🍽️ Baked fish with crunchy macadamia crust and fresh caper yogurt sauce

Name: Baked fish with crunchy macadamia crust and fresh caper yogurt sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 fish fillets (e.g. halibut à approx. 160 g); 200 g macadamia nuts; 2 eggs; salt; pepper; 50 g flour; 2 tbsp butter; peanut oil (for the baking sheet); 150 g yogurt; 2 tbsp sour cream; 1 tbsp freshly chopped chervil; 1 tsp capers; lemon juice; chervil (for garnishing)

815 kcal · 30 min · 4 servings

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Ingredients

4 fish fillets (e.g. halibut à approx. 160 g)
200 g macadamia nuts
2 eggs
salt
pepper
50 g flour
2 tbsp butter
peanut oil (for the baking sheet)
150 g yogurt
2 tbsp sour cream
1 tbsp freshly chopped chervil
1 tsp capers
lemon juice
chervil (for garnishing)

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. Rinse the fish under running water. Then pat it completely dry with a kitchen towel.
3. Put the macadamia nuts into a blender or food processor. Grind them into a coarse crumb mixture.
4. Beat the eggs loosely in a shallow bowl using a fork or a whisk.
5. Season the fish fillets with salt and pepper to taste.
6. Coat the seasoned fillets in flour. Gently shake off any excess flour.
7. Dip the floured fillets into the beaten eggs. Make sure they are coated all over.
8. Press the egg-coated fillets into the ground macadamia nuts. Press the nuts down slightly so they stick.
9. Place the breaded fish fillets on a baking tray lined with baking paper and lightly oiled.
10. Distribute the butter in small cubes (flakes) evenly over the fish fillets.
11. Put the tray into the preheated oven. Bake the fish for about 15 minutes until the crust is golden brown.
12. Take the fish out of the oven and set it aside to rest.
13. Put the yogurt and sour cream into a mixing bowl. Stir the mixture until smooth, with no lumps remaining.
14. Wash the chervil (an herb with a fine, fennel-like flavor) and chop it finely. Add it to the yogurt mixture.
15. Add the capers (small, salty flower buds) to the sauce. Mix everything well.
16. Squeeze the juice of one lemon into the sauce. Adjust seasoning with salt and pepper if necessary.
17. Take a portion of the finished sauce and spread it in dollops on the serving plates.
18. Place the baked fish fillets on top of the sauce dollops on the plates.
19. Garnish the fish with fresh chervil leaves.
20. Serve the remaining caper-yogurt sauce in a separate bowl.

Nutrition per serving

kcal: 815
Protein: 40 g · Fett/Fat: 67 g · Carbs: 14 g