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Ingredients
for
4
Snapper Fillets with Baby Spinach
20 min., ready in 32 min.
Time:
Ingredientsfor
- Ingredients
- 1 Tbsp Pine nuts
- 250 grams green Beans
- salt
- 100 grams Baby spinach
- 4 Red snapper fillet (each 150 grams)
- salt
- cayenne pepper
- 4 Tbsps olive oil
- 1 organic lemon
- 1 generous pinch Turmeric
- 1 pinch sugar
Preparation
1.
Toast pine nuts until golden brown in a frying pan. Remove and set aside. Rinse the beans, trim and cook until al dente in salted water, about 8 minutes.
2.
Rinse the spinach and spin dry.
3.
Rinse the fish, pat dry and season with salt and cayenne pepper. Fry in 2 tablespoons hot oil in a frying pan until light brown, 2-3 minutes. Then turn, remove from heat and let stand until done, 3-4 minutes.
4.
Meanwhile, rinse the lemon in hot water, pat dry and grate the peel. Squeeze out the juice and whisk juice with the oil, turmeric and sugar and salt to taste. Stir and season to taste with the lemon zest.
5.
Distribute well-drained beans and spinach on plates. Top each with 1 fish fillet, drizzle with the lemon sauce and serve sprinkled with pine nuts.