Fish fillet on a bed of potatoes

Ingredients for 4 servings:

• 750 g potatoes (fried potatoes), with bacon and onions, from the refrigerated section
• 3 tbsp olive oil
• salt and pepper
• Paprika powder, sweet
• 30 g breadcrumbs
• 1 egg(s)
• 75 g crème fraîche
• 1 tbsp Dijon mustard
• 100 g Gouda, grated
• 500 g redfish fillet(s), frozen
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (top/bottom heat). Arrange the fried potatoes in a drip tray greased with olive oil and season with salt, pepper, and paprika. Mix the breadcrumbs with the egg, crème fraîche, mustard, and Gouda cheese. Wash the fish fillets under cold running water and pat dry. Place the fish fillets on the potatoes and spread the egg mixture evenly over the fish fillets. Place the drip tray in the oven and bake the fish for about 35 minutes until golden brown. Wash the parsley, pat dry, pluck the leaves from the stalks, chop finely, and sprinkle over the fish. Leaf salads go well as a side dish. Serve with a white wine, such as Sauvignon Blanc.