Baked Redfish Fillets with Tomatoes and Basil
Rinse the fish and pat dry. Season with salt and pepper to taste, and drizzle with the balsamic vinegar.
Rinse and slice the tomatoes. Rinse and finely chop the scallions. Rinse the basil, shake dry and pluck leaves.
Grease a shallow baking dish with some olive oil. Line 2/3 of the tomato slices, scallions and basil on the bottom of the baking dish. Season with salt and pepper to taste. Place the fish on top and drizzle with the remaining olive oil. Place the remaining tomato slices on top.
Slice the mozzarella and place on top of the fish. Bake in a 200°C (approximately 390°F) oven for 20 minutes.