John Myers
Ingredients for 4 servings:
- 4 fish fillets, firm flesh, e.g. pollock, redfish…
- 4 slices of bacon (Black Forest bacon)
- 2 cans of tomatoes (pizza)
- 3 stalks tarragon leaves, plucked and finely chopped
- ½ bunch parsley, finely chopped
- 3 cloves garlic, peeled, finely diced
- 4 tbsp mustard
- 200 g sour cream
- lemon juice
- Sea salt
- Salt and pepper, colored, from the mill
- Worcestershire sauce
- Sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
on Black Forest bacon
Pat the fish fillet dry and drizzle with lemon juice. Mash the contents of the pizza tomato cans with a potato masher. Add the garlic and season to taste with lemon juice, salt, pepper, sugar, and Worcestershire sauce. Mix the mustard thoroughly with the tarragon and parsley. Brown/fry the bacon in a non-stick pan on both sides at a low temperature. Place two fish fillets on top of the bacon, brush with the mustard/herb mixture, and cover with the tomato mixture. Place the two remaining fish fillets on top and spread the remaining tomato mixture over the fish fillets. Stir the sour cream/schmad in a bowl with a spoon and pour over the fish fillets. Cook in the oven, second rack from the bottom, at 170°C fan/fan for about 25 minutes.
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