Fish Fillet with Nut Crust on Tomatoes

Ingredients

• 1 Shallot
• 2 tbsp butter
• 50 g breadcrumbs
• 125 g ground hazelnuts
• Salt
• Pepper
• 1 Egg white
• 800 g light fish fillet (e.g., cod, pike-perch, pangasius)
• 1-2 tbsp lemon juice
• 1 large onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tsp tomato paste
• 600 g Cherry Tomatoes
• 150 ml dry white wine
• 250 ml vegetable broth
• Salt
• pepper (ground)
• 4 sprigs Parsley

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Peel and finely chop the shallot. Sauté in hot butter over low heat for 4-5 minutes until softened. Remove from heat and mix in breadcrumbs, hazelnuts, salt, pepper, and egg white. Rinse the fish fillet, pat dry, season with salt, drizzle with lemon juice, and cut into eight portions. Place on a parchment-lined baking sheet and spread the nut mixture evenly over each piece. Bake for 15-20 minutes.

2. 2.

   Peel and finely chop the onion and garlic; sauté in hot oil until fragrant. Add tomato paste and cook for 1-2 minutes. Rinse cherry tomatoes, add to the pan, and sauté briefly. Deglaze with white wine, let reduce slightly, then pour in vegetable broth and simmer for 3-5 minutes until tomatoes soften. Season with salt and pepper. Rinse parsley, shake dry, and finely chop.

3. 3.

   Arrange the baked fish on top of the tomato sauce, sprinkle with chopped parsley, and serve with toasted white bread.