Sea bass fillet with mango and thyme crust on cream and chard

Ingredients for 4 servings:

• 4 fish fillets (sea bass fillet approx. 160 g each, alternatively: redfish, pollock, cod)
• 500 g chard
• 1 mango(s), medium ripe
• 2 slices of toast, from the previous day
• 2 shallots
• 100 g sweet cream
• ½ tbsp thyme, chopped
• ½ lemon(s), juice
• 5 tbsp butter
• 2 tbsp olive oil
• some nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

seductive, aromatic variety for gourmets

Clean and wash the chard thoroughly, cut the stems into strips, and halve the leaves. Halve the mango horizontally, remove the core, peel the halves, and cut the flesh into thin wedges. Peel and dice the shallots. Remove the crusts from the toast and grind them in a blender. Knead with thyme and 2-3 tablespoons of butter, season with salt and pepper. Cook the chard leaves in boiling salted water for about 30 seconds, refresh with cold water, and drain well. Preheat oven to 220°C (425°F). Rinse the fillets, pat dry, drizzle with lemon juice, salt, and pepper. Heat oil in a pan and sear the fillets on both sides. Butter a gratin dish, place the fillets in it, and top with the mango wedges, then with the breadcrumb mixture. Bake the fillets for about 15 minutes. Meanwhile, heat the remaining butter in a saucepan and sauté the chard stalks and diced shallots. Add the chard leaves, pour in the cream, and let it simmer slightly. Season with salt, pepper, and nutmeg. Serve the chard on plates with the gratinated fillets.