Perch with Potato Crust

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Perch with Potato Crust
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation

Ingredients

for
2
Ingredients
2 pieces Perch fillet (140 g or approximately 5 oz each)
1 waxy potato
1 tablespoon Coriander
½ Cucumber
2 tablespoons chopped Dill
2 tablespoons nonfat Yogurt (0.1% fat)
1 teaspoon lemon juice
salt
fresh cracked peppers
1 tablespoon olive oil
How healthy are the main ingredients?
Dillolive oilpotatoCucumbersalt

Preparation steps

1.

Rinse and peel potato and cut into shreds using a mandoline.

2.

Season the perch with salt and pepper.

3.

Press cilantro and potato onto the skin of the fish and cook in hot olive oil in a nonstick pan. Fry until golden brown, turning after about 5 minutes. Remove from heat and let it rest until finished cooking.

4.

Peel, halve and remove seeds from the cucumber. Cut into slices, mix with yogurt, dill and lemon juice. Season with salt and pepper and serve with cooked fish.