Crispy fish fingers with peas and zucchini

Name: Crispy fish fingers with peas and zucchini
Yield: 1
Ingredients: 2 Courgettes (about 400 g); 1 medium onion; 1/2 bunch Parsley or coriander; 1 package (450 g; 15 pieces) frozen fish fingers; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Organic Lemon; 1 pack of Mashed potatoes the complete package; 250 g frozen peas

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Courgettes (about 400 g)
1 medium onion
1/2 bunch Parsley or coriander
1 package (450 g; 15 pieces) frozen fish fingers
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Organic Lemon
1 pack of Mashed potatoes the complete package
250 g frozen peas

Directions

1
##Zucchini## clean, wash and cut into pieces. ##Peel onion##, dice finely. ##Wash and shake dry the parsley and remove the leaves.
2
Fry the frozen fish fingers in 2 tablespoons of hot oil while turning for 5-8 minutes. For the puree, boil 1/2 l water and 1/2 teaspoon salt.
3
Fry the onion and zucchini in 1 tbsp. hot oil for approx. 5 minutes. Wash the lemon and grate dry. Cut one half into slices, squeeze the rest. Remove the pot of water from the stove. Stir in puree flakes.
4
Add the frozen peas, 5-6 tablespoons of water and lemon juice to the zucchini. Cover and continue cooking for about 2 minutes. Season with salt and pepper. Take out the fish fingers. Fry parsley briefly in the frying fat.
5
Stir the puree through. Arrange everything with lemon slices.