Victoria Bass with Mashed Potatoes and Vegetables

5 from 4 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 70 kcal


  • 400 g Victoria bass
  • 400 g Waxy potatoes
  • 1 Orange peppers
  • 1 Fresh onion
  • 1 Butter
  • Milk
  • Salt, pepper, nutmeg
  • Clarified butter
  • Flour


  • Rinse the Victoria bass under cold water, pat dry and turn in flour.
  • Wash, peel and dice the potatoes and cook.
  • Cut the bell pepper and onion into small cubes and sauté in a little oil, remove from the pan and add a little clarified butter to the pan. Now fry the fish in the vegetable pan until crispy on both sides.
  • Drain the potatoes after boiling, add approx. 20 g butter, mash and add enough milk to achieve the desired consistency of the porridge. Season to taste with salt, pepper and nutmeg.
  • Now arrange the plates, let the remaining butter melt in the pan and pour over the fish and mashed potatoes. Ready and ..... enjoy your meal.


Serving: 100gCalories: 70kcalCarbohydrates: 15gProtein: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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