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Redfish fillet with tomato and cheese crust

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Ingredients for 4 servings:

  • 800 g red mullet fillet(s) or pollock fillet
  • 2 bunch herbs, mixed
  • 5 tbsp cornflakes
  • 5 tbsp cheese, grated
  • 4 tbsp tomato paste
  • 3 tbsp rapeseed oil
  • 1 tbsp sesame seeds
  • 1 tbsp coconut flakes
  • 1 tbsp grainy mustard
  • 1 tbsp cashews or other nuts, ground
  • salt and pepper
  • ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Wash the fish fillet, dry, season with salt, drizzle with lemon juice, and place on a greased baking sheet. Wash the herbs, shake dry, and finely chop. Place the cornflakes in a bag and break them into small pieces. Mix all ingredients together in a bowl and season with salt and pepper. Spread the mixture over the fish fillet. Bake in an oven preheated to 175°C (top/bottom heat) for approximately 30-35 minutes on the middle rack. Serve with mashed potatoes or baked potatoes and a fresh salad.

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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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