Fish 1 (Baked Fish with Tomato Concasse and Scamorza)

We fillet the fish – sea bass, sturgeon, salmon, trout, sea bream. Grease the pan generously with butter (unmelted), place a fillet, then the tomato concasse, then a fillet again, tomato again, and a little scamorza on top, in a preheated oven for 6–7 min. The concasse: Ingredients: 12 ripe tomatoes, salt and black pepper. Method: Clean the tomatoes from their stems and make a cross on one end of the vegetable. Drop them into boiling water for 15–30 seconds. Take them out, douse them with cold water to stop the heat treatment and peel them. Cut the tomato in half and clean out the seeds. Cut it into fine cubes. Put the cubes in a wide pan on medium heat and let them come to a boil. Stir them with a wooden spoon. Continue cooking the tomatoes until all the moisture has evaporated. Season to taste with black pepper and salt.