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Ingredients (4 servings)
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600 g Schlemmerfilet oder Backofenfisch
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300 g Cherrytomaten
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150 g Frischkäse mit Schnittlauch
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1 Stk. Zitrone
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Olivenöl, Salz, Pfeffer
Preparation
- Preheat the oven and bake the fish on a baking sheet or in a baking dish according to the package instructions until crispy.
- For the side dish, wash the cherry tomatoes and place them in the oven in a small dish with a little olive oil, salt and pepper for the last 15 minutes of baking time until they burst slightly.
- Stir the cream cheese in a bowl with a little freshly squeezed lemon juice, salt and pepper until smooth.
- Serve the finished fish together with the warm oven-roasted tomatoes, the cream cheese dip and the remaining lemon wedges.
