Recipe: Saithe fillet with a nice herb crust – crispy on top, juicy on the bottom

  • OfAnne Baun


We have probably all thawed this dish in the oven at some point: Pollock fillet with herb crust, also known as bordelaise among experts.

Fulda – Of course it is practical to set a frozen meal in the oven. I do not want to say anything bad about it either. In fact, frozen goods are often of a higher quality than fresh goods – this may be the case, for example, with vegetables. Because the healthy ingredients are preserved by freezing, while one or the other vitamin can go fluffy through long storage.

Recipe: Saithe fillet with a nice herb crust – crispy on top, juicy on the bottom

But back to our frozen fish and its herb crust. Sugar is often hidden here, which we would not normally suspect in this dish. It is definitely worth taking a look at the ingredients in ready meals.

This dish can also be a nice use of leftovers. For example, if you have leftover rolls, you can let them get really dry, tear them up – then you have your homemade breadcrumbs.

You can also take a closer look at the oil used and choose a high quality product. Not to mention the herbs and onions. (Read here: The Best Hangover Breakfast Ever: Red Herring Salad Gets Us On Track After a Long Night)

Video: Salmon – the most popular type of fish in Germany

If you buy an organic lemon for the grated lemon peel, you can cut it into slices after grated peel and simmer in the pan with vegetables such as peppers, spring onions and carrots in a little vegetable broth. It also gives the dish a fresh taste. Have a nice meal.

Ingredients (for 4 servings):

4 pollock fillets (fresh or frozen)
6 tablespoons breadcrumbs
1/2 onion, finely diced
5 tablespoons olive oil
2 teaspoons thyme
2 teaspoons rosemary
2 teaspoons parsley
1/2 teaspoon grated organic lemon peel
1 pinch of salt
1 teaspoon mustard
1 tablespoon butter

Preparation: Thaw the saithe fillets, rinse and dry. Preheat the oven to 200 degrees top / bottom heat. Mix the breadcrumbs in a bowl with oil, onion, herbs, lemon zest, salt and mustard. Place the fillets in an ovenproof dish and the herb

Spread the mixture evenly over it. Finally add the butter in small buds and bake in the oven for 15 to 20 minutes. Colorful vegetables and boiled potatoes or baguettes go well with this.

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