Fish fillet with mushroom and cheese topping

Ingredients for 2 servings:

• 300 g pollock fillet(s) or other fish fillet
• 125 g mushrooms, fresh
• 80 g Gouda, grated
• a few stalks of parsley
• 4 leaves of garlic or 1 clove of garlic
• 2 tbsp, heaped sour cream
• 3 tbsp coconut oil or olive oil
• salt and pepper
• 1 shot of white wine
• 2 tbsp fried onions
• Butter for the mold, alternatively oil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Low carb and simply delicious

Preheat the oven to 180°C fan/convection oven. Clean the mushrooms and cut into small cubes. Wash the parsley and finely chop or slice. Finely chop the garlic. Place everything in a bowl. Add salt, pepper, sour cream, oil, cheese, and white wine and mix well. Let it stand for about 10-15 minutes. In the meantime, wash the fish, pat it dry, and place it, unseasoned, in a baking dish greased with oil or butter. After the stand time, mix the fried onions into the mushroom mixture and spread everything evenly over the fish. Bake in the hot oven for about 25 minutes. Boiled potatoes also go well with this dish, but this is no longer low-carb.