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Fish in the oven with tomatoes

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2 servings
50 min

Fish - 4 pcs., Tomatoes - 400 gr, Carrots - 1 pc., Onions - 1 pc., Bell peppers - 1 pc., Cherry tomatoes - 7 pcs., Garlic - 1 tooth., Vegetable oil - 5 tbsp., Salt - 0.75 tsp, Sugar - 1 tsp, Ground black pepper - 0.75 tsp, ground red pepper - 0.75 tsp, Italian herbs - 0.75 tsp

How to make baked fish in the oven with tomatoes? The fish in the recipe was used fresh, so the cooking time is indicated without taking into account defrosting. You can take any fish: pollock, hake, cod. I have a sea rooster. Gut the fish, peel off the scales, remove the gills with thin long scissors and rinse under running cold water. If you have frozen fish, then take it out of the freezer in advance and leave it at room temperature until thawed.

Prepare the rest of the products. To make the sauce a rich color, use red or orange bell peppers if possible. I have cherry tomatoes, which are distinguished by a delicate skin, if you use ordinary tomatoes, then I advise you to first remove the skin from them by making a cross-shaped incision and blowing boiling water.

Peel the carrots, garlic clove and onion. Cut the pepper in half lengthways, remove the seeds and core. Rinse all vegetables in clean water and then dry with wipes. Cut the peppers and onions into medium cubes, rub the carrots on a coarse grater, and pass the garlic tooth through the press or grate on the grater with small teeth.

Pour a small amount of refined vegetable oil into a thick-bottomed frying pan, heat it. Send the onions, carrots and peppers to fry. Over a high heat, stirring periodically, cook for about 3-5 minutes (vegetables should become soft and acquire a slightly golden hue).

Put salt, garlic and spices to taste in the roast. I used an incomplete teaspoon of salt, ground peppers, Provence herbs and sugar. Mix everything, leave for a few seconds. Try a little roasting to taste and add the missing element.

Pour the tomatoes into the pan in your own juice, stir and cook for another 2-3 minutes, stirring.

Put half of the tomato and vegetable sauce on the bottom of the heat-resistant dish. Use the shape with high edges so that the fish is completely immersed in the sauce.

Lay the fish in one layer. Spread a few cherry tomatoes between the carcasses.

Spread the second part of the sauce evenly on top.

Send the tin to a preheated oven and bake the fish in tomato sauce for 30-40 minutes at 220 degrees. Keep in mind that cooking time and temperature depend on the capabilities of your oven. Remove the fish from the oven and sprinkle over the finely chopped greens.

Amazing fish is ready, you can serve!