Ingredients
- 2 slices white bread (e.g. toast)
- 1 clove of garlic
- 1 small onion
- 100 g mushrooms
- 40 g pitted dates
- 2 twigs rosemary
- 4 stalks parsley
- 20 g chopped Parmesan cheese
- 30 g butter, softened
- salt, pepper
- 600 g filet of cod
- 2 tbs lemon juice
Preparation
1. Break the bread into fine crumbs; peel and mince the garlic and onion. Clean the mushrooms with a brush or cloth and mince.
2. Mince the dates as well. Remove the rosemary needles and parsley leaves from the stems and chop finely.
3. Mix everything together with Parmesan and butter, then season with salt and pepper. Roll out this mixture between two sheets of plastic wrap that you have measure to fit the size of the fish filets. Chill the mixture.
4. Heat the pot at highest level up to the roasting window. Place the fish filets inside, season with a little salt and drizzle lemon juice on top. Divide the crust mixture evenly between the filets and place the pot in the upturned lid.
5. Place the Navigenio overhead and switch to low level, bake for approx. 10 minutes until golden brown.
This recipe has been tested and approved by AMC.
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