Cut the fish fillets into 3 cm thick strips, the cooked potatoes into 3 cm thick slices. Cut the cooked vegetables into bite-sized pieces. Heat oil or clarified butter in a pan, add potatoes and fry until light brown. Add vegetables, season and heat briefly. Take out again and keep warm. Salt the fish fillets, sprinkle with a little lemon juice and fry them as well. Arrange potatoes with vegetables and place fried fillets on top. Recommended side dishes: light horseradish cream or herb sauce and salad.
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