Because I made the decision to change my diet, to eat less meat, I turned my attention to fatty fish. I’ve been avoiding fish lately because it has a strong smell when you cook it, sometimes it makes me bloated, and good fresh fish costs quite a lot. On the other hand, if it’s cooked well, it’s healthy and filling. I like fried fish the most, but that’s not very healthy, plus you don’t get the smell out of the house for days. So I looked for ways to make a fish with a crispy crust, but without the disadvantages of frying. And I found.
Ingredients
- 500 grams of carp fillets
- One cup of gluten-free breadcrumbs
- Chili
- Salt
- Rosemary powder
- 2 tablespoons of olive oil
- Mustard
Method of preparation
I got 500 grams of wild carp fillets, with a beautiful pink salmon-like meat. I washed it, cut it into large pieces, then patted it dry with paper towels. I sprinkled it with a little salt and let it rest for a bit. I had some well-dried bread on the radiator that I ground up until it was a coarser crumb. I mixed it with salt, chili and rosemary powder, then added olive oil, turning everything into a thick paste. I spread a thin layer of mustard on each piece of fish with the help of a silicone brush, then carefully rolled it in that paste so that it gets an even crust, not too thick. I placed the pieces on baking paper, then with my fingers I lightly dabbed them so that the crust adheres better. I put the tray in the oven preheated to 175 degrees Celsius and left for 35 minutes. Something amazing came out! I’ll never make fried fish again. It doesn’t smell, it doesn’t splatter the stove, it’s not oily, and the taste is amazing, with a crispy crumb crust and a soft meat core. It went great with garlic sauce and warm polenta.
