Tomato – Balsamic Fish Out Of Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 1 clove garlic
- 1 teaspoon marjoram
- 2 cans tomato (s), chunky a 400g
- Salt and pepper as needed
- 2 beefsteak tomato (s) (4 normal ones are also possible)
- 4 fish fillet (s) (pollack fillets or other white fish fillets)
- Balsamic
- 2 tablespoon basil, roughly chopped
- some sugar
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic. Cut the onions into fine rings and finely chop the garlic.
- Heat the olive oil in a saucepan and fry the onion rings until golden. Add the marjoram and garlic, stir briefly and fill up with the canned tomatoes. Season with salt and pepper and simmer over low heat for 10-15 minutes.
- Peel, quarter and core the beefsteak tomatoes and chop into very large cubes.
- Peel, wash and pat the fish fillets dry. Season with salt and pepper.
- Put the diced tomatoes in the tomato-onion sauce, season the sauce with balsamic vinegar and a little sugar, depending on your taste, slightly sweet / sour, possibly add a little salt or pepper.
- Put the sauce in a baking dish, put on the fish fillets and cook in the preheated oven at 180 degrees for 15 minutes.
- Sprinkle with basil before serving
- Noodles or rice are best served with this.
- (Tip: if you have prepared the tomato and onion sauce and put it cold in the baking dish, the cooking time is extended by at least 10 minutes)
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