Summary

Ingredients

• 1 kg fish fillet (s) (saithe)
• 1 teaspoon salt
• 1 tablespoon mustard (Dijon)
• 1 teaspoon herbs Provence
• 0.5 ½ lemon (s), the juice from it
• butter

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Instructions

1. Carefully wash the pollack fillets, pat dry and rub with salt. Pull out any bones.
2. Make a paste from mustard, herbs and lemon juice and brush the fish with it on both sides. Line an elongated, flat baking dish with aluminum foil so that it still protrudes on the sides. Place the fish next to each other with the skin side down and cover with plenty of flakes of butter. Gather the aluminum foil at the top and seal it tightly.
3. Bake in a preheated oven at 200 ° C for about 20 minutes.
4. Serve with jacket potatoes with butter and salt and a crunchy salad.