Pike-perch fillet with avocado-cottage cheese salad

Name: Pike-perch fillet with avocado-cottage cheese salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1/2 yellow pepper; 150 g cherry tomatoes; 1/2 Avocado; 4 Stem(s) Basil; 4 TABLESPOONS Lemon juice; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Cottage cheese; 250 g Pike-perch fillet, with skin; 7-10 Tbsp Espelette pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1/2 yellow pepper
150 g cherry tomatoes
1/2 Avocado
4 Stem(s) Basil
4 TABLESPOONS Lemon juice
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Cottage cheese
250 g Pike-perch fillet, with skin
7-10 Tbsp Espelette pepper

Directions

1
Clean, wash and chop the peppers. Wash and halve the tomatoes. Remove the stone from the avocado and remove the flesh from the skin, cut into slices. Wash basil, shake dry and remove leaves. Whisk lemon juice and 2 tbsp. olive oil, season with salt and pepper. Mix prepared salad ingredients, cottage cheese and vinaigrette
2
Wash the fish and dab dry. Season with salt and pimento d'Espelette. Heat 1 tablespoon of oil in a coated frying pan. Place the fish in the pan with the skin side first and fry for 2-3 minutes. Turn and fry for about 2 minutes on the other side. Arrange salad with fish