INGREDIENTS | SERVES 4

600g of white fish fillets (cod, hake, sea bass)
100g of white bread
80g of hazelnuts or almonds
5g of fresh basil
5g of parsley
Dill
Garlic
Salt, pepper
Extra virgin olive oil

PREPARATION
Briefly blitz the white bread and hazelnuts separately in a food processor. Chop the basil, parsley, dill and garlic with a knife. Combine the ingredients, add three tablespoons of olive oil and season with salt and pepper. Mix together well with the aid of a spatula.

Dip the fish fillets in the hazelnut crumb coating, pressing lightly down with your hands to ensure the crumbs coat the fillets well. Lay the fish fillets on the drip tray lined with baking paper. Drizzle with extra virgin olive oil and cook using the dedicated function.

Select “FISH” from the “RECIPES” menu then the “HAZELNUT CRUST FISH” recipe and confirm.

TIPS AND VARIATIONS
• For the crust, you can use almonds instead of hazelnuts if you prefer.
• The fish fillets in crust can be served with steamed potatoes and fresh chopped tomatoes with fresh basil.
• Also excellent served with aromatic seasonal salad leaves.