Fish fingers with mashed potatoes (diet)

Name: Fish fingers with mashed potatoes (diet)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 frozen fish fingers (30 g each); 80 g frozen peas and carrots; 1/3 package (approx. 33 g) Mashed Potato Powder "The Complete"; 2 TABLESPOONS light remoulade (9 % fat); baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 frozen fish fingers (30 g each)
80 g frozen peas and carrots
1/3 package (approx. 33 g) Mashed Potato Powder "The Complete"
2 TABLESPOONS light remoulade (9 % fat)
baking paper

Directions

1
Place the baking tray in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the middle shelf. Place baking paper on top and spread the fish fingers. Bake for 13-15 minutes.
2
Bring 175 ml of water to the boil in a saucepan. Add vegetables, bring to the boil over high heat, cover and cook for about 3 minutes. Remove the pot from the heat, let it cool down for 1 minute without lid. Stir in the puree briefly with a wooden spoon.
3
Arrange the puree with the fish fingers and tartar sauce. Garnish with chervil.