Redfish Fillet in Cornflakes Coating on Mediterranean Vegetables

For the redfish fillet in cornflake coating, divide the fish fillets into 4 portion pieces. Acidify with lemon juice, salt and pepper.

Coat the fillets in flour, pass them through beaten egg, then coat them in cornflakes and press them down well.

Fry the fillets in a fireproof pan in a little oil for 1 minute on each side. Then place the pan in the preheated oven and fry the fillets at 180 °C for 10 minutes.

For the Mediterranean vegetables, rinse the melanzani, peppers and zucchini in cold water, rub dry and cut into rough cubes. Cut onions and garlic into rings. Cut the mushrooms into quarters. Sauté onion rings with bell bell pepper, melanzani and zucchini in olive oil. After 2 minutes, add garlic, mushrooms, cherry tomatoes and the herbs. Continue to sauté for 2 minutes, then season vigorously with salt and pepper.

Place the Mediterranean vegetables in the center of the preheated plates and place the redfish fillet coated in cornflakes on top.

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