Ingredients
400 g (= 14 oz) fish fillets
400 g (= 14 oz) tomatoes
1 big onion
4 tbsp oil
salt, pepper

Directions
Wash fish fillets and rub with salt and pepper.
Heat 2 tbsp of oil in a pan. Cook fish fillets on both sides and set aside.
Finely chop onions. Heat the rest of oil in the pan and sauté onions until translucent.
Peell tomatos, cut coarsely and sauté together with onions for another 5-10 minutes.
Put fish fillets into the pan and sauté for about 5 minutes.
Serve with potatoes, rice or pasta.