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Parmesan Crusted Tilapia Ingredients: 70 gr freshly grated Parmesan cheese 2 teaspoons paprika 1 tablespoon chopped parsley 1/4 teaspoon salt 1 tablespoon extra virgin olive oil 4 tilapia filets (about 120 gr) - any firm white fish can be used lemon, cut into wedges Instructions: Preheat the oven to 200ºC. Line a baking sheet with foil. In a shallow bowl, mix together the Parmesan, paprika, parsley and salt. Drizzle the tilapia with the olive oil, then dredge in the cheese mixture, pressing it in lightly with your fingers if necessary. Transfer to the baking sheet. Bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with the lemon slices. ⭐️ Discover the best Telegram channels:  ➡️@Topchannels_Europe

Lohikeito (Finnish ear) Ingredients: fish head and trimmings — 300 g fillet of any red fish — 400 g potatoes — 5-6 pieces leeks — 100 g butter — 30 g cream 20% — 300 ml water — 1200 ml bay leaf — 1 piece salt, sugar — to taste white pepper, white pepper — 1 pinch Preparation:  Put the fish head and trimmings in a saucepan, pour cold water, add salt, add black pepper and allspice, put on fire and bring to a boil. Cook for 30-40 minutes, remove the resulting foam in the process. When ready, strain the broth.  Cut the fillet of red fish into cubes, add salt and sugar and leave to lightly salt while the broth is cooking.  Melt the butter in a saucepan and fry the chopped leeks for 2-3 minutes.  Pour the strained broth into a saucepan, lay the potatoes, add the bay leaf, bring to a boil and cook for about 15 minutes until the potatoes are ready.  Pour in 20% cream and bring to a boil. At this stage, try for salt and, if necessary, add salt. After boiling, lay the fish, cook for 1 minute, then add a bunch of chopped dill, boil for another 30 seconds and remove from heat.  Let it brew for 15-20 minutes, then pour on plates, sprinkle with fresh dill and serve.  An amazing lunch is ready! And if you want more recipes, then I think you will like it here :) ⭐️ Discover the best Telegram channels:  ➡️@Topchannels_Europe