Summary

Ingredients

• 4 fish fillet (s) (any sea fish, e.g. redfish)
• Lemon juice
• 1 glass pesto
• 100 g sheep cheese
• 3 tablespoon crème fraîche
• 3 tablespoon Emmentaler cheese, grated
• 1 tablespoon olive oil
• 1 bunch parsley
• 1 clove garlic
• 500 g potato (s), cooked and cut into cubes
• thyme
• olive oil
• salt
• Fat for the shape
• possibly white wine

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Instructions

1. Place the fish fillets next to each other in a large, greased dish, drizzle with lemon and season with salt.
2. Prepare a paste of pesto, sheep cheese, crème fraîche, Emmental cheese, olive oil, garlic and parsley (works well in a blender, but can also be finely cut or chopped by hand). Carefully season the paste to taste. Salt is usually no longer necessary.
3. Brush the fish with the paste. Spread the potato pieces in between, drizzle with a little olive oil and sprinkle with thyme. Fry in the oven at 200 ° C top / bottom heat for approx. 20 - 30 minutes. If too little liquid forms, pour in some white wine.