Fish Fillets with Bell Pepper Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 redfish fillet (each 180 grams)
- ½ lemon (juiced)
- 1 big red Bell pepper
- 1 Romaine lettuce
- 3 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Cress
Preparation steps
1.
Rinse the fish fillets, pat dry and sprinkle with lemon juice. Rinse the bell peppers, trim, remove seeds and cut into very small cubes. trim the lettuce, rinse, shake dry, cut into thin strips and then chop finely. Place lettuce and diced bell peppers in a bowl and mix with the vinegar and 2 tablespoons oil. Season with salt and pepper. Trim the garden cress, rinse in a colander and drain well.
2.
Heat the remaining oil in a pan and the fry fish until golden brown, about 4 minutes on each side. Season with salt and pepper and arrange on plates with the salad. Serve sprinkled with garden cress.
