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Orangen-Fenchel-Salat mit Zwiebel und Feldsalat | Rezept | Foodblog

Red snapper with parmesan and pine nut crust

A great fish recipe that is very easy to prepare in the oven.
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Cook Time 30 minutes
Servings: 2 people
Course: Main course
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 300 - 350 g red snapper or cod fillet with skin
  • 30 g butter for the baking pan
  • 50 g butter
  • 4 table spoons breadcrumbs
  • 40 g parmesan cheese
  • 1/2 tbsp. Thymian dried
  • 2 tbsp. oregano dried
  • 20 g pine nuts
  • 1/2 lemon the peel
  • Salt, pepper

Method
 

  1. Preheat the oven to 200°C top/bottom heat.
  2. Place the butter in a suitable baking dish and melt in the oven, then remove the baking dish again.
  3. For the crust, chop the pine nuts and finely grate the Parmesan cheese.
    Knead all ingredients together with your hands. Season to taste with salt and a little pepper.
  4. Place the fish fillets in the baking dish. Spread the crust mixture on top with your hands and press down.
  5. Roast in the oven for 20 minutes.

Notes

This goes perfectly with a fresh, fruity salad, such as my orange and fennel salad.