Pollock with herb crumbs

Ingredients for 2 servings:

• 50 g breadcrumbs
• 2 pollock fillets (180 g each)
• 2 tsp dried herbs of Provence
• 40 g butter
• 1 pinch of salt
• 1 tsp mustard, medium hot
• 1 cucumber(s)
• 150 g whole milk yogurt
• 3 tbsp white wine vinegar
• 1 pinch(s) of sugar
• salt and pepper
• ½ box of garden cress

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

on creamy cucumber salad

First, mix the breadcrumbs with the dried herbs and a pinch of salt, then add the mustard and butter and knead thoroughly. Place the two pollock fillets on a baking sheet lined with baking paper. Spread the breadcrumb mixture on top and bake in a preheated oven at 200 degrees Celsius (top/bottom heat) on the middle rack for about 12 minutes (convection oven is not recommended). Meanwhile, peel the cucumber and thinly slice it. Mix the yogurt with white wine vinegar, salt, pepper, and a pinch of sugar to make a dressing and toss with the cucumbers. Arrange the fish on top of the cucumber salad and serve sprinkled with garden cress.