Fish baked with tomatoes

Fish baked with tomatoes
Quantity Ingredient
500 g Saithe Filet
Pepper & Salt
3 Tomatoes
2 tbsp Basil
2 Thyme Branches
0,17 l Milk
0,1 l Cream
2 tsp Starch Flour
1 cans Tomatoes pulp
1 tsp Mustard
60 g Edam cheese
10 g Butter
120 g Rice

Fish baked with tomatoes tastes especially juicy with fresh pollock fillet. Preheat the oven to 200° C. Bone the pollock fillet. Season with salt and pepper. Cut fish into pieces. Place in a baking dish for gratinating. Cut tomatoes into slices. Put them alternately between the fish. Sprinkle with finely chopped basil and plucked thyme sprigs. Season with pepper and salt. Bring 0.125 litres of milk and cream to the boil in a saucepan. Mix the starch flour with the remaining milk. Bind the sauce with it. Stir in tomato pulp and mustard. Season with salt and pepper. Pour sauce over fish with tomatoes. Grate Edam cheese. Sprinkle over the sauce. Cut butter into small flakes. Spread over casserole. Bake on middle rack for 30 to 35 minutes. Cook rice and serve with fish baked with tomatoes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
558 kcal
47 g
44 g
22 g

(C)opyright by Marions Kochbuch