Privacy and settings
A safe haven. An unpredictable sea.
A celebrated hero. An unsung bauta.
A proud heritage. A future promise.
A sustainable catch. A traceable process.
A timeless task. A timely responsibility.
A fishing community. An island home.
White and pink fish
For the love of good
Longing to return to the harbour. Longing for your partnerto return home. Longing is one of the names we have for love. But when you are longing for something good, you’re not waiting in vain. So for the love of good, we have prepared these tasty fish recipes. All exciting and easy combinations so you don’t have to wait too long. Enjoy.
Explore the babord recipes
Harbour to home
What’s in a name?
Babord. The guardian.
A promise kept
The Babord Group
A short history
Tailored Premium Seafood
The real value of owning the value chain
Back to recipes
2 / 5
Herb-breaded trout with dill and parsley served with sautéed pak choy
View preparation method
400 gr trout
150 gr bread crumbs
4 tbsp parsley
3 tbsp dill
2 pak choy
4–5 sprigs of thyme
1 solo garlic
Set the oven to 200 degrees.
Finely chop the dill and parsley. Peel and finely chop the garlic. Cut the pak choy in two, and rinse them in cold water.
Herb bread crumbs: Whizz the parsley, bread crumbs, garlic and a little olive oil in a blender.
Cut the salmon into portions. Place the fish in an ovenproof dish, and cover the portions with the herb bread crumbs. Top with the sprigs of thyme. Bake the trout in the oven for 20-30 minutes.
Heat a little oil in a frying pan to a medium high heat. Sauté the pak choy for no more than a minute on each side, and season with salt and pepper.
Sprinkle with dill before serving.