Fish fillet with herb-hazelnut crust (food combining, egg white)
- 20 g Parmesan cheese
- 1 stalk thyme
- 1–2 Stalk (s) Parsley
- 10 g Hazelnut flakes
- 2 fish fillets (e.g. B. Cod; approx. 70 g)
- 1–2 TL Lemon juice
- Salt
-
1 TL Oil - lemon wedges
15 minutes
easily t
- 1.
- Grate the parmesan. Wash the thyme, pat dry and remove the leaves. Wash the parsley, pat dry, pluck the leaves off and chop finely. Mix the parmesan, herbs and hazelnuts together. Wash the fish and pat dry. Drizzle with lemon juice, season with salt
- 2.
- Heat the oil in a small, non-stick pan. Fry the fish fillets for approx. 3 minutes while turning. Take out and place in a baking dish. Spread the herb-parmesan-nut mixture on the fish fillets and bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) on the top shelf for approx. 5 minutes. Possibly. Add lemon wedges
1 person approx:
- 290 kcal
- 1210 kJ
- 33 g protein
- 17 g fat
- 1 g carbohydrates
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