Fish on an olive bed
Time
Preparation time: 30 min.
Cooking or baking time: 10 min.
Rest period: 1 hour
Total preparation time: 1 hr. 40 min.
Fish is not only there on Fridays, but then, if we feel like it and here I introduce you to a recipe. Fish on an olive bed.
ingredients
- 2 Pangasius fillets a`220g frozen goods
- 4 tablespoons olive oil
- 2 lemons
- 1 rosemary branch
- 1 tsp salt
For the sauce:
- 1 glass of black olives without stone 340 g / 160 g drained weight
- 1 green chili pepper
- ½ bunch of basil
- ½ bunch of marjoram
- 1/2 bunch of parsley
- all the fine leaves of a bunch of celery
- 1 clove of garlic
- 5 tablespoons of lemon juice
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- black pepper from the mill
The salad:
- 125 g of rocket
- 2 tablespoons of lemon juice
- 3 tbsp olive oil
- salt and pepper
preparation
- Let's start with the marinade: Wash the lemons warm and with a zester we tear them off the yellow dress with a lot of feeling without the white petticoat, we let the lemons on, it tastes bitter and so we do not want to spoil the taste. We put the zest in a mortar.
- We roast the rosemary, dry it with a kitchen crepe, pluck the needles from the stalk and place them in the mortar. In addition a heaped TL salt comes. The whole thing is now pounded into a paste, does a bit of work, but it must be.
- Now the taste of Pangasius is missed: The fish fillets are rubbed with the crushed paste really nice, do not scare, the fillets change their color, are green.
- Cover the plate with foil and put the whole thing aside unnoticed for a good hour.
- Now the olive herb sauce can be made: The undressed lemons are cut through in the middle and pressed out of the lemon halves the juice.
- From the celery stalks we pluck the fine leaves.
- All herbs are washed in cold water, then they can ride for a few laps in the salad spinner for free until they are really dry.
- In addition to the celeriac leaves we pluck all the other leaves of herbs from the stems and chop them small. Park the herbs in a bowl, they still get company.
- We sift the olives. Clean the chili pepper, dry it, cut off the stalk, remove the seeds and chop the pod really small and add it to the herbs in the bowl.
- Peel the garlic clove and chop it small and place in the bowl.
- Add 3 tablespoons of olive oil, 5 tablespoons of lemon juice, 1 pinch of black pepper and 1 tablespoon of balsamic vinegar to the bowl and mix well.
- The olives are roughly minced and are now added to the herb mixture, mix well and put aside.
- The rocket: Wash the lettuce, spin a few laps in the salad spinner until dry and place in a bowl. It is served shortly before serving with a vinaigrette of 2 tablespoons of lemon juice, a pinch of salt and pepper and 3 tablespoons of olive oil.
- Now it's time for the fish fillet: Dab the fillets briefly, heat a pan, add 4 tablespoons of olive oil and sauté the fillets on each side for about 2 minutes, switch off the heat, place a lid on the pan and let the fillets stand for about 3-4 minutes.
- Now it is done: Put some tablespoons of the olive and herbal sauce on a plate, add some rocket salad, add a mashed potatoes turret, add a fish fillet to the olive and herb sauce and just enjoy.
There is and has been much written about the keeping and breeding of these fish. Who from the front purely the fish due to press releases is set against the negative, the fish does not have to eat. In the end, everyone decides for themselves whether or not to include this fish in their nutritional program.
I really like the fish if I want to finish it with herbs or spices.
The fish itself does not have a great taste and therefore it is just right for me when spices and herbs come into play.
