Fish fillet in tomato crust

Ingredients for 4 servings:

• 500 g fish fillet(s) of your choice
• 4 large tomatoes
• 50 g Parmesan, freshly grated
• 50 g breadcrumbs
• 1 tsp herbs de Provence
• 200 g potatoes
• salt water
• 1 tbsp butter
• some milk
• a little nutmeg
• some salt and pepper
• Fat for the mold

Instructions

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

quick, easy, delicious

Wash and peel the potatoes and cook in boiling salted water. Wash and finely dice the tomatoes. Mix them in a bowl with the breadcrumbs, Parmesan cheese, and seasoning. The mixture should be relatively dry so that it sticks to the fish. Wash the fish fillet, pat dry, and place it in a greased baking dish. Season with salt and pepper. Then pour the tomato mixture over it and bake in the oven at 150-180°C for about 20 minutes. Drain and mash the potatoes. If you don’t have a potato masher, a spaetzle press works perfectly. Add the butter and milk to the potato mixture and stir everything thoroughly. Season with salt and nutmeg, if desired. Serve with fresh salad.