Summary

Ingredients

• 0.5 ½ lemon (s), untreated
• 4 fish fillet (s) (e.g. pollack fillet)
• Salt and pepper from the mill
• 2 spring onion (s)
• 2 cloves garlic)
• 1 bunch herbs, mixed (approx. 40 g - possibly frozen)
• 2 tablespoon butter
• 2 egg whites
• 2 teaspoons mustard, hotter
• 2 teaspoons tomato paste
• breadcrumbs
• possibly anchovy fillet (s)

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Instructions

1. Wash the lemon with hot water and thinly cut the peel. Squeeze out the juice. Drizzle the fish fillets with about 2 tablespoons of lemon juice and season with salt and pepper on both sides. Preheat the oven to 200 ° C. Place the fish fillets in an ovenproof dish.
2. Finely chop the white and light green of the spring onions. Peel and finely chop the garlic, as well as the herbs. Melt 1/2 tablespoon butter in a small pan and sauté the onions and garlic briefly. Mix in the herbs, remove the pan from the heat.
3. Beat the egg whites until stiff. Finely chop the lemon peel and stir into the egg whites with the mustard and tomato paste. Fold in the herb mixture and breadcrumbs with a fork or whisk, season with salt and pepper. If you want, you can add 1 - 2 finely chopped anchovy fillets to the crumbs - that makes the whole thing even more aromatic.
4. Spread the crumbs evenly over the fillets. Cut the remaining butter into small cubes and spread over the fillets. Put the fish in the oven (center) and bake until the top is nice and brown and crispy - this takes about 15-20 minutes.
5. We prefer to eat jacket potatoes with herb quark or with butter and salt - that`s all it takes!