in Recipes

Fish fillet with crispy crust

updated

Spread the love

Ingredients for 4 servings:

  • 4 m.-sized fish fillet(s) (e.g. pangasius, pollock, etc.)
  • salt and pepper
  • 1 jar pesto
  • 2 tbsp breadcrumbs
  • some cheese, grated
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

particularly suitable for pangasius or pollock

Pat the fish fillet dry and season with salt and pepper. Mix the pesto with the breadcrumbs and spread over the fish. It should be spread about 1 cm thick. If you like, you can also add some grated cheese to the mixture. Then place in a greased baking dish and cook in a preheated oven at 150°C (convection oven) for about 15-25 minutes, depending on the size of the fish fillets. Tip: The version with pesto rosso is especially delicious. Simply add a diced tomato and cheese (e.g., mozzarella) to the breadcrumbs and pesto mixture. A visual and flavorful delight.

Facebook Comments

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.

Hokkaido potato noodles

Anne's tomato soup