Cook the potatoes in boiling salted water for about 20 minutes.
Rinse the ling fillet, dry it, sprinkle with the juice of one lemon and season with salt. Clean the tomatoes, remove the stalk. Cut the tomatoes into slices. Chop kitchen herbs coarsely, onion and garlic finely. Knead together butter, chopped lemon peel, bread crumbs, ingredients and half of the cheese. Season with salt and pepper.
Drain the potatoes, cool and remove the peel. Cut potatoes into thin slices. Layer slices of potatoes and tomatoes in a greased gratin dish (approx. 30 cm long). Layer the slices one layer higher at the edge. Stir whipped cream and remaining Parmesan cheese, season with salt and freshly ground pepper and pour over vegetables. Place fish fillet in the center of the dish. Spread herb mixture evenly on top and press a little smooth. Bake the casserole in a heated oven at 200 °C for about 25 minutes. Garnish with thyme, parsley and a slice of lemon.
Serve with a colorful fresh leaf salad with sour cream and herb dressing.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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