Fish Fillet with Mushroom Crust

In a frying pan, sauté the onion, garlic and mushrooms in the hot butter. Season with salt and pepper. Mix kitchen herbs and breadcrumbs with the mushrooms.

Fold a dish from aluminum foil and brush with oil. Fill in the pollack fillet. Put mushroom mixture on top and press lightly until smooth. Drizzle with olive oil and bake in a preheated oven at 180 degrees for about 12 minutes until the mushroom crust is golden brown. Drizzle with the juice of a lemon and serve garnished with thyme.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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