Plaice double fillet with Parmesan and herbs

Ingredients for 2 servings:

• 4 plaice fillets without skin, 100 – 120 g each
• 1 tbsp lemon juice
• 1 slice(s) white bread or toast, stale, finely crumbled
• 100 g Parmesan, finely grated
• 1 bunch of spring onions, cut into fine rings
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp dill, finely chopped
• 100 ml fish stock or vegetable broth
• Sea salt
• Pepper from the mill, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Season the plaice fillets with lemon juice, salt, and pepper. Place two of the plaice fillets side by side in a covered glass casserole dish. Mix together the breadcrumbs, 50g of Parmesan cheese, spring onions, parsley, and dill, and spread three-quarters of the mixture over the plaice fillets. Place the other two plaice fillets on top, spread the remaining mixture on top, and sprinkle with the remaining Parmesan cheese. Pour in the fish stock/vegetable broth and cook, covered, in a preheated oven at 140°C (284°F) for approximately 8-10 minutes.