Fish Fillet À La Bordelaise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), e.g., Plaice fillet
- 50 g breadcrumbs
- 30 g parmesan, rated
- 2 tablespoon butter, soft
- 1 onion (s)
- 1 clove garlic
- 1 egg yolk
- 1 lemon (s), untreated, juice and zest it
- 1 bunch parsley
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash and dab the fish fillet. Place in a well-greased casserole dish, drizzle with lemon juice and season with salt.
- Mix the breadcrumbs, cheese and butter well in a bowl, season with 1-2 tablespoon lemon juice, salt and pepper. Add the onion, garlic and parsley finely chopped with the grated lemon zest (approx. 1 tablespoon) and knead the mixture well. I also add an egg yolk, this makes the mixture a little smoother (but not a must!)
- Coat the fillets with the herb mixture approx. 0.5 cm thick - this is best done with a spatula. Bake in the preheated oven at 200 degrees for approx. 25 minutes (convection) (check again and again at the end of the baking time, the baking time may vary depending on the oven) until the mixture is golden brown.
- This goes well with boiled potatoes and a hollandaise sauce.
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