Fish Fingers with Boiled Potatoes and Spinach Dip
By chef Gulasch
Crispy fish fingers with boiled potatoes, accompanied by a creamy spinach dip with sour cream. A nutritious and delicious combination.
- 20 min
- total
- Easy
- level
5 min prep · 15 min cook
What you will need
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Fish fingers 5 pcs -
Potatoes 150 g -
Fresh Spinach 0.25 pcs
-
Sour Cream 50 g -
Garlic 0.5 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C - we will be cooking from them in a moment 🐟✨
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Cut the potatoes. Peel the potatoes and cut them into smaller pieces
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Boil the potatoes. Put the potatoes in salted water and boil over medium heat for about 15 minutes, until tender
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Bake the fish fingers. Arrange the fish fingers on a baking tray and bake in the oven according to the package instructions at 200 C for about 15 minutes until golden brown
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Saute the garlic. Heat the oil in a pan and add the pressed garlic, heat over low heat for about 1 minute until fragrant
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Add the spinach. Add the spinach, salt it, and let it wilt over medium heat until it loses volume, then let it cool slightly
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Prepare the spinach mixture. Place the spinach in a bowl, add the sour cream, and season with pepper and olive oil, and salt if needed
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Serve. Serve with boiled potatoes and baked fish fingers 🐟🍽️✨
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