Pollock "Bordelaise"

Ingredients for 4 servings:

• 750 g boneless pollock fillet(s), or cod or victoria perch fillets
• 1 onion(s), cut into fine rings
• some lemon juice
• ½ bell pepper(s), red, finely diced
• ½ zucchini, finely diced
• 1 large tomato(s) without seeds, finely diced
• 4 tbsp breadcrumbs, maybe a little more
• 1 tbsp, heaped tomato paste
• 1 tbsp, leveled mustard
• ½ bunch chives, cut into fine rolls
• ½ bunch parsley, flat, finely chopped
• 2 tbsp, heaped Parmesan, freshly grated
• salt and pepper
• Clarified butter for the mold
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

tasty alternative to frozen goods

Grease a baking dish with a little clarified butter and arrange the onion rings on the crust. Portion and clean the fish, season with lemon juice, salt, and pepper, and then place it on the onion rings. Preheat the oven to 160°C (convection oven) or approximately 175°C (top/bottom heat). For the crust, mix the bell peppers, zucchini, tomatoes, 4 tablespoons of breadcrumbs, the fresh herbs, and Parmesan cheese. In a small cup, combine the mustard and tomato paste and gently mix with the other ingredients. Season to taste. If the paste is too dry, add a little water a tablespoon at a time. If the paste is too soft, add breadcrumbs to make it easier to work with. The mixture should be spreadable. Spread this vegetable mixture over the fish pieces and press down slightly, as it is often still very crumbly. Arrange the remaining vegetables next to it. Drizzle a little olive oil over the crust, place everything in the oven, and roast for about 20 minutes. Check to see if the fish is already hot; depending on its thickness, this may take a little longer or less time.