Baked Fish Fillet on Tomatoes

Ingredients

• 750 g tomatoes
• 3 tbsp olive oil
• Salt
• Pepper
• Tabasco
• 4 tbsp chopped parsley
• 3 tbsp capers
• 3 tbsp pine nuts
• 600 g fish fillet (e.g., Atlantic cod)

Instructions

1. 1.

   Wash the tomatoes and cut them into thick slices. Brush a fire‑proof dish with 1 tbsp oil and arrange the tomato slices, seasoning with salt, pepper, and Tabasco. Bake in a preheated oven at 200°C on the middle rack for about 10 minutes. Mix capers, pine nuts, and parsley; set aside. Rinse the fish, pat dry, divide into eight portions, season with salt and pepper, and place atop the tomatoes.

2. 2.

   Spread the herb mixture over the fish, drizzle with remaining oil, and bake for an additional 15 minutes.