Redfish fillet with lemonade
easy
60 mins
60 mins
Ingredients
- 1 pack of (300 g) frozen redfish fillets
- 400 g Carrots
- 400 g Courgette
- 750 g Potatoes (mainly waxy)
- 1/4 l Vegetable broth (instant)
- 2 Garlic cloves
- 4 TABLESPOONS Mayonnaise
- 4 TABLESPOONS Skimmed milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Orange Pepper
- 100 g Breadcrumbs
- 7-10 Tbsp grated lemon peel
- 6 TABLESPOONS Lemon juice
- 100 g Flour
- 2 Eggs (size M)
- 3-4 Tbsp Butter or margarine
- 2 TABLESPOONS Oil
- 7-10 Tbsp lemon slice, lemon peel and parsley
Directions
- 1
Defrost the redfish fillets. Peel and wash the carrots. Clean and wash the zucchini. Cut both into fine slices. Peel, wash, halve and slice the potatoes.
- 2
Cook in the boiling broth for about 12 minutes. After 5 minutes add carrots and zucchini and cook to the end. Drain vegetables. Peel garlic, press through a garlic press and mix with mayonnaise and yoghurt.
- 3
Season to taste with salt and orange pepper. Arrange in a bowl and sprinkle with orange pepper. Mix breadcrumbs and lemon zest. Wash the fish, dab dry and sprinkle with 2 tablespoons of lemon juice.
- 4
Season with salt and turn in flour. Whisk the eggs. Turn the fillets first in the egg and then in the breadcrumbs. Fry fillets in hot fat for about 5 minutes on both sides until golden brown. Mix remaining lemon juice, salt and pepper.
- 5
Add oil. Turn drained vegetables loosely in it. Arrange on a plate with the fish. Garnish with a slice of lemon, lemon zest and parsley.
Nutrition Facts
650 kcal
73 g
23 g
30 g
More Delicious Recipes
