Fish from the oven with roasted tomato topping

Name: fish from the oven with roasted tomato topping
Total time: 30 min
Yield: 4
Ingredients: 75 gram butter; 4 anchovy fillet very finely chopped; 4 tablespoon black olive finely chopped, pitted; 2 clove garlic pressed; 500 gram fish fillet optionally; 4 vine tomato in slices, ripe; 1 tablespoon olive oil; 1 forest basil leaves torn

Also try this delicious fish from the oven with roasted tomato topping

Ingredients

75 gram butter
4 anchovy fillet very finely chopped
4 tablespoon black olive finely chopped, pitted
2 clove garlic pressed

500 gram fish fillet optionally
4 vine tomato in slices, ripe
1 tablespoon olive oil
1 forest basil leaves torn

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Mix the butter with the anchovies, olives and garlic. Rinse the fish fillet and pat dry well with kitchen paper.
Preheat the oven to 200 ° C. Place the fish in a greased oven dish. Sprinkle with salt and freshly ground pepper and cover with anchovy butter flakes.
Lay the slices of tomato on top of each other and brush them with a brush of olive oil.
Cover the tomatoes with half of the basil leaves.
Fry the fish in about 20 minutes. Garnish with the rest of the basil.