Summary

Ingredients

• 4 port. Redfish fillet (s) (150 g each)
• 0.5 ½ lime (s), juice it (alternatively lemon)
• salt and pepper
• 1 onion (s)
• 2 cloves garlic)
• 5 olives, green, pitted
• 1 teaspoon olive oil
• 1 can tomato (s), chunky, approx. 400 g
• 0.25 teaspoon ¼ thyme
• 0.25 teaspoon ¼ rosemary
• 1 teaspoon sugar
• 120 g sheep cheese
• Herbs, Italian
• Pepper, colored grains

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Instructions

1. Juice roughly half the lime. Drizzle the fish fillets with the lime juice and season with salt and pepper. Finely chop the onion, garlic, and olives.
2. Heat the olive oil in a pan over medium-high heat. Fry the chopped onion, garlic, and olives for 3-4 min until softened. Add the canned tomatoes and season with salt, pepper, thyme, rosemary, and sugar.
3. Place the fish fillets in a baking dish and spread the tomato mixture on top.
4. Cut the sheep cheese into small cubes and sprinkle over the fish and tomato mixture.
5. Bake in a preheated oven at 200°C (400°F) for 25 min.
6. Serve sprinkled with Italian herbs and colored pepper.