Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 fish fillet (s) á 50 g, e.g., redfish, pikeperch, Alaska pollock
- 1 tablespoon mustard
- 2 tablespoon olive oil
- 0.5 ½ lemon (s), squeezed
- 50 g parmesan, rated
- 50 g almond (s), round
- salt and pepper
- Oil for the mold
Print Recipe
Pin Recipe Instructions
- If frozen, let the fish fillets thaw. Preheat the oven to 200 degrees top / bottom heat.
- Brush a baking dish with oil and place the fish in the center.
- In a bowl, mix the grated Parmesan, ground almonds, lemon juice, mustard and olive oil together with salt and pepper. Knead well with the help of a fork. Then put the crunchy layer on the fish fillets and press down nicely.
- Now put the fillets in the oven for 20 minutes and take them out when they have browned nicely.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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