Lemon Mousse Cake

 

🐟 Mediterranean Baked Fish with Tomato & Olive Oil

Ingredients:

4 white fish fillets (like cod, sea bass, or tilapia)

3 tbsp olive oil

1 medium onion, thinly sliced

3–4 garlic cloves, minced

2 cups cherry tomatoes (or 3 ripe tomatoes, chopped)

1 tsp dried oregano or thyme

1/2 tsp crushed red pepper flakes (optional)

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Lemon slices (optional, for garnish)

Instructions:

Preheat oven to 375°F (190°C).

Sauté base:

In a skillet over medium heat, warm 2 tbsp olive oil. Add sliced onions and sauté until soft (about 5 minutes). Add garlic and cook for 1 more minute.

Add tomatoes:

Stir in cherry tomatoes, oregano, salt, pepper, and optional red pepper flakes. Cook for 5–7 minutes until tomatoes start to break down and form a sauce. Turn off heat and stir in lemon juice.

Assemble:

Place fish fillets in a baking dish. Drizzle with the remaining 1 tbsp olive oil, season with a pinch of salt and pepper.

Top & Bake:

Spoon the tomato mixture evenly over the fish. Cover with foil and bake for 15–20 minutes, or until the fish flakes easily with a fork.

Serve:

Garnish with fresh parsley and lemon slices. Serve hot with crusty bread, rice, or roasted potatoes.