Pollock with nut crust

Ingredients for 4 servings:

• 4 fish fillets (pollock), approx. 180 g each
• 1 tbsp lemon juice
• 1 tbsp dry sherry
• some paprika powder, hot
• 1 bunch parsley, flat
• 1 bunch of spring onions
• 50 g hazelnuts
• 100 g butter
• 4 tbsp breadcrumbs
• Butter, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fish fillets and pat dry. Drizzle with lemon juice and sherry, and season with salt and paprika. Preheat the oven to 220 degrees Celsius (fan oven: 200 degrees Celsius). Wash the parsley and finely chop the leaves. Wash the spring onions and slice them into thin rings. Finely chop the hazelnuts. Melt the butter in a pan and briefly mix the parsley, spring onions, nuts, and breadcrumbs; do not fry. Season to taste and add salt if desired. Place the fish in a buttered baking dish and cover evenly with the mixture. Bake in the center of the oven for 12-15 minutes. I like to serve it with boiled potatoes or rice and a small mixed salad.