Summary

Ingredients

• 2 fish fillet (s) (tilapia, turbot, 830;)
• some lemon juice
• 400 g broccoli
• 2 bunch spring onion (s)
• 250 g pineapple, fresh (weihed cleaned)
• 2 tablespoon olive oil
• salt and pepper
• 2 tablespoon curry powder
• 160 ml coconut milk
• 2 teaspoons green pepper
• 2 tablespoon almond (s), sliced

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Instructions

1. Drizzle the fish fillets with lemon juice.
2. Divide the broccoli into florets and blanch in boiling salted water.
3. Wash and clean the spring onions and cut into pieces approx. 3 cm long. Dice the pineapple.
4. Heat the oil in a pan and fry the onions until golden (keep warm).
5. Pat the fish dry, season with salt, pepper, turn in the curry. Fry until golden on both sides in the frying oil over medium heat. Deglaze with the coconut milk, add green peppercorns and pineapple and simmer for about 3 minutes.
6. Put on a plate, sprinkle broccoli with flaked almonds, add onions.