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🍽️ Pan-seared Red Snapper with Creamy Potato and Garlic Mash

379 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• Salt
• 2 garlic cloves
• 6 tbsp olive oil
• 2 lemons (juice)
• Pepper (from the mill)
• 4 redfish fillets (100 g each, alternatively pikeperch or pollock, also with skin)

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Place the potato cubes in a pot of salted water.
3. 3. Cook the potatoes for about 10 minutes until tender.
4. 4. Drain the water and mash the potatoes into a puree.
5. 5. Peel the garlic cloves and press the garlic directly into the potato mash.
6. 6. Add 4 tablespoons of oil and the juice of half a lemon.
7. 7. Season the mixture with salt and pepper to taste.
8. 8. Drizzle the fish fillets on both sides with the remaining lemon juice.
9. 9. Season the fish with salt and pepper as well.
10. 10. Heat 2 tablespoons of oil in a frying pan.
11. 11. Fry the fish fillets on each side for 2 to 3 minutes until golden brown.
12. 12. Serve the fried fish on top of the prepared potato and garlic cream.

Nutrition per serving

• kcal: 379
• Protein: 30 g · Fett/Fat: 21 g · Carbs: 17 g