Summary

Ingredients

• 4 fish fillet (s), (cod fillets) approx. 150 g each
• oil

For painting:

• 40 g butter
• 1 egg yolk
• Tablespoons parsley, fresh, finely chopped
• Thyme, fresh, finely chopped
• Basil, fresh, finely chopped
• Dill, fresh, finely chopped
• 80 g breadcrumbs
• some lemon peel, grated
• some salt and pepper

For the vegetables:

• 4 medium tomato (s)
• 2 avocado (s)
• 0.5 ½ lemon (s), juice of
• 2 tablespoon olive oil

For the vinaigrette:

• 1 onion (s)
• 60 ml vegetable stock
• 1 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• some salt and pepper
• sugar

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Instructions

1. For the crust, mix the butter with the egg yolk until creamy, mix with the herbs, breadcrumbs, salt, pepper and grated lemon zest. Cover the mixture and let it steep briefly.
2. Pat the fish fillets dry, season with salt and pepper. Heat some oil in a pan and briefly fry the fillets on both sides. Preheat the oven to the grill position. Brush the fillets with the herb mixture and crust on the middle rack for about 7 minutes, the crust should get some color.
3. In the meantime, quarter and core the tomatoes (use the seeds and juice for the vinaigrette!). For the vinaigrette, chop the onion, mix with the tomato seeds and juice, stock, oil, vinegar, a little salt, pepper and sugar and puree everything with a hand blender.
4. Peel the avocados, cut in half, core, cut into slices and drizzle with lemon juice. Sweat in olive oil, mix in the tomatoes, heat and serve with the vinaigrette with the fish.