Spicy Tomatoes – Pollack
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (pollack fillet)
- 1 lemon (s), add the juice
- 500 g tomato (s)
- 4 onion (s)
- 2 tablespoons oil
- some mustard, hotter
- some butter, for greasing
- salt and pepper
- 3 tablespoon cheese (Gouda), grated
- thyme
Print Recipe
Pin Recipe Instructions
- Wash the fish fillet under running water, pat dry and acidify with the lemon juice.
- Skin and slice the tomatoes. Heat the oil and fry the onions cut into rings. Pat the fish dry and brush with the mustard, cut into strips about 3 cm wide and layer alternately with the tomato slices and onion rings in a buttered casserole dish, seasoning each layer with salt, pepper and thyme. At the end, sprinkle with the grated cheese and bake at 200 ° C for 25-30 minutes.
- Parsley potatoes go well with it.
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