Redfish Fillet with Cherry Tomatoes

Ingredients

• 200 g Cherry tomatoes
• 1 bunch spring onions
• 2 lemons (including 1 organic)
• 2 tsp Honey
• 6 tbsp Olive oil
• Salt
• Pepper
• 600 g redfish fillet with skin (4 fillets)
• 2 tbsp black olives (pitted)
• 6 sprigs tarragon
• 2 Tbsp capers (jar)

Instructions

1. 1.

   Wash and halve the tomatoes. Trim, wash, and slice spring onions into thin rings.

2. 2.

   Rinse lemons hot, dry them, grate the zest of the organic lemon finely. Halve both lemons and juice them. Mix lemon juice with honey in a small bowl.

3. 3.

   Drizzle 3 tbsp oil over a baking sheet. Spread tomatoes, onion rings, and lemon zest evenly on it. Season with salt and pepper.

4. 4.

   Pour half of the lemon-honey mixture over the vegetables and bake in a preheated oven at 200°C (180°C fan) on the middle rack for about 10 minutes.

5. 5.

   Meanwhile rinse the redfish fillets and pat dry with paper towels. Season with salt and pepper, place skin-side up on the vegetables, and bake for another 12 minutes.

6. 6.

   During this time roughly chop olives. Wash tarragon, shake off excess water, pluck leaves and coarsely chop. Drain capers.

7. 7.

   Combine olives, tarragon, capers, remaining lemon-honey mixture, and leftover olive oil. Toss well. Arrange fish fillets and vegetables on a plate and serve with the olive-tarragon sauce.