Pollock in tomato sauce

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Peel the onions and cut into slices. Wash the fish, pat dry and cut into larger pieces. Season with salt and pepper. 1 Heat a tablespoon of oil in a large non-stick pan and sauté the onions briefly. Deglaze with lemon juice and 50 ml water. Season with tarragon, salt and pepper. Add the fish and cook for 8-10 minutes. In the meantime, peel the garlic and finely dice. Chilli pepper Cut lengthways, remove the seeds. Wash the pod and cut into fine rings. Heat the remaining oil in a saucepan and sauté the garlic and chilli briefly in it. Add the tomatoes and juice, bring to the boil and add to the occasional Let it simmer for approx. 8 minutes over low heat. In the meantime, bake the baguette in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes. Remove the fish and onions from the pan and let them drain. Halve the olives if necessary and fold them into the tomato sauce together with the fish and onions at the end and heat again briefly. Wash the tarragon, pat dry and pluck the leaves from the stems. Coarsely chop and sprinkle over the tomato sauce. Arrange on plates and serve garnished with a lemon wedge and chili peppers if you like. Serve with the baguette