Fish fillet with herb crust on zucchini julienne

Name: Fish fillet with herb crust on zucchini julienne
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Pot of chervil; 1 collar Parsley; 2 discs Toast; 80 g soft butter; 6 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Tranches of cod fillet (approx. 150 g each); 4 (approx. 1 kg) green zucchini; 4 (approx. 1 kg) yellow zucchini; 2 TABLESPOONS Olive oil; 7-10 Tbsp Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Pot of chervil
1 collar Parsley
2 discs Toast
80 g soft butter
6 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Tranches of cod fillet (approx. 150 g each)
4 (approx. 1 kg) green zucchini
4 (approx. 1 kg) yellow zucchini
2 TABLESPOONS Olive oil
7-10 Tbsp Oil

Directions

1
For the fish crust, wash the herbs, shake dry, pluck the leaves from the stems and chop finely. Dice the toast coarsely and grind finely in the universal chopper. Knead the herbs, butter, toast and 2 tbsp. lemon juice, season to taste with salt and pepper
2
Wash the fish, dab dry and season all around with salt and pepper. Spread the crust on the fish slices. Wash and clean the zucchini and use a julienne slicer to cut the yellow and green flesh around the soft zucchini core into fine strips
3
Place the fish slices on an oiled baking tray and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes
4
Heat the oil in a pan. Cook the zucchini strips for about 5 minutes while tossing. Season to taste with salt, pepper and 4 tablespoons lemon juice. Arrange julienne and fish slices on plates