Ingredients: serves 1
2 medium tomatoes, 10 olives stuffed with pimentos, 1 teaspoon grated lemon rind, salt, ground black pepper, 1 teaspoon olive oil, 5 1/4-6 1/3 oz/15-18 dkg nice fish filet without skin and bones, 2 level tablespoon mayonnaise, 1 tablespoon grated Parmesan cheese, 1 teaspoon lemon juice

After cutting out the stems from the tomatoes, slice them up thin and put them into a smallish ovenproof casserole dish such that the slices overlap by half (the tomatoes do not need to cover the entire bottom of the dish, enough if they only extend to the size of a saucer). Sprinkle with coarsely chopped olives, grate some lemon rind over it, salt lightly, add pepper, and drizzle with olive oil. Put the fish filet over the tomato base, salt lightly, and add the pepper. Combine the mayonnaise, parmesan, and lemon juice. Spread over the fish. Bake in a preheated hot oven (440°F/220°C; 400°F/200°C convection oven) about 20 minutes.

Words of Wisdom
Instead of fish, you may also prepare the dish with boned chicken breast or pork chops in the same way.

Preparation time: 30 minutes
Calories per serving: 620
Skill: Easy to prepare