Pea and zucchini vegetables with lemon and coriander fish sticks

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 500 g Courgette
  • 1 Onion
  • 1 collar Coriander
  • 1 untreated lemon
  • 4 TABLESPOONS Oil
  • 2 packages (300 g each) frozen fish fingers
  • 200 g frozen peas
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean and wash the zucchini and cut them into large pencils. Peel and finely chop the onion. Clean, wash and roughly chop the coriander. Wash and slice the lemon. Heat 2 tablespoons of oil in a pan.

  2. 2

    Add the fish fingers without defrosting them and fry for 5-8 minutes, turning them over. Finally, add the coriander and lemon wedges briefly to the cooking fat. Heat 2 tablespoons of oil in another pan. Fry the onion and zucchini for about 2 minutes at high heat.

  3. 3

    Add peas, season with salt and pepper, fry for another 2 minutes. Arrange fish fingers with vegetables on plates.

Nutrition Facts

KCAL
420 kcal
CARBS
30 g
FATS
21 g
PROTEINS
27 g

Categories & Tags

MiscellaneousMeatPork