Ski Fillet with Mediterranean Vegetables and Potato and Olive Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), (skri fillet) with skin
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 zucchini
- 0.5 ½ vegetable onion (s)
- 2 cloves garlic)
- 300 g potato (s)
- 3 olives, black (pitted)
- 3 olives, green (pitted)
- 4 sprigs basil
- 1 tablespoon lemon juice
- olive oil
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the paprika, zucchini, onion and garlic into cubes with an edge length of approx. 6-7 mm. Heat the olive oil in a pan, sweat the onion and garlic until translucent, then add the paprika and zucchini and cook the vegetables over a medium heat in an open pan. Give every now and then, seasoning with salt and pepper.
- Cut the olives and basil leaves into fine strips. Peel and quarter the cooked potatoes, add 2 tablespoons of olive oil, 1 tablespoon of lemon juice with a little sea salt and roughly mash everything in it with a fork and mix. Finally fold in the olive and basil strips.
- Slice the skin of the skri fillets at an angle of about 3 cm, avoiding cutting into the meat if possible. Heat the olive oil in a pan and sear the fillets on the skin so that it becomes crispy. Then reduce the temperature to half and watch the cooking progress. As soon as the fish is about two-thirds through cooked, you can tell on the sides when the initially glassy meat turns white, turn the fillets, slide the pan off the plate, the remaining heat cooks the fish through. Season with a little sea salt.
- To serve, place 2-3 tablespoons of mashed potatoes on the plates, place the fillets at an angle and spread the vegetables around them.
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