Нежнейший морской язык под сырной шапкой с правильным картофельным пюре (без яиц!)

This recipe shows how to prepare tender sea bass fillet topped with a creamy cheese and garlic crust, baked at 180°C for about 20 minutes, then finished with butter and a cheese‑garlic mixture for a golden crust. The fish is seasoned with salt, paprika, black pepper, dry garlic, and lemon or lime juice, wrapped in foil to keep juices inside. After baking, a slice of butter is added, followed by a topping of grated cheese, minced fresh garlic, and chopped herbs, then returned to the oven for an additional 5 minutes until the cheese melts and browns slightly. Serve immediately for a juicy, aromatic dish. The accompanying side is a smooth potato mash made from 600–800 g of potatoes, boiled until tender, then mashed with butter, paprika, black pepper, and milk until creamy and airy. The mash is served hot, complementing the fish.