Halibut under a herb cap with braised tomatoes

Ingredients for 4 servings:

• 500 g fish fillet(s), halibut
• some olive oil
• 500 g low-fat curd cheese
• 120 g Parmesan, grated
• 4 tbsp breadcrumbs
• 2 handfuls of herbs, mixed, fresh and chopped
• 1 lemon(s), zest and juice
• 1 pinch(s) of pepper
• 1 pinch of salt
• 2 handfuls of cocktail tomatoes
• some olive oil
• 1 pinch(s) of sugar
• 2 sprigs of rosemary, fresh

Instructions

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

Alternative to fish à la Bordelaise

Wash and dry the halibut fillet, ensuring all bones are removed. Place the fish in a lightly oiled ovenproof dish. Season with salt and pepper. Finely grate the Parmesan cheese and chop the herbs (you can choose the combination as you like, but lemon thyme adds a special touch!). Mix the low-fat quark with the herbs, Parmesan cheese, breadcrumbs, the grated zest and juice of the entire lemon, and a little salt until spreadable. Spread the mixture over the fish. Bake the fish in the oven at 200°C (convection oven) for 25-30 minutes. Wash the tomatoes and place them in small dishes with rosemary and olive oil, salt, and a little sugar. Bake in the oven for 20 minutes after the fish. Parsley potatoes go perfectly with the fish. Lemon thyme, oregano, lovage, parsley, and sage are my favorite herbs.