Crispy pollock with carrot salad

Name: crispy pollock with carrot salad
Total time: 30 min
Yield: 4
Ingredients: 400 gram frozen fish fillet thawed; 3 cut White bread without crust; 2 clove garlic; 4 tablespoon fresh parsley minced meat; 2 tablespoon mustard; 500 gram root in narrow strips; 500 gram root coarsely grated; 50 gram white raisin; 3 tablespoon olive oil; 2 tablespoon orange juice

Also try this delicious crispy coalfish with carrot salad

Ingredients

400 gram frozen fish fillet thawed
3 cut White bread without crust
2 clove garlic
4 tablespoon fresh parsley minced meat
2 tablespoon mustard

500 gram root in narrow strips
500 gram root coarsely grated
50 gram white raisin
3 tablespoon olive oil
2 tablespoon orange juice

Kitchen Stuff

kitchen tassel

Directions

Preheat the oven to 200 ° C. Sprinkle the fish fillets with salt and pepper.
Roast the slices of bread. Grind them together with the cloves of garlic to crumble and mix in the parsley.
Mix the ingredients for the carrot salad.
Brush the fish fillets with mustard and swirl them through the bread-parsley mixture.
Place the coalfish next to each other on the baking sheet, place it in the middle of the oven and fry the fish in 10-12 minutes.
Serve the fish with the carrot salad.