A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.
- 2 Cod or walleye fillets
- Salt and pepper to taste
- 25 g Herb butter
- 25 g Cornflakes, crushed
- 25 g Breadcrumbs
- 2 tbsp Olive oil, plus extra for greasing
- 1 tbsp Fresh parsley, chopped
- 1 tsp Dill
- 2 clove Garlic, minced
- 2 tbsp White wine
- Lemon wedges, for garnish
- Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
- Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
- Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.
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