Fried fish with Chinese cabbage vegetables

Name: Fried fish with Chinese cabbage vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized potatoes; 1 small carrot; 1/2 TEASPOON Vegetable broth; 150 g Chinese cabbage; 50 g cherry tomatoes; 2-3 stem(s) Parsley; 150 g lean fish fillets (e.g. pollack); 1 TEASPOON Lemon juice; 7-10 Tbsp salt, pepper; 1 TEASPOON Mustard; 1 TEASPOON low-fat milk; 2 tablespoons (20 g) Breadcrumbs; 1/2 tsp (3 g) Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized potatoes
1 small carrot
1/2 TEASPOON Vegetable broth
150 g Chinese cabbage
50 g cherry tomatoes
2-3 stem(s) Parsley
150 g lean fish fillets (e.g. pollack)
1 TEASPOON Lemon juice
7-10 Tbsp salt, pepper
1 TEASPOON Mustard
1 TEASPOON low-fat milk
2 tablespoons (20 g) Breadcrumbs
1/2 tsp (3 g) Oil

Directions

1
Peel, wash and chop the potatoes and carrot. Cook in 200 ml water covered with broth for 15-20 minutes
2
Clean, wash and cut the Chinese cabbage into strips. Wash and halve the tomatoes. Wash parsley and chop finely
3
Wash the fish, dab dry. Sprinkle with lemon juice, season. Mix mustard and milk. Turn the fish one after the other in the mustard milk and breadcrumbs. Fry in hot oil in a coated pan for 3-4 minutes on each side
4
Add Chinese cabbage and tomatoes to the potatoes and cook for 2-3 minutes. Season to taste. Arrange everything and sprinkle with parsley
5
The meal has only 2 g fat and 280 calories, if you steam the fish without breading on the vegetables for about 10 minutes