According to this recipe, any housewife will get a juicy and not at all fatty fish. Sweet salmon, slightly crunchy coconut breading and soft, aromatic, spicy-peppery quince - all together form an incredibly tasty dish for lunch or dinner.
It is necessary
- - 400 g of quince;
- - 300 g of chilled salmon without skin;
- - 50 g of coconut flakes;
- - 5 tbsp. tablespoons of lemon juice;
- - 1 st. a spoonful of olive oil and lemon peel;
- - 1/4 hot chili pepper;
- - 1 teaspoon of honey;
- - pepper, salt.
Instructions
Step 1
Rinse the quince, core it, cut into slices. Place in a skillet, add 3-4 tablespoons of plain water, cover with a lid. Simmer the quince until tender, turning the slices once. In about 5 minutes, the quince becomes quite soft.
Step 2
Rub the lemon zest to make 1 tablespoon, squeeze the juice from the lemon pulp, mix the juice, zest and liquid honey. Peel the chili pepper from the seeds, chop finely, add to the lemon-honey mixture, mix - the spicy-pepper quince filling is ready.
Step 3
Coat a baking dish with olive oil or vegetable oil, place the quince slices tightly, pour the filling on top. Cut the salmon into portions, dip in coconut on all sides, place on top of the quince. If any coconut flakes remain, sprinkle them on top of the fish.
Step 4
Put the form with salmon in the oven heated to 190-200 degrees. Bake 15-20 minutes until the coconut bread is lightly browned. The fish itself is baked very quickly; it is not recommended to dry it in the oven.
Step 5
Coconut-breaded salmon baked with quince is ready. This is a completely independent dish, a side dish is not required for it, quince acts as it. Can be garnished with fresh parsley sprigs.
