Vegetarian fish recipe made from seitan with potatoes fried in parsley


  • 4 Veggie Protein Steak – Spelt
  • 4 sheets of nori (dried seaweed)
  • 1 kg firm-boiling potatoes
  • 1 bunch parsley
  • 100 g coconut oil (Amanprana)
  • A pinch of fleur de sel (Amanprana)
  • A pinch of pepper

Ingredients for the marinade

Preparation of vegetarian fish recipe made from seitan with potatoes fried in parsley

  1. Remove the seitan from its packaging and allow it to drain.
  2. Place the white wine, olive oil, fleur de sel, pepper and seasoning mix in a blender and blend to form a marinade.
  3. Cover the seitan with the marinade, together with the nori (for the fish flavour), and place in the BPA-free freezer bags.
  4. Pour the rest of the marinade equally into the freezer bags, squeeze out the air and seal.
  5. Bring a large pot of water to the boil and place the bags of marinated seitan and the potatoes in the water.
  6. Boil the bags and the potatoes for about 20 minutes.
  7. Take the bags out of the water and leave to cool a little.
  8. Drain the potatoes, rinse with cold water, peel and cut into quarters.
  9. Fry the potatoes in a generous quantity of coconut oil and add a little fleur de sel and pepper.
  10. Meanwhile, finely chop the parsley and add to the potatoes.
  11. Keep the potatoes warm.
  12. Remove the fish (seitan) from the marinade and pat dry with kitchen paper.
  13. Heat a grill pan, grease with oil and grill the fish briefly on both sides, until you see the typical grill stripes.
  14. Sprinkle a little pepper and seasoning mix on the seitan if desired, pour some liquid coconut oil over the top, and serve with the potatoes fried in parsley which you’ve been keeping warm. Bon appetit!

Tip of Stefano:

Using parsley in your recipes: healthy and tasty

Parsley is a very healthy herb. It’s tasty, and available in a variety of shapes and nuances of flavour. For example, there’s curled parsley, which is mainly used as a garnish, flat leaf parsley, which has a more refined flavour, and parsley root, with a flavour closer to that of celeriac or parsnip.

Is parsley healthy? Parsley is more than just a garnish

In this recipe, we’ve used flat leaf parsley, sometimes called Italian parsley. Using parsley in your dishes is a smart move. Although it’s usually served separately as a garnish, parsley is packed with nutrients. Parsley contains vitamins A, B, C and K, as well as potassium and iron. The plant also contains tons of volatile oils, which act as antioxidants.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Mirjam van Maanen


“I am just back from a week of cooking for a group of beginner yoga teachers. I had never cooked with fresh seitan before and when I was presented with this product I felt rather ill at ease about it. Then I read the simple description on the pack and after baking it on both sides for 2x 5min I ended up with a great looking product which a lot of the participants really enjoyed eating. We were surprised about the intense bite and flavour sensation. After a week of cooking for the participants there was still some seitan left over at the end, so I took a portion home with me. My partner has made delicious rice waffle burgers with curry, onion, salad, pepper and shoots from it. Much better than a lot of the veggie burgers that you find in the shops. It is a truly delicious treat!”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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