Plaice fillets on Mediterranean summer vegetables

Name: Plaice fillets on Mediterranean summer vegetables
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 g green beans; 7-10 Tbsp salt and pepper; 100 g Long grain rice; 150 g cherry tomatoes; 3 Stem(s) Basil; 1 Organic Lemon; 4 Plaice fillets without skin (à approx. 60 g); 2 TEASPOONS Oil; 1 TEASPOON Mustard seeds; 4–5 black olives

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

100 g green beans
7-10 Tbsp salt and pepper
100 g Long grain rice
150 g cherry tomatoes
3 Stem(s) Basil
1 Organic Lemon
4 Plaice fillets without skin (à approx. 60 g)
2 TEASPOONS Oil
1 TEASPOON Mustard seeds
4–5 black olives

Directions

1
Wash and clean the beans, cover and cook in salted water for about 12 minutes. Cook rice in boiling salted water according to package instructions. Wash and halve tomatoes. Wash basil, shake dry and cut into strips.
2
Wash lemon hot, dry, cut in half. Cut one half into slices, squeeze the other half. Rinse fish fillets and pat dry. Sprinkle with lemon juice and season with salt and pepper.
3
Heat 1 teaspoon of oil in a coated frying pan. Fry the fish for 2-3 minutes on each side. Fry the lemon wedges for the last 2 minutes.
4
Drain the beans. Heat 1 tsp. oil in the pot. Brown the mustard seeds in it. Add the tomatoes and stir-fry briefly. Fold in beans and olives, season with salt and pepper. Add basil.
5
Do everything. Serve the rice.