Pollock fillet with crispy white bread crust

Ingredients for 4 servings:

• 800 g fish fillet(s) (pollock fillet), skinless and boned
• 3 tbsp butter
• 4 slices of toast bread, cut into cubes
• 1 pinch(s) spice mix (Baharat)
• e.g. sea salt, fleur de sel
• n. B. Black pepper (freshly ground)
• some lemon peel, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

that fits the autumn season

Debone the pollock fillet (if necessary), wash, dry, and divide into portions. Heat the butter in a pan and sear the fillets (the thickest ones first) on one side (“skin side”). Season the fried fillets with salt and pepper and cook in a preheated oven at 75°C (top and bottom heat) (convection not suitable) on medium heat for about 25-30 minutes. In the meantime, toast the bread cubes, toss in a little butter, and season with salt, pepper, and Baharat. Let cool slightly in a ceramic or glass dish. Mix with a little butter until coarsely crumbly and cover the fillets completely. Shortly before serving, set the oven to top heat, or even better, to grill, and grill at about 160°C (320°F) for about 3-4 minutes. Finally, sprinkle the pollock fillets with a little grated lemon zest.