FRIJE

<< recipes

Tomato Crumble Fish.

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Energy: 342 kcal / serving

Instructions

  • 1.   Preheat the oven to 210°C (425°F).
  • 2.   Roughly blend the corn flakes, peeled almonds, and dried tomatoes in a food processor.
  • 3.   Season the fish fillets with salt and pepper.
    Place them in an oiled roasting dish, cover them with halved cherry tomatoes (and optional sliced bell pepper), and then with the corn flakes/almond mixture.
  • 4.   Sprinkle the mixed herbs of Provence and minced garlic clove on top.
  • 5.   Drizzle with a little olive oil.
  • 6.   Slide the dish into the hot oven for 10 minutes.
    Turn off the oven without opening it and let it cook for another 5 minutes.
  • 7.   Drizzle with olive oil before serving.

Notes & Suggestions

  • Can be served with some arugula leaves and/or rice.
    Use white fish fillets such as hake, cod... weighing approximately 150 g (5 oz) each.

Ingredients for servings

  • 100 g of corn flakes
  • 50 g of almond
  • 250 g of cherry tomato
  • 40 g of dried tomato
  • 4 fish fillets
  • 1 garlic clove
  • 1 tablespoon of Provence herb
  • 1 olive oil
  • 1 red bell pepper

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    342 kcal
    17 %
  • Fat
    10,3 g
    15 %
  • of which saturated
    1,48 g
    7 %
  • Carbohydrates
    32,24 g
    12 %
  • of which sugar
    11,45 g
    13 %
  • Protein
    27,41 g
    55 %
  • Fibers
    6,18 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.