Crispy gilthead with mixed salad

Name: Crispy gilthead with mixed salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 baby onion; 3-4 (approx. 250 g) Tomatoes; 3-4 (approx. 300 g) Carrots; 1 small romaine lettuce; 125 g Rocket (arugula); 4 TABLESPOONS Vinegar (e.g. lemon-); 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 7 TABLESPOONS Olive oil; 4 ready-to-cook sea bream or trout (approx. 300 g each); 1-2 TABLESPOONS Flour; 7-10 Tbsp coarse salt; 4 Stem(s) Thyme; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 baby onion
3-4 (approx. 250 g) Tomatoes
3-4 (approx. 300 g) Carrots
1 small romaine lettuce
125 g Rocket (arugula)
4 TABLESPOONS Vinegar (e.g. lemon-)
7-10 Tbsp salt, white pepper
1 pinch Sugar
7 TABLESPOONS Olive oil
4 ready-to-cook sea bream or trout (approx. 300 g each)
1-2 TABLESPOONS Flour
7-10 Tbsp coarse salt
4 Stem(s) Thyme
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley

Directions

1
For the salad, peel the onion and wash the tomatoes. Cut both into fine strips. Peel, wash and coarsely grate the carrots. Clean, wash and finely chop rocket and rocket salad. Mix vinegar, salt, pepper and sugar
2
Fold in 3 tbsp. of oil. Mix the salad ingredients with the marinade
3
Wash the fish and pat dry. Make several light incisions on both sides and dust with flour. Season with sea salt and pepper. Wash the thyme and pluck off the leaves
4
Heat 2 tablespoons of oil in a large coated frying pan. Fry 2 fish for 6-8 minutes on each side. Season with lemon juice and thyme. Keep warm. Prepare the remaining fish in the same way. Wash and finely chop the parsley. Sprinkle dorades with it and arrange with the salad. Roast potatoes or bread taste good with it