Pan-Fried Kipper with Sautéd Potatoes and Lemon Parsley Butter

Pan-fried kipper served with golden sautéed potatoes topped with a zesty lemon parsley butter sauce and fresh chervil garnish.

Quick Seafood High Protein Gluten Free Breakfast

Estimated Nutrition

Calories

625.5

kcal / serving

625.5 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

51.2g

per serving

51.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Flat leaf Parsley

small handful, chopped

sprig

Chervil

fresh, for garnish

OilsFats

Vegetable Oil

Seafood

piece

Kipper Fillet

Vegetables

100

New Potatoes

cooked and sliced

Method

Heat oil in a pan and fry sliced potatoes until golden-brown, stirring frequently.

Add the kipper fillet to the pan and fry until warmed through.

Melt butter in a separate pan, add lemon juice, and season with salt and pepper.

Stir chopped parsley into the melted butter mixture.

Platter the potatoes and kipper, drizzle with butter sauce, and garnish with fresh chervil.