in Recipes

Fish fillet with herb crust

updated

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Ingredients for 4 servings:

  • 1 kg fish fillet(s)
  • 1 lemon(s), juice
  • Butter, in flakes
  • 4 slices of whole-grain toast
  • 50 g arugula
  • 1 handful of basil
  • rosemary
  • olive oil
  • Pepper, coarse
  • 200 g cream cheese (Black Forest cream)*
  • 1 egg yolk
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for salmon, wolffish, monkfish or cod

* Black Forest Cream is a sheep’s milk cream cheese with chives. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Cut the fish fillet into portion-sized pieces. Drizzle the fish fillet with lemon and arrange in the baking dish along with the butter flakes. Combine the crust ingredients in a bowl, puree, season to taste, and spread over the fish fillet. Bake the fillet for 15 minutes. Turn off the oven, open the lid, and let it cool briefly. Let the fish fillet rest for 5 minutes.

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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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