Preparation
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1Wash and halve tomatoes. Clean and wash the spring onions and cut them into thin rings. Wash herbs and shake dry. Strip rosemary needles from the branches. Pluck the thyme leaves from the stems. Finely chop 2/3 of the herbs. Mix the remaining herbs, tomatoes and spring onions. Pour tomato mixture into a baking dish. Press the garlic lightly and put it in the mold. Drizzle the tomato mixture with Mazola® and lemon juice. Season with salt and pepper.
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2Knead the chopped herbs, Parmesan, soft butter, egg yolk and Kölln Oat Bran Fleks®. Season with salt and pepper. Pat fish fillets dry and also season.
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3Place fish fillets on the tomato and spring onion mixture. Spread the Parmesan herb mixture over the fillets. Bake in the preheated oven on the 2nd rail from above. Remove the fish dish from the oven and serve. Baguette or rice goes well with this.
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4Top/bottom heat: 225 °C Circulating air: 200 °C Baking time: approx. 10 minutes Preparation time approx. 40 minutes
Author: Peter Kölln
Photographer: House of Food
Ingredients
Serving(s)
1
Ingredients for 4 servings
350 G
Cherry tomatoes
4
Spring onions
4 branches
rosemary
4 branches
Thyme, fresh
4
clove of garlic
5 EL
Mazola® olive oil
1
Lemon, juice of it
1 prize
Salt
1 prize
pepper
50 G
grated parmesan
75 G
butter
1
egg yolk
80 G
Kölln Oat Bran Fleks®
4
Cod fillets (approx. 160 g each)
