Strawberry-cucumber salad with fish fillet

Name: Strawberry-cucumber salad with fish fillet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Fish fillet (e.g. cod); 2 TABLESPOONS dried basil; 7 TABLESPOONS Lemon oil; 7-10 Tbsp Pepper; 500 g Strawberries; 1 Cucumber; 1 small galia melon; 3 Stem(s) Lemon balm; 5 Stem(s) Thyme; 2 TABLESPOONS clear honey; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Fish fillet (e.g. cod)
2 TABLESPOONS dried basil
7 TABLESPOONS Lemon oil
7-10 Tbsp Pepper
500 g Strawberries
1 Cucumber
1 small galia melon
3 Stem(s) Lemon balm
5 Stem(s) Thyme
2 TABLESPOONS clear honey
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt

Directions

1
Wash the fish, dab dry and cut into pieces. Mix basil with 3 tbsp. lemon oil and pepper. Place the fish in a bowl and sprinkle with the marinade, chill for about 1 hour. Wash, drain and clean the strawberries. Wash, clean and peel the cucumber and cut or slice it thinly. Quarter melon, scrape out seeds and peel quarters. Cut melon into thin slices. Wash herbs, shake dry and pluck leaves
2
Whisk honey with vinegar, salt and pepper. Fold in 4 tablespoons of oil in a thin stream. Season to taste again. Mix all the prepared ingredients with the vinaigrette, set aside. Grill or fry the fish on a hot grill or in a frying pan while turning for 5-8 minutes. Season with salt. Serve the fish with the salad
3
Waiting time approx. 1 hour