in Recipes

Fish fillets with vegetable topping

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Ingredients for 4 servings:

  • 4 fish fillets (Victoria perch, pollock)
  • 2 zucchinis
  • 2 carrots
  • 1 tbsp oil
  • salt and pepper
  • 200 g crème fraîche
  • Fat, for the shape
  • 1 tbsp breadcrumbs
  • ½ lemon(s), the juice
  • curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light and digestible

Preheat oven. Coarsely grate the zucchini and carrots. Mix the grated vegetables with the oil, crème fraîche, and breadcrumbs, and season well with curry powder and pepper. Place the fish fillets in a greased dish and drizzle with lemon juice. Cover with the vegetable mixture and bake for 20 minutes at 180°C. If it’s getting too brown, cover with aluminum foil.

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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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