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🍽️ Crispy Fish Fillets with Herb Butter Vegetables

447 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 fish fillets (130 g each pollock, cod...)
• 4 tbsp lemon juice
• 0.5 tsp paprika powder (mild sweet)
• 1 carrot
• 300 g broccoli
• 4 spring onions
• 0.5 bunch parsley
• 4 sprigs dill
• 1 tbsp soft butter
• 1 tsp mustard
• salt
• pepper (from the mill)
• 4 tbsp flour
• 1 tbsp olive oil

Instructions

1. 1. Peel the garlic and press it. Rinse the fish fillets and pat them dry with a kitchen towel. Drizzle the fillets with two tablespoons of lemon juice, rub them with the garlic and paprika powder, and let them marinate for twenty minutes.
2. 2. Wash the carrot, broccoli, and spring onions and clean them. Slice the carrot into thin rounds. Divide the broccoli into small florets. Cut the spring onions into large pieces. Wash the parsley and dill, shake them dry, and chop them finely.
3. 3. Mix the soft butter with two tablespoons of lemon juice, mustard, parsley, and dill. Season the herb butter to taste with salt and pepper.
4. 4. Let the fish fillets drain and season them with salt and pepper. Coat the fillets in flour and shake off any excess. Heat one tablespoon of olive oil in a non-stick pan. Fry the fish fillets in it for three to four minutes on each side until crispy and brown.
5. 5. While the fish is frying, steam the vegetables in a sieve insert over boiling water. Cover them and cook for six to eight minutes until tender-crisp.
6. 6. Mix the steamed vegetables with the herb butter. Serve the fried fish fillets portion by portion on top of the herb butter vegetables.

Nutrition per serving

• kcal: 447
• Protein: 39 g · Fett/Fat: 16 g · Carbs: 35 g