Nile perch fillet with tomato crust

Ingredients for 4 servings:

• 4 large fish fillets (Victoria perch)
• 100 g butter, soft
• 100 g breadcrumbs, freshly grated from fresh rolls or white bread
• 2 tbsp tarragon, chopped fresh or 1 tbsp dried
• salt and pepper
• chili
• 80 g tomatoes, dried
• 500 g tomatoes, fresh, pitted, peeled and diced
• some lemon juice and lemon zest
• Butter for the mold

Instructions

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

Grease a large baking dish well with butter, place the Nile perch fillets side by side, and season lightly with salt and pepper. Mix the butter, breadcrumbs, tarragon, diced sun-dried tomatoes, and fresh tomatoes into a paste, then season with salt, pepper, chili, a little lemon juice, and lemon zest. Spread the paste on the fillets and press down. Bake in a preheated oven at 200°C on the middle rack for 15-20 minutes using conventional heat. Alternatively, you can also stir in pine nuts or use parsley instead of tarragon. If Nile perch is too delicate for you, you can of course use any other firm fish fillet.