Baked Redfish

Ingredients

• 200 g red lentils
• 4 redfish fillets (150 g each)
• Salt
• ground pepper
• 1 cucumber
• butter (for greasing the dish)
• 1 cup 200 g whipping cream
• 4 tbsp horseradish (jarred)
• 1 bunch dill

Instructions

1. 1.

   Preheat oven to 200°C (gas: level 3, convection: 180°C).

2. 2.

   Pour plenty of boiling water over lentils and let them soak for about 5 minutes.

3. 3.

   Rinse redfish fillets and pat dry. Season with salt and pepper. Peel cucumber, cut lengthwise into halves, then slice into rounds.

4. 4.

   Grease a baking dish. Drain lentils in a sieve. Place half in the dish. Layer half of the cucumber slices, then remaining lentils, followed by the rest of the cucumber. Season cucumber with a little salt and pepper while layering.

5. 5.

   Whisk cream with horseradish, salt, and pepper. Rinse dill, shake dry, finely chop, and stir into the cream mixture. Pour half over the lentil-cucumber mix. Place fish on top and pour remaining horseradish-cream over it. Bake for 20–30 minutes.