P.A.L.-BG Ltd.

One of the biggest rainbow trout
breeding-farms in Bulgaria

The Rhodope Mountains, Stoykovska Livada area, near the village of Devin.
Tel: 02/ 958 1496




400 g white fish fillet
black pepper
0.5 tsp chopped fennel
1 tbsp capers
8 anchovies fillets
4 fennel leaves
a handful of parsley
1 small ciabatta
olive oil
the grated peel and juice of 1 lemon

Crumble the inside of the ciabatta or crush it. Spread the crumbs over a small pan covered with olive oil and bake them in a pre-heated oven at 220 degrees until they are completely dry. Transfer the crumbs into a bowl. Add the finely chopped anchovies, capers, chopped fennel, whole fennel leaves and parsley. Mix the crumbs well with the other ingredients using your hands. Add the lemon peel last and mix again. Use fish fillet with skin such as caranx or another meaty fish. Cut the fillet into smaller fillets. Sprinkle salt and pepper on both sides. Sprinkle some olive oil and rub it in the skin. Heat a frying pan with a fireproof handle. Place the fish fillets with the skin down and fry for 3-4 minutes. Press the breadcrumbs mixture firmly onto the fish fillets. Place the pan inside the oven pre-heated to 200 degrees and bake for 5 minutes. Take the fish out of the oven, sprinkle the lemon juice on top and fry for another 1.5 min.