Summary

Ingredients

• 900 g fish fillet (s) (pollack, cod or redfish)
• lemon juice
• 3 medium onion (s)
• 30 g butter
• 800 g beefsteak tomato (s)
• 100 g olives, reen, stuffed with arlic
• 125 g sweet cream
• 2 tablespoon soy sauce
• 1 bunch parsley
• salt
• Pepper, black
• possibly sugar if necessary

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Instructions

1. Wash the fish and pat dry. Drizzle with lemon juice. Then salt, pepper and cut into wider strips. Peel the onions, cut in half and cut into strips.
2. Melt the butter and fry the onion strips until they are translucent or brown. Peel the tomatoes and cut them into small pieces. Add to the onions and reduce until creamy. Stir every now and then. Cut some of the olives into slices and add to the tomato sauce with the cream. Season with soy sauce, lemon juice, pepper, salt and add sugar to taste. Now place the fish pieces on top of the vegetables and let them simmer over a medium heat for about 8-10 minutes. Just before serving, add the remaining olives and chopped parsley.
3. Jacket potatoes or rice taste good, but also flatbread with it.