Fish Fillet with Tomato Cap

Ingredients

• 700 g thin fish fillet (cod, redfish, haddock)
• Lemon juice
• Salt
• Pepper (freshly ground)
• 3 Tbsp finely chopped basil
• 50 g soft butter
• 2 tbsp finely chopped capers
• 1 tbsp Tomato Paste
• 4 large tomatoes
• olive oil
• basil for garnish

Instructions

1. 1.

   Drizzle fish fillets with lemon juice and season with salt and pepper. Mix basil, butter, capers, and tomato paste thoroughly and season with salt and pepper.

2. 2.

   Wash tomatoes; slice two thinly, core the rest and dice them.

3. 3.

   Place 1/3 of the fish in a greased baking dish, spread 1/3 of the basil butter over it, top with half of the sliced tomatoes, season with salt and pepper. Repeat with another 1/3 of fish, spread more basil butter, add remaining tomato slices, season again.

4. 4.

   Place the remaining fish on top, spread the rest of the basil butter, arrange diced tomatoes over it, drizzle olive oil, and season with salt and pepper.

5. 5.

   Bake in a preheated oven at 200 °C (middle rack) for about 25‑30 minutes. Serve from the dish garnished with fresh basil.