Fried pollock fillet on mashed potatoes with garden herbs

Name: fried pollock fillet on mashed potatoes with garden herbs
Total time: 30 min
Yield: 4
Ingredients: 600 gram frozen fish fillet thawed; 1 lemon; 750 gram potato halved, peeled; 4 tablespoon flour; 5 tablespoon olive oil; 2 tablespoon garden herbs fresh, chopped; 400 gram tomato cubes look; 1 tablespoon black olive without pit; 1 tablespoon green olive without pit

A delicious French recipe for fried coleslaw fillet on mashed potatoes with garden herbs.

Ingredients

Directions

Dab the fish dry. Clean the lemon, grate 1 teaspoon of the peel and squeeze out the fruit. Drizzle fish fillets with lemon juice.
Cook the potatoes until done. Mix salt and pepper through the flour and roll in the coalfish.
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.
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.
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.