Fish fillet with potatoes
By chef Leonhard Wenzel
Fish fillet with buttery potatoes and parsley ππ₯ Simple and classic dish with a delicate flavor.
- 19 min
- total
- Medium
- level
4 min prep Β· 15 min cook
What you will need
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Fish fillet 125 g -
Potatoes 200 g -
Butter 0.5 tbsp
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Vegetable oil 0.5 tbsp -
Parsley 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment πβ¨
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Prepare the potatoes. Peel the potatoes and cut them into smaller pieces.
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Cook the potatoes. Cook the potatoes in salted water over medium heat for about 12-15 minutes until tender.
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Prepare the parsley. Finely chop the parsley.
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Prepare the fish. Season the fish fillet with salt and lightly pepper.
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Pan-fry the fish. Melt butter in a pan over medium heat for about a minute, then pan-fry the fish about 4 minutes on the skin side and 2 minutes on the other side.
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Finish the potatoes. Drain the potatoes, add a knob of butter and the parsley, toss and briefly warm over low heat for about 1-2 minutes.
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Serve. Serve and enjoy the dish πβ¨
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