Fish skewers on zucchini salad
easy
45 mins
45 mins
Ingredients
- 300 g baby potatoes
- 2 Garlic cloves
- 2 stem(s) red basil and thyme
- 4 TABLESPOONS White wine
- 450 g Cod fillet
- 150 g Red mullet fillets (approx. 25 g each)
- 1 green and yellow zucchini
- 4 TABLESPOONS Lemon juice
- 80 ml Vegetable broth (instant)
- 9 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Lemon and red basil
- 8 Kebabs
Directions
- 1
Wash the potatoes and cook for about 15 minutes. Then rinse with cold water, peel and leave to rest. Peel garlic, press through a garlic press. Wash herbs, dab dry, chop finely. Mix garlic, herbs and white wine. Wash fish fillet and dab dry.
- 2
Cut cod into cubes. Sprinkle fish with the marinade, let it stand for about 15 minutes. In the meantime clean, wash, slice or plane the zucchini very finely. Mix lemon juice and stock. Gradually add 6 tablespoons of oil. Season with salt, pepper and 1 pinch of sugar. Drizzle the zucchini with it. Fish cubes, barbel fillets lightly wrapped and potatoes on skewers. Fry in 3 tablespoons of hot oil, turning gently for 6-8 minutes. Season with salt and pepper. Arrange on the zucchini salad.
- 3
Season with salt, pepper and 1 pinch of sugar. Drizzle the zucchini with it. Fish cubes, barbel fillets lightly wrapped and potatoes on skewers. Fry in 3 tablespoons of hot oil, turning gently for 6-8 minutes. Season with salt and pepper. Arrange on the zucchini salad. Serve garnished with lemon and basil. Serve with mayonnaise, deliciously seasoned with thyme and lemon
Nutrition Facts
390 kcal
13 g
24 g
28 g
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