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herb fish

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Ingredients for 4 servings:

  • 4 redfish fillets (or cod or pollock)
  • 150 g bacon, streaky
  • 2 onions, diced
  • 1 cup sour cream
  • 2 tomatoes, peeled and sliced
  • 3 tbsp breadcrumbs
  • lemon juice
  • 1 handful of tarragon
  • salt and pepper
  • 1 handful of chervil
  • 1 handful of cress
  • 1 handful of chervil
  • 1 handful of chives
  • 1 handful of parsley

Instructions

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

Fish from the oven

Fry the diced bacon in a pan, add the onions, and cook until translucent. Pour half of this mixture into a casserole dish. Scatter the tomatoes over the bacon and place the fish on top. Mix the chopped herbs with the sour cream and pour over the fish, making sure it’s completely covered. Top with the remaining bacon and onions and sprinkle with breadcrumbs. Bake in the oven at 250°C for about 30 minutes. It also tastes great with boiled potatoes on the bottom layer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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