Fish with white sauce
2020-08-13 / test@t
Veggie stewed with olives and tomatoes
Ingredients
- 4 vendace
- salt, freshly ground black pepper
- flour for breading
- olive oil for frying
- 500 g potatoes
- 3 tbsp. l. capers
- 70 g green olives
- 4 cloves of garlic
- 800 ml fish broth or water
- 400 ml chopped tomatoes in their own juice
- a small bunch of parsley
- zest of 1 lemon
STEP-BY-STEP COOKING RECIPE
Step 1
Defrost the vendace on the bottom shelf of the refrigerator. Cut the fish into fillets, chop it coarsely.
Step 2
Season with salt and pepper fillets, roll in flour and fry in a little olive oil until golden brown.
Step 3
Separately heat some olive oil in a nonstick skillet and fry the sliced potatoes, capers, olives and garlic until the potatoes are half cooked.
Step 4
Pour in the broth, chopped tomatoes, add the fried fillets and simmer over low heat for 10-15 minutes until the potatoes and fish are tender. At the end, salt and pepper, add finely chopped parsley.
Step 5
Sprinkle finely grated lemon zest over fish and potatoes and serve.
See more
Fish with white sauce
Rice Asian Salad with Warm Salmon
Salmon meatballs with green peas
Salad with vegetables and pickled mussels
Whole grain braid with seaweed and parmesan
Smoked salmon and poached eggs with hollandaise sauce
Jellied ham
Broccoli soup with spinach
Crab with tomato terrine and truffle oil