Cilantro Perch Fillet with Savoy Cabbage and Persimmons

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Cilantro Perch Fillet with Savoy Cabbage and Persimmons
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
351
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories351 kcal(17 %)
Protein32.9 g(34 %)
Fat15.6 g(13 %)
Carbohydrates19 g(13 %)

Ingredients

for
4
Ingredients
400 grams
200 grams
1
2 tablespoons
2
juice of 1 Limes
4 portions
Perch fillet (125 grams or approximately 4 1/2 ounces each)
4 tablespoons

Preparation steps

1.

Rinse the cabbage, cut into bite-sized pieces and blanch for 4-5 minutes in boiling salted water. Drain and rinse with ice cold water. Place in a colander and drain well. Rinse the spinach thoroughly and blanch in boiling water for 1 minute and drain. Peel the garlic. Heat 1 tablespoon of olive oil, press the garlic and saute with the cabbage for 5 minutes. Add the spinach and cook briefly. Season with salt and pepper.

2.

Rinse the persimmon and cut into slices. Drizzle with the juice of ½ lime. Season the perch fillets with salt and pepper and sprinkle with the remaining lime juice. Rinse the cilantro, shake dry and remove the stems and cut into pieces. Heat 2 tablespoons of butter with the remaining olive oil. Fry the fish fillets with the cilantro and on each side for 2-3 minutes.

3.

Heat the remaining butter in a separate pan and fry the persimmon slices on each side briefly. Arrange cabbage with spinach and persimmon on plates, top with the fish and serve.