Fish Fillet with Herb and Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), white flesh, not too thin
- salt and pepper
- some lemon juice
- 3 tablespoon panko
- 3 tablespoon parmesan, freshly finely grated
- 0.5 tablespoon ½ rosemary needles, fresh
- 0.5 tablespoon ½ thyme leaves, fresh
- 2 tablespoon parsley leaves, smooth
- 2 teaspoons lemon peel, freshly grated
- 1 clove (s) garlic, crushed
- 2 tablespoons olive oil plus a little oil for the pan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees top and bottom heat.
- Rinse the fish fillets, pat dry, remove any bones. Season with salt, pepper and lemon juice and place in a greased ovenproof dish.
- For the crust, finely chop the herbs, mix with the panko, parmesan, lemon zest, garlic and oil until you have a homogeneous mixture. If necessary, add a little more oil. Spread the mixture over the fish fillets. Bake on the middle rack in the oven for about 10 to 15 minutes, depending on the thickness of the fillets. Possibly turn on the grill for two to three minutes at the end.
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