Redfish in herb coating

Name: Redfish in herb coating
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 (approx. 60 g) Gherkins; 1 collar Spring onions; 6-8 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 50 ml apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 400 g Redfish fillet; 2 TABLESPOONS Lemon juice; 1 package (25 g) frozen Italian herbs; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley and lemon wedges

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
2 (approx. 60 g) Gherkins
1 collar Spring onions
6-8 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
50 ml apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
400 g Redfish fillet
2 TABLESPOONS Lemon juice
1 package (25 g) frozen Italian herbs
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Oil
7-10 Tbsp Parsley and lemon wedges

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime dice cucumbers. Clean and wash spring onions and cut them into rings. Mix vinegar, mustard, apple juice, salt, pepper and sugar.
2
Beat olive oil into it. Drain the potatoes, rinse and peel. Cut the potatoes into thin slices. Mix with cucumber and spring onions. Pour vinaigrette over them. Mix the salad loosely and cover and leave to stand.
3
Wash the fish, dab dry and cut into 12 slices. Sprinkle with lemon juice and season with salt and pepper. Mix herb mixture and breadcrumbs. Heat oil in a pan. Turn the fish slices in the herb breading, press lightly and fry on medium heat for about 2 minutes on each side.
4
Put the salad on a plate and arrange the fish slices on top. Serve garnished with parsley and lemon wedges.