Battered fish with potatoes and lemon quark

Ingredients

• 400 gpotatoes
• 1 tspgrated Parmesan
• 1 tspbreadcrumbs
• 1egg white
• 2 tspspelt flour
• 320 gpollock fillet
• 150 gpepper
• 200 glamb’s lettuce
• 150 glow-fat quark
• 1 tbspolive oil
• a splashwater
• a squeezelemon juice
• 1 tsphoney
• a littlesalt
• a littleblack pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180 °C.

2. 2

   Prepare potatoes

   Wash and peel the potatoes.

3. 3

   Mix the coating

   Combine the breadcrumbs and Parmesan, then put the mixture and the egg white into a deep plate.

4. 4

   Season the fish

   Rinse the fish and pat it dry. Season with salt and pepper, then turn it in the flour.

5. 5

   Coat the fish

   Dip the fish in the egg white, then turn it in the breadcrumb mixture.

6. 6

   Arrange on tray

   Spread the potatoes and breaded fish across a baking tray.

7. 7

   Bake with oil

   Brush everything well with the oil and bake in the oven for about 25 minutes.

8. 8

   Prepare the salad

   Meanwhile, cut the pepper into small pieces and put it in a bowl with the lamb’s lettuce.

9. 9

   Stir the dip

   Mix the low-fat quark with the water, lemon juice, honey, salt and pepper.

10. 10

    Serve the meal

    Divide the salad, potatoes and baked fish between plates and enjoy.

What is battered fish with potatoes and lemon quark?

This is a Western-style plate of oven-baked, breadcrumb-coated fish with potatoes, salad and a lemony quark dip. It brings together familiar elements of a European fish supper, with lamb’s lettuce and pepper adding a fresh contrast.

Here, the fish is coated with egg white, breadcrumbs and Parmesan, then baked rather than fried. The cool quark dip gives the crisp coating and warm potatoes a bright, tangy counterpoint.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 48g protein, 60g carbs, 9g fat.

The potatoes and breadcrumb coating provide most of the carbohydrates, while the olive oil and Parmesan contribute fat. Pollock and low-fat quark provide much of the protein. For a balanced plate, keep the salad portion generous and serve the dip on the side so you can add it as needed.

Choosing the ingredients

Fish: Pollock fillets are mild and lean, so they take seasoning and a crunchy coating well. Pat them dry before flouring so the coating has a better chance of sticking.

Potatoes: The recipe leaves them whole after peeling. Smaller potatoes are more likely to become tender within the stated baking time; check larger ones before serving.

Salad and dip: Lamb’s lettuce has tender leaves, while pepper adds crunch. Low-fat quark makes a thick, cool dip that is loosened with a splash of water.

How to coat the fish

Flour: Turn the dried, seasoned fish in the spelt flour first. A light, even layer helps the egg white cling to the fillet.

Egg and crumbs: Dip the fish in the egg white, then press it gently into the breadcrumb and Parmesan mixture. Handle it carefully so the coating covers the surface without the fillet breaking apart.

Getting the texture right

Fish: The fillet is ready when it is opaque and flakes easily with a fork. Keep an eye on thinner pieces, which may cook before thicker ones.

Coating: Brushing the crumbed fish with oil helps it brown in the oven. Spread the pieces out on the tray so they are not pressed against one another.

Timing the tray

The stated oven time is about 25 minutes at 180 °C. Potato size and fish thickness affect how quickly each cooks, so check both as the end of the cooking time approaches.

The salad and dip can be prepared while the tray is in the oven. Keep the salad undressed and mix the dip until smooth, adding only enough water to reach the consistency you like.

Serving the plate

Serve the hot potatoes and fish alongside the lamb’s lettuce and pepper, with the lemon-quark dip on the side or spooned over the plate. The crisp salad balances the soft potato and flaky fish.

For a more substantial meal, add another portion of salad or vegetables. If you want the coating to stay crisp, serve the dip separately rather than pouring it over the fish.

Recipe notes & tips

• Pat the fish thoroughly dry before adding the flour.
• Keep the breadcrumb mixture in a shallow, wide enough plate to coat the fillets evenly.
• Brush the coating gently so it stays in place.
• Leave space between the fish and potatoes on the tray.
• Check the potatoes and fish separately, since their cooking times can vary with size and thickness.
• Mix the dip to a thick but spoonable consistency by adding the water gradually.

Variations

• Herby dip: Stir chopped fresh herbs into the lemon quark.
• Extra lemon: Add a little more lemon juice to the dip for a sharper flavour.
• More crunch: Add a little extra breadcrumb mixture to the fish coating.
• Seasoned coating: Mix a pinch of pepper into the breadcrumbs and Parmesan.
• Different salad: Swap the lamb’s lettuce for another tender salad leaf.

Common mistakes to avoid

• Wet fish: The coating may slide off; pat the fillets dry before flouring.
• Heavy flour layer: Excess flour can make the coating uneven; shake off any surplus.
• Loose coating: Press the fish gently into the crumbs so they adhere.
• Crowded tray: The food may cook less evenly; leave space around each piece.
• Assuming potatoes are done: Large whole potatoes may need longer; check that they are tender before serving.
• Overcooked fish: Thin fillets can dry out; check for flaking and remove them when cooked through.

How to store

Refrigerate leftover fish, potatoes and dip in separate airtight containers within 2 hours, and use within 1–2 days. Reheat the fish and potatoes in an oven until piping hot; the coating may soften, and the salad is best eaten fresh.

Frequently asked questions