Fish with "gremoulata" topping

Fish (6-800 gram for 4 people) e.g. "lange filet"

"Gremoulata" topping:
1/2 plant chopped parsley
1 clove garlic
Grated peel of one lemon
1 tbsp. bread crumbs
4 tbsp. grated parmesan
2 tbsp. olive oil

Cut fish into 8 uniform pieces, season with salt and rest for 30 minutes.

"Gremoulata" topping: Mix parsley, pressed garlic, lemon peel, breadcrumbs, parmesan and olive oil and season with salt and pepper.

Put the fish in a greased oven-proof dish and spread the gremoulata over the fish.

Prepare the fish in the oven at 200 degrees, 15 minutes. It should feel solid in the flesh.


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