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Kristian and Emily's Mommy
Fried pollock fillet on mashed potatoes with garden herbs
A delicious French recipe for fried coleslaw fillet on mashed potatoes with garden herbs.
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Ingredients
Directions
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Dab the fish dry. Clean the lemon, grate 1 teaspoon of the peel and squeeze out the fruit. Drizzle fish fillets with lemon juice.
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Cook the potatoes until done. Mix salt and pepper through the flour and roll in the coalfish.
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Drain the cooked potatoes and stamp with 2 tablespoons of olive oil, salt and chopped garden herbs into an airy puree. Keep it warm for a while.
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Heat the rest of the olive oil. Fry the coalfish on both sides until golden brown and cooked in 4-5 minutes. Remove the fish from the pan.
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Add the lemon zest, tomato cubes and olives to the shortening. Serve the fish on a bed of mashed potatoes with the sauce around it.
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Nutrition
450Calories
Sodium0% DV0g
Fat22% DV14g
Protein62% DV31g
Carbs16% DV48g
Fiber0% DV0g
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