St. Peter Fish on Marjoram Sauce

Season the fish fillets and place them on a baking tray lined with butter and olive oil.

Cut the zucchetti into small cubes and sauté in butter until crisp, add a little garlic, cool. Add a little breadcrumbs on top, season with salt and freshly ground pepper and spread everything together evenly over the fish fillets.

Sauté the chopped shallot and marjoram in butter, extinguish with fish stock and reduce by half. Add cream, bring to a boil, strain and season.

Before serving, cook the fish in the heated oven at 180 °C top heat for approx.

for about five to eight minutes. Cover the heated plates with a layer of sauce and place the fish on top.

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