Baked plaice

Ingredients for 2 servings:

• 2 fish fillets (plaice fillet, approx. 200 g each)
• 2 servings of mashed potatoes
• 4 tomatoes
• 2 onions
• 4 slices of crispbread
• 1 lemon(s)
• 1 cup of crème fraîche (150g)
• 1 tbsp olive oil
• some butter, to grease the mold
• Salt
• Cayenne pepper
• basil
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the mashed potatoes as usual (or use up any leftovers); it should be firm rather than runny. Place them in a buttered baking dish. Slice the tomatoes and arrange them on top of the mashed potatoes in a shingle pattern. Sprinkle with salt. Rinse the fish fillets, dry with paper towels, and place them side by side on top of the tomatoes. Squeeze the lemon. Place the juice in a tall bowl along with roughly chopped onions, broken crispbread, crème fraîche, salt, cayenne pepper, basil, parsley, and oil. Blend with a hand blender until creamy. Spread this mixture evenly over the fish fillets, ensuring they are completely covered. Bake in the oven at 175°C for about 30 minutes. Tip: If you don’t have a hand blender, you can finely crumble the crispbread in the freezer bag using a rolling pin. Finely chop the onions, if possible, and then mix it with the other ingredients.