The recipe for this baked fish will conquer any housewife with its simplicity. The dish tastes good, since the tomatoes are not allowed to evaporate excess moisture from the fish, it remains juicy. Tomatoes, on the other hand, wither, acquiring a salty-sour taste.
It is necessary
- - vegetable oil;
- - spices for fish;
- - pepper;
- - salt;
- - tomato - 3 pcs;
- - fish fillet - 1 kg.
Instructions
Step 1
Cut the tomatoes into 1 centimeter thick wedges. If the tomato skin is rough, remove it first. To do this, dip them in boiling water for 30 seconds, then quickly transfer them to cold water and then easily remove the skin.
Step 2
The fish should preferably be low-bone, not dry. If it is frozen, then defrost it first. You can defrost not the entire thickness, but superficially. Drain the melted water.
Step 3
Tighten a deep baking sheet from the inside with foil, grease it liberally with vegetable oil. Lay the fillets in one row. Sprinkle the fish with oil, sprinkle and season with salt.
Step 4
Lay tomato slices on top of the fish, add a little salt and pepper.
Step 5
Preheat oven to 220oC and with the baking sheet inside, bake for 40 minutes until tender. Cooking time for fish baked with tomatoes will vary depending on the type and thickness. After slightly cooling the finished dish, you can serve it to the table.
