Pollock fillet with bacon and mashed potatoes and peas

Ingredients for 4 servings:

• 600 g potatoes
• 200 ml vegetable stock
• 1 can of peas or 300 g frozen peas
• 100 g whipped cream
• salt and pepper
• nutmeg
• 4 pollock fillets
• ½ lemon(s), juice
• 1 tbsp clarified butter
• 125g bacon
• dill for garnishing
• lemon wedge(s) for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel, wash, and dice the potatoes. Cook in the broth in a pot for 10 minutes. Then add the peas and cream to the potatoes and simmer for another 5 minutes. Then mash and season the mash with salt, pepper, and nutmeg. Preheat the oven to 120°C (top/bottom heat, fan oven: 100°C). Rinse the fish fillets, dry them, drizzle with lemon juice, salt, and pepper. I like to coat them in a little flour. Fry them in a pan with hot clarified butter until golden brown on both sides. Remove from the pan, place in a baking dish, and cook in the oven for 8-10 minutes (depending on the thickness of the fillets) until cooked through. Meanwhile, finely chop the bacon and fry it in the pan over medium heat until crispy. Serve the fish and scatter the bacon on top. Garnish with the mash and, if desired, dill and lemon wedges. I like to serve this with a very simple cucumber salad. 440 kcal per serving.