During my childhood in Germany my mother used to make fish filet with herbs crust.
She bought it deep-freezed from the supermarket. You might have seen it yourself in your local store. You will find it from different producers called “Cod Bordelaise” or “Cod Provençal”. In Germany they call it “Schlemmerfilet”. It was our favorite fish. Even one of my brothers, who doesn’t like fish, eats it.
Moving to Greece, I could not find it in the stores. So once, visiting my family back home, I kept the ingredients list of a box and tried to make it myself.
After several tries I finally found the right way to do it and, it became one regular dish on our menu list as my own family likes it as much as I do.
As fish I prefer cod filet but you can use it also for salmon filet. Try to find cod filet that is cut in blocks. If you don’t, you can use also cod fillets without skin which you will have to stack in layers evenly. The result should be a layer appr. 2-3 cm thick. Make sure that the fish is thawed if you buy deep-freezed.
For best results I recommend to cook the fish on the top rack of your oven. E.g. my oven has five rack positions, so I put it on the second from top.
As side dish you can serve rice with Creamy Sauce of Herbs Provençal and sauté mushrooms.
What you need:
1 kg of cod filet
Juice of ½ lemon
50 ml dry white wine
1 cup Herbs Crust Provençal
How to prepare:
Place the fish in a baking tin (appr. 20×30 cm). Sprinkle with the lemon juice and season with salt.
Cover the fish filet with a thin layer of the Herbs Crust (appr. 0.5 cm). The crust should make a crumbly topping. Do not press too much onto the fish.
Add the white wine carefully around the fish into the tin.
Cook in the preheated oven at 180ºC for appr. 45 minutes on the top rack of your oven until the crust turned golden brown.