Fish fillet with anchovy butter

Ingredients for 4 servings:

• 400 g fish fillet(s) (4 small)
• 20 g anchovy butter
• 4 tbsp Parmesan, or Peccorino without pepper
• 3 tomatoes
• 3 slices of cheese
• salt and pepper
• lemon(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pollock fillet as an inexpensive option, Nile perch is also possible

Clean the fish fillet, rub it with a few drops (no more!) of lemon juice, add a little freshly ground black pepper, and a very small amount of salt to the fillets. Brush them thoroughly with the anchovy butter and place them in a covered (!) casserole dish or glass bowl. Then grate about 4 tablespoons of Parmesan cheese or Peccorino (without the peppercorns!) (depending on your taste) and sprinkle over the fillets. Wash 3 vine tomatoes, DO NOT peel the skin, slice them, and arrange them on the fish. Finally, cut the 3 cheese slices into strips and place them on top of the tomato slices. Place the whole thing in the microwave and cook, covered, for about 10 minutes at 600°C. If using frozen fish, the cooking time will increase by about 13 minutes! Serve in the dish with fresh baguette. To drink, serve a Riesling, Rheinhessen, 2005 Oppenheimer Kreuz, which tastes excellent despite its youth!