Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Crumb coating
Fish
Tomatoes
To serve
How it's done
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Labneh
Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Crumb coating
Preheat the oven to 60 °C, warm the platter and plates. Salt the fish fillets. Empty the flour and breadcrumbs into two separate shallow dishes. Place the egg in a deep dish. Toss the fish fillets in the flour in batches, shake off the excess, dip the fish in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly.
Fish
Heat a dash of oil in a non-stick frying pan. Season the fish fillets, fry in batches for approx. 2 mins. on each side. Remove, keep warm.
Tomatoes
Heat 1 tbsp of olive oil in the same frying pan. Reduce the heat, add the tomatoes, stir fry for approx. 5 mins. Add the oregano and all the other ingredients up to and including the pepper, stir fry for approx. 2 mins.
To serve
Place the labneh in a bowl, add the lemon zest and juice, mix well, plate up. Serve the fish with the tomatoes on top.
| Serve with: | Flatbread |
|---|
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