Pollack Fillet with Tomato Cream Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g fish fillet (s) (saithe)
- 2 tablespoon tomato paste
- 1 cup crème fraîche or creme legere
- 1 bunch herbs, mixed, chopped
- 5 tablespoon parmesan
- some breadcrumbs
- salt and pepper
- Butter for the mold
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Divide the fish into 3 roughly equal pieces, wash, pat dry and season with salt, pepper and lemon juice. Preheat the oven (top and bottom heat) to 225-250 ° C.
- Grease an ovenproof dish with butter and place the pieces of fish in it. Mix the tomato paste, herbs, parmesan and breadcrumbs into the creme fraiche and season with salt and pepper to taste.
- Spread the seasoned creme fraiche evenly on the fillets and cover with flakes of butter. Cook the fish in the oven for about 20 minutes.
- This goes well with potatoes and rice or bread and a salad.
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