Pike Perch in Herb Crust

For the pike perch in herb crust, defrost the fish fillets, rinse in cold water, pat dry and sprinkle with lemon juice. Chop the parsley and mix with the Parmesan and the breadcrumbs.

Coat the fish fillets first in flour, then in beaten egg and in the breadcrumb mixture. Heat the oil in a pan and fry the fillets on both sides until crispy.

Arrange the zander in herb crust and serve.

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