Ingredients for tomatoes:
Peel the large tomatoes (preferably Vierländer Platte or Krause tomatoes) and remove the stems, then cut into quarters. Peel a squash, grate it and squeeze the juice. Peel and quarter the onions and halve the garlic bulb. Finely chop the pepper. Heat the olive oil in a saucepan and sauté the tomatoes in it. Add the tomato paste and add the other prepared ingredients. Salt, sugar and pepper. Close the pot and let the tomato sauce boil over medium heat for about 45 minutes. Stir frequently and remove the lid from the pan for the last 15 minutes.
Pour the finished dough into a sieve in portions and strain. If necessary, repeat the process with a fine sieve. Fleet Lotte is also suitable for passing. Reduce the fine beer slightly and taste again.
Peel the small tomatoes, cut into quarters and remove the stems. Mix with 1 pinch of sugar, salt and a little olive oil and marinate for 20 minutes. Heat olive oil in a pan and sauté the marinated tomatoes briefly. Add a little more salt and sugar if necessary.
Ingredients for fish:
Clean the fish fillets and remove the remaining bones. Then salt and pepper the fillets. Heat the butter and olive oil in a covered pan and fry the fillets for about 3-4 minutes on both sides. They should still be a little transparent inside.
Pour the tomato into deep plates, then add the colorful tomatoes and 1 fish fillet. Sprinkle with lime peel and garnish with parsley.