Summary

Ingredients

• 300 g pollack fillet (s) or other fish fillet
• 125 g mushrooms, fresh
• 80 g Gouda, rated
• some stalks parsley
• 4 leaves room garlic or 1 clove garlic
• 2 tablespoon, heaped sour cream
• 3 tablespoon coconut oil or olive oil
• salt and pepper
• 1 shot white wine
• 2 tablespoon fried onions
• Butter for the mold, alternatively oil

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Instructions

1. Preheat the oven to 180 ° C fan oven.
2. Clean the mushrooms and cut into small cubes. Wash and finely chop or cut the parsley. Finely chop the garlic or garlic. Put everything in a bowl. Add salt, pepper, sour cream, oil, cheese and white wine and mix well. Let it steep for about 10-15 minutes.
3. In the meantime, wash the fish, pat dry and place unseasoned in a casserole dish that has been greased with oil or butter.
4. After the steeping time, mix the roasted onions into the mushroom mixture and distribute everything evenly on the fish.
5. Baked in a hot oven for about 25 minutes.
6. Boiled potatoes also go well with it, but that`s no longer low carb.