Viktoriabarsch À La Kerstin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s) (Victoria perch)
- 50 g ham, cubes
- 0.5 ½ bunch parsley, smooth
- 150 g sheep cheese, diced
- 3 spring onion (s)
- Herb butter
- salt
- Lemon juice
- olive oil
Print Recipe
Pin Recipe Instructions
- Drizzle the Victoria perch (or other fish fillet) with lemon juice and season with salt. Brush two pieces of aluminum foil that are not too small with liquid herb butter, place half of the fish fillet on top. Cut the white of the cleaned spring onions into oblique pieces approx. 1 cm wide and fry them in olive oil together with the ham cubes. Chop the washed parsley and fry for a moment. Spread the whole thing over the fish. Also distribute the sheep`s cheese cubes on the fish. On top of that comes a piece of herb butter.
- Close the foil tightly over the fish. Bake in the oven preheated to 200 ° C for about 30 minutes.
- Baguette and salad go well with this.
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