Herbs Crust Provençal

The idea for this recipe I got when I was desperately looking for a way to make a fish dish I knew and loved from my childhood in Germany.

My mother regularly bought a fish filet with herbs crust called “Bordelaise” or “Provençal”. Maybe you have seen it from different producers in the deep-freezing section of your supermarket. We all loved this fish in our family, even one of my brothers, who usually does not eat any fish.

Unfortunately, in Greece it does not exist. So, when last time I visited my family back home in Germany, I kept the ingredient list of the box. After experiencing for some time, I found the perfect herbs crust topping for my beloved Fish Filet with Herbs Crust Provençal and ever since, I have to prepare it regularly as my own family loves it as much as I do.

The amount of the crust for my fish recipe will be enough for two to three times cooking. The remaining crust mixture you can store in the freezer. Before using it make sure to be thawed. Shake the box well before opening to make the it crumbly.

What you need:

1 cup breadcrumbs
2 Tbsp yogurt
2 Tbsp fresh cheese (like Philadelphia)
Juice of ½ lemon
½ tsp garlic powder
½ tsp herbs mix “Herbes de Provence”
2 Tbsp chopped parsley
2 medium scallions chopped (or 1 tsp onion powder)
½ tsp sugar
1 tsp salt
100 ml olive oil

How to prepare it:

In a blender combine all ingredients except the breadcrumbs and blend well.

Add the breadcrumbs and blend until all ingredients have mixed well.

If you only have a hand blender add the liquid in a bowl, combine with the breadcrumbs and stir with a spoon until all ingredients are well mixed and crumbly.

Store in a well sealing box in the fridge or in the freezer until needed.