Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), very finely diced
- 1 teaspoon rosemary, fresher, cut very finely
- 1 teaspoon mustard
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 1 clove garlic, crushed
- Pepper, freshly ground white
- salt
- 800 g fish fillet (s) (salmon trout fillet)
- 1 lemon (s)
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Wash and dry the fish fillet, cut into portions and drizzle with the lemon. Set aside and let it steep. Process the other ingredients into a richly flavored paste, it should be easy to spread. If necessary, work with more breadcrumbs. Spread the finished paste on the skinless side of the fillet. Heat the oil in the pan, when it is hot, insert the fish with the coated side. Fry briefly until the breading is lightly brown. It doesn`t take too long. Then turn the fish carefully so that the crust does not fall off. Roast on the skin side to the end.
- The paste on one side and the skin on the other keep the fish nice and juicy.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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