Pike-perch fillet with avocado salad

Name: Pike-perch fillet with avocado salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 yellow pepper; 300 g small tomatoes (e.g. date tomatoes); 3 Stem(s) Basil; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 ripe avocado; 150 g Cottage cheese; 500 g Pike-perch fillet (with skin); 7-10 Tbsp Chilli powder

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 yellow pepper
300 g small tomatoes (e.g. date tomatoes)
3 Stem(s) Basil
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 ripe avocado
150 g Cottage cheese
500 g Pike-perch fillet (with skin)
7-10 Tbsp Chilli powder

Directions

1
Clean, wash and chop the peppers and tomatoes. Wash the basil and pluck the leaves.
2
Mix lemon juice, salt, pepper and 1 tablespoon of oil. Cut the avocado in half lengthwise and stone it. Remove the flesh from the skin and cut into slices. Carefully mix into the marinade with the bell pepper, tomatoes, basil and cottage cheese.
3
Wash the pike-perch fillet, dab dry well and cut into 4 pieces. Season with salt and a little chilli powder. Heat 1 tablespoon of oil in a coated frying pan. Fry fish first on the skin side, then on the meat side for 2-3 minutes.
4
Arrange the fish on the salad.