Remember how I was complaining about my nausea during summer? Well, fresh cucumbers and this dinner helped me survive. It is light on your stomach and cucumber salad brings a refreshing flavor to the entire dish. Besides it can be ready under 45 minutes – dinner from scratch!
Ingredients:
- tilapia fillet (~6-8oz.)
- 3 medium potatoes
- 1 egg
- 3/4 cup bread crumbs
- 3 tablespoons olive oil
- 2 teaspoons unsalted butter
- salt and pepper
- dill for serving
- 1 cucumber salad recipe
Instructions:
- Fill medium pot with water and bring to boil.
- Peel potatoes, cut into quarters and put into boiling water.
- Add 1 teaspoon of salt, mix. Set timer for 20 minutes.
- Next rinse the fish under cold water and pat dry with paper towels.
- Divide it lengthwise in half.
- Sprinkle some salt and pepper on both sides.
- Place breadcrumbs on a plate.
- On another plate place slightly beaten egg.
- Heat up a skillet on medium high. Add olive oil.
- Reduce heat to medium low.
- Dip fish fillet in the egg and then in the breadcrumbs, making sure it is covered evenly.
- Fry until golden brown on both sides, until temperature in the thickest part reaches 140°F.
- Prepare cucumber salad.
- Once potatoes are cooked, strain them well and place on the plates.
- Top potatoes with one teaspoon of butter and some dill.
- Assemble the rest of the plate: place fish and cucumber salad on the plate, serve and enjoy!
Yield: 2 portions
Nutritional Info (dinner without cucumber salad): Cal 521, Prot 30g, Carb 60g, Fat 19g, Fiber 5.1
Nutritional Info (with cucumber salad): Cal 573, Prot 31g, Carb 64g, Fat 23g, Fiber 6.1g
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