Fish Fillets in Herb Crust with Cauliflower Puree

Tender fish meat in a crispy coating pairs excellently with a light cauliflower puree. This is a great idea for a lunch or dinner that we can enjoy even during the week when we often lack time for lengthy meal preparation.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Cauliflower puree

  • 1 piece Cauliflower, fresh

  • 250 ml Water

  • 2 spoons Sour cream

  • 1 spoon Butter, unsalted

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 4 pieces Fish, sea bass

  • 3 pinch Salt, table

  • pieces Juice, lemon

  • 3 spoons Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 4 spoon Breadcrumbs, dried

  • 2 spoons Cheese, Parmesan, grated

  • 2 spoons Parsley, fresh

  • 1 teaspoon Lemon zest, fresh

  • pieces Oil, vegetable oil, canola

Steps

  1. Rinse the fish fillets under running water and dry them well with paper towels. Season them with salt and drizzle with lemon juice.

  2. Clean the cauliflower, rinse it, and divide it into florets, which we place in a pot. Add water and place the pot on the stove. When the water boils, reduce the heat to medium and cook the cauliflower florets for about 10 minutes or until they soften.

  3. While the cauliflower is cooking, prepare the fish fillets. Beat the eggs in a deep plate and whisk them well with a whisk or fork. Place flour on one shallow plate and breadcrumbs on another. Mix the breadcrumbs with grated Parmesan, chopped herbs, and lemon zest. First, coat the fish fillets in flour, then dip them in the beaten eggs, and finally coat them in the seasoned breadcrumbs.

  4. Place a large pan on the stove and heat the oil. Place the breaded fillets on the hot oil and fry them until golden brown on both sides. Remove the fried fillets from the pan and place them on a plate lined with paper towels.

  5. Drain the cooked cauliflower well and reserve some of the cooking liquid. Place the cauliflower florets back into the pot, add one or two tablespoons of the reserved liquid, and blend everything with an immersion blender until smooth. Finally, mix in the sour cream and butter into the pureed cauliflower. Season the puree with pepper and salt to taste.

  6. Place a small amount of cauliflower puree on the plates. Place the fried fillets on top of the puree and serve the dish with lemon wedges.

Nutrition Information (Per 100g)

  • Calories: 104.45 kcal
  • Fat: 3.33 g
    • Saturated Fat: 1.08 g
  • Carbohydrates: 3.76 g
    • Sugars: 0.38 g
  • Protein: 12.47 g
  • Fiber: 0.54 g

Advice

Salt the cauliflower when it is cooked. If we salt the water in which it is cooked, it will discolor during cooking.