Pesto fish from the oven

Ingredients for 4 servings:

• 800 g fish fillet(s) (haddock, cod, wolffish, etc.), fresh
• salt and pepper
• Pesto:
• 1 clove(s) garlic
• 1 bunch arugula
• 1 handful of basil
• 50 g Parmesan, grated
• 30 g pine nuts
• 100 ml olive oil
• 100 ml rapeseed oil
• some lemon juice
• salt and pepper
• 1 kg potatoes
• 8 anchovy fillets
• 3 tbsp crème fraîche
• 3 tbsp olive oil
• ½ lemon(s), grated peel
• salt and pepper
• 3 tbsp dill (tips)
• ½ cucumber(s)
• 2 apples
• 1 m.-large onion(s), red
• some butter, for frying
• a few stalks of chives
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

with mashed potatoes, anchovies, dill and cucumber

This dish is perfect for autumn when it gets colder outside and the apples are perfectly ripe. Pesto: Peel the garlic. Puree the arugula, basil, garlic, Parmesan, and pine nuts with the oil. Season the paste with salt, pepper, and lemon juice. Fish: Preheat oven to 150–160°C. Cut the fish into four equal pieces, season with salt and pepper. Place the fish pieces in an ovenproof dish and cover with pesto. Bake in the oven for about 15 minutes. To test for doneness, pierce with a wooden skewer or check the temperature (core: 45–50°C at the thickest part). Mashed potatoes: Peel the potatoes and boil them in salted water until tender. Allow to cool, then mash with a potato masher. Chop the anchovy fillets and stir them into the mashed potatoes along with the crème fraîche, olive oil, and lemon zest. Season the mash with salt and pepper. Chop the dill, but only mix it in immediately before serving so that it retains its fresh, green color. Vegetables: Peel the cucumber, halve it lengthwise, and scrape out the seeds with a spoon. Cut the cucumber halves diagonally into pieces or trim them. Quarter the apples, remove the cores, and cut into wedges. Peel the onion and also cut into wedges. Melt a little butter in a pan. Sauté the cucumber and onion in it. After a few minutes, briefly add the apple wedges so they remain crunchy. Season the vegetables with salt and pepper. Cut the chives into 3-4 cm long pieces. Place the fish on warmed plates and surround them with the vegetables. Drizzle a little butter over the fish and garnish with the chives. Fold the dill into the mashed potatoes and serve them separately in small bowls, garnishing with a sprig of dill if desired.