Rypka roasted tomatoes 
Preparing today's lunch, I began to attack fillets of saithe (Norwegian cod) with salt, pepper and a generous sprinkling of lemon juice and olive oil. Then baked in a large roasting pan, cut into small pieces of potatoes, also previously sprinkled with oil and sprinkled with salt, pepper, thyme and a pinch of sweet peppers. After about an hour cooking, when the potatoes were tasty and ready to moved them to one half of the pan and the other laid out sliced \u200b\u200btomatoes into thick slices coated with olive oil and chopped fresh basil leaves and parsley. All went for another 5 minutes in an oven preheated to 200 degrees. When the tomatoes are podpiekły I put on them my two big fillets of saithe (with skin) and the baking pan back into oven for 15 minutes yet. Having laid on a plate of fish worth solidly sprinkle with lime juice. Plum!
Preparing today's lunch, I began to attack fillets of saithe (Norwegian cod) with salt, pepper and a generous sprinkling of lemon juice and olive oil. Then baked in a large roasting pan, cut into small pieces of potatoes, also previously sprinkled with oil and sprinkled with salt, pepper, thyme and a pinch of sweet peppers. After about an hour cooking, when the potatoes were tasty and ready to moved them to one half of the pan and the other laid out sliced \u200b\u200btomatoes into thick slices coated with olive oil and chopped fresh basil leaves and parsley. All went for another 5 minutes in an oven preheated to 200 degrees. When the tomatoes are podpiekły I put on them my two big fillets of saithe (with skin) and the baking pan back into oven for 15 minutes yet. Having laid on a plate of fish worth solidly sprinkle with lime juice. Plum! 
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