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🍽️ Wolfsbarsch mit Herzogin-Kartoffeln und Zuckerschoten

637 kcal · 30 min · 4 servings

Wolfsbarsch mit Herzogin-Kartoffeln und Zuckerschoten Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Place the duchess potatoes on a baking sheet lined with baking paper.
  3. 3. Bake the potatoes in the oven for about 15 to 20 minutes until golden brown.
  4. 4. Remove the tray from the oven and keep the potatoes warm.
  5. 5. Wash the lemon under hot water and dry it.
  6. 6. Finely grate the lemon zest.
  7. 7. Wash the dill and mint and chop them finely.
  8. 8. Mix the lemon zest with breadcrumbs, Parmesan, one tablespoon of soft butter, dill, and mint.
  9. 9. Season the mixture with salt and pepper.
  10. 10. Wash the sea bass fillets and pat them dry.
  11. 11. Season the fillets on both sides with salt and pepper.
  12. 12. Fry the breadcrumb mixture in a pan without fat until golden brown.
  13. 13. Remove the pan from the heat and keep the crust warm.
  14. 14. Wipe the pan clean.
  15. 15. Heat some butter and oil in the pan over medium heat.
  16. 16. Fry the fish fillets for about 2 to 3 minutes on each side until crispy.
  17. 17. Wash the vegetables and dry them.
  18. 18. Slice the zucchini into thin slices.
  19. 19. Cut the spring onions into pieces about 2 centimeters long.
  20. 20. Melt olive oil and two tablespoons of butter in a pan over medium heat.
  21. 21. Fry the vegetables in the pan for about 5 to 7 minutes.
  22. 22. Add the peas.
  23. 23. Season the vegetables with salt and pepper.
  24. 24. Remove the pan from the heat.
  25. 25. Plate the sea bass fillets with the duchess potatoes and vegetables.
  26. 26. Top the fish with the golden brown breadcrumb crust.
  27. 27. Serve the dish and enjoy your meal.

Nutrition per serving