Halibut with Kitchen Herb Nut Crust & Potato Balls

Cut the halibut fillets in half diagonally, season with salt and pepper. Mix the ingredients for the crust together well in a baking bowl.

For the potato balls, remove the skin from the potatoes and scoop out balls with a baller. Cook them in salted water until tender, drain and drain well.

Place the fish fillets on a lightly oiled baking tray, spread the amount for the crust evenly on the spot and bake in a heated oven at 190 °C for about 5 minutes. Heat the red cabbage according to the instructions on the jar.

Heat the olive oil in a frying pan and roast the potato balls in it, season with salt and pepper and sprinkle with the parsley.

Remove the fish fillets from the heat and arrange them with the red cabbage and potato balls on 4 hot plates.

Pecans are rich in minerals: Magnesium, calcium, potassium, zinc and copper. They were already considered an important food by the Indians.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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