Fish Fillet with Almond – Parsley – Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Fish fillet (s), (e.g. redfish, pikeperch, cod)
- 100 g almond (s), round
- 1 clove (s) garlic, peeled and finely chopped
- 1 tablespoon lemon juice
- 1 handful parsley, finely chopped
- 1 teaspoon sambal oelek, alternatively harissa or chilli: should later only bizzle, not burn
- 1 teaspoon, leveled coriander, ground
- 1 tablespoon butter
- 150 ml Prosecco or dry white wine and / or vegetable stock / fish stock
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the ground almonds in a pan, add the butter and fry the coriander, garlic and parsley briefly, then remove from the heat. Add the Sambal Oelek and lemon juice and mix the whole thing with water and a good dash of olive oil to a spreadable paste, season with salt and pepper.
- Wash the fish fillets and pat dry. Grease a baking dish, pour in the prosecco and stock, put in the fish fillets and brush with the almond and herb paste. Now for 15-20 minutes in the preheated oven. I have had an old-fashioned but beloved gas stove for a long time, the oven of which only works by feeling, but I guess 200 ° for electric (top and bottom heat). So no guarantee for cooking times and temperatures, but you can`t go wrong with this preparation anyway, because the fish first swims from below and what covers it at the top can also crunch and at the same time ensures that it does not dries up.
- The whole thing is unbeatable in combination with jacket potatoes, steamed seasonal vegetables and a lemon tarragon sauce.
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