Perch fillet with tomato sauce

Preparation:

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Take the fillets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fillets are thawed after regaining their elasticity.

Execution:

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Rinse the fillets and let them drain in a strainer.

Lightly salt them on both sides and allow them to absorb the salt.

Place all the sauce ingredients in the in the food processor until it becomes a smooth creamy mixture.

In a deep pan, spread the olive oil, the tomato slices, the onion and the sauce from the blender. Place the fillets carefully in the pan, place the chopped tomato on top of them and sprinkle with basil. Finally, carefully add water and salt.

Bake in a preheated oven at 180°C - 200°C for approximately 15 minutes.

Tips:

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If you want, you can accompany the dish with steamed vegetables.