Cod fillets with herb crust and tomatoes, avocado and vegetables

Ingredients for 4 servings:

• 4 fish fillets (cod fillets) approx. 150 g each
• oil
• 40 g butter
• 1 egg yolk
• tbsp fresh parsley, finely chopped
• Thyme, fresh, finely chopped
• Fresh basil, finely chopped
• Dill, fresh, finely chopped
• 80 g breadcrumbs
• some lemon peel, grated
• some salt and pepper
• 4 m.-sized tomatoes
• 2 avocados
• ½ lemon(s), juice of
• 2 tbsp olive oil
• 1 onion(s)
• 60 ml vegetable stock
• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• some salt and pepper
• Sugar

Instructions

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

with tomato vinaigrette

For the crust, cream the butter with the egg yolk, then stir in the herbs, breadcrumbs, salt, pepper, and grated lemon zest. Cover and let stand briefly. Pat the fish fillets dry, season with salt, and pepper. Heat a little oil in a pan and briefly sear the fillets on both sides. Preheat the oven to the grill setting. Brush the fillets with the herb mixture and bake on the middle rack for about 7 minutes; the crust should take on some color. Meanwhile, quarter and deseed the tomatoes (use the seeds and juice for the vinaigrette!). For the vinaigrette, finely chop the onion, mix with the tomato seeds and juice, stock, oil, vinegar, a little salt, pepper, and sugar, and puree everything with an immersion blender. Peel, halve, deseed, and slice the avocados, and drizzle with lemon juice. Sauté in olive oil, mix in the tomatoes, heat through and serve with the vinaigrette and the fish.