Usuba
Fish with Potatoes in Tomato Sauce
Tender fish fillet baked in the oven with potatoes and onions in tomato sauce. The potato topping protects the fish from drying out, making it juicy and aromatic. The dish is simple to prepare and turns out satisfying.
- Total
- 75 min
- Standard serving
- 419 g
Ingredients
Total 6
Instructions
- 1
Step 1
Thaw the fish if it was frozen. Prepare all ingredients.
- 2
Step 2
Cut the fish into medium-sized pieces.
- 3
Step 3
Place the fish pieces in a baking dish. Sprinkle with fish seasoning and salt to taste. Keep in mind that the seasoning already contains salt, so don't overdo it.
- 4
Step 4
Peel the onion and chop it finely.
- 5
Step 5
Spread the sliced onions over the fish.
- 6
Step 6
Peel the potatoes and wash them. Cut into medium pieces.
- 7
Step 7
Lay the potatoes on top of the fish with onions. Sprinkle with the remaining fish seasoning.
- 8
Step 8
Pour the tomato juice so that it covers the layer of potatoes.
- 9
Step 9
Place the form in a preheated 180 °C oven for 40–45 minutes. The dish is ready when the potatoes become soft.
- 10
Step 10
Portion the finished dish onto plates and serve hot. Add more salt in the plate if desired.
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