Serves two

Ingredients
For the walnut and herb crust
80g toasted walnuts, crushed
30g pickled parsley
10g pickled dill
2 slices white bread
10g rock salt
10g cracked pepper
20ml olive oil
For the crusted dentiċi
100g dentiċi portions
20ml olive oil
10g table salt
10g ground pepper
1 baking sheet

Method

For the walnut and herb crust

Put all the ingredients, apart from the olive oil, in a blender for a couple of seconds until the mixture becomes crumbly.

Add a touch of olive oil and set aside.

For the crusted dentiċi

Put a baking sheet on a tray and place the dentiċi fillets on top. Sprinkle them with some olive oil and season with salt and pepper.

Place the herb crust on top of the fish and tap it a couple of times so that it ‘sticks’ to the fish. Preheat the oven at 180˚C for a couple of minutes before placing the dish inside. Cook until the fish is ready and serve.

Ramon Muscat is an Executive Chef, Radisson Blu Resort, St Julian’s.

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