Baked fish fillet

Ingredients for 4 servings:

• 4 fish fillets of at least 200 g each (e.g. pollock)
• 100 g bacon, streaky and diced
• lemon juice
• 2 onions, diced
• 500 g tomatoes, peeled and sliced
• 1 bunch of dill
• 1 bunch of chives
• 1 bunch of parsley
• some tarragon
• some cress
• 125 ml sour cream
• Salt and pepper, white
• breadcrumbs
• butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

This recipe can be prepared in one large casserole dish or in four serving dishes. Drizzle the fish with lemon juice and pepper, let it rest for 20 minutes, then season with salt. Fry the bacon in a pan and fry the diced onions until translucent. Chop the herbs and mix with the sour cream, season with salt and pepper, and add a little lemon juice to taste. Now add half of the bacon and onion mixture to the dish. Layer the tomato slices on top, then the fish fillets, then the herb cream, and then the remaining bacon and onion mixture. Finally, sprinkle with breadcrumbs. Cover the dish (either with a lid or tightly with aluminum foil) and place in the preheated oven at 200°C (top/bottom heat) for 20 minutes. Then cover, add knobs of butter, and leave in the oven until the butter has completely melted. Dividing the ingredients between four smaller pans reduces the baking time by 5 minutes. Otherwise, just divide the ingredients. Serve with parsley potatoes and a green salad.