Summary

Ingredients

• 400 g fish fillet (s)
• 4 slices toast
• 30 g butter, liquid
• parsley
• 0.5 clove ½ garlic
• some clarified butter (Butaris)
• salt and pepper
• thyme

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Instructions

1. Debark the bread and chop in a food processor. Then add the thyme, parsley leaves and the clove of garlic and let run until the crumbs have turned green.
2. Divide the fish fillet into four equal pieces and season with salt and pepper. Brush a baking sheet with Butaris. Brush the skin side of the fish with melted butter and only place the top in the breading (be careful, not too much!). Lightly press the breading and drizzle extra drizzle over the open areas.
3. Then preheat the oven to 220 ° C. Place the fish fillet on the tray and slide it onto the top rail. Then cook for 5 to 8 minutes, depending on the thickness of the fish. Switch on the grill in the last few minutes. The breading should turn a little brown.
4. Serve with rice (e.g. with tomatoes) and vegetables of your choice.