Pikeperch Fillet with Parmesan and Herb Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 small fish fillet (s) (pikeperch fillets), frozen
- 1 tablespoon lemon juice
- Salt, little, for seasoning
- Pepper, for seasoning
- Paprika powder, noble sweet, for seasoning
- 1 egg (s)
- 1 tablespoon flour
- 2 tablespoon parmesan, grated
- 2 tablespoon breadcrumbs
- 1 tablespoon basil, finely chopped, fresh or frozen
- 1 teaspoon dill, fresh or frozen
- Clarified butter or oil for frying
Print Recipe
Pin Recipe Instructions
- Thaw the pikeperch fillets and wash, dry and drizzle with lemon juice and only lightly season. Turn first in flour and then in beaten egg.
- Grate the parmesan cheese and mix with the breadcrumbs. Wash and chop the basil and dill and mix with the Parmesan breadcrumbs. Turn the fish fillet in it, press down firmly and fry in a pan with hot clarified butter or oil for about 5 minutes on each side until golden brown.
- As a side dish we eat polenta vegetable casserole and mixed salad.
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