Steinbutt with Tomato Herb Crust
Steinbutt with tomato herb crust is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 handfuls mixed herbs (e.g., parsley, basil, coriander)
- 1 Shallot
- 3 tbsp butter
- 1 egg yolk
- 2 tbsp breadcrumbs
- Salt
- Pepper (freshly ground)
- 4 Steinbutt fillets (about 200 g each)
- 2 Tomatoes
Instructions
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1.
Preheat the oven to 220°C with fan and top heat.
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2.
Rinse the herbs, shake dry, remove stems, and finely chop. Peel and dice the shallot. Sauté in 2 tbsp hot butter for 1-2 minutes until translucent, then let cool slightly in a bowl. Mix the herbs, egg yolk, and breadcrumbs together; season with salt and pepper.
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3.
Rinse the Steinbutt fillets and pat dry. Season with salt and pepper. Grease a baking dish with remaining butter and place the fish inside. Wash the tomatoes, cut off the stem ends, slice into rounds, and arrange on top of the fillets. Spread the herb mixture over the tomatoes. Bake in the oven for about 15 minutes.
