Finely grate the parmesan. Wash the herbs, dab dry, pluck the leaves from the stalks and, except for a few for garnishing, chop finely. Mix crème fraîche, breadcrumbs, parmesan and herbs, season with salt and chill for about 30 minutes.
Roll out the herb mass between two layers of foil to form a rectangle (like the size of the fish). Wash the fish, dab dry, rub with salt and place on an oiled baking tray. Peel the upper foil from the herb mass and carefully place it on the fish, press it down and carefully remove the remaining foil. Cook the fish in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the lemon hot, grate dry and finely grate the peel. Quarter the lemon. Melt butter in a saucepan, stir in flour, add stock and milk while stirring constantly. Add the lemon peel and simmer for about 1 minute
Drain the pasta. Remove the fish and arrange on a plate with the remaining herbs and lemon quarters. Add the noodles with the lemon sauce
Waiting time approx. 30 minutes