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Adrienne Lane
Spicy fish schnitzel with baked potato
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Ingredients
Directions
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Halve the lemon. Cut half in segments and squeeze the other half over the tilapia fillets.
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Mix the flour with the Mexican herbs and chili powder in a deep plate.
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Beat the eggs in a second plate and spread the breadcrumbs on a third plate.
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First take the fish fillets through the flour, then through the egg and then through the breadcrumbs.
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Pierce the potatoes here and there with a fork. Place the potatoes in a microwave dish and cook for 6-7 minutes in the microwave at 800 Watt.
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Leave covered for 3-4 minutes outside the microwave.
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Boil the broccoli with adhering moisture covered 3-4 minutes in the microwave at 800 Watt.
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Heat the oil and fry the fish fillets 2-3 minutes per side.
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Cut the potatoes on one side and press them open slightly. Spoon some salsa sauce and serve the potatoes with the broccoli with the tilapia fillets.
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Garnish with wedges of lemon.
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35 minMain disheggplant, sunflower oil, sour cream, garlic, spring / forest onion, minced beef, paprika, couscous, dried apricots, coriander, coriander powder (ketoembar), olive oil, pine nuts,aubergines with minced meat and couscous -
45 minMain dishdough for savory pie, meat tomato, medium sized egg, salt, Greek yoghurt, oatmeal, grated cheese 30, unsalted butter, sweet onion,tomatoquiche -
20 minLunchoil, onion, curry powder, garlic, sweet potato, vegetable stock of tablet, celery, brown lentils,lentil soup with curry and sweet potato -
20 minMain dishpeeled canned tomatoes, fresh basil, wholegrain penne, Broccoli, traditional olive oil, fish fingers with spinach, grated young cheese,penne with broccoli and kombinos
Nutrition
675Calories
Sodium0% DV0g
Fat42% DV27g
Protein86% DV43g
Carbs20% DV59g
Fiber0% DV0g
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