. Fry at 200 degrees in a preheated oven for about 5 minutes.
2. Wash the fish fillet, pat dry, cut into 4 portions, season with salt and pepper. Place on the tomatoes, brush with a little stock (from the tomatoes), fry for another 15 minutes.
3. White bread or new potatoes go well with it.