Summary

Ingredients

• 400 g fish fillet (s) (wolffish)
• 1 avocado (s)
• 2 tomato (s) (vine tomatoes)
• 10 olives, black, pitted
• 2 spring onion (s)
• 1 shallot (s)
• 1 clove garlic
• olive oil
• 1 lemon (s)
• salt and pepper

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Instructions

1. Cut the avocado lengthways in the middle and remove the core. Peel out the pulp with a spoon and rub lemon to prevent it from discolouring. Then cut into small cubes.
2. Skin the vine tomatoes, remove the seeds and finely dice the meat. Cut the spring onions into rhombuses, finely dice the shallot and garlic clove. Slice olives.
3. Heat the oil in a saucepan. Sweat the spring onions, shallot and garlic in it. Add the tomato and avocado cubes as well as the olive slices and heat slowly, but do not boil, otherwise the tomatoes will give off too much liquid. Season with pepper and salt.
4. Cut the loach fillet into portions. Heat the olive oil in a pan, fry the fillets skin-side down over three-quarters of the heat.
5. After 2 minutes, reduce the heat to half and turn the fillets after another 2 minutes. With the plate open, cook for approx. 5 minutes to the end. Season with pepper and salt.
6. Place the loach fillets on the vegetables and serve with wild rice.