Fish pan
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 2 packs (300 g each) frozen fillets of saithe
- 1 Package (500 g; separation weight: 450 g) Frozen ingredients for fish soup
- 7-10 Tbsp Salt
- 100 g pickled red peppers
- 100 g green olives
- 1 Onion
- 1-2 Garlic cloves
- 1-2 TABLESPOONS Lemon juice
- 3 TABLESPOONS Flour for turning
- 3 TABLESPOONS Butter or margarine
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried tarragon
- 7-10 Tbsp grated rind of an untreated lemon
- 7-10 Tbsp fresh herbs and lemon
Directions
- 1
Defrost the pollack fillets. Cook deep-frozen fish soup ingredients in boiling salted water for about 20 minutes, then drain. In the meantime cut the peppers into strips, olives into rings. Peel and finely chop onion and garlic. Sprinkle pollock with lemon juice, season with salt and turn in flour. Heat the fat.
- 2
Fry the pollack in it until golden brown on each side. Add olive oil. Fry the bell peppers, onions and fish soup ingredients for approx. 5 minutes, turning carefully. Season again with salt, pepper, dried tarragon, lemon juice and zest. Serve garnished with fresh herbs and lemon. White bread tastes good with it
Nutrition Facts
KCAL
390 kcal
390 kcal
CARBS
12 g
12 g
FATS
18 g
18 g
PROTEINS
44 g
44 g
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