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Serves 2 people 2 tsp Better Bouillon Chicken StylePowder
1 cup breadcrumbs
1 tbs chopped parsley
3 tbs extra-virgin olive oil
2 tbs lemon juice
2 white fish fillets
2 shallots
100 gr. baby rocket
2 egg tomatoes
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Pre-heat oven to 400 degrees F.
Line an oven tray with baking paper.
Wash and dry tomatoes, baby rocket and shallots.
Slice tomatoes.
Eliminate the hard part of the shallots and cut the rest in strips longways.
In a small bowl combine Massel Better Bouillon Powder Chicken Style, breadcrumbs, chopped parsley, lemon juice and 2 tbs of the olive oil.
Place the fish fillet on the lined tray.
Press the crumbs mixture on the top of each fillet.
Sprinkle with the remaining olive oil.
Bake for 10-12 minutes depending on the thickness of the fillet, until the fish is cooked (the previously shiny fish flesh becomes opaque) and the topping is crispy.
Serve on the tomato slices and baby rocket
Decorate with the shallots strips.
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