eastern-european

Latvian Rye Breadcrumb Crusted Fish with Warm Potato Dill Salad

Name: Latvian Rye Breadcrumb Crusted Fish with Warm Potato Dill Salad
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 172 g cod fillet; 241 g potato; 30 g rye breadcrumbs; 10 g Dijon mustard; 78 g plain yogurt; 7 g dill; 10 g lemon juice; 10 g canola oil; 7 g butter; 2 g salt; 0.86 g black pepper

This pan-fried dish pairs potato with rye breadcrumbs, dill and cod fillet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

44 g Protein

69 g Carbohydrates

22 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

172g cod fillet 141 kcal
241g potato 186 kcal
30g rye breadcrumbs 119 kcal
10g Dijon mustard 7 kcal
78g plain yogurt 48 kcal
7g dill 2 kcal
10g lemon juice 3 kcal
10g canola oil 88 kcal
7g butter 50 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potato
Boil potato in salted water until tender, 10-12 minutes; drain.
rye breadcrumbsDijon mustardsaltblack pepper
Pat fish dry and season with salt and pepper. Spread mustard on top, then press on rye breadcrumbs.
canola oilbutter
Heat oil and butter in a skillet over medium-high heat. Cook fish 3-4 minutes per side until golden and cooked through.
potatoplain yogurtdilllemon juicesaltblack pepper
In a bowl, toss warm potatoes with yogurt, dill, and lemon juice. Season to taste with salt and pepper.
potatodill
Serve fish alongside the warm potato dill salad.