Gourmet Fillet with Parsley and Dill Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices wholemeal toast bread
- 1 onion (s), finely diced
- 0.5 ½ bunch parsley, plucked and finely chopped
- 0.5 ½ bunch dill, plucked and finely chopped
- 1 lemon (s), organic
- 120 g butter and a little more for reasin
- 1 teaspoon honey, liquid
- salt and pepper
- Paprika powder, noble sweet
- 4 pollack fillet (s)
- 2 medium egg whites
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees circulating air.
- Crumble the toast into small pieces with your hands. Rub the zest of the lemon. Squeeze the lemon.
- Heat the butter in a pan. Fry the toast and onions until golden brown while turning. Add honey, 5 tablespoon lemon, parsley and dill. Season with salt, pepper and paprika. Remove from stove to cool.
- Place the washed fish in a greased baking dish. Sprinkle with the lemon peel. Careful, the taste becomes intense. Salt the fish.
- Beat the egg whites until stiff and stir into the bread mixture. Cover the fish completely with it. Bake in the oven for about 20 minutes.
- Rice goes well with it.
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