Rinse fish and dry with kitchen towel. Squeeze lemon and acidify fish with juice of one lemon.
Then peel onions and chop into rings. Peel garlic cloves, chop coarsely and crush finely with a kitchen knife.
Place onion slices and crushed garlic cloves in a microwave-safe glass or ceramic baking dish (30 x 180 mm). Add olive oil. Sauté without cover at 600 watts microwave power for 2 min. Transfer tomatoes to a sieve and drain. Catch the tomato juice for the sauce.
Add tomato juice and red wine to onions in mold. Pluck half of the thyme leaves from the stems. Add thyme leaves and bay leaves to tomato stock. Season with salt, pepper and sugar.
Season fish with salt and pepper and place in tomato stock. Cover mold with a lid or alternatively microwave foil. Steam at 600 watts for 4 min.
Carefully turn fish pieces to the other side so they steam evenly.
Stir sauce thickener into stock with a small whisk.
Cut drained tomatoes into large cubes and add to fish. Carefully stir the tomatoes into the sauce. Cover the dish again and microwave at 600 watts for another 4 minutes.
Stir the sauce carefully and season with salt, sugar and pepper. Sprinkle with remaining thyme.
Long-grain rice is delicious as a side dish.
* from “For you
Tip: Add fresh th