Fish Gratin with Tomatoes
Ingredients
- Ingredients
- 500 grams fish fillets (such as redfish, cod or pollock)
- 2 lemons (juiced)
- 2 shallots
- 1 bunch scallions
- 2 garlic cloves
- 125 milliliters olive oil
- 400 grams peeled Tomatoes (canned)
- 300 milliliters dry Red wine
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp dried oregano
- 2 Tbsps chopped parsley
- butter (for the baking dish)
- 8 Tbsps breadcrumbs
- 6 Tomatoes
Preparation steps
Rinse fish fillets under running cold water, pat dry and place in a bowl. Sprinkle with the lemon juice and marinate for about 15 minutes.
Peel shallots and cut into small cubes. Trim scallions and cut into thin rings. Peel and press garlic. Heat 100 ml (approximately 1/4 cup plus 2 tablespoons) of olive oil in a pan. Add shallots, scallions and garlic and sauté. Dice canned tomatoes coarsely and add with their juice to the pan. Pour in red wine and bring to a boil. Season with salt, pepper, sugar and oregano and simmer until reduced, about 10-15 minutes. Stir in parsley and season to taste. Coat a baking dish with butter, put the fillets in the dish and spread the tomato sauce evenly over the fish. Sprinkle with breadcrumbs. Rinse tomatoes, trim ends and slice. Spread tomatoes uniformly over breadcrumbs and drizzle with the remaining olive oil. Bake in a preheated oven at 200°C (approximately 400°F) for about 35 minutes.
