Yields: 1 | Cooking Time: 2h | Difficulty Level: Easy
I'm not so good at cooking fish and for this reason I often buy high quality frozen fillets of fish. In this way, I just have to take out the fish from the freezer and let it defrost. Meanwhile I prepare all the other ingredients and in a very few time the fish is ready!
A - For the cherry tomatoes confit: halve the tomatoes and place cut-sides up on a baking tray lined with baking paper. Season with oil, salt, sugar, oregano and, if you like, a garlic clove.
B - Bake at 150 degrees and roast for 1h 30 min. They should cook at law temperature so that they slowly start to shrivel.
C - Arrange the potato slices on a traylined with baking paper, season with oil and salt and place over them the fillet. Season the fish with oil, salt and rosemary.
D - Cover the fillets with the potato slices, season again with oil and a pinch of salt. Bake at 180 degrees for 30 min until the potatoes are crunchy and golden brown. Serve the fillets with the cherry tomatoes, pesto or mayonnaise.