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Fry the minced onion in a pan with a spoonful of butter. Add the fish fillets, then pour the wine. Peel the tomatoes, cut into cubes and put in the pan. Cook 10 minutes.
Put the fish and his cooking broth into individual ramekins. Cover with the chopped rocket leaves and sliced cheese.
Put the ramekins into the oven and grill them. Serve hot.

Fish and Cheese Soup

Serves two:
400g fish fillets
1 tomato
100g fontina cheese
50g rocket leaves
1 glass white wine
butter
1 onion

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