Summary

Ingredients

• 400 g pollack fillet (s) or cod fillet
• salt and pepper
• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 20 g butter
• 30 g breadcrumbs (breadcrumbs)
• 1 tablespoon thyme, rubbed
• 3 tablespoon parsley, chopped
• 1 cup meat stock or fish stock, instant
• 0.5 ½ lemon (s), juice from it
• Butter for the mold

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Instructions

1. Wash the fish fillets, pat dry, season with salt and pepper.
2. Finely dice the onion and garlic. Sauté in olive oil with butter until translucent (mixed with oil the butter does not turn brown so quickly). Mix with breadcrumbs (breadcrumbs) and herbs, season with salt and pepper.
3. Tip: You can also replace thyme and parsley with 4 tablespoons of frozen 8-herb mixture.
4. Preheat the oven to 180 ° C top / bottom heat.
5. Put the fish in a buttered casserole dish, pour the crumbs on top and some hot broth (just a few crumbs of the powder so that the water gets a little taste).
6. Put in the hot oven and bake on the top rack for about 10-12 minutes. After 5 minutes check whether the broth has boiled over, then refill a little (we like the broth with potatoes, it gets a fishy taste).
7. Douse with fresh lemon juice at the table.
8. Boiled potatoes and any kind of salad go well with it.
9. Tip: Possibly work briefly with the grill. I set it to infra-frying, which is hot air with top heat, so it is perfect.