Fish Fillet on Lemon Potato Salad
Prep: 35min
|
Servings: 4
|
Cook: 15min
Fish fillet on lemon potato salad is a recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 6 Spring Onions
- 150 ml Vegetable broth
- 1 untreated lemon (juice and zest)
- 5 tbsp olive oil
- Salt
- 4 fish fillets (about 180 g each, skinless, ready to cook, e.g., pike-perch, sea bass)
- pepper (ground)
- 2 tbsp freshly chopped herbs (parsley and dill)
- lemon wedges for garnish
Instructions
-
1.
Wash the potatoes and steam them for 25-30 minutes. Peel, let them cool slightly, then slice. Wash the spring onions, trim, and cut into rings. Add to the potatoes and mix with hot broth, lemon juice, and zest. Let sit for about 10 minutes, stir in 3 tbsp oil, and season with salt.
-
2.
Wash the fish fillets, pat dry (cut in half if desired), season with salt and pepper, and fry in the remaining warm oil on both sides for 2-3 minutes each. Plate over the potato salad. Sprinkle with herbs and garnish with lemon wedges.
