Fish Bordelaise

Finely crumble the toast with your hands. Finely dice the onion. Chop the herbs. Rub the zest of the lemon and squeeze out the juice.

Melt 5 tablespoons of butter in the pan, roast the onion and toasted crumbs for a few minutes, stirring occasionally. Mix honey, 5 tbsp lemon juice, salt, pepper and paprika powder and stir in. Also add herbs. Remove from the stove and let cool down a bit.

Grease an ovenproof dish with the remaining butter. Pour white wine in it. Place the fish fillets next to each other in the pan. Season with salt, pepper and the grated lemon zest. Beat egg whites until stiff and fold into the cooled crumbs. Spread everything on the fillets. Bake in the preheated oven on the middle rack at 225 degrees (or convection 200 degrees) for about 25 - 30 minutes.

This fits e.g. rice or salad.