Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g monkfish fillet (s)
- 125 g rocket
- 150 g cherry tomato (s)
- 1 tablespoon pine nuts
- 4 sprigs basil
- 1 teaspoon mustard
- 1 pinch (s) sugar
- 7 tablespoon oil (rapeseed oil)
- 1 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a non-fat frying pan over medium heat. Wash the rocket and remove the stems, cut the tomatoes in half. Cut the basil into strips.
- Mix the vinegar, sugar, mustard, pepper and salt with the basil and 4 tablespoons of rapeseed oil.
- Cut the monkfish fillet into large cubes and fry in 3 tablespoons of rapeseed oil on both sides for about 3 minutes. Arrange on plates with rocket and tomatoes, pour the marinade on top and sprinkle with pine nuts. If necessary, season with a little lemon juice, pepper and salt.
- Oven-fresh baguette with it.
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