John Myers
Tilapia Fillet Under Parmesan Crust on Chard Vegetables
The perfect tilapia fillet under parmesan crust on chard vegetables recipe with a picture and simple step-by-step instructions.
- 4 Tilapia fillet, alternatively pangasius
- 1000 g Swiss chard, fresh
- 40 g Butter
- 800 ml Milk
- Flour to bind
- 150 g Grated Parmesan
- 1 Egg
- Breadcrumbs
- Nutmeg
- Salt pepper
- Wash the chard well, remove the stalks, cut into strips and pour boiling water over a sieve. Drain well. Melt the butter in a saucepan, dust with flour and brown briefly. Add milk while stirring and bring to the boil briefly. Season the sauce with salt, pepper and nutmeg and fold in the chard. Drizzle the fillets with lemon juice, season with salt and pepper. Mix the Parmesan with the egg and breadcrumbs in a bowl and distribute the mixture over the fillets (press down well!). Put the sauce in a baking dish, place the fillets on it and bake everything in the oven at 200 ° C for about 35 minutes. Use the grill function for the last 5 minutes to make the crust nice. Potatoes or ribbon noodles go well with it. You can also use spinach instead of Swiss chard.
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