Fresh and Smoked Fish in Herbs

You can use fresh / frozen pike perch or catfish fillets instead of cod fillets in this recipe. But the second fish must be hot smoked.

Ingredients

• 1 lemon
• 500 g hot smoked whitefish or mackerel
• 500 g cod fillet
• 2-3 basil leaves
• 3-4 sprigs of dill
• 1 tbsp. l. rosemary leaves
• 2-3 sprigs of oregano
• 1 egg
• 60-80 ml cream with fat content from 30%
• 30-40 ml of dry white wine
• salt, freshly ground black pepper

Directions

1. Wash the lemon, cut into thin circles. Cut fresh and smoked fish into slices commensurate with lemon circles.
2. Sort out all the greens, wash, dry and finely chop; mix. Beat the egg with cream and wine with a mixer; salt and pepper to taste. Preheat the oven to 200 ° C.
3. Place half of the chopped greens on the bottom of the baking dish. Then put pieces of fresh fish, lemon mugs, on top - pieces of smoked fish and the remaining greens. Pour the sauce over the fish and cook in the oven at 180 ° C for 10-12 minutes. Serve hot.