Gourmet fillet with herb crust

Ingredients for 2 servings:

• 400 g fish fillet(s), e.g. cod, pollock or redfish
• 3 rusks
• 4 tbsp breadcrumbs
• 1 bell pepper(s), red
• 1 tsp vegetable stock powder
• 2 tbsp mixed herbs, e.g. parsley, chives, dill
• 1 tbsp oil
• 1 tbsp mustard, medium hot
• 1 organic lemon(s), zest and juice
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

light fish gratin with a delicious crust

Preheat the oven to 200°C (top/bottom heat). Grate the lemon zest or peel off the zest. Wash the fish fillet, pat dry, season with lemon juice, salt, and pepper, and place in a lightly greased baking dish. Trim the bell pepper and cut into very small cubes. Place the rusk in a plastic bag and finely crumble with a rolling pin. This also works very well in a food processor and will result in even finer crumbs. Then, in a bowl, mix together the rusk crumbs, breadcrumbs, grated lemon zest, diced bell pepper, herbs, vegetable stock, and a pinch of pepper. Stir in the oil and mustard, gradually adding a little more water if necessary until the mixture is spreadable. Spread over the fish and bake in the oven for about 25 minutes until golden brown.