Normally I buy my fish from a fishmonger I trust, but for this dish I use frozen food from the discounter, but still look for the MSC logo. This frozen fish comes as four rectangular blocks and is therefore guaranteed to be of the same thickness everywhere and cooks nicely evenly. The crust can also be used for naturally grown fish fillets. Let the fish thaw slowly in the refrigerator overnight. Then marinate in the lime juice for 1 hour before preparation.
For the crust, knead the soft butter, mustard seeds, mustard, salt, parsley, lime zest, panko and pepper in a mixing bowl. Do not use dry mustard seeds, the mustard seeds are also available whole and pickled. Alternatively, use coarsely ground mustard. The panko is coarser and more crunchy than conventional breadcrumbs. Get it in the Asia Shop or on the Internet.
As soon as the mixture is nice and homogeneous, pour it into a freezer bag and spread / roll it out to a thickness of approx. 5 mm. This results in a nice rectangular crust dough. The dough is now in the freezer for 2 hours.
During preparation, you can then easily cut the crust for the fillets with a sharp knife. If anything is left over, simply put it back in the freezer. Can you use it later for a piece of meat or other fish.
The oven is now preheated to 160 degrees top and bottom heat. Now place the crust on the fillets and place the fillets on lightly oiled baking paper on the baking sheet. Bake on the middle rack for about 20 minutes. After 20 minutes, switch to the grill at 190 degrees and grill the crust until it is golden brown and crispy for about 10 minutes. But keep an eye on the crust so that it doesn`t burn, because the cooking times can of course vary depending on the oven. Also like to do the finger test. When the crust is successful, turn off the oven, open the oven door and let the fillets rest for another 2 minutes.
Serve on preheated plates. Fried potatoes or risotto and a homemade mayonnaise go well with it.
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