Breaded Fish with Potatoes and Cabbage and Carrot Salad

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Parsley1 tablespoon (4 g)
• Egg1 count (55 g)
• Breadcrumbs4 tablespoon (56 g)
• Cabbage2/3 cup (60 g)
• Carrot1 medium (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, peel and cut the potatoes into pieces of about the same size.

2. 2

   Step 2

   Once the water comes to a boil, place the potatoes and let them boil for 10-12 minutes until they are tender. Remove and drain.

3. 3

   Step 3

   You can also cook the whole potatoes with peel (previously washed), but it will take longer.

4. 4

   Step 4

   Separately, beat the egg, season with salt and pepper.

5. 5

   Step 5

   Season the fish fillet with salt and pepper and let it soak in the egg mixture for a few minutes.

6. 6

   Step 6

   Dip the fillet in breadcrumbs until well coated. Dip again in the egg and breadcrumbs.

7. 7

   Step 7

   Place a pan over medium heat. Once heated, pour in half of the oil and spread.

8. 8

   Step 8

   Cook the fish for 4 minutes per side until browned on both sides.

9. 9

   Step 9

   For the salad, peel the carrot and grate. Cut the cabbage into thin strips.

10. 10

    Step 10

    Season the salad with lemon juice and salt and pepper to taste. Pour the remaining oil over the salad and potato and sprinkle the parsley.

11. 11

    Step 11

    Serve the breaded fish with potatoes and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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