Fish fillet mediterranean

Name: Fish fillet mediterranean
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Triplets; 7-10 Tbsp salt, pepper; 1 Garlic clove; 1/2 bunch Parsley; 1 TABLESPOON small capers; 250 g cherry tomatoes; 1 collar Rucola (or 1 pot of basil); 4 TABLESPOONS Olive oil; 2 TABLESPOONS White wine vinegar; 1 TEASPOON liquid honey; 4 Fish fillets with skin (e.g. sea bass; approx. 150 g each); 1 TABLESPOON Butter; 1/2 Lemon

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Triplets
7-10 Tbsp salt, pepper
1 Garlic clove
1/2 bunch Parsley
1 TABLESPOON small capers
250 g cherry tomatoes
1 collar Rucola (or 1 pot of basil)
4 TABLESPOONS Olive oil
2 TABLESPOONS White wine vinegar
1 TEASPOON liquid honey
4 Fish fillets with skin (e.g. sea bass; approx. 150 g each)
1 TABLESPOON Butter
1/2 Lemon

Directions

1
Wash the potatoes thoroughly, cut them in half lengthwise and cook in boiling salted water for 8-10 minutes. In the meantime peel garlic and chop finely. Wash parsley, shake dry and chop the leaves finely. Drain the capers. Wash and halve the tomatoes. Wash the rocket (or basil), shake dry and pluck finely.
2
Heat 2 tablespoons of oil in a frying pan. Sauté the tomatoes in it at medium heat for about 4 minutes. Add vinegar, honey, garlic, parsley and capers and cook for 2 minutes. Season with salt and pepper.
3
Drain the potatoes and let them drip off. Fold into the tomatoes, season if necessary and keep warm.
4
Rinse fish fillets cold and dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in another pan. Fry the fish in it on the skin side for about 3 minutes. Turn, add butter and continue frying for 1-2 minutes. Sprinkle with lemon juice. Fold rocket salad into the tomato potatoes. Season to taste with salt and pepper and serve with fish and lemon butter.
5
TIP: It is important to turn the fish only once, otherwise it will fall apart quickly!