Fish fillet on puree

Name: Fish fillet on puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 1/2 l Vegetable broth; 2 (200 g each) red peppers; 1 bundle (150 g) Spring onions; 500 g Saithe fillet; 2 TABLESPOONS Lemon juice; 2 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 7-10 Tbsp Lemon wedges and parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
1/2 l Vegetable broth
2 (200 g each) red peppers
1 bundle (150 g) Spring onions
500 g Saithe fillet
2 TABLESPOONS Lemon juice
2 tablespoons (10 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
7-10 Tbsp Lemon wedges and parsley

Directions

1
Peel and wash the potatoes and cook them in 3/8 litres of stock for about 20 minutes. In the meantime, clean and wash the peppers and cut them into small pieces. Clean, wash and cut spring onions into rings.
2
Wash the fish and sprinkle with lemon juice. Heat oil in a coated pan. Dab fish dry and fry in hot oil for 6-8 minutes. Season with salt and pepper and keep warm. Cook vegetables in the remaining stock for 3-4 minutes.
3
Mash the potatoes in the broth. Fold in the vegetables. Arrange mashed potatoes and fish fillets on plates. Garnish with lemon wedges and parsley.