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🍽️ Crispy Pollack with Fresh Herb and Lemon Crunch

428 kcal · 30 min · 4 servings

Ingredients

• 60 g almond kernels (4 tbsp)
• 10 g parsley (0.5 bunch)
• 3 garlic cloves
• 1 organic lemon
• 600 g pollack fillet
• salt
• pepper
• 1 tbsp rapeseed oil
• 60 g oat flakes
• 60 g soft butter

Instructions

1. 1. Roughly chop the almonds.
2. 2. Wash the parsley and shake it dry.
3. 3. Finely chop the parsley leaves.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Rinse the lemon under hot water and dry it thoroughly.
7. 7. Grate the lemon zest.
8. 8. Squeeze the lemon juice.
9. 9. Wash the fish fillets.
10. 10. Pat the fish fillets dry with a kitchen towel.
11. 11. Divide the fish fillets into four equal pieces.
12. 12. Season the fish pieces with salt and pepper.
13. 13. Grease a baking dish with rapeseed oil.
14. 14. Place the fish pieces into the prepared dish.
15. 15. Mix the oat flakes with the chopped parsley, garlic, lemon zest, salt, and pepper.
16. 16. Add the butter and a little lemon juice to the oat mixture.
17. 17. Stir everything together into a paste.
18. 18. Spread the paste evenly over the fish fillets.
19. 19. Sprinkle the chopped almond pieces over the fillets.
20. 20. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
21. 21. Bake the fish in the oven for 15 to 20 minutes.
22. 22. Remove the fish as soon as it is opaque and just cooked through.
23. 23. Serve the fish immediately.

Nutrition per serving

• kcal: 428
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 11 g