Pollock fillet with herb crust

Ingredients for 4 servings:

• 4 portions of pollock fillet(s)
• 1 egg(s)
• 50 g dried tomatoes
• 50 g pistachios
• 50 g breadcrumbs
• 100 g Parmesan
• 1 pepper, red
• 4 sprigs of oregano
• 4 stalks of thyme
• 4 stalks of parsley
• some salt and pepper
• some lemon juice

Instructions

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

Thaw the fish fillets, pat dry, drizzle with lemon juice, and season with a little salt and pepper. Finely chop the sun-dried tomatoes. Peel and finely chop the pistachios. Remove the rind from the Parmesan cheese and finely grate. Deseed and chop the chili peppers. Wash the oregano, thyme, and parsley, spin dry, and finely chop them. Break the egg a little and mix well with the Parmesan, breadcrumbs, and a little salt and pepper. Then add the tomatoes, pistachios, chili peppers, and herbs, and mix everything well. Place the fish in a greased, ovenproof dish and spread the mixture for the herb crust evenly over all four pieces, pressing down firmly. Bake in the preheated oven at 180°C for about 20 to 25 minutes, until the crust begins to brown. Arrange the fish on plates and serve immediately while hot.