Baked Pike In Tomato Sauce - cooking recipe

Ingredients

1 kg tomatoes
3 tbsp oil
1 tbsp dried tarragon
800 g pike fillet, cut into large pieces
2 tbsp plain flour
50 g gouda cheese, grated
None None fresh tarragon, for garnish

Preparation

Peel all but 2 of the tomatoes by scoring, immersing in boiling water for 2 minutes then removing and peeling. Heat 1 tbsp oil in a pan, finely chop the peeled tomatoes and fry for about 15 minutes, seasoning with tarragon, salt and pepper.
Roll the fish pieces in flour and season with salt and pepper. Heat the rest of the oil in a frying pan and cook on both sides until golden brown. Transfer to a baking dish, top with the tomato sauce and slice the 2 remaining tomatoes and lay on top. Sprinkle with cheese and bake for about 15 minutes. Serve with a sprinkle of fresh tarragon leaves.