Crispy fish with cucumber broccoli salad

Name: crispy fish with cucumber broccoli salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 bag potato wedges 600 g, freezer; 3 cloves garlic in the shell; 5 tablespoons olive oil; 500 g Broccoli in small pieces; 4 Fish sticks mega (frozen); 2 tablespoons White wine vinegar; 2 cucumbers peeled and in strips; 1 little Red onion in thin strips

A tasty Dutch recipe. The main course contains the following ingredients: fish, potato wedges (600 g, frozen), garlic (in the peel), olive oil, broccoli (in small pieces), fish fingers (mega (frozen)), white wine vinegar, cucumbers (peeled and in strips) and red onion (in thin strips).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 220 ° C.
Place the potato wedges with the garlic on a baking sheet covered with parchment paper.
Transfer 3 tablespoons of oil and fry the potato wedges in the oven for 20 minutes until tender and golden brown.
Meanwhile, cook the broccoli in 5 minutes al dente and let it cool down.
Heat 1 tablespoon of oil in a non-stick pan.
Fry the fish fingers golden brown according to the instructions on the package.
Beat the vinegar and the rest of the oil to make a salad dressing, season with salt and (freshly ground) pepper.
Spoon the cucumber, broccoli and red onion with the dressing.
Serve with the warm potato wedges, the fish fingers and the roasted garlic..