Fillet in corn

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  • Broa
  • Corn flour: 300 g
  • Wheat flour: 200 g
  • Baking powder (type fermipan): 1 sachet
  • Salt: taste.
  • Warm water: 300 ml (approximately)
  • Fish
  • Fish fillets: 4
  • Salt and pepper: taste.
  • Lemon juice: taste.
  • Oregano, dried: taste.
  • Rosemary, dry taste.
  • Olive oil


In a bowl mix the flour, baking powder and salt, and then go together water until obtaining a homogeneous mass and malleable, that do not hold on to your fingers.

Cover with a cloth and leave to prove in a place warm for about 2/3 hours.

Meanwhile put the fillets marinate seasoned salt and pepper and drizzled with lemon juice.

When the bread is finished proofing, roll out dough on a local enfarinhado with the help of a roll of kitchen also enfarinhado, up to stay with 1cm of time significantly. After you with a knife, cut the dough into strips in width, a little more than the width of the fillets and of length 2 times the length of the thread. (You can cut the fillets to the environment, to not have very large pieces of fillet to work, and thus with 8 pieces of fish.)

With the help of kitchen paper, remove excess liquid from the fillets. Place the fillet on top of one of the strips of the mass, in one of the tops, and then cut the bread dough over the pitch, and put the rest of the slice of bread dough over the top. The idea is to get a sandwich with fish.

Trim the excess bread to the back of the thread. Repeat until you finish the pieces of fillet. (If you still have a little bit of dough bread, mould-and light-to-bake.)

Grease a baking tray to go oven with olive oil, put up the pieces of bread with fillet, with the help of a spatula. Sprinkle the dough with a little olive oil and sprinkle with oregano and rosemary.

Bake in the oven pre-heated to 180, for about 30 minutes.

Follow up with a good salad of roasted peppers.

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