Fish fingers with mashed potatoes (diet)

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 2 frozen fish fingers (30 g each)
  • 80 g frozen peas and carrots
  • 1/3 package (approx. 33 g) Mashed Potato Powder "The Complete"
  • 2 TABLESPOONS light remoulade (9 % fat)
  • baking paper

Directions

  1. 1

    Place the baking tray in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the middle shelf. Place baking paper on top and spread the fish fingers. Bake for 13-15 minutes.

  2. 2

    Bring 175 ml of water to the boil in a saucepan. Add vegetables, bring to the boil over high heat, cover and cook for about 3 minutes. Remove the pot from the heat, let it cool down for 1 minute without lid. Stir in the puree briefly with a wooden spoon.

  3. 3

    Arrange the puree with the fish fingers and tartar sauce. Garnish with chervil.

Nutrition Facts

KCAL
300 kcal
CARBS
41 g
FATS
8 g
PROTEINS
16 g

Categories & Tags

Main DishesDietheartyexotic