Fish Fingers – Zucchini – Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), boiled (e.. patties)
- 1 onion (s)
- 2 zucchini
- 15 fish fingers
- oil
- thyme
- salt and pepper
- Paprika powder, noble sweet
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Bake the fish fingers in the preheated oven at 225 degrees (top-bottom heat) on a baking sheet on the top shelf for 15-20 minutes.
- Cut the potatoes into wedges, dice the onion and slice the zucchini.
- Heat a pan with oil. Roast the potatoes in the hot fat, then add the onions and fry together for 5 minutes. Now and then turn. Add the zucchini slices and fry and season with thyme, salt, pepper and paprika powder.
- Halve the fish fingers at an angle and carefully fold them into the potato, onion and courgette mixture. Season to taste with lemon juice.
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