Breaded pollock with gnocchi

Name: breaded pollock with gnocchi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 coalfish fillets (400 g), thawed; 8 el olive oil; 100 g bread crumbs pack of 400 g; 2 toes garlic finely chopped; 1 tray flat leaf parsley (20 g), leaf finely chopped; 1 business suit gnocchi di patate potato pasta balls, 500 g; 750 g winter carrot (bag 1 kg), grated; 2 el White wine vinegar

A tasty recipe. The main course contains the following ingredients: fish, coleslaw fillets ((400 g), thawed), olive oil, bread crumbs (packet of 400 g), garlic (finely chopped), flat parsley ((20 g), leaf chopped), gnocchi di patate (potato pasta balls, 500 g), winter carrot ((1 kg bag), grated) and white wine vinegar.

Ingredients

Directions

Brush the fish thinly with 1 tbsp oil. Mix the breadcrumbs with 1 clove of garlic, 4 tbsp parsley and salt and pepper. Roll the fish through the breadcrumb mix. Heat 3 tbsp oil in a frying pan and fry the fish in 8 min. Until done. Turn halfway.
Meanwhile, cook the gnocchi according to the instructions on the packaging.
Mix the carrot with 3 tbsp oil, the vinegar and the rest of the parsley.
Mix the rest of the garlic with the rest of the oil and scoop it through the gnocchi. Sprinkle with pepper. Divide the fish and the carrot salad over 4 plates. Serve with the gnocchi.