Baked fish with herb crust recipe

Baked Fish with Herb Crust recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Baked fish with herb crust recipe, recipe Rating: 4.6
Number of votes:101 

Ingredients

600 g	fish fillet, e.g. zander, coalfish, salmon
2 tbsp	lemon juice
	salt and pepper
1 bunch(es)	parsley
2 sprig(s)	thyme or rosemary, fresh
5 tbsp	soft butter
6 tbsp	breadcrumbs
2 tbsp	mustard
1 tsp	tomato puree

Instructions

Rinse the fish with cold water, pat dry and sprinkle with lemon juice. Preheat the oven to 200°C. Finely chop the herbs.

Place the butter in a bowl, add the breadcrumbs, 1 tablespoon of mustard, ½ a teaspoon of salt and some pepper. Mix well and knead in the herbs.

Cut the fish fillets in 6-8 portions and arrange them side by side in a casserole dish. Season with salt and pepper.

Combine the remaining mustard with the tomato purée. Thinly spread on the fish slices, then evenly divide the herb mixture on top. Bake the fish for approximately 20 minutes.

Serve with mashed potatoes and cucumber salad.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a