Pesto fish in the oven

Ingredients for 4 servings:

• 4 fish fillets (any sea fish, e.g. redfish)
• lemon juice
• 1 jar pesto
• 100 g sheep’s cheese
• 3 tbsp crème fraîche
• 3 tbsp Emmental cheese, grated
• 1 tbsp olive oil
• 1 bunch of parsley
• 1 garlic clove(s)
• 500 g potatoes, cooked and cut into cubes
• Thyme
• olive oil
• Salt
• Fat for the mold
• possibly white wine

Instructions

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

Note: For this recipe, boil the potatoes first or use leftovers from the day before. Place the fish fillets side by side in a large, greased dish, drizzle with lemon juice, and season with salt. Make a paste from pesto, feta cheese, crème fraîche, Emmental cheese, olive oil, garlic, and parsley (this works well in a blender, but can also be finely chopped or chopped by hand). Season the paste carefully. Salt is usually not necessary. Brush the fish with the paste. Arrange the potato pieces in the spaces between the pieces, drizzle with a little olive oil, and sprinkle with thyme. Roast in the oven at 200°C (top/bottom heat) for about 20-30 minutes. If too little liquid forms, add a little white wine.