Fish Fillet in Rosemary Pecorino Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), e.g. redfish
- salt and pepper
- 1 egg (s)
- 1 tablespoon rosemary, finely chopped
- 100 g cheese, (pecorino)
- olive oil
- Flour
Print Recipe
Pin Recipe Instructions
- Salt and pepper the fish fillets, turn them in flour and knock off the excess flour.
- Mix the rosemary needles with the beaten egg. Turn the fish in the rosemary and egg mixture and bread it in the grated pecorino cheese. Do not heat the olive oil too much and carefully bake the fish fillets in it until golden brown.
- A nice risotto goes very well with it.
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