in Recipes

Pollock with herb crust

Spread the love

Ingredients for 4 servings:

  • 800 g fish fillet(s) (pollock fillet)
  • lemon juice
  • 1 bunch of flat-leaf parsley
  • 1 shallot(s)
  • 1 clove(s) garlic
  • 40 g ground almonds
  • 40 g Parmesan, grated
  • 4 tsp mustard, hot (approx. 40 g)
  • Oil (olive oil)
  • salt and pepper

Instructions

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

Finely chop the parsley. Peel the shallot and garlic, then finely dice the shallot. Crush the garlic and add both to the parsley. Add the almonds, Parmesan, and mustard, season with salt, pepper, and a little olive oil, and process everything into a paste. Rinse the pollock and pat dry, cut into eight equal pieces, and drizzle with lemon juice, salt, and pepper. Place them skin-side down in a greased ovenproof dish and spread the parsley paste on top. Bake in a preheated oven at 200°C on the second rack from the bottom for 15 to 18 minutes.

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.

Prague Cherry Cake

Fruit cocktail