Sea bass fillets are dipped in egg white, coated with buckwheat flour and baked, using far less oil than frying would. Buckwheat's whole-grain structure gives a crisp crust while also making the plate genuinely whole-grain.
Mix the buckwheat flour with salt and pepper on a wide plate, and line a baking tray with parchment paper.
Dip the sea bass fillets in egg white first, then press them into the buckwheat mixture to coat both sides.
Arrange the fillets on the tray and bake in an oven preheated to 200°C for 18 minutes, until the crust turns golden and the fish flakes easily with a fork.
Drizzle the baked fillets with olive oil and lemon juice, then sprinkle with parsley before serving.
If the fillets sit too long after coating, the buckwheat flour absorbs moisture and loses its crispness in the oven; bake them right after coating. Allergens: contains egg.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.