Baked pollock with nut crust

Ingredients for 3 servings:

• 300 g fish fillet(s) (pollock fillet)
• 1 tbsp lemon juice
• 20 g hazelnuts
• ½ bunch parsley, finely chopped
• 100 g mushrooms, finely chopped
• 400 g leek, cut into rings
• 1 onion(s), diced
• ⅛ liter vegetable broth
• 1 tsp mustard
• some salt and pepper, black
• some olive oil

Instructions

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

First, season the pollock fillet with salt and pepper. Finely chop the nuts. Mix the nuts, parsley, mustard, and 1 teaspoon of olive oil into a marinade and pour it over the fillet. Briefly fry the onions in olive oil, add the leek and mushrooms, and continue to sauté. Lightly season with salt and pepper. Arrange the vegetables in a gratin dish. Place the pollock on top and pour over the vegetable stock. Bake at 180°C for approximately 25-30 minutes.