Gourmet Fillet with Herb Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), e.., Cod, saithe or redfish
- 3 rusks
- 4 tablespoon breadcrumbs
- 1 red pepper (s)
- 1 teaspoon vegetable stock, instant
- 2 tablespoon herbs, mixed, e.g., parsley, chives, dill
- 1 tablespoon oil
- 1 tablespoon mustard, medium hot
- 1 lemon (s), juice and zest there(organic)
- salt and pepper
- Oil for greasing the baking dish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Rub the lemon peel or peel off the zest. Wash the fish fillet, pat dry, season with lemon juice, salt and pepper and place in a lightly greased baking dish.
- Clean the pepper and cut it into very small cubes. Put the rusks in a plastic bag and crumble finely with the rolling pin. This also works very well in the Blitzhacker and becomes even finer in the process.
- Then mix the rusk crumbs, breadcrumbs, grated lemon zest, diced paprika, herbs, vegetable stock and a little more pepper in a bowl. Stir in the oil and mustard and, if necessary, gradually add a little more water until the mixture is spreadable.
- Spread on the fish and bake the fish in the oven for about 25 minutes until golden brown.
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