Summary

Ingredients

• 400 g tomato (s)
• 250 g mushrooms
• 1 onion (s)
• salt
• Pepper, freshly ground if possible
• 4 slices fish fillet (s) (e.g. redfish) approx. 125 g each
• 75 g cheese (Emmentaler), rated
• 1 tablespoon parsley, rubbed
• 1 tablespoon chives, cut into rolls
• 30 g butter or rama culinesse

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Instructions

1. Put the tomatoes in boiling water for a short time (but do not let them boil!). Then quench in cold water, peel and cut into pieces.
2. Clean the mushrooms, rub with kitchen paper (rinse if necessary) and cut into slices. Peel the onion, dice it finely and mix it with the tomato and mushroom pieces. Season with salt and pepper and place in the well-soaked Römertopf.
3. Rinse the fish fillet under running water (or defrost the frozen fillet in the microwave), pat dry, sprinkle with salt and pepper and place on the vegetables.
4. Mix the Emmentaler cheese with parsley and chives, spread on the fish and top with flakes of butter (or drizzle with Rama Culinesse). Close the Roman pot with the lid and place it on the wire rack in the cold oven.
5. Cook for about 45 minutes at 200 ° C top / bottom heat (convection: 180 ° C, gas: level 4-5).
6. Boiled potatoes or rice are enough as a side dish.
7. Tip: If you want, you can refine the dish with rose paprika, garlic or other spices.