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🍽️ Pan-fried fish fillet with mixed vegetables

766 kcal · 30 min · 4 servings

Ingredients

• 4 pieces cod fillet (approx. 160 g each)
• Juice of one lemon
• Salt
• Pepper (from the mill)
• Flour (for dredging)
• 4 tbsp butter
• 250 g small carrots
• 1 bunch spring onions
• 150 g frozen peas
• 500 g small potatoes
• 150 g butter
• 2 tbsp mustard
• 4 tbsp whipping cream
• Cayenne pepper

Instructions

1. 1. Wash the potatoes thoroughly and boil them unpeeled in salted water for about 20 minutes.
2. 2. Peel and wash the carrots, then boil them in salted water for about 8 minutes. Remove from water, rinse briefly with cold water, and let them drain well.
3. 3. Clean and wash the spring onions, then chop them into small pieces. Blanch them (cook briefly in boiling water) in salted water for about 6 minutes, remove, rinse with cold water, and drain. Thaw the peas.
4. 4. Melt the butter with the mustard in a pot while stirring constantly. Then stir in the cream and season the sauce with cayenne pepper.
5. 5. Drizzle lemon juice over the fish fillets, season with salt and pepper, and then coat them in flour. Heat butter in a pan and fry the fillets for about 3 minutes on each side.
6. 6. Add the carrots, spring onions, and peas to hot butter, toss them briefly, heat them through, and season with salt and pepper.
7. 7. Drain the boiled potatoes.
8. 8. Plate the fish fillet with the vegetables and mustard sauce.

Nutrition per serving

• kcal: 766
• Protein: 43 g · Fett/Fat: 49 g · Carbs: 37 g