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Baked fish fillet with mint and walnut crust

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Ingredients for 6 servings:

  • 6 fish fillets
  • 130 g walnuts, roasted and chopped
  • 2 tbsp mint, finely chopped
  • 1 clove(s) garlic
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper
  • Walnuts for garnishing
  • Mint, fresh, for garnish

Instructions

Working time approx. 25 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 45 minutes

Prepare the paste the day before: Roast and chop the walnuts. Combine them with the mint, garlic, and olive oil and blend until smooth. Add lemon juice, salt, and pepper. Store in the refrigerator until the next day, tightly sealed. Spread the paste thickly on the fish fillets and wrap them in cling film. Refrigerate for at least 4 hours. Then bake in a preheated oven at 200°C (top/bottom heat) for about 15-20 minutes. Serve garnished with walnuts and mint leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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