Table of Contents
Delicious and healthy: fried crispy fish with tomato salsa and rosemary potatoes
Culinary delights for fish lovers
You like zander fillet? Then you will love our fried crispy fish! Our tomato salsa and delicious rosemary potatoes taste particularly delicious with it. Enjoy your meal!
60 minutes
light
fish dishes
€ € € €
ingredients
for 4 servings
- 1 onion
- 250 g red peppers
- 300 g cherry tomatoes
- 50 g caper apples
- 3 tbsp olive oil
- 50 ml balsamic vinegar
- 100 ml tomato juice
- salt
- pepper from the grinder
- 800 g small potatoes
- 2 sprigs of rosemary
- 500 g Bio-Zanderfilet
- 1 egg (size M)
- 50g Parmesan cheese
- 100 g Dinkelflakes
preparation
- Peel and dice the onion. Wash the peppers and tomatoes, clean and cut into small pieces. Halve the capers. Heat 1/2 tbsp oil, sauté onion and paprika. Add tomatoes, capers, vinegar and tomato juice. Cook briefly, season. To let it cool down.
- wash potatoes. Cook in salted water for about 15 minutes. Drain, let cool, cut in half. Wash the rosemary and pluck off the needles. Rinse the fish, pat dry, cut into 12 pieces. Spice up. Whisk egg. Coarsely grate the cheese and mix with the spelled flakes.
- Dip the fish first in the egg, then in the flakes. Fry the potatoes in a pan with 1/2 tbsp oil and rosemary until crispy. Heat the rest of the oil, fry the fish in it for about 4 minutes on both sides. Serve with potatoes and salsa.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2,259 kJ 540 kcal |
