Baked Breaded Fish with Potatoes and Parsley Cabbage

Ingredients

• Fish200 g
• Parsley2 tablespoon (8 g)
• Egg Yolk1 count (15 g)
• Breadcrumbs1.5 tablespoon (21 g)
• Potato1 medium (180 g)
• Cabbage1/2 cup (45 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash, peel and slice the potato. Place in a pot of boiling water.

2. 2

   Step 2

   Boil the potatoes for 10-12 minutes until softened but not falling apart. Once done, remove, drain and set aside.

3. 3

   Step 3

   Place the breadcrumbs in a bowl and season with salt and pepper. Separately, beat the egg yolk using a fork.

4. 4

   Step 4

   Dip the fish fillet in the egg mixture, then in the breadcrumbs until well coated.

5. 5

   Step 5

   Place a pan over high heat. Once heated, pour half of the oil, reduce the heat to medium and place the fish in the pan.

6. 6

   Step 6

   Brown on both sides for approximately 4 minutes per side (the time will depend on the thickness of the piece).

7. 7

   Step 7

   Season the potatoes with half of the remaining oil and sprinkle with half of the chopped parsley. Season with salt and pepper.

8. 8

   Step 8

   Place the cabbage, previously cut into strips, in a pot of freshly boiled water for 10 minutes. Remove and drain.

9. 9

   Step 9

   Once the cabbage is done, season with the remaining oil, season with salt and pepper and sprinkle with the remaining parsley. If you wish, you can add bell pepper and/or lemon juice.

10. 10

    Step 10

    Serve the breaded fish, cabbage and potatoes on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baked Breaded Fish with Potatoes and Parsley Cabbage can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.