Pollack with Tomato Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 clove garlic
- 20 g tomato (s), dried
- 0.5 ½ bunch parsley
- 2 tablespoon breadcrumbs
- 2 tablespoon parmesan, grated
- 20 g butter, soft
- salt and pepper
- 2 pollack fillet (s) à 150 g
- 2 tablespoon lemon juice
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Dice tomatoes, finely chop parsley and garlic. Knead together with breadcrumbs, parmesan and butter. Season with salt and pepper.
- Brush a baking dish with oil and let it heat up in the preheated oven at 200 ° C top / bottom heat on the 2nd rail from the bottom.
- Drizzle the fish fillets with lemon juice, season with salt and pepper. Spread the crumb mixture on the fillets and press down. Place the fish in a hot casserole dish and cook for 15 minutes on the 2nd rack from the bottom.
- E: 32 g
- F: 19 g
- KH: 11 g
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