Summary

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

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Instructions

1. 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.
2. Cut the potatoes into wedges, dice the onion and slice the zucchini.
3. 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.
4. Halve the fish fingers at an angle and carefully fold them into the potato, onion and courgette mixture. Season to taste with lemon juice.