Redfish fillets in cheese casing

Ingredients for 4 servings:

• 4 redfish fillets (200g each)
• some lemon juice
• some Worcestershire sauce
• some white wine vinegar
• Salt
• Pepper, from the mill
• 4 eggs
• 2 tbsp flour
• 125 g cheese, grated Emmental
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• 1 cup herbs, mixed, chopped
• 3 tbsp butter
• Herb sprigs for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the fish fillets, pat dry, drizzle with lemon juice, Worcestershire sauce, and white wine vinegar, season generously with salt and pepper, and let stand in the refrigerator for 10-15 minutes. Crack the eggs into a bowl and whisk. Stir in the flour and grated Emmental cheese. Season the mixture generously with salt, pepper, nutmeg, and cayenne pepper. Stir in the chopped herbs. Grease a baking dish with butter and place the redfish fillets in it. Spread the cheese mixture evenly over the top and bake in an oven preheated to 180-200°C for 15-20 minutes. Remove from the oven and garnish with herb sprigs.