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Crispy fish

updated

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Ingredients for 2 servings:

  • 2 slices of toast
  • 1 tbsp butter
  • 4 tomatoes
  • 100 g cheese, medium-aged Gouda
  • 3 tbsp chives, cut into rolls
  • 300 g fish fillet(s) (pollock fillet)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat oven to 200 degrees Celsius. Finely dice the toast slices. Heat butter in a non-stick pan and fry the toast cubes until golden brown on all sides. Set aside. Slice the tomatoes, removing the stem ends. Grate the Gouda cheese and mix with the croutons and chives. Cut the pollock fillet into 2 portions. Season the fish and tomatoes with salt and pepper. Arrange the tomato slices in a fan-like pattern in a baking dish, then place the fish fillets on top. Sprinkle the crouton mixture over the fish. Place the baking dish on the middle rack of the hot oven and bake for approximately 15-20 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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