Fish fillet with tomatoes & rocket

Name: Fish fillet with tomatoes & rocket
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, white pepper; 200 g Fish fillet ( to the B.; 7-10 Tbsp cod or redfish); 2 TEASPOONS Lemon juice; 50 g cleaned rocket (Rucola); 125 g cherry tomatoes or; 7-10 Tbsp small tomatoes; 1 small peeled onion; 1 Garlic clove; 1 TEASPOON Oil; 2-3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp untreated lemon wedges

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, white pepper
200 g Fish fillet ( to the B.
7-10 Tbsp cod or redfish)
2 TEASPOONS Lemon juice
50 g cleaned rocket (Rucola)
125 g cherry tomatoes or
7-10 Tbsp small tomatoes
1 small peeled onion
1 Garlic clove
1 TEASPOON Oil
2-3 TABLESPOONS Balsamic vinegar
7-10 Tbsp untreated lemon wedges

Directions

1
Wash the potatoes and boil them in a little salted water. Wash fish, pat dry and cut into pieces. Sprinkle with lemon juice
2
Wash the rocket and cut it smaller if necessary. Wash and halve or quarter the tomatoes. Cut onion into thin slices. Peel garlic and chop finely
3
Heat the oil in a coated pan. Season the fish and fry on each side for about 2 minutes until golden brown. Take out
4
Fry onion and garlic in hot frying fat until transparent. Add tomatoes and sauté briefly. Drizzle vinegar over it. Season with salt and pepper. Put the fish back into the pan and warm it up briefly. Add rocket. Drain the potatoes. Arrange everything. Garnish with lemon if necessary.
5
In general: eat sea fish once a week. It is low in fat and provides a lot of important iodine, which stimulates the metabolism