Sunday, December 27, 2009

Seafood : Fillet perch in crust with mustard

Required: 
4 sea bass fillets (150 g each) 
salt pepper 
to 2 tablespoons. l. vegetable oil and lemon juice 
60 g butter 
1 clove garlic 
1 onion 
to 2 tsp. mixture of mustard and Italian spices 
2 tomatoes 
125 g soft cheese 
60 g breading 
1 tbsp. l. toast 


Preparation: 
Fish with salt and pepper. Fry in vegetable oil and pour lemon juice. Put in the form for baking, baking 1 tea spoon of butter. Garlic and onions to chop, mix with mustard, a mixture of spices and pepper. Lubricate mass fillet. Tomatoes and cheese cut into slices and lay on the fillets in the form of shingles. Heat oven to 220 degrees. Melt the remaining butter and mix with breadcrumbs and croutons. Cover the mass of tomato and cheese slices. Bake in oven for about 10 minutes.

No comments:

Post a Comment