Pollack with Herb Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s) (pollack fillet)
- Lemon juice
- 1 bunch parsley, smooth
- 1 shallot (s)
- 1 clove garlic
- 40 g almond (s), round
- 40 g parmesan, rated
- 4 teaspoons mustard, hot (approx. 0 g)
- Oil (olive oil)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the parsley. Peel the shallot and garlic, finely dice the shallot. Squeeze the garlic and add both to the parsley. Add the almonds, parmesan and mustard, salt, pepper, add a little olive oil and work everything into a paste.
- Rinse the pollack and pat dry, cut into eight equal pieces and sprinkle with lemon juice, salt and pepper. Place with the skin side down side by side in a greased ovenproof dish and spread the parsley paste on top.
- Cook in the preheated oven at 200 ° C on the second rack from the bottom for 15 to 18 minutes.
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