Pollock fillet with herb butter panko crust

Ingredients for 3 servings:

• 750 g pollock fillet(s)
• ½ lemon(s)
• salt and pepper
• 100 ml vegetable stock
• 3 large tomatoes
• 1 pinch(s) of sugar
• 2 tbsp vegetable oil
• 100 g herb butter
• 1 large onion(s)
• 1 large garlic clove(s)
• 100 g panko
• 1 handful of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Remove the bones from the pollock fillet and portion it. Drizzle with the juice of half a lemon and season with salt and pepper on both sides. Pour the vegetable stock onto a deep baking sheet or into a large casserole dish. Thinly slice the tomatoes, distribute them evenly on the sheet or in the casserole dish, and season with a pinch of sugar, salt, and pepper. Place the seasoned pollock fillet on top of the tomato slices. For the herb butter panko crust, dice the onion, finely chop the garlic, and sauté in a pan with the herb butter and vegetable oil until translucent. Then add the panko breadcrumbs and chopped parsley and fry briefly. Season the mixture with salt and pepper. A supplement to my recipe: You can also add finely chopped sun-dried tomatoes to the herb butter panko crust. Spread the herb butter panko crust evenly over the pollock fillet and press down lightly. Bake the pollock fillet in a preheated oven at 180°C fan-assisted oven or 200°C conventional oven for about 20 minutes, until the herb butter panko crust is crispy and golden. Serve with a potato casserole or potato gratin, for example.