Fish Fillet with Herb Cap

Ingredients

• 3 slices white bread
• 2 handfuls mixed herbs (e.g., parsley, chervil and dill)
• 0.5 tsp lemon zest (unprocessed)
• 3 tbsp softened butter
• 3 tbsp grainy mustard
• 1 egg
• 100 ml whipping cream
• 100 g crème fraîche
• 2 tbsp freshly grated Parmesan
• Salt
• pepper (from the mill)
• 4 sea bass fillets (≈140 g each)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Drain the white bread and finely grind it in a food processor. Rinse the herbs, pat dry, strip leaves and finely chop. Mix the crumbs, lemon zest, butter and 1 tbsp mustard together.

3. 3.

   Whisk the egg with cream, crème fraîche, remaining mustard and parmesan; season with salt and pepper. Pour the sauce into a baking dish. Rinse the fish, pat dry and drizzle with lemon juice. Season with salt and pepper, place in the sauce and spread the herb mixture on top.

4. 4.

   Bake in the oven for about 20 minutes until golden brown.