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Baked Snapper with Herb and Mushroom Crust
Ingredients
| 800 g | snapper fillets, skinless |
| 2 | onions |
| 4 clove(s) | garlic |
| 100 g | fresh spinach |
| 2 | spring onion |
| 1 bunch(es) | parsley |
| 200 g | mushrooms |
| 50 g | breadcrumbs |
| 20 g | freshly grated Parmesan cheese |
| salt and pepper | |
| dried chili flakes | |
| oil |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: medium / Calories per portion: n/a
Wash the fish fillets and place them in a greased casserole dish. Chop onions, garlic, spinach, spring onion, parsley and mushrooms.
Heat oil in a large skillet and fry the vegetables and mushrooms until soft. Season to taste with salt, pepper and chili.
Divide the mixture over the fish fillets and cover with breadcrumbs and Parmesan cheese. Bake at 200°C for 20-25 minutes. Serve with rice.
Heat oil in a large skillet and fry the vegetables and mushrooms until soft. Season to taste with salt, pepper and chili.
Divide the mixture over the fish fillets and cover with breadcrumbs and Parmesan cheese. Bake at 200°C for 20-25 minutes. Serve with rice.
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