Redfish Fillets with Mustard and Caper Sauce and Cucumber Salad

Name: Redfish Fillets with Mustard and Caper Sauce and Cucumber Salad
Total time: 40 min
Yield: 4
Ingredients: 1 Cucumber; Salt and freshly ground pepper; 150 grams Sour cream; Juice of half of a lemons; 1 bunch Dill; 4 portions redfish fillet 150 grams (approximately 5 ounces); Juice of half of a lemons; Salt and peppers; 3 Tbsps vegetable oil; 2 Tbsps butter; 100 milliliters milk; 1 Tbsp Dijon mustard; 2 tsps Caper; Lemon wedge

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

Calories:

368

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	368 kcal	(18 %)
Protein	34.9 g	(36 %)
Fat	23.3 g	(20 %)
Carbohydrates	5 g	(3 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the salad: 1 Cucumber; Salt and freshly ground pepper; 150 grams Sour cream; Juice of half of a lemons; 1 bunch Dill

For the fish: 4 portions redfish fillet 150 grams (approximately 5 ounces); Juice of half of a lemons; Salt and peppers; 3 Tbsps vegetable oil; 2 Tbsps butter; 100 milliliters milk; 1 Tbsp Dijon mustard; 2 tsps Caper; Lemon wedge

How healthy are the main ingredients?

Sour cream Dill Cucumber lemon

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Preparation steps

Peel the cucumber and cut into thin slices. Season with salt and set aside for 10 minutes, then pat dry with paper towels. Mix the sour cream with the lemon juice. Season with salt and pepper. Rinse the dill, shake dry and chop coarsely.

Sprinkle the redfish fillets with lemon juice. Season with salt and pepper. Heat the oil and butter in a pan. Cook the redfish fillets on each side for 3-4 minutes. Remove the fish from the pan. Pour the milk into the pan, then stir in mustard and add the capers. Season with salt and pepper. Serve the fish with the sauce, cucumber salad and garnished with an eighth of a lemon.