Catfish with Mustard and Herb Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the herb crust:
- 125 g butter, soft
- 80 g breadcrumbs
- 1 teaspoon rosemary, chopped
- 2 teaspoons parmesan, grated
- 1 clove (s) garlic, pressed
- salt and pepper
For the fish:
- 800 g fish fillet (s) from catfish
- salt and pepper
- olive oil
- Mustard, spicier
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the herb crust, shape into a 3 cm thick roll, wrap in cling film and allow to set in the refrigerator.
- Preheat the grill. Season the fish on both sides with salt and pepper, fry on both sides in a large pan, place side by side in a greased casserole dish.
- Spread thinly with mustard. Cut the butter roll into thin slices and cover the fish with it. Gratinate until golden brown under the grill.
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