Breaded hake medallions with potato wedges
Frozen breaded hake medallions or fish fingers baked alongside potato wedges and served with lemon – a weeknight favourite with children in Uruguay and Argentina. They are also made at home from poached hake, potato and breadcrumbs.
- 55 minTime
- 17 minHands-on
- 4Portions
- 23 gprotein per portion
- 620kcal per portion
Ingredients for 4 portions
- 600 gFish fingers, frozen
On the side
- 1 kgPotato
- 3 tbspRapeseed oil
- to tasteSalt
- 1Lemon, in wedges
Method
- Heat the oven to 220 °C. Scrub or peel the potatoes and cut them into wedges.
- Toss the potatoes with the oil and salt on a baking tray and spread them out in a single layer.
- Roast the potatoes for 20 minutes.
- Turn the potatoes. Lay the frozen medallions on a second tray lined with baking paper and put it in the oven with the potatoes.
- Bake for 15–18 minutes, turning the fish halfway, until it is golden and crisp and the potatoes are tender and browned.
- Serve the fish and potatoes with lemon wedges.
