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Ingredients
- 50 g Olivenöl und etwas mehr zum Einfetten
- 120 g Parmesan in Stücken
- 3 Knoblauchzehen
- 150 g Oliven, grün, entsteint
- 50 g Paniermehl
- 500 g Tomaten in Scheiben
- ½ TL Salz und etwas mehr zum Fischwürzen
- 4 Fischfilets (600-700 g), z.B. Kabeljau oder Viktoriabarsch
- 1 - 2 EL Zitronensaft
- Pfeffer zum Fischwürzen
- 6 frische Thymianblättchen
- Nutrition
- per 1 Portion
- Calories
- 505 kcal / 2113 kJ
- Protein
- 42 g
- Fat
- 31 g
- Carbohydrates
- 14 g
- Fibre
- 2.8 g
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