Fish fillet under a mustard crust with olive mashed potatoes

Ingredients for 2 servings:

• 2 fish fillets, white, approx. 150 g each
• 3 rusks
• 3 tsp mustard, grainy
• some salt and pepper
• 1 tbsp olive oil
• 500 g potatoes, floury
• 20 green olives stuffed with peppers
• 1 garlic clove(s)
• 150 ml milk
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely crumble the rusks (it works best if you roll them up in a sealed freezer bag with a rolling pin) and mix with the mustard and oil. Season the fish fillets on both sides with salt and pepper. Line a baking sheet with baking paper, drizzle with a little olive oil, place the fish fillets on the sheet, and spread the mustard crust evenly. Bake the fish at 200°C (top heat) for about 15 minutes. For the mashed potatoes, peel and chop the potatoes, and cook in boiling salted water for about 20 minutes. Finely chop the olives and garlic clove. When the potatoes are tender, drain them. Heat the milk in a saucepan and season with salt and pepper. Add the potatoes, olives, and garlic to the milk and mash until smooth. Serve the fish fillets with the mashed potatoes. Serve with a green salad or cucumber salad. Tip: You should start by preparing the puree, as the potatoes take longer to cook than the fish.