Crispy zander fillet with avocado-cottage cheese salad

Name: Crispy zander fillet with avocado-cottage cheese salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow pepper; 200 g cherry tomatoes; 4-5 Stem(s) Basil; 1 Avocado (e.g. variety Hass); 3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper; 2 TABLESPOONS good olive oil; 150 g Cottage cheese; 500 g Pike-perch fillet (with skin); 7-10 Tbsp Chilli powder

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow pepper
200 g cherry tomatoes
4-5 Stem(s) Basil
1 Avocado (e.g. variety Hass)
3 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
2 TABLESPOONS good olive oil
150 g Cottage cheese
500 g Pike-perch fillet (with skin)
7-10 Tbsp Chilli powder

Directions

1
Clean, wash and chop the peppers. Wash and halve the tomatoes. Wash basil, shake dry and remove leaves. Cut avocado in half lengthwise and stone it. Remove the flesh from the skin and cut into slices.
2
Mix lemon juice, salt, pepper and 1 tablespoon olive oil. Carefully mix dressing with paprika, tomatoes, avocado and cottage cheese.
3
Wash the fish, dab dry and cut into 4 pieces. Season with salt and chilli powder. Heat 1 tablespoon of oil in a coated frying pan. Fry fish first on the skin side for 2-3 minutes. Then turn and fry on the other side for about 2 minutes.
4
Fold basil into the salad and serve with the fish.