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 2 fish fillets (tilapia or turbot) with lemon juice and set aside in the fridge.
2. Cut 400 g broccoli into bite-sized florets. Blanch in boiling salted water for 2 min, then drain and plunge into cold water to keep the colour; drain again.
3. Trim 2 bunches of spring onions and cut into 3 cm pieces. Peel and dice 250 g fresh pineapple.
4. Heat 2 tbsp olive oil in a pan over medium heat. Sauté the spring onions for 2–3 min until lightly golden, then transfer to a warm plate.
5. Pat the fish dry, season with salt and pepper, and coat evenly in 2 tbsp curry powder. Fry in the same pan over medium heat for 2–3 min per side, until golden and just cooked through.
6. Deglaze the pan with 160 ml coconut milk, add 2 tsp green peppercorns and the diced pineapple, and simmer for about 3 min until the sauce thickens slightly.
7. Plate the fish alongside the broccoli. Scatter 2 tbsp sliced almonds over the broccoli, top with the reserved spring onions, and spoon the coconut-pineapple sauce over the fish. Serve immediately.