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🍽️ Crunchy Sea Bass with Oat Crust

380 kcal · 30 min · 4 servings

Ingredients

• 640 g sea bass fillet (4 sea bass fillets)
• 30 g wheat whole wheat flour (2 tbsp)
• 2 eggs
• 20 g whole wheat breadcrumbs (2 tbsp)
• 1 tsp curry powder
• 100 g oats
• salt
• pepper
• 3 tbsp olive oil
• 500 g zucchini (2 zucchini)
• 1 dash lemon juice

Instructions

1. 1. Rinse the sea bass fillets under cold running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Place the flour on a flat plate.
4. 4. Whisk the eggs loosely in a deep bowl with a fork.
5. 5. Mix the breadcrumbs, curry powder, and oats in a third deep bowl.
6. 6. Season the fish fillets with salt and pepper.
7. 7. Coat the fillets in the flour first, ensuring they are lightly covered.
8. 8. Next, dip the fillets into the beaten eggs.
9. 9. Press the oat mixture firmly onto the fillets to form a crust.
10. 10. Heat two tablespoons of oil in a non-stick frying pan.
11. 11. Fry the fish over low heat until golden brown on both sides.
12. 12. This should take about five to six minutes in total.
13. 13. Wash the zucchini under running water.
14. 14. Remove the tough ends of the zucchini.
15. 15. Slice the zucchini lengthwise into thin slices.
16. 16. Heat the remaining oil in a separate frying pan.
17. 17. Sauté the zucchini slices over medium heat for three to four minutes.
18. 18. Season the zucchini with salt, pepper, and a squeeze of lemon juice.
19. 19. Plate the fish on four dishes.
20. 20. Serve the zucchini as a side dish.

Nutrition per serving

• kcal: 380
• Protein: 40 g · Fett/Fat: 14 g · Carbs: 25 g