Fish and tomatoes with herb crust

Name: fish and tomatoes with herb crust
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 slices White bread crumbled; 1 bag pine nuts (65 g), chopped finely; 1 box Italian herbs (50 g, frozen); 1 business suit coalfish fillet free of grass (400 g, frozen), thawed; 750 g tomatoes halved; 3 el olive oil; 1 bag Tuscan potato wedges (snack bag, 800 g); 2 onions in parts

A tasty recipe. The main course contains the following ingredients: fish, white bread (crumbled), pine nuts ((65 g), finely chopped), Italian (herbs (50 g, frozen)), coal fish fillet (free of grit (400 g, frozen), thawed), tomatoes ( halved), olive oil, Tuscan (potato wedges (snack bag, 800 g)) and onions (in parts).

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters

Directions

Preheat the oven to 225 ° C.
Mix the bread crumbs with the pine nuts, the Italian herbs and some pepper and salt.
Place the fish and the tomatoes (with the cutting edge facing up) in the baking dish or roasting pan.
Divide the bread mixture over the fish and the tomatoes.
Drop half of the oil.
Put the dish in the oven and let everything be done in 15 min.
Bake the Tuscan potatoes in the rest of the oil until golden brown and done according to the instructions on the package, add the last 5 min.
The onions.
Serve the potatoes with the fish with tomatoes from the oven..