Summary

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

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Instructions

1. If frozen, let the fish fillets thaw. Preheat the oven to 200 degrees top / bottom heat.
2. Brush a baking dish with oil and place the fish in the center.
3. 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.
4. Now put the fillets in the oven for 20 minutes and take them out when they have browned nicely.