Pollock fillet under a potato crust

Ingredients for 2 servings:

• 400 g pollock fillet(s)
• 4 m.-sized potatoes, mainly waxy
• 2 large beef tomatoes, preferably oxheart tomatoes
• 1 chili pepper(s), red
• 1 small onion(s)
• 50 g Parmesan (Parmigiano Regiano)
• 3 tbsp olive oil
• 10 g butter
• Salt and pepper, freshly grated
• lemon juice
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel and dice the potatoes, then boil until soft. Dice the tomatoes. Finely chop the chili. Finely dice the onion. Place the ingredients in a bowl. Season with salt and pepper and mix. Transfer to a shallow, ovenproof dish. Drizzle with olive oil. Sprinkle with a small teaspoon of granulated stock, if desired. Clean the fish, season with salt, and drizzle with a little lemon juice. Cut into two equal pieces and place on top of the tomatoes. Season with pepper, salt, and drizzle with a little olive oil. Allow the cooked potatoes to cool and then press them through a potato ricer. Season with a little butter, salt, pepper, and nutmeg. Add the grated cheese, mix well, and spread evenly over the tomatoes and fish. Place knobs of butter on top and bake at 180 degrees Celsius (convection oven) on the middle shelf of the oven for about 30 minutes, until the surface is golden brown and crispy.