Saithe Grillets
easy
30 mins
30 mins
Ingredients
- 1 pack of (250 g) frozen fish grill with Italian herbs
- 200 g leaf spinach
- 150 g small carrots
- 200 g Potatoes
- 1 small onion
- 2 TABLESPOONS Garlic butter
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon and basil
Directions
- 1
Remove the fish grills from the foil and place them in an ovenproof dish. Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 20 minutes. In the meantime, clean the spinach, wash thoroughly several times and drain. Wash and peel carrots and potatoes. Leave a little green for the carrots to stand and cut thick carrots in half, if necessary lengthwise. Cut the potatoes into cubes. Peel and finely dice the onion.
- 2
Heat garlic butter and fry the onions until transparent. Add carrots, steam briefly and deglaze with stock. Simmer covered for about 15 minutes. Add potatoes and spinach after 5 minutes and cook. Season the vegetables with salt and pepper and arrange them on a small plate with the barbecue. Serve garnished with lemon wedges and basil
- 3
Approx. 3860 kJ/ 920 kcal. E 37 g/ F 40 g/ KH 34 g
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