La Recette
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1.
Defrost the Patagonian Toothfish as described below.
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2.
Cut the pepper into strips and thinly-slice the zucchini, lengthwise. The zucchini tagliatelles may be sliced with a peeler.
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3.
Finely chop the herbs and mix in olive oil.
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4.
Make the crumble by mixing the flour and chopped almonds. Add the softened butter to the mixture by using a fork to obtain a powdery texture. Cook the crumble in a pan until golden.
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5.
Sear the fish on both sides at high heat. Cover it and bake in an oven preheated at 120 degrees Celsius for 15/20 minutes, depending on the size of the fish.
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6.
Serve the Patagonian Toothfish covered with crumble together with the vegetables and salad. Add salt and pepper. Generously sprinkle with herb-flavored oil.