Paprika fish with herb yoghurt and salad

Name: Paprika fish with herb yoghurt and salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Cod fillet; 1 TEASPOON Rose peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 1 Organic Lime; 300 g Whole milk yoghurt; 1⁄2 Package frozen herb mix; 7-10 Tbsp Sugar; 1 red onion; 2 large carrots; 1 Rocket salad; 1 collar Spring onions; 4 TABLESPOONS white balsamic vinegar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Cod fillet
1 TEASPOON Rose peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
1 Organic Lime
300 g Whole milk yoghurt
1⁄2 Package frozen herb mix
7-10 Tbsp Sugar
1 red onion
2 large carrots
1 Rocket salad
1 collar Spring onions
4 TABLESPOONS white balsamic vinegar

Directions

1
For the fish, wash the cod, dab dry and cut into 8 pieces. Mix paprika powder, 1⁄2 tsp salt, 1⁄2 tsp pepper and 2 tbsp oil. Coat the fish with the seasoning oil and put aside.
2
For the yoghurt, wash the lime hot and grate the peel. Halve the lime, squeeze it. Mix everything with yoghurt and herbs. Season with salt, pepper and sugar.
3
For the salad, peel and halve the red onion and cut into strips. Grate the carrots. Peel or clean, wash and finely chop the salad and spring onions. Whisk vinegar, salt, pepper, some sugar and 3 tbsp. oil
4
Mix salad ingredients and vinaigrette.
5
Heat a coated pan without fat. Fry the fish for about 3 minutes on each side until golden brown. Arrange everything.