Wash fish fillets, pat dry. Halve the lemon, squeeze one half. Drizzle the fish with lemon juice, season with salt and pepper. Cut the other half of the lemon into slices and set aside.
Roast the pine nuts in a non-stick pan until golden brown. Let cool, roughly chop. Chop wild garlic, mix with pine nuts and breadcrumbs. Mix the oil and mustard with the mixture. Spread the wild garlic mixture on the fish. Put in a lightly oiled oven dish. Bake in the preheated oven at 200 degrees for about 20 minutes until the fish is cooked through and the crust is golden brown. Serve with lemon wedges.
Mashed potatoes and salad are tasty as side dishes.
Ingredients
Print Recipe
Pin Recipe