Fish in herb and potato crust

Ingredients for 4 servings:

• 500 g fish fillet(s)
• 400 g carrot(s)
• 2 onions
• some cream
• 400 g floury potatoes
• 4 tbsp herbs, various, fresh
• 1 large egg(s), possibly 2
• salt and pepper
• nutmeg
• butter
• Flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

summery, light and delicious

First, put the potatoes in a boil. Meanwhile, season the thawed fish fillets with salt and pepper and lightly fry them in a pan. In the same pan, fry the finely chopped onions (use a little fat if necessary, preferably butter). Pour in a little water and add the coarsely grated carrots. Season the mixture with salt and pepper and simmer gently until the carrots soften. Remove the soft, cooked potatoes from the pot, peel them, and press them through a potato ricer. Let them cool, then mix with various finely chopped herbs (basil, thyme, parsley, rosemary, chives, etc.). Add the egg and season well with salt, pepper, and nutmeg. The mixture should hold together well; if not, add another egg to thicken it. Then place the fish fillets on a baking sheet and spread the potato and herb crust on top (this works best with your hands). Then bake in the oven for 10-12 minutes at 200°C. Meanwhile, prepare the vegetables: Add a little cream, bring to a boil briefly, and add a little flour to thicken the sauce. Season to taste.