Fried Fish Fillet with Herbed Vegetables
- 1 garlic
- 2 fish fillets such as cod, each about 130 grams (approximately 5 ounces each)
- 4 tablespoons lemon juice
- ½ teaspoon sweet ground paprika
- 1 carrot
- 300 grams Broccoli
- 4 scallions
- ½ bunch parsley
- 4 sprigs Dill
- 1 tablespoon soft butter
- 1 teaspoon Mustard
- freshly ground peppers
- 4 tablespoons Pastry flour
- 1 tablespoon olive oil
Peel and press garlic. Rinse fish fillets and pat dry. Drizzle with 2 tablespoons lemon juice. Rub with garlic and paprika. Refrigerate for 20 minutes.
Rinse, peel and cut carrots into thin slices. Rinse and divide broccoli into florets. Rinse and cut scallions into large pieces. Rinse parsley and dill, shake dry and chop.
Mx the softened butter, 2 tablespoons lemon juice, mustard, parsley and dill. Season the herb butter with salt and pepper.
Drain the fish fillets and season with salt and pepper. Coat both sides of fish fillets in flour and shake off excess. Heat 1 tablespoon olive oil in a pan. Cook the fish fillets on each side for 3 to 4 minutes until crisp and browned.
Meanwhile, steam the vegetables for 6 to 8 minutes until al dente. Toss in the herb butter.
Serve the fried fish fillets with the herbed vegetables.