Summary

Ingredients

• 1 avocado (s), ripe
• 1 mango (s), ripe
• 1 handful cocktail tomatoes
• 2 tablespoon herbs, Italian, frozen
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 0.5 ½ lime (s), the juice from it
• salt and pepper
• 250 g fish fillet (s), catfish fillet oes best
• possibly salt, (vanilla salt)

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Instructions

1. First you should make sure that both avocado and mango are ripe, but not too soft. This is very important so that the salad tastes nice and fresh.
2. Both are peeled, cored and cut into fine slices, which are then arranged on two plates, overlapping one another. The cocktail tomatoes are halved and also placed on the plates. Spread the herbs over the whole, season with salt and pepper and drizzle with the juice of half a lime. Then drizzle the salad with vinegar and olive oil.
3. Wash the fish fillet, dab off, pepper, place on a piece of aluminum foil, drizzle with a little olive oil and lime juice (vanilla salt gives the whole thing a special aroma). Close the foil tightly and place in the oven at 200 ° C (top / bottom heat) for 20 minutes. The preparation of the fish can also be varied well.
4. Serve the fish fillet with the salad.