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Breaded hake with rosemary potatoes

ingredients

servings

2

Hake

2 fillets

Potatoes

2 unit

Fresh rosemary

1 sprig

Extra virgin olive oil

2 spoons

Salt

4 pinches

Breadcrumbs

4 spoons

Egg, egg white

35 oz

second courses from Italy

Breaded hake with rosemary potatoes

Breaded hake with rosemary potatoes

with gluten with eggs with fish source of B vitamins high in potassium high in phosphorus with good fats

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Breaded hake with rosemary potatoes

Yellow, the color of gold! I love the scent of rosemary .. and with potatoes it's delicious! Here is an idea for a quick and tasty lunch

Breaded hake with rosemary potatoes step 1

step 1

If you have a frozen nose, thaw it completely.

Breaded hake with rosemary potatoes step 2

step 2

Peel the potatoes and dice them. In a pan heat a drizzle of oil with rosemary, throw the potatoes and salt. Make them jump briefly then close with the lid and cook them for 10 minutes, turning them occasionally. Remove the lid and cook another 10 minutes.

Breaded hake with rosemary potatoes step 3

step 3

Lightly salt the hake flowers, pass them in the egg white mixed with a pinch of salt and cover them with breadcrumbs mixed with a pinch of salt.

Breaded hake with rosemary potatoes step 4

step 4

Cook them in a lightly greased pan on both sides until they are golden brown.

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