Provençal fillets

Name: provençal fillets
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 pot carrots (680 g), drained; 6 el sunflower oil; 1 bag Potato balls 600 g, freezer; 1 tl paprika; 1 tl dried rosemary; 1 onion shredded; 300 g garden peas pack 450 g, frozen; 2 packages stuffed fillets provençal a 2 pieces

A tasty French recipe. The main course contains the following ingredients: carrots ((680 g), drained), sunflower oil, potato balls (600 g, frozen), paprika, dried rosemary, onion (chopped), garden peas (pack 450 g, frozen) and filled filets provençal ( a 2 pieces).

Ingredients

Directions

Cut the carrots into pieces.
Heat 3 tbsp oil in a frying pan and fry the potato balls in 12 min.
Until golden brown.
Add the paprika powder and rosemary after 4 minutes.
In the meantime, heat 1 tbsp oil in another frying pan and fry the onion for 7 minutes.
Add the garden peas and fry them for 5 minutes.
Add the carrot and warm for a while.
Season with salt and pepper.
Heat the rest of the oil in a third frying pan and fry the fillets over medium heat in 4 min.
Golden brown.
Turn halfway.
Divide the fillets over 4 plates and add the vegetables.
Serve with the potato balls..