Seezunge in Kräuterrahm

Ingredients

• 30 g parsley
• 10 g lemon balm
• 2 cloves garlic
• 400 ml heavy cream (30% fat)
• 2 tbsp capers (in oil)
• Salt
• Pepper (freshly ground)
• 1 pinch freshly grated nutmeg
• 8 sea bass fillets (about 600 g)
• 1 tbsp olive oil (for the dish pan)
• 4 tbsp grated Parmesan

Instructions

1. 1.

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

2. 2.

   Wash the parsley and lemon balm, pluck the leaves from stems and finely chop. Peel the garlic, press through a press and mix with the cream, herbs, and capers; season with salt, pepper, and nutmeg.

3. 3.

   Wash the sea bass fillets, pat dry, brush a fireproof dish pan with olive oil and place the fillets folded together in it. Pour the cream mixture over them and sprinkle with Parmesan. Bake in the preheated oven on the middle to upper rack for 15-20 minutes until golden brown.