Summary

Ingredients

• 2 pollack fillet (s)
• 1 large tomato (s)
• 1 medium onion (s)
• 1 organic lemon (s)
• 4 tablespoon olive oil
• 3 cloves garlic
• 1 stalk rosemary
• some marjoram
• some thyme
• possibly chili powder
• Chilli pepper (s), dried
• salt and pepper
• possibly basil

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Instructions

1. Put the pollack fillets in a baking dish drizzled with olive oil. Peel the garlic, cut into large slices, place on and next to the fillets. Now also drizzle the fillets and garlic with a little olive oil. Cut the onions and tomatoes into strips approx. 0.5 cm thick, place them around the fillets and sprinkle them with olive oil.
2. Now put the casserole dish in the oven at approx. 170 ° C top / bottom heat for 20 minutes.
3. In the meantime, grate the lemon zest from the lemon. Chop the fresh rosemary needles and the dried chilli.
4. After the twenty minutes, sprinkle lemon zest, rosemary, chilli, marjoram, thyme, salt and pepper into the baking dish, making sure that everything is covered with oil. Let everything soak in the oil for another 20 minutes.
5. Then the fish is ready to serve, if necessary season with salt and lemon juice.