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Sunday, June 19, 2016

CRISPY FISH WITH FRIED-POTATOES

MAKES 2 SERVINGS.

1/2 tbs Dijon mustard [7.5 g]
1/2 tbs whole grain mustard [7 g]
1/4 cup breadcrumbs [28 g]
1/8 cup chopped chives
1 1/2 tbs oil
1/2 pound potatoes, quartered [250 g]
2 pieces fish fillet
1 1/2 tbs cider vinegar
1/2 cup peas [112 g]

Heat oven to 425 degrees. Line a baking sheet with foil. In a bowl, combine mustards. In a second bowl, combine breadcrumbs, half the chives and 1/2 tbs oil. Heat remaining oil in a skillet. Add potatoes to pan, cook until golden and tender. *Place fish on baking sheet. Spread mustard mixture on top of fish, sprinkle with breadcrumb mixture. Roast until fish is opaque. Heat broiler. Broil fish until golden. Drizzle vinegar over potatoes, toss. Add peas, cook until heated through. Remove from heat, toss with remaining chives. SERVE with fish and ENJOY...

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