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Fish fillet in rosemary and pecorino crust

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Ingredients for 4 servings:

  • 4 fish fillets, e.g. redfish
  • salt and pepper
  • 1 egg(s)
  • 1 tbsp rosemary, finely chopped
  • 100 g Pecorino
  • olive oil
  • Flour

Instructions

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

Breaded fish with a twist, very herby.

Salt and pepper the fish fillets, coat them in flour, and shake off any excess. Mix the rosemary sprigs with the beaten egg. Coat the fish in the rosemary and egg mixture and bread them in grated pecorino cheese. Gently fry the fish fillets in olive oil until golden brown. This goes very well with a nice risotto.

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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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