Grilled fish fillet with fine vegetable salad

Name: Grilled fish fillet with fine vegetable salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red and yellow pepper; 1 (approx. 200 g) Courgette; 2 Tomatoes (about 100 g each); 2 Spring onions; 2 stem(s) Thyme; 1-2 TEASPOONS Salt; 3 TABLESPOONS Olive oil; 800 g Fish fillet (e.g. pangasius); 200 ml Tomato juice; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Baguette-Brot

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red and yellow pepper
1 (approx. 200 g) Courgette
2 Tomatoes (about 100 g each)
2 Spring onions
2 stem(s) Thyme
1-2 TEASPOONS Salt
3 TABLESPOONS Olive oil
800 g Fish fillet (e.g. pangasius)
200 ml Tomato juice
1 TABLESPOON White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Baguette-Brot

Directions

1
Clean, wash and dice the peppers and courgettes. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Leek onions clean, wash and cut into rings.
2
Wash thyme, dab dry, pluck leaves from the stalks and chop leaves finely. Mix thyme and salt and knead a little. Heat 2 tablespoons of oil in a small, coated pan.
3
Fry the diced vegetables for 3-4 minutes. Meanwhile wash the fish, dab dry and possibly cut in half lengthwise. Heat 1 tablespoon of oil in a pan. Fry the fish at medium heat for 3-4 minutes. Deglaze vegetables with tomato juice and vinegar.
4
Fold in spring onion rings and season with thyme salt, pepper and sugar. Sprinkle the thyme salt on the fish as desired, press it down with a spoon and turn the fish. Remove the pan from the heat and cook the fish in the remaining heat for about 1 minute and season with pepper.
5
Arrange vegetable salad and fish on plates. Cut baguette into slices and serve.