Fish Fillets with Breadcrumb Crust and Potato Wedges

Ingredients

• 1 kg medium-sized waxy potatoes
• Salt
• 5 slices whole grain toast
• 20 g Parsley (1 bunch)
• 4 shallots
• 5 tbsp olive oil
• Pepper
• 560 g white fish fillet (skinless; 4 fillets)
• 15 g melted butter (1 tbsp)
• 1 Organic lemon

Instructions

1. 1.

   Wash the potatoes thoroughly and boil in salted water for about 20 minutes. Drain, let cool completely, then refrigerate for about 1 hour.

2. 2.

   Meanwhile, remove crusts from the toast and grate it into fine crumbs using a kitchen grater. Wash, dry shake, and chop the parsley. Peel and finely dice the shallots. Heat 2 tbsp olive oil in a pan and sauté the shallots over medium heat until translucent. Mix the breadcrumbs with 1 tbsp olive oil and 1 tbsp parsley, then season with salt and pepper.

3. 3.

   Rinse the fish under cold water and pat dry with paper towels. Place on parchment‑lined baking sheet, brush with butter, season with salt and pepper, then press the breadcrumb mixture onto each fillet lightly.

4. 4.

   Cut potatoes into wedges and toss with remaining olive oil. Spread them on the same baking sheet. Bake in a preheated oven at 225 °C (airflow 210 °C; gas: level 3–4) for about 15–20 minutes, depending on fillet thickness.

5. 5.

   While baking, wash the lemon, dry, and cut into wedges. Salt the finished potato wedges. Sprinkle everything with remaining parsley and arrange lemon wedges on top of the sheet. Serve immediately.