Ingredients
-
4 Fish Fillets, 300 g each (Cod or Salmon) from one of the Blue Island Fish Markets
-
4 tablespoons all-purpose flour
-
2 eggs, beaten
-
1 sprig thyme, finely chopped
-
1 Zest of a lemon
-
100 g savoury crackers, crushed to a powder
-
2 spring onions, finely chopped
-
2 tablespoons medium hot mustard
-
2 tablespoons dry white wine
-
4 tablespoons olive oil
-
1 tomato, sliced
-
Salt
-
Pepper
-
For the puréed potatoes:
-
4 large potatoes, boiled
-
1 Juice and zest of a lemon
-
1 clove garlic, crushed
-
4 tablespoons olive oil
-
1 sprig thyme, finely chopped
-
Salt
-
Freshly ground pepper
Instructions
Wash and dry the fish well. Preheat the oven to 180°C. Put the flour in a deep dish; in another dish put the eggs that have been mixed with the thyme and lemon zest and in a third the crackers. Dip the fillets in each dish in turn and a second time through the eggs and the crackers.
Line a baking tray with baking paper and lay the fish on it.
Then mix the spring onions with the mustard, wine and olive oil and pour over the fish. Cover with the tomato rings, season with salt and pepper and bake for about 25 minutes in the oven.
To make the purée, mash the potatoes while they are still hot and mix with the rest of the ingredients for the purée.
Serve with the fish on a platter and decorate with lemon slices.
Bon appétit!
