Fish fillet with herb crust

Ingredients for 4 servings:

• 400 g fish fillet(s)
• 4 slices of toast
• 30 g butter, liquid
• Parsley
• ½ clove(s) garlic
• some clarified butter (Butaris)
• salt and pepper
• Thyme

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove the crust from the bread and chop it in a food processor. Then add the thyme, parsley leaves, and garlic clove and process until the crumbs turn green. Cut the fish fillet into four equal pieces and season with salt and pepper. Brush a baking tray with butter. Brush the skin-side of the fish with melted butter and coat only the top side in the breading (careful not to overdo it!). Lightly press the breading in and drizzle extra on any lighter areas. Then preheat the oven to 220°C. Place the fish fillet on the tray and place it on the top rack. Cook for 5 to 8 minutes, depending on the thickness of the fish. Turn on the oven grill for the last few minutes. The breading should turn slightly brown. Serve with rice (e.g. with tomatoes) and vegetables of your choice.