Baked redfish fillets

Ingredients

• 2 redfish fillets (about 150 g each)
• 250 g cherry tomatoes
• 1 small red onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 organic lemon
• 1 tsp dried thyme or a few fresh sprigs
• Salt, pepper
• 1 tbsp chopped parsley

Method

1. Preheat the oven to 200 °C (conventional, top and bottom heat).
2. Halve the tomatoes, cut the onion into wedges and slice the garlic. Mix everything in a baking dish with 1 tbsp oil, thyme, salt and pepper.
3. Put the vegetables in the oven for about 10 minutes so the tomatoes release some juice.
4. Pat the fillets dry, season them with salt and pepper and lay them on the vegetables. Drizzle with the remaining oil and a little lemon juice and add a few lemon slices.
5. Bake the fish for about 10 to 12 minutes, depending on its thickness.
6. Doneness test: at the thickest part, the flesh is no longer glassy and falls apart easily into flakes.
7. Sprinkle with parsley and serve the redfish straight from the dish.

Tips

• Prefer the pan? Dredge the fillets in flour and fry them in clarified butter, meunière style (German Fish Information Centre, FIZ).
• Serve with rice, baguette or boiled potatoes to soak up the tomato juices.
• Redfish grows slowly and is vulnerable to overfishing. When buying, look for certified fisheries (FIZ). In Norway it is protected at times, more in the profile.

Golden redfish: profile