John Myers
Ingredients for 4 servings:
- 500 g fish fillet(s) (e.g. cod, pangasius, tilapia, …)
- 30 g hazelnuts, ground
- 30 g walnuts, ground
- 1 roll, from the day before, or equivalent amount of breadcrumbs
- 2 large eggs
- 150 ml milk
- Salt
- Fat, for the shape
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Simple and exceptional in taste!
Preheat the oven to 150 degrees Celsius (fan/circulating air). Grease a baking dish generously, place the fish fillets in the bottom of the dish with a little water and/or milk, and season lightly with salt. Place the bread roll from the day before in a freezer bag and crumble it into crumbs, e.g., using a meat tenderizer. Mix the crumbs with the ground nuts, 2 eggs, and about 150 ml of milk until you have a smooth, fairly firm mixture. The mixture shouldn’t be too soft; it shouldn’t drip from a spoon like pancake batter. If the mixture is too runny, add more breadcrumbs; if it’s too firm, add a little milk. Season well with salt. Spread the mixture evenly over the fish fillets and smooth it down. Then bake the fish in the oven at 100-150 degrees Celsius (fan/circulating air) for about 30 minutes. This time and temperature will vary depending on the oven. In any case, the crust should be crispy brown before removing the fish from the oven. This recipe can be easily varied with different types of fish. We especially like it with tilapia fillets, but other types of fish also taste good with this unusual crust. Cheese lovers can also mix some grated nutty cheese, such as Maasdam, into the crust.
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