Briefly rinse fish fillet under cold water. Drain and sprinkle with the juice of one lemon. Sprinkle generously with paprika. Blanch tomatoes with boiling water, peel and cut into quarters. Cut away green stem end. Cut camenbert into 1/2 cm thick slices. Rinse and chop parsley. Grease fireproof dish. Add half of the fish, season with salt, sprinkle with paprika one more time. Put tomatoes on top, season with salt. Put second half of fish on top. Also season with salt and sprinkle paprika on top. Top with camenbert. Sprinkle parsley evenly over the top. Lightly season whipped cream with salt and pepper, pour over. Place in the heated oven.
Baking time: 30 min, electric stove: 200 °C / gas stove: level 5
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