Fish Fillet in Mustard Cream

(4049 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 4 people

🍓 Ingredients

2 tablespoons Parmesan grated
some Salt and pepper
800 grams Fish fillets (e.g. pollock tilapia fillet or similar)
2 tablespoons Dill chopped
3 tablespoons Breadcrumbs
30 grams Butter softened
125 milliliters Broth
200 milliliters Cream
1 tablespoon Vermouth if needed
2 tablespoons Mustard
2 tablespoons Parsley chopped
2 teaspoons Cornstarch

🍽 Instructions

Rinse the fish fillet, pat dry with kitchen paper, salt and pepper. Mix the Parmesan with breadcrumbs, butter and chopped dill.

Preheat the oven to 200°C. Boil the cream with broth – possibly vermouth – and mustard. Then stir in the cornstarch with a whisk and let it boil down a bit.

Stir in the parsley and season everything with salt and pepper.

Pour the mustard sauce into an ovenproof casserole dish, place the fish in it and coat evenly with the Parmesan mixture. Place the fish fillet in the hot oven and bake for about 30 minutes. If the Parmesan crust gets too dark, cover with aluminum foil.

Tip: As a variation, you can place sliced tomatoes on the fillet and then brush with some of the mustard sauce.

📊 Nutrition Facts

Nutritional values per serving:

23 g
55 g
30 g

📝 Recipe Overview

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