Herb fish with strawberry-cucumber salad

Name: Herb fish with strawberry-cucumber salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g fish fillet without skin (e.g. cod); 6 TABLESPOONS Lemon oil; 2 TABLESPOONS dried basil; 7-10 Tbsp pepper, salt; 1 Cucumber; 1⁄2 Galia melon; 250 g Strawberries; 3 Stem(s) Lemon balm; 5 Stem(s) Thyme; 2 TABLESPOONS liquid honey; 2-3 TABLESPOONS White wine vinegar

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g fish fillet without skin (e.g. cod)
6 TABLESPOONS Lemon oil
2 TABLESPOONS dried basil
7-10 Tbsp pepper, salt
1 Cucumber
1⁄2 Galia melon
250 g Strawberries
3 Stem(s) Lemon balm
5 Stem(s) Thyme
2 TABLESPOONS liquid honey
2-3 TABLESPOONS White wine vinegar

Directions

1
Rinse fish cold, dab dry and cut into large pieces. Mix 3 tablespoons lemon oil, basil and a little pepper. Place the fish in a bowl and sprinkle with the marinade. Cover and chill for about 1 hour.
2
In the meantime, peel the cucumber for the salad and cut or slice it into thin slices. Quarter the melon and scrape out the seeds with a spoon. Peel melon and cut into bite-sized pieces. Wash, clean and halve strawberries, quarter larger fruits.
3
Wash the herbs, shake dry and chop the leaves.
4
Whisk honey, vinegar, salt and pepper. Fold in 3 tablespoons of lemon oil. Mix cucumber, melon, strawberries and herbs carefully with the vinaigrette. Let the salad steep for about 30 minutes.
5
Heat a pan. Fry the fish for 2-3 minutes on each side. Brush with the marinade and season with salt. Arrange the fillet pieces with the strawberry-cucumber salad.