Fish fillet Bordelaise à la Gabi

Ingredients for 2 servings:

• 2 pollock fillets (150 g each)
• 2 tbsp lemon juice
• Salt
• pepper
• 4 tomatoes, sliced
• 2 spring onions
• 4 tbsp vegetable broth
• 2 tsp rapeseed oil
• 2 medium-sized onions, finely chopped
• 2 clove(s) garlic, squeezed
• 2 tsp yogurt butter
• 4 tbsp herbs, chopped (parsley, dill, chives, tarragon)
• 2 tsp mustard, medium hot
• 40 g breadcrumbs (whole grain breadcrumbs)
• 2 tbsp Parmesan, grated
• some butter for greasing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Drizzle the fish fillets with lemon juice and season with salt and pepper. Grease a baking dish with butter, line it with tomato slices and spring onions, pour over the vegetable stock, season with salt and pepper, and place the fish fillets on top. Heat the rapeseed oil in a non-stick pan, sauté the onions and garlic until translucent, and mix with the yogurt butter, herbs, mustard, breadcrumbs, and Parmesan cheese to form a paste. Brush the mixture over the fish fillets and bake in a preheated oven at 180°C for about 20 minutes.