Saithe fillet under the crumb cap

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
5 1
To make the fish particularly juicy and aromatic, it is cooked on a bed of lemon
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 150 g Pretzel pastry from the day before
  • 6 Stem/s Thyme
  • 1 Organic Lemon
  • 4 TABLESPOONS Mustard
  • 4 TABLESPOONS Oil
  • 750 g Potatoes
  • 7-10 Tbsp salt, pepper
  • 150 g Babyleaf salad
  • 6 Stem/s Parsley
  • 2 Tomatoes
  • 750 g Saithe fillet
  • 2 TABLESPOONS Butter
  • 4 TABLESPOONS Balsamic vinegar
  • 1 TEASPOON Honey

Directions

  1. 1

    Crumble lye pastry very finely. Wash the thyme and remove the leaves. Wash the lemon and finely grate the peel. Cut lemon into thin slices. Mix the crumbs, thyme, 2 tablespoons of mustard, 2 tablespoons of oil and lemon zest.

  2. 2

    Peel and wash the potatoes and cook in salted water for about 20 minutes. Clean and wash the salad. Wash and chop parsley. Wash, quarter, seed and dice tomatoes.

  3. 3

    Rinse fish, pat dry and cut into 4 pieces. Season fish with salt and pepper. Line a casserole dish with lemon slices. Place the fish on top. Spread the breadcrumb mixture on the fish and press down lightly. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 10 minutes.

  4. 4

    Drain the potatoes. Add butter and let it melt. Add parsley and toss everything. Mix vinegar, salt, pepper, 2 tablespoons mustard and honey. Fold in 2 tablespoons of oil. Mix salad, tomatoes and vinaigrette. Arrange everything.

Nutrition Facts

KCAL
530 kcal
CARBS
50 g
FATS
17 g
PROTEINS
41 g