{"id":1220,"date":"2018-01-16T14:04:00","date_gmt":"2018-01-16T13:04:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1220"},"modified":"2025-09-04T11:44:57","modified_gmt":"2025-09-04T09:44:57","slug":"rotbarsch-mit-parmesan-pinienkern-kruste","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/rotbarsch-mit-parmesan-pinienkern-kruste\/","title":{"rendered":"Red snapper with parmesan and pine nut crust"},"content":{"rendered":"

One of the things I'm finally looking forward to this weekend? Plenty of time to cook! And I mean cool recipes, not the standard ones you squeeze in during the week so you have something to eat the next day. Instead, dishes that really make an impression and celebrate the weekend a little.
Since we are big fish lovers and I really fancied some fish, I needed to find a fish recipe. And I had never tried encrusted fish before anyway. So let's get experimenting.
Conclusion: The experiment was more than successful, and this recipe will definitely be eaten more often from now on! Don't hesitate to try this redfish with its delicious crust, because it's super easy to prepare and then cooks all by itself in the oven!<\/p>\n\n\n\n

Favourite recipes, or: recipes that look incredibly impressive but are actually foolproof.<\/h2>\n\n\n\n

I love these dishes! The ones that make all the guests' eyes light up and leave them bubbling with enthusiasm into their glasses of white wine. And I didn't even spend an hour in the kitchen preparing them. No dangerous caramelising, no tedious browning, no endless cutting, cleaning and preparing. No, just mash it up, spread it on and pop it in the oven.<\/p>\n\n\n\n

Couldn't be any simpler, could it?<\/p>\n\n\n\n

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\"Rotbarsch<\/figure>\n\n\n\n
\"Rotbarsch<\/figure>\n\n\n\n
\"Rotbarsch<\/figure>\n<\/figure>\n\n\n\n

When it comes to choosing fish, anything that tastes good is allowed. Just make sure you choose a firm-fleshed fish with skin. Without skin, it will fall apart completely when you try to remove it from the mould. I used redfish for the first time, which was really excellent. My second choice (actually my first, but the redfish spontaneously pushed its way to the front) was cod. If you want something local, use a salmon trout fillet. Totally relaxed.<\/p>\n\n\n\n

A lovely salad as a side dish<\/h3>\n\n\n\n

Now the redfish with parmesan and pine nut crust needs a side dish. And because the crust isn't exactly diet food, I recommend something light and fresh with a touch of acidity to counterbalance the parmesan and butter. The salad I've conjured up today goes really well with it and is also a great tip for summer. It's my Orange and fennel salad with red onion and lamb's lettuce<\/a>. Mmm, that's all I can say! It can be prepared perfectly while the fish is frying, so it doesn't extend the cooking time.<\/p>\n\n\n\n

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\"Orangen-Fenchel-Salat<\/div>\n <\/div>\n
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Red snapper with parmesan and pine nut crust<\/h2>\n
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A great fish recipe that is very easy to prepare in the oven.<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Main course<\/span><\/div><\/div>
Cuisine: <\/span>International<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 300 – 350<\/span> g<\/span> red snapper or cod fillet with skin<\/span><\/li>
  • 30<\/span> g<\/span> butter<\/span> for the baking pan<\/span><\/li>
  • 50<\/span> g<\/span> butter<\/span><\/li>
  • 4<\/span> table spoons<\/span> breadcrumbs<\/span><\/li>
  • 40<\/span> g<\/span> parmesan cheese<\/span><\/li>
  • 1\/2<\/span> tbsp.<\/span> Thymian<\/span> dried<\/span><\/li>
  • 2<\/span> tbsp.<\/span> oregano<\/span> dried<\/span><\/li>
  • 20<\/span> g<\/span> pine nuts<\/span><\/li>
  • 1\/2<\/span> lemon<\/span> the peel<\/span><\/li>
  • Salt, pepper<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat the oven to 200\u00b0C top\/bottom heat.<\/span><\/div><\/li>
    2. Place the butter in a suitable baking dish and melt in the oven, then remove the baking dish again.<\/span><\/div><\/li>
    3. For the crust, chop the pine nuts and finely grate the Parmesan cheese.<\/span>
      <\/div>Knead all ingredients together with your hands. Season to taste with salt and a little pepper.<\/span><\/div><\/li>
    4. Place the fish fillets in the baking dish. Spread the crust mixture on top with your hands and press down.<\/span><\/div><\/li>
    5. Roast in the oven for 20 minutes.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      This goes perfectly with a fresh, fruity salad, such as my orange and fennel salad.<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Sounds like a gourmet restaurant dish, but it's so easy to make: red snapper with a Parmesan and pine nut crust.<\/p>","protected":false},"author":3,"featured_media":1216,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":860,"footnotes":""},"categories":[773],"tags":[798],"class_list":["post-1220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-rezepte","tag-hauptspeisen"],"_links":{"self":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/comments?post=1220"}],"version-history":[{"count":4,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1220\/revisions"}],"predecessor-version":[{"id":3462,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1220\/revisions\/3462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media\/1216"}],"wp:attachment":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media?parent=1220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/categories?post=1220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/tags?post=1220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}