Summary

Ingredients

• 4 fish fillet (s) á approx 150 g, (e.g. cod, pikeperch, cod)
• 2 tablespoon lemon juice
• some salt and pepper
• 1 medium onion (s)
• 500 g cherry tomato (s)
• 1 bunch basil
• 30 g butter or mararine
• 1 shot white wine
• 200 ml cream or cremefine
• 80 g olives
• possibly sauce thickener

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Instructions

1. Drizzle the fish fillets with the lemon juice and season with salt and pepper. Peel and chop the onion. Wash and halve the tomatoes. Wash the basil, dry it carefully and remove the leaves except for a few for decoration and cut into small pieces.
2. Heat half of the butter or margarine in a pan and fry the fish fillets for about 3 minutes on each side. Melt the other half of the butter in a saucepan and fry the tomatoes in it. Cover the fish fillets and place them in the oven at 80 ° C, warming the plates at the same time.
3. Steam the onion until translucent in the frying set. Deglaze with a dash of white wine, pour on the cream or Cremefine and simmer a little. Then add the basil and puree the sauce. If the sauce is too thin, add some sauce thickener according to the instructions on the package.
4. Mix the olives with the tomatoes and let them warm up. Place the fish on the warmed plates with the sauce and tomatoes. Ribbon noodles or potatoes and a nice glass of white wine are ideal as a side dish.