1. rinse and dry the fish. Season lightly with salt.
Peel and roughly dice the onion. 3.
Heat the oil and butter in a large frying pan and sauté the onion cubes for about five minutes until soft.
Add marjoram to the onions together with the drained tomatoes, salt and pepper. Peel the garlic clove and press it over the onions. Add 1 (-2) pinch of sugar to the sauce form 5. Simmer open for five minutes, fold in the mascarpone.
Divide the fish pieces once each and place them on top of the sauce. Close the frying pan. Cook the fish for ten minutes at low temperature.
Serve sprinkled with fresh basil leaves.
Approx. 35 min 510 calories/2132 joules Serve with: potatoes
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