Perch fillets au gratin
Instructions
Put in the mixer coarsely crumbled bread, the clove of garlic peeled and whole tomatoes, washed and cut in half, drained, alice fillet capers and parsley, well washed and dried, olive oil, salt, pepper and oregano. Blend for one minute.
Arrange fish fillets on a baking dish lightly brushed with oil, a pinch of salt and pepper. Distribute evenly on each of them the mixture prepared and navigate in a hot oven (200° c/220° c) for 15-20 minutes until golden brown.
Variant
The batter can be prepared only with breadcrumbs moistened with a little water, extra-virgin olive oil, garlic and parsley, salt, pepper, grated Parmesan cheese.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 2 persons
- 350 g fillets of perch
- 40 g of stale bread (toasted bread)
- 1 clove of garlic
- 2 cherry tomatoes (40 g)
- 1 alice fillet in olive oil (7 g)
- 2 Tablespoons extra virgin olive oil (20 g)
- 4/5 capers
- a pinch of salt
- pepper and oregano
- 1 sprig of parsley