Fish fillet in mustard-sesame-black cumin crust

Ingredients for 4 servings:

• 4 fish fillets, e.g. pangasius or tilapia
• 6 tsp Dijon mustard
• n. B. Spice mix for fish or dried herbs to taste
• 90 g breadcrumbs
• 4 tbsp white sesame seeds
• 3 tsp black cumin, alternatively black sesame
• Oil or other fat for frying
• n. B. Lemon wedge(s) for drizzling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

gluten-free, egg-free

Clean the fresh or thawed fish fillets and pat dry. Rub the fillets on both sides with the spice mix or dried herbs and then coat them well with Dijon mustard. Mix the breadcrumbs with the sesame seeds and black cumin seeds. Toss the fish fillets in the mixture and press down lightly on both sides with your fingers. Fry the fillets in a pan with oil or other fat over medium heat for about 2-3 minutes until crispy. Serve the finished fish fillets with lemon wedges for drizzling. We like to eat the fillets with oven-baked vegetables or a mixed salad. Tip: Don’t turn the fillets until the first side is truly golden brown and crispy. This way, you only have to turn them once, and the crust stays on the fish and not in the pan. Seasoning with salt is not necessary if you use Dijon mustard or a similarly strong mustard.