Pike-perch fillet with grissini crust on paprika

Name: Pike-perch fillet with grissini crust on paprika
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Tomatoes; 2 red and yellow peppers; 3 Garlic cloves; 8 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 5-7 (approx. 70 g; see recipes) Grissini; 1 collar flat leaf parsley; 50 g soft butter; 4 pieces of pike-perch fillet (approx. 175 g each; without skin); 1 Freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Tomatoes
2 red and yellow peppers
3 Garlic cloves
8 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
5-7 (approx. 70 g; see recipes) Grissini
1 collar flat leaf parsley
50 g soft butter
4 pieces of pike-perch fillet (approx. 175 g each; without skin)
1 Freezer bag

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash the tomatoes for the baked peppers. Clean and wash the peppers. Cut vegetables into large pieces. Peel garlic. Cut 2 cloves into thin slices.
2
Mix these with vegetables and 5 tablespoons of oil, season with salt and pepper. Place on a baking tray and roast in a hot oven without turning for 45-50 minutes until golden brown.
3
Meanwhile, for the crust, put the grissini in a freezer bag, close the bag and crumble the grissini with a rolling pin. Finely chop the remaining garlic clove. Wash parsley, shake dry and chop finely.
4
Mix everything with butter. Season with salt and pepper.
5
Rinse fish fillets, dab dry and season with salt. Spread the crust mix over each piece 1⁄4 and press it on. Heat 3 tablespoons of oil in an ovenproof pan. Sauté the fish on the meat side.
6
Place the pan with the fish on a rack over the baked peppers approx. 10 minutes before the end of the roasting time and finish roasting. Serve with vegetables. Serve with grissini or baguette.